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Edition 33 Spring / Summer 2019

Pure Summer A refreshing look at trends and recipe ideas for bright and sunny menus

NEW Summer menus as easy as...

1 x Sweetbird Vegan FrappĂŠ 2 x Zuma Pure Powders 3 x Sweetbird Syrups


WHAT’S IN STORE Pure Powders NEW!

3

All organic

Pure purées

31

Any which way

Two new organic adaptogens for 2019

5

Granita fiesta 33

Our trio of trendsetting versatile powders

Big batch drinks in an instant

Vegan Caffe Frappé NEW! 7

Nitro news NEW! 35

More ways to boost vegan drink sales

The easy way to creamy nitro coffee

Deskfast / breakfast

9

With love from Bristol

Keep it fresh

37

The latest ideas for 2019

Make the most of this growing trend

11

Beyond the bar NEW!

News on Sweetbird Syrups

Introducing our new cocktail syrup collection

Get creative NEW! 15

Make, shake, squeeze

Introducing our new Rhubarb syrup

Zuma - A chocoholic's dream

Sugar-free treats NEW!

17 19

45

Tea and biscuits

47

Gluten-free delicious cookies from Kent & Fraser

The essential for Summer 2019 menus

Smooth moves

43

A trio of chai from Zuma

Help your sugar-free sales soar

High tea NEW!

Summer spice

39

23

Rise and shine

55

Classic Sweetbird Smoothies for full on fruit flavour

Organic cleaning for your business

Blend it well NEW! 25

Top takeaway NEW! 57

Introducing the new Blendtec SpaceSaver

Contemporary compostable cups

Foam frenzy

29

Cold foam in an instant

RECIPES FROM US TO YOU All the recipes listed in this brochure are for 12oz drinks unless otherwise stated. They are all made with Sweetbird, Zuma and Cosy products. To make sure we can give you as many new recipes as possible we haven’t listed the brand names every time which helps save space.


LET’S HEAR IT FOR SUMMER! Nothing excites us more than looking forward to the arrival of spring and summer after a long, albeit hot chocolate filled, winter. The latest edition of Drinking ThinkingTM is bursting at the seams with new products, ideas and recipes to keep your menus fresh and profits high. We hope you love trying them as much as we enjoyed creating them.

2019

1


Zuma Protein Powder 100% organic High in fibre No added sugar No artificial colours, flavours, additives or preservatives • Vegan Society approved • A blend of 3 plant-based ingredients • Contains 32% protein per 100g • • • •

Zuma Rooibos Powder Naturally caffeine free High in fibre Sugar-free Made from 100% organic rooibos No artificial colours, flavours, additives or preservatives • Vegan Society approved • • • • •


PURE POWDERS

NEW

With our original trio of adaptogens now appearing as frequently as hot chocolate on menus, the latest additions to the Zuma Organic Pure Powder collection promise to be just as popular this summer. Our new organic Protein Powder is a carefully blended mix of cocoa, maca and hemp to offer a deep malty taste. We’ve taken time to develop the blend; using just three plant based ingredients therefore avoiding any added flavours or sweeteners. We’ve ensured it tastes great as well as delivering 32g protein per 100g and being high in fibre. With no added sugar, it is also completely dairy and allergen free. Zuma Protein Powder can be enjoyed with any type of steamed milk as a Super Hot Chocolate or added to any number of hot or cold drinks for a daily protein boost. New 100% organic South African Rooibos powder is naturally sugar and caffeine free, and high in fibre. The ‘red bush’ plants only grow naturally in one place in the world, the Cederberg region of north west Cape Town. Known to be high in antioxidants it can be added to steamed milk for a rooibos latte, or into hot chocolate and blended drinks for a concentrated rooibos boost.

