Products
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | Previous | Next
Vision is a 2,500W baking and display oven from PCE that partners a fan-assisted convection oven that heats up to 240°C with an independently heated top display area that keeps food warm up to 110°C
Posted: 20 February 2007 | 17:30
Caterers can save time, water and energy with the new Round-Up Variety Steamer from Equip Line, which uses superheated steam to cook pasta in a fraction of the time taken by traditional pasta cookers
Posted: 20 February 2007 | 17:28
Patented instant-on heating elements allow the new Hatco Quick-Therm Salamander to reach the required cooking temperature within just eight seconds
Posted: 20 February 2007 | 17:26
Five new products have joined the Brakes cleaning and hygiene line
Posted: 20 February 2007 | 17:24
The Beech range of wood-fired ovens from Australia favoured by top restaurants such as Nobu Berkeley Street and Maze can be installed in a single day by UK supplier Exclusive Ranges
Posted: 20 February 2007 | 17:22
Caterers and hospitality firms with a high staff turnover can save money by using Instabadge, a new range of reusable employee name badges from Badgemaster
Posted: 20 February 2007 | 17:19
Hiper is a new range of stainless-steel counters with curved glass in Valera's line-up of serve-ovens
Posted: 20 February 2007 | 17:17
Brakes has turned to traditional breadmaking methods to produce its new range of part-baked Artisan Breads aimed at providing a premium bread offering for operators wanting to add variety, quality and a point of difference without the hassle or skill involved in making it from scratch
Posted: 20 February 2007 | 17:04
The multiple balancing, cleansing and health benefits of Himalayan crystal salt are now available to the food service sector through a new company called Salarium Argentum (after the salt ration or salary paid to Roman soliders)
Posted: 20 February 2007 | 17:02
Devon pasta meal supplier Pasta King has moved into the eastern ethnic food market with the addition of noodles and three Oriental sauces to its food service line-up
Posted: 20 February 2007 | 16:59
Breakfast Selection is a ready-to-bake variety pack that combines three best-selling lines of Continental viennoiserie in one case
Posted: 20 February 2007 | 16:57
The Authentic Food Company has joined forces with wholesale distributor 3663 to develop a new Premium Range of dishes from different regions of India that will be exclusive to 3663 for 12 months
Posted: 20 February 2007 | 16:56
Two types of tarts inspired by favourites from both sides of the Atlantic have joined the line of bake-off breads and pastries from Bakehouse
Posted: 20 February 2007 | 16:54
Caterers seeking an Easter theme for their springtime buffets can now Say It With Flowers, a new range of pastry cases from Belgian baker Pidy
Posted: 20 February 2007 | 16:52
Menu makers on the lookout for convenient and healthier alternatives to chips are the target of a new line of baby baked British jacket potatoes from Brakes especially suited to smaller diners and the education sector
Posted: 20 February 2007 | 16:50
Weight Watchers has developed a cake bar for caterers that offers dieters the taste, but not the calories, of caramel
Posted: 20 February 2007 | 16:49
Three new lines have joined United Biscuits' Go Ahead! range of snacks, including a new move into the snacks sharing market with the launch of the 150g Crinkly Crisps Sharing Bags
Posted: 20 February 2007 | 16:47
An addition to the £2m speciality bread market is a line of breads baked hollow in the shape of a bowl so the insides are sealed and strong enough to hold soups or curries yet soft and light enough to eat
Posted: 20 February 2007 | 16:46
A new company has been set up to supply a range of sauce-coated and quick-frozen prawns which can be taken directly from the freezer in the required portion size and do not need to be defrosted or deglazed before pan-frying, microwaving or oven-baking
Posted: 20 February 2007 | 16:28
The trend towards edible containers gathers pace with a new flotilla of potato and rice boats from Limburg Patisserie
Posted: 20 February 2007 | 16:26
Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | Previous | Next
