Barista Magazine

APR-MAR 2014

Serving People Serving Coffee Since 2005

Issue link: http://baristamagazine.epubxp.com/i/284703

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S T U F F : P R O D U C T S HEY, HEY FRAPPÉ Torani Real Cream Frappé Bases meet operators' and consumers' growing demands for better, more natural frappés. These all-natural, pour-over-ice-and-blend bases create extra creamy, velvety drinks and are made with simple, real ingredients like real dair y cream, pure cane sugar, and vanilla extract. Shelf-stable until opening, they are simple to use and versatile. Plus, a 16-ounce drink delivers only 300–380 calories, which is up to 45-percent fewer calories than leading powders. www.torani.com/foodservice DIAL IT IN Mahlkönig recently launched a new grinding dial for its popular EK43 grinder. The new dial, with 10 steps between each whole number, makes it easier for the user to have a consistent, more precise, and reproducible grind setting. All new EK43s are equipped with the new dial, and older versions can easily be retrofitted. www.mahlkoenig.de SEASONAL SYRUP FOR A GOOD CAUSE What's new from the little bird with big flavors? A brand-new flavor in the Sweetbird range! And it's more than just yummy tasting—it'll give you a sweet feeling all over because some of the proceeds are going to a good cause! This limited edition Peanut Butter Syrup supports Coffee Kids, with sales benefiting families and communities in coffee-producing countries. Now, what's sweeter than that? www.hellosweetbird.com JET INTO FROZEN BEVERAGE OPTIONS Made with all-natural ingredients and stored in shelf-stable aseptic packaging, Jet makes creating a variety of premium frozen beverages simple—just pour over ice and blend. Available in bold flavors like strawberry, lemonade, and mango, Jet Real Fruit Smoothie and Blended Beverage Bases make non-fat yogurt smoothies and signature frappes easy to prepare. Buy any commercial-grade blender, and get three free cases of product, or earn up to $300 cash back. www.mydrinkworks.com/Jet 53 www.baristamagazine.com B o o k 1 - 4 4 . i n d d 5 3 Book 1-44.indd 53 3 / 1 9 / 1 4 1 0 : 0 1 P M 3/19/14 10:01 PM

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