RECIPES Tea & Toffee Frappé Ice / milk 1 mini scoop Rooibos powder 1 scoop Sticky Toffee frappé 1 pump Caramel syrup 1. Fill cup with ice, level to the top of the cup 2. Pour milk over ice (to 1cm below the top) 3. Pour contents of cup into blender jug 4. Add powders and syrup 5. Put the lid on tightly then blend until smooth • • • •

Hazelnut Super Hot Chocolate • 1 scoop Organic hot chocolate • 2 pumps sugar-free Hazelnut syrup • Skimmed milk • 2 mini scoops Protein powder 1. Combine powders and syrup with a splash of hot water 2. Mix to a smooth paste 3. Add steamed milk, stirring as you pour

After Eight Mint Protein Frappé • • • •

Ice / milk 2 pumps Mint syrup 3 mini scoops Protein powder 1 scoop 100% Cocoa

NEW! Organic Protein and Rooibos Pure Powders pouches

1. Fill cup with ice, level to the top

of the cup 2. Pour milk over ice

(to 1cm below the top) 3. Pour contents of cup into blender jug 4. Add syrup, cocoa and frappé powder 5. Put the lid on tightly then blend

until smooth /zumadrinks

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Award-winning Zuma Organic Turmeric Chai


EVERYDAY ORGANIC Our three original pure powders; Turmeric Chai, Beetroot powder and Matcha are all approved not only by The Vegan Society but also The Organic Food Federation. Each of our adaptogens come in resealable pouches and needs less than 10g to make a 12oz drink. This means they are not only organic, vegan and totally ready for Instagram, they are also hugely profitable for businesses. With just a small portion size these powders have so many uses too. Add them to makes, bakes, hot and cold drinks throughout the year. Remember, if you are offering these drinks as organic vegan drinks use organic dairy-free milk to ensure they are truly 100% organic and vegan. If you need further inspiration visit zumadrinks.com for more information and recipes.

RECIPES Any Pure Powder Latte 1. Add mini scoop/s of powder as listed

below to cup with a splash of hot water 2. Mix into a paste 3. Top with steamed milk, stirring as

you pour Beetroot

1

Matcha

1

Protein

3

Rooibos

2

Turmeric

2

/zumadrinks

Matcha & White Chocolate Frappé • Ice / milk • 1 mini scoop Matcha powder • 2 pumps White Chocolate sauce • 1 scoop Vanilla Bean frappé 1. Fill cup with ice, level to the top of the cup 2. Pour milk over ice (to 1cm below the top) 3. Pour contents of cup into blender jug 4. Add matcha powder, sauce and frappé powder 5. Put the lid on tightly then blend until smooth Matcha & Caramel Frappé (ve) • Ice • Almond milk • 1 mini scoop Matcha powder • 2 pumps Caramel syrup • 1 scoop Vanilla Bean frappé 1. Fill cup with ice, level to the top of the cup 2. Pour milk over ice (to 1cm below the top) 3. Pour contents of cup into blender jug 4. Add matcha, syrup and frappé powder 5. Put the lid on tightly then blend until smooth

Beetroot Coconut Steamer (ve) • 1 mini scoop Beetroot powder • Steamed coconut milk 1. Add beetroot powder to cup 2. Mix to a paste with a splash of hot water 3. Top up with steamed coconut milk Beetroot & Butterscotch Hot Chocolate • 1 scoop Double hot chocolate • 1 mini scoop Beetroot powder • 2 pumps Butterscotch syrup • Steamed oat milk 1. Put hot chocolate and beetroot powder in a cup, add a splash of hot water and mix to a smooth paste 2. Add syrup to cup 3. Add steamed oat milk, stirring as you pour

As the Zuma Pure Powders collection grows we’re moving organic matcha powder from Cosy to Zuma. It’s the exact same product, just now sitting with the other adaptogens under the Zuma brand.

5


Very vegan Be sure to keep a can of vegan whipped cream in the fridge to serve on top of vegan frappĂŠs. Drizzle with Zuma Chocolate sauce or a Sweetbird fruit purĂŠe for a decadent, yet still 100% vegan, treat.

/hellosweetbird


NEW

FRAPPÉ FUN FOR ALL

Arriving June 2019!

