This page contains a Flash digital edition of a book.
EssentialUCD


The team at UCD


produce up to double that of the supposedly cheaper syrups after comparing quality, compare the cost per measure. Sally says: “1883 means less time depressing the pump, less time ordering, a higher yield per one-litre bottle and better tasting drinks. The low sweetness makes a broader range of drinks possible including cold drinks like frappe and iced teas – without having to invest in multiple bulky catering tubs.” In addition to its popular syrups range, Routin has also


produced a range of sauces including Strawberry, Chocolate- Hazelnut, Caramel and Chocolate Noir. Sally says that these are ideal as toppings and the range is supplied in squeeze pots with a decorating nozzle. Routin also produces two flavours in two-litre packs. Kool Kup, a professional cold drink solution, has been developed specifically to work with the 1883 range, which can vastly expand offerings with just a single pack. For thickening all frappés, milk shakes and chilled lattes, look no further than Kool Kup, says the distributor. Sally says: “Simple syrup smoothies also possible. Gluten


Routin 1883 also has a range of sauces, ideal for drinks toppings


free and Vegetarian Society approved, Kool Kup’s results are outstanding and the advantage is you keep your coffee machine and syrups flowing on hot days. A single packet with no added flavour saves on space and commitment too.” While the recession hit orders for complimentary biscuits, Sally reports that business in this area has once again taken off and UCD is in the process of changing its biscuit supplier for a better quality biscuit. Sally says that while the company is known for being the UK exclusive distributor of Routin 1883 and Kool Kup, operators forget that the company also supplies a wide range of general ancillaries. The company also looks after Teahouse Exclusives, a premium brand of loose tea, which is packed into 3.5g clear wrappers. The quality packaging features the name of the brand, together with the recommended brew time for the particular tea.


Sally says: “While pyramid tea bags are


mass produced on a production line, Teahouse Exclusives’ bags are produced by a man on a sewing machine.”


More information: United Coffee Distributors +44 (0)1233 840296, www.theancillariesstore.co.uk


Kool Kup recipes


Kool Kup Mocha Frappe (will make 400ml) Ingredients:


150ml Crushed Ice 40g of Frappe mix Two shots of Routin Chocolate One double Espresso 50ml cold milk


Method: Place in a blender:


Blend for 12-15 seconds and serve (optional: top with cream, dust with chocolate powder and garnish with fruit pieces)


Kool Kup Irish Coffee Frappe (will make 400ml)


Ingredients:


150ml Crushed Ice 40g of Frappe mix Two shots of Routin Irish Cream One double Espresso 2-3 scoops of coffee ice cream


Method: Place in a blender:


Blend for 12-15 seconds and serve (optional: top with cream, dust with cinnamon)


Top Tip: To create the perfect Frappe, first crush the ice and then add the ingredients in the order shown.


Follow the Essential Café twitter feed www.twitter.com/Essential_Cafe


Essential Café


15


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68