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Orgeat syrup is a sweet syrup made from almonds and sugar with a little rose water and/or orange flower water. It was originally made with a barley-almond blend. It has a pronounced almond taste and is used to flavor many cocktails. Orgeat syrup is an important ingredient in the Mai Tai and many Tiki drinks. [1] [2] [3]
Ferrara Candy Company brands — brands of confectionery made/marketed by Ferrara, a candy company based in Forest Park, Cook County, Illinois. Subcategories.
Mizuame – a Japanese glucose syrup of subtle flavor, traditionally made from rice and malt. [8] Molasses – a thick, sweet syrup made from boiling sugar cane. Orgeat syrup – a sweet syrup made from almonds, sugar, and rose water or orange flower water; Oleo saccharum – A syrup made from the oil of citrus peels.
The Ferrara Candy Company is an American candy manufacturer, based in Chicago, Illinois, and owned by the Ferrero Group. The company was formed from a 2012 merger of the Illinois -based Ferrara Pan Candy Company and Minnesota -based Farley's & Sathers Candy Company .
Flavored syrups typically consist of a simple syrup, that is sugar (fully mixed with water while heated), with naturally occurring or artificial (synthesized) flavorings also dissolved in them. [1] A sugar substitute may also be used.
Ferrara Bakery and Cafe, established in 1892 by Antonio Ferrara, claims to be America's first espresso bar. [ 1 ] [ 2 ] [ 3 ] It is located in Little Italy , [ 4 ] Manhattan , New York City and offers Italian delicacies .
The syrups come in distinctive bottles shaped as the character "Mrs. Butterworth", represented in the form of a "matronly" woman. The syrup was introduced in 1961. [1] In 1999, the original glass bottles began to be replaced with plastic. [2] In 2009, the character was given the first name "Joy" following a contest held by the company.
The second and more common method is acid hydrolysis of potato starch or sweet potato starch by adding acid, such as hydrochloric, sulfuric or nitric acids, [1] to make glucose syrup. If done by the first method, the final product, known as mugi mizuame ( 麦水飴 ) , is considered more flavorful than the acid version.