Our vegan approved vanilla bean frappé has been such a hit we’re switching our caffe frappé to vegan friendly too. The Sweetbird frappé collection allows you to create consistently delicious drinks every time. Perfect to simply make on their own or blend with other Sweetbird products for hundreds of new and inspired recipes. From fine Brazilian coffee to West African cocoa, we have handselected a range of premium ingredients to bring you a frappé range that blends confection with convenience. Our two vegan approved frappés offer the opportunity to serve deliciously smooth frappés to all your customers.

RECIPES (VE)

Available in seven key flavours, Sweetbird Frappés have been created to be easy to prepare so you can create luxuriously thick and smooth frappés in minutes. They’re versatile too. Mix the caffeinefree, vegan-approved vanilla bean frappé with your own espresso to create a house blend frappé or take our yogurt frappé, add ice, milk and any Sweetbird fruit smoothie or purée for a deliciously thick and fruity breakfast frappé .

3. Pour contents of cup into blender jug 4. Add syrup and frappé powder 5. Put the lid on tightly then blend

• • • • • •

Free from artificial colours and flavourings Preservative free Free from hydrogenated fat Free from GMOs Approved by The Vegetarian Society Vanilla Bean and Caffe Vegan Society approved

Salted Caramel Caffe Frappé • Ice • Soya milk • 2 pumps Sugar-free Salted Caramel syrup • 1 scoop Caffé frappé 1. Fill cup with ice, level to the top of

the cup 2. Pour milk over ice

(to 1cm below the top)

until smooth Cherry & Almond Frappé • • • • •

Ice Almond milk 1 pump Cherry syrup 1 pump Almond syrup 1 scoop Vanilla Bean frappé

1. Fill cup with ice, level to the top of

the cup 2. Pour milk over ice

(to 1cm below the top) 3. Pour contents of cup into blender jug 4. Add both syrups and frappé powder 5. Put the lid on tightly then blend

until smooth

*Vegan approved Caffe frappé will be available from June so be sure to check the tin you have before offering it as vegan.

Raspberry & Coconut Frappé • Coconut milk • 2 pumps Raspberry syrup • 1 scoop Vanilla Bean frappé 1. Fill cup with ice, level to the top

of the cup 2. Pour milk over ice

(to 1cm below the top) 3. Pour contents of cup into blender jug 4. Add frappé powder and syrup 5. Put the lid on tightly then blend

until smooth When making frappés with non-dairy milk fill to the top of cup over the ice, rather then 1cm below. Non-dairy milks decrease in volume when blended therefore more liquid is needed.

Sweetbird Frappés • Vanilla Bean (ve) • Cookies & Cream • Sticky Toffee • Caffé (ve*) • Chocolate • Yogurt • Mocha

Approx 50 12oz drinks per 2kg tin

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BREAKFAST ON THE GO

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With deskfast becoming so popular it now has its own national day*, and one in four Brits not prepared to spend any longer than two minutes making their breakfast on a weekday, there has never been a better time to target the morning crowd with Sweetbird Yogurt Frappé. Sweetbird Yogurt Frappé powder gives drinks a deliciously tangy edge whilst making sure you don’t have to worry about the short shelf life of fresh yogurt, and, because it’s a powder, it doesn’t take up valuable fridge space. As with the vanilla bean frappé it works as an incredibly versatile base for hundreds of recipes when combined with Sweetbird purée , syrup or smoothie.

own flavour combinations and house specials. Hazelnut syrup partners well with this frappé, as does caramel sauce.

It’s easy to whip up a yogurt frappé; simply fill a 12oz glass with ice, top with milk, pour into a blender jar along with 1 scoop of frappé. Blend until smooth and it’s ready to serve in seconds.

