Professional Documents
Culture Documents
desserts
Brownie Blondie
Meltaway Bar
Lemon Square
Athens traditional mini fillo shellsfully baked, just thaw & serve.
These small wonders are perfect for
bite-size hot & cold hords oeuvres,
side dishes and desserts. Great for
catering, banquets, and receptions.
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cakes
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cakes (continued)
6645113 24/5 oz Sysco Imperial
SUPC
Title
Description
Pound Cake
Lemoncello Cake
Lemoncello Cake
Rectangle-shaped, fully-baked
traditional pound cake; unsliced.
10-12 servings per loaf.
Salted Caramel
Vanilla Crunch Cake
Lemoncello Mascarpone
Layer Cake
Rich combination of Sicilian lemon
infused sponge cake and Italian
mascarpone topped with European
white chocolate curls. A refreshingly
light creamy dessert with the perfect
combination of sweet and tart.
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cakes (continued)
Tiramisu Torte
10
Gluten Free
Chocolate Decadence
Individual Cake
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11
cakes (continued)
know their favorite flavors
Whether in a full-service restaurant or at a catered event, dessert is your opportunity to give customers something
to remember you by. Make sure youre offering a tempting variety of the seven must have dessert categories that
account for 93% of all dessert purchases in restaurants.
CHEESECAKES | FRUIT PIES/TARTS | ICE CREAM | BARS & BROWNIES | LAYER CAKE | NON-FRUIT PIES | GOURMET SPECIALTIES
While selecting what to offer, consider the nine most popular flavors on successful dessert menus:
CHOCOLATE | CARAMEL | VANILLA | BERRY/FRUIT | APPLE | NUTS | LEMON/CITRUS | ALCOHOL/LIQUOR | SPICE
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Tiramisu Bistro
Chocolate Cupcakes
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cheesecakes
2081737 24/4 oz Finale Desserts
Eggnog Cheesecake 10
Pumpkin Cheesecake
Brownie Cheesecake
14
NY Cheesecake 20 Cut
Original Xango
Fried Cheesecake
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15
Orange Sherbet
Rainbow Sherbet
16
Raspberry Truffle
Pre-Cut Ice Cream Pie
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17
NW Strawberry Gelato
18
Mango Sorbet
Dipper
Size
No. 10
No. 12
No. 16
No. 20
No. 24
No. 30
No. 40
1. Dipper Preparation
Use a clean scoop. Remove scoop from dipper
well and tap off extra water to prevent ice
crystal formation in the product.
2. Dip in Circles
Ice cream should be at 5 to 8F for the best
dipping results. Begin scooping close to the
can wall, cutting about 1/2 down.
Continue scooping in a circular pattern,
rolling the ice cream along.
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pies
Blueberry Pie
10 Ready to Bake
Pumpkin Pie
10 Thaw & Serve
Pumpkin Pie
10 Ready to Bake
20
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21
pies (continued)
22
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23
Cranberry Orange
Muffin Loaf Batter
Rich premeasured batter loaded
with tart cranberries, crunchy walnut
pieces and a hint of orange flavor
in bakeable loaf tins. Place on sheet
pan, thaw 1 hour, garnish if desired
and bake.
24
Assorted Danish IW
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25
12 raspberry crown
12 cinnamon swirl
12 maple pecan plait
12 lemon creme fan
Strawberry Cheese
Croissant Dough
All butter croissant filled with cream cheese
and strawberry filling.
cookies
26
Almond Chocolate
Biscotti Cookie
Full size, individually wrapped,
chocolate coated, 45-1 oz pieces.
Premium quality Italian biscotti
made from family recipe with
butter and pure vanilla, easy to bite,
crunchy to dip.
cookies (continued)
Cranberry White
Chip Cookie Dough
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specialty
Sugar Sanding
A finishing sugar used as a garnish
for muffins and pastries.
28
Chocolate Syrup
Squeeze Bottle
A high quality rich, dark chocolate
syrup. Contains natural cocoa
and packed in squeeze bottles for
convenience. Perfect for the wait
station station dessert bar for easy
decoration.
Tiramisu Tray
Traditional Italian dessert of imported ladyfingers soaked in syrup made with
espresso coffee liqueur and layered with mascarpone cheese filling. Dusted
with cocoa powder for an elegant touch. Serve on a cocoa-dusted plate or in a
goblet. Two unsliced trays.
Mini Macaroons
Crisp meringue with a delicate melt
in your mouth center in 6 assorted
flavors ranging form coffee, lemon,
raspberry to vanilla.
Tiramisu Tray
Lady Fingers
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