• • • •

A SOURCE OF PROTEIN WITH

10g

Free from artificial colours and flavourings A source of protein^ Preservative free Free from hydrogenated fat Vegetarian Society approved

PER SERVE^

The recipes below are our latest suggestions for Spring/Summer 2019 but the methods can be used to create your

RECIPES Breakfast Frappé • • • •

Ice / Oat milk 1 scoop Yogurt frappé 1 pump Banana purée 1 mini scoop Protein powder

1. Fill cup with ice, level to the top 2. Pour milk over ice

(to 1cm below the top) 3. Pour contents of cup into blender jug 4. Add purée, frappé powder and protein powder 5. Put the lid on tightly then blend until smooth

/hellosweetbird

Matcha Banana Yogurt Booster • • • • •

Ice / milk 3 pumps Banana purée 1 scoop Yogurt frappé 1 mini scoop Matcha 1 scoop granola or oats

1. Fill cup with ice, level to the top of

the cup 2. Pour milk over ice (to 1cm below the top) 3. Pour contents of cup into blender jug 4. Add Matcha powder and granola or oats 5. Put the lid on tightly then blend until smooth

Rhubarb & Yogurt Frappé • Ice / milk • 2 pumps Rhubarb syrup • 1 scoop Yogurt frappé 1. Fill cup with ice, level to the top of

the cup 2. Pour milk over ice

(to 1cm below the top) 3. Pour contents of cup into blender jug 4. Add frappé powder and syrup 5. Put the lid on tightly then blend

until smooth

^When made with 160g ice, 160ml semi-skimmed milk and 40g Sweetbird Yogurt Frappé powder. *May 8th if you are wondering

9


MADE IN BRISTOL


Our Sweetbird syrups are now proudly being made in Bristol. Keeping true to the quality and creativity Sweetbird is known and trusted for, we’re sure you are going to love the Bristol made syrups more, if that’s even possible. When the idea of Sweetbird first hatched in 2006 little did we know how far and wide the products we created would travel in the following decade. Flash forward to 2019; Sweetbird syrups are available in over 50 countries and are now being made in our home town of Bristol.

We've had so much fun working on all the flavour profiles and now have an understanding of why salmon and cucumber are so popular together - they share common flavour compounds. This same science has been used to create our Bristol made nut syrups nut-free>.

We have been thrilled by the response to the new look for Sweetbird we introduced last year. As part of the on-going brand refresh we have taken the opportunity to review all the flavour profiles and have enhanced them if there was any room for improvement.

Following the new look for Sweetbird, and the move to Bristol production, the final update is a new bottle. We will be starting to use them with our latest syrup, Rhubarb, then rolling the new bottles out as we make more syrups. We hope you like to new design as much as you do the Bristol made Sweetbird syrups.

• • •

• • • • • • •

We asked our Development Project Manager Nick to explain exactly how we made nut syrups nut-free;

“A fundamental component of nuts are a group of compounds called Pyrazines. These can be extracted from nuts, but you can also obtain them from other materials such as some fermented foods. These natural extracts can then be utilised to give the aroma and flavour profile of different nut varieties. That’s how we did it and not a nut in sight!”

British produced, in Bristol Made using real British Sugar* Free from high fructose corn syrup and glucosefructose syrup GMO free Gluten free Vegan Society approved Free from artificial colours Free from artificial flavours> Free from preservatives^ Fruit syrups made with real fruit juice Sugar-free syrups sweetened with Sucralose and natural sweetener Stevia Made with nut free ingredients - even the nut flavours! Allergen free

New bottle coming soon

/hellosweetbird *Excluding Cane Sugar syrup. ^Excluding sugar-free syrups > Excluding Cucumber & Mint Iced Green Tea, S'mores and Peanut Butter syrups

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THE TASTE OF SUMMER Made with real fruit juice, Sweetbird Fruit Syrups are essential summer menu stock. Use them to add a burst of fruit flavour to endless recipes.


We’ve created our colourful range of fruit syrups so you can add a punch of real fruit flavour to your drinks – instantly. Made with real fruit juice they’re perfect whether quenching thirsts with ice-cold sodas, making fruity milkshakes or adding an extra boost of fruit to your smoothies and frappés. At Sweetbird we make syrups for all seasons, so these fruit syrups aren’t just for cold drinks. They’re perfect on cooler summer days too, enjoyed in drinks such as delicious orange or raspberry hot chocolates or combined with smoothies to make hot fruit soothiesTM

Made with real fruit juice Free from artificial colours and preservatives • Free from high fructose corn syrup • Free from GMOs • Vegan Society approved • •

/hellosweetbird

RECIPES Banana & Cherry Milkshake Ice / milk 2 pumps Cherry syrup 1 pump Banana purée ½ scoop Vanilla Bean frappé 1. Half fill cup with ice 2. Fill cup with milk (to 1 cm below the top) 3. Pour contents of cup into blender jug 4. Add syrup, puree and frappé powder 5. Put the lid on tightly then blend until smooth • • • •

Peach Melba Frappé Ice / milk Peach smoothie 1 pump Raspberry purée 1 scoop Vanilla Bean frappé 1. Fill cup with ice, level to the top of the cup 2. Pour smoothie over ice to 1/3 full 3. Fill cup with milk (to 1 cm below the top) 4. Pour contents of cup into blender jug 5. Add purée and frappé powder 6. Put the lid on tightly then blend until smooth • • • •

Lola’s Cherry Cola (ve) • Ice • Cola • 2 pumps Cherry syrup 1. Half fill glass with ice 2. Pour in cola, leaving 1cm at top 3. Add syrup and serve Blueberry & Lime Iced Tea (ve) • 1 Blueberry tea bag • Ice • 1 pump Lime syrup 1. Put tea bag into cup and pour over hot

water to 2cm below top 2. Add ice and leave to sit for 5 minutes,

then remove tea bag 3. Stir in syrup and serve

Raspberry Chai Iced Mocha Double espresso 2 pumps Chai syrup 1 pump Raspberry syrup 1 pump Chocolate sauce Ice / milk 1. Add double espresso, syrups and sauce to cup 2. Top to ¾ with cold milk 3. Stir, then add ice cubes • • • • •

Little ideas, big results Sweetbird fruit syrups make fantastic ice cubes which can be dropped into still or sparkling water, (or even your favourite alcoholic drink), for slow release fruit flavour. Simply add one pump per cube in a tray, top with water then freeze.

13


NEW

BEST OF BRITISH To celebrate Sweetbird syrups now being made in Bristol we are excited to introduce our new Rhubarb syrup. As such a quintessentially British flavour Rhubarb is the perfect flavour to add to your menu for Spring. Sweetbird Rhubarb syrup is so very versatile, working as a simple soda with sparkling water and ice for a highly profitable and refreshing fizz, or added to hot chocolate or frappés for something more indulgent.

Made using British sugar Made in Bristol with real rhubarb • No artificial colours or preservatives • Vegan Society approved • •

Rhubarb is the latest addition to the Sweetbird Creative syrup collection of 14 syrups allowing you to be just that, creative. Add these specialist flavours to menus all year round or introduce them as guest flavours to generate a limited edition buzz. Create your own seasonal drinks such as fudge sundae frappé for Easter; tropical chilli, lime and mango smoothies for the summer holidays or add coconut in any number of iced or blended recipes all summer long.

RECIPES Rhubarb Lemonade (ve) • Lemon smoothie • 2 pumps Rhubarb syrup • Sparkling water • Ice 1. Fill cup to 1/3 with smoothie 2. Add syrup 3. Top to ¾ full with sparkling water 4. Stir and add ice cubes to fill Rhubarb & Mint Soda (ve) • 1 pump Mint syrup • 2 pumps Rhubarb syrup • Sparkling water • Ice • Mint sprig 1. Add syrup to cup 2. Fill to ¾ with sparkling water 3. Stir and add ice cubes to fill 4. Garnish with mint Rhubarb Coconut Steamer (ve) • 2 pumps Rhubarb syrup • Steamed coconut milk 1. Add syrup to cup 2. Stir in steamed milk

Rhubarb & Custard Hot Chocolate 1 scoop Original hot chocolate 1 pump Rhubarb syrup 1 pump Vanilla syrup Steamed milk Whipped cream 1. Combine hot chocolate and syrups in a cup 2. Add a splash of hot water and mix to a smooth paste 3. Add steamed milk, stirring as you pour 4. Top with whipped cream and dust with chocolate • • • • •

Rhubarb Crumble Frappé Ice / milk 1 pump Cinnamon syrup 1 pump Rhubarb syrup 1 scoop Vanilla Bean frappé 1. Fill cup with ice, level to the top of the cup 2. Pour milk over ice (to 1cm below the top) 3. Pour contents of cup into blender jug 4. Add syrups and frappé powder 5. Put the lid on tightly and blend until smooth • • • •

/hellosweetbird

15


/hellosweetbird


SUGAR FREE NOT FLAVOUR FREE

NEW

Deliciously sweet yet sugar-free, we’ve created this syrup range to give customers all the taste and sweetness they crave, without the sugar. Available in five classic flavours, from rich caramel to refreshing peach iced tea, we’ve broadened the appeal so you can offer more choice to more customers, whether they’re watching what they eat or counting the calories. The newest addition to the range, salted caramel, is in the top five selling of our regular syrups, making it an ideal candidate to be released as sugar-free too. This new syrup can be added to any number of drinks, from iced black or white coffees, frappés and hot chocolates. It is delicious when added to cold foam and used to top iced coffees too.

Salted Caramel Protein Frappé • Ice / milk • 2 pumps Sugar-free Salted Caramel

syrup • 2 mini scoops Protein powder • ½ scoop Vanilla Bean frappé 1. Fill cup with ice, level to the top of

the cup 2. Pour milk over ice (to 1cm below

the top) 3. Pour contents of cup into blender jug 4. Add syrup, protein powder and frappé

powder

NEW! Sugar-free Salted Caramel syrup Natural flavouring • No artificial colours • Sweetened with a combination of Sucralose and Stevia • Vegan Society approved •

5. Put the lid on tightly then blend until

RECIPES

smooth

Salted Caramel Iced Latte

Skinny Salted Caramel Latte

• Ice / milk • Double espresso • 2 pumps Sugar-free Salted Caramel

• 2 pumps Sugar-free Salted Caramel

syrup 1. Add ice to cup to 1/3 full 2. Pour double espresso and syrup over ice then stir well 3. Top with milk, stir and serve

syrup • Double espresso • Steamed skimmed milk 1. Add syrup and double espresso to cup 2. Top with steamed skimmed milk

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TOTALLY TEALICIOUS

NEW

We’ve created our iced tea syrup collection to help you create speciality iced teas in an instant. Our new sugar-free Raspberry Iced Tea is pure Summer refreshment. Made with real raspberry juice and black tea extract, our sugar-free Raspberry Iced Tea syrups is the latest addition to the Sweetbird Iced Tea Syrup collection, bringing the total to seven. From traditional teas to syrups with added exotic fruits, green tea and fragrant botanicals, the range delivers sophistication in a syrup. It delivers simplicity too. No more brewing hot tea and waiting for it to cool (hoping it’s the right strength). Simply add a few pumps to a pitcher of still water, chill, and you have the perfect iced tea that’s ready to pour when you are. Or stir up spontaneous sales with a pitcher of cool iced tea on the counter – there’s nothing more quaffable on a hot summer’s day. Make any of these teas in an instant with sparkling water for extra refreshment. Sweetbird iced teas syrups are available in two green tea variants too. Delightfully delicate, and lighter in colour than the black tea syrups the watermelon and cucumber & mint green tea syrups have the look of champagne when made with sparkling water.

If you need any further reason to stock these rather than ready to drink single serve iced teas, think about the environment. When buying bottles of ready to drink iced tea the bulk of the cost is for shipping an awful lot of water. With syrups, we’re only shipping the concentrate; we're guessing you already have lots of water already! A one litre bottle of syrup takes up much less space than 44 single bottles of premixed iced tea and with a higher perceived value then RTD bottled iced tea they are great for your profits too.

RECIPES (VE) Berry Beets Iced Tea • 3 pumps Sugar-free Raspberry Iced Tea syrup • 1 mini scoop Beetroot powder • Still or sparkling water • Ice 1. Add syrup and beetroot powder to cup, stir well 2. Fill to ¾ with still or sparkling water 3. Stir and add ice cubes to fill

Any Sweetbird Iced Tea 1. Add 3 pumps syrup to cup 2. Fill to ¾ with still or sparkling water 3. Stir and add ice cubes to fill 4. Garnish and serve

Use this same basic method for the two following recipes: Raspberry & Orange Iced Tea • 2 pumps Sugar-free Raspberry Iced

Tea syrup • 1 pump Orange syrup

Raspberry & Vanilla sugar-free Iced Tea • 2 pump Sugar-free Raspberry syrup • 1 pump Sugar-free Vanilla syrup

• • • • • •

Made with real tea extract One bottle makes 44 12oz iced teas Free from artificial colours Free from high fructose corn syrup Free from GMOs Vegan Society approved

/hellosweetbird

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SIMPLY LEMONADE


We’ve squeezed the refreshing taste of summer into our three specially-blended lemonade syrups. Offering traditional and modern twists on much-loved classics, our lemonade syrup range is available in three thirstquenching flavours that your customers will love. Our Bristol made lemonade syrups have been developed to deliver only 5g of sugar per 100ml in a 12oz beverage too.

Made with real fruit juice Free from artificial colours and preservatives • Free from high fructose corn syrup • Free from GMOs • Vegan Society approved • •

You’ll love the simplicity of the range too. Easy to make, simply add a four pumps to chilled still or sparkling water and the perfect, cool refreshment is ready to serve.

RECIPES (VE) Any Sweetbird Lemonade 1. Add 4 pumps of syrup to cup 2. Fill to ¾ with still or sparkling water 3. Stir and add ice cubes to fill 4. Garnish and serve

Beetroot & Pomegranate Lemonade • 3 pumps Raspberry & Pomegranate

Lemonade syrup • 1 mini scoop Beetroot powder • Still or sparkling water • Ice 1. Add syrup and beetroot powder to cup 2. Fill to ¾ with still or sparkling water 3. Stir and add ice cubes to fill 4. Garnish and serve

GREAT PROFIT

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12OZ DRINKS PER BOTTLE

Use the following method for the two recipes below: 1. Add syrup and purée to cup, stir 2. Fill to ¾ with still or sparkling water 3. Stir and add ice cubes to fill 4. Garnish and serve Pink Grapefruit & Raspberry Lemonade • 2 pumps Pink Grapefruit

lemonade syrup • 2 pumps Raspberry purée

Raspberry Lemonade • 2 pumps of Lemonade syrup • 2 pumps Raspberry purée

For a 1 litre jug use 16 pumps of syrup. Lemon & Mint Sparkler 2 pumps Lemonade syrup 1 pump Mint syrup Sparkling water Ice 1. Add syrup to cup 2. Fill to ¾ with sparkling water 3. Stir and add ice cubes to fill 4. Serve garnished with fresh mint • • • •

Lemonade Our traditional recipe tastes just like homemade, there’s no better refresher on a summer’s day. Raspberry & Pomegranate We’ve mixed two brilliant flavours to create this fruity and exotic blend, sunshine in a glass. Pink Grapefruit Sweet and tangy, our bold citrus flavour packs a punch; the perfect pick-me-up. /hellosweetbird

21


SMOOTH MOVES


Smoothies are the hero of any successful summer menu. Flavour-rich and refreshing, all of our smoothies have been specially blended by our experts using real fruit and juice. Created in eight mouth-watering flavours, every Sweetbird Smoothie has been blended using real fruit and juice. Easy to store and even easier to make, no fruit to wash, peel or waste, just 100% convenience in a carton. Simply pour over ice and blend for delicious smoothies every time. We’ve created the range to complement our syrups and purées too, so you can get inventive with your own menu too. The versatility of Sweetbird Smoothies makes them great for using with frappés too. Half fill a 12oz cup with ice, add 30ml smoothie then top with milk (to 1cm below the top). Add to blender with ½ scoop Vanilla Bean frappé and blend until smooth for a delicious fruity milkshake. Try with non-dairy milk for a delicious vegan milkshake option then finish with vegan whipped cream and a cherry on top.

RECIPES All Sweetbird Smoothies 1. Fill cup with ice, level to the top of the

cup, then fill with water to ⅓ full 2. Pour smoothie over water and ice to

the top 3. Pour contents of cup into blender jug 4. Put the lid on tightly, blend until smooth Peach Yogurt Smoothie • Ice / milk • Peach smoothie • ½ scoop Yogurt frappé 1. Fill cup with ice, level with the top of

the cup 2. Pour over smoothie to 1/3 full 3. Fill up with milk to 1cm below top 4. Pour contents of cup into blender jug 5. Put the lid on tightly, blend until

smooth

Rooibos Strawberry Smoothie (ve) • Ice • Sweetbird Strawberry smoothie • 1 mini scoop Rooibos powder 1. Fill cup with ice, level with the top

of the cup 2. Pour water over ice to ⅓ full 3. Pour smoothie over water and ice to

1 cm below top 4. Pour contents of cup into blender jug

and add powder 5. Put the lid on tightly, blend until

smooth Berries & Oat Smoothie (ve) • Ice • Oat milk • Raspberry and Blackcurrant smoothie 1. Fill cup with ice, level with the top of

the cup 2. Pour milk over ice to ⅓ full 3. Pour smoothie over milk and ice to

1 cm below top 4. Pour contents of cup

into blender jug 5. Put the lid on tightly,

blend until smooth • • • • • •

Fat free Made with real fruit Gluten and dairy free Vegan Society approved Free from artificial colours, flavours and preservatives Approx 8 12oz drinks per 1 litre carton

/hellosweetbird

23


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NEW

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• •

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Stealth 895 NBS in-cup blending in action

25


RAINBOW BRIGHT


COMMERCIAL With allergens in the news there has never been a better time to get your best practise in place. Blendtec offer a range of coloured jars to help with this as part of the jar collection. Coloured Jars (available as Fourside and Wildside+) Coloured jars and lids make it easy for you and your employees to quickly select the right jar every time to prevent crosscontamination of allergens. Send a clear message to your customers that you care about their well-being. Choose from yellow or pink. Fourside Jar The FourSide Jar's square shape and patented single-prong wingtip blade create a better blending vortex to micronise ingredients. This smaller jar is perfect for eateries that sell lower volumes of blended product. WildSide+ Jar An exclusive, patented square design with a fifth side and large capacity produces thicker, faster blending and shorter customer wait times. Its extra-wide base, along with a more aggressive blade nearly 4-inches long, has helped the WildSide+ jar to raise the bar in the commercial blending category.

Rebel+ Jar The same features that make Blendtec blenders the safest blenders in the world are now available for Vitamix owners. The Rebel+ jar is safer, faster, more reliable and allows for tamper-free blending. Our patented blade is 80% thicker and 30 times stronger than any blade on the market. Please note this jar is NOT compatible with Blendtec blenders. Twister Jar The Twister Jar lets you expand your menu offerings, blending the world's thickest recipes. Nut butters, hummus, thick shakes, dressings and more, the thicker the better! Simply add ingredients and twist the lid while blending. Rapid Rinse Station Not a jar but perfect for keeping them clean. The Rapid Rinse Station reclaims valuable counter space with its minimal form factor, and is perfect for stacking multiple Blendtec jars. Best of all, it can reduce exposure to harmful sanitisers that irritate skin and cause lost time on the job.

How to maximise the life of jars You can keep your jar running smoothly with these tips and tricks:

Spin the blade manually by the shaft on the bottom of the jar before each use to lubricate the blade shaft. • Don’t use your jar as a storage container or let liquids sit in the jar overnight. • Ensure the motor has come to a complete stop before removing the jar from the base. • To maintain the best seal between your lid and jar, do not store jar with the lid on. •

Cold Foam Jar Creating cold foam has never been easier. Select the Small Milkshake cycle on your blender and in 18 seconds this circular bladed jar delivers creamy smooth cold milk for hundreds of uses.

Invest in coloured steaming pitchers or silicon handle covers to ensure your steamed milk is as allergen controlled as your blended drinks. Consider separate cloths for steam wands too when switching between dairy and milk alternatives to avoid contamination.

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COMMERCIAL

LOVE THY BLENDTEC Blendtec blenders are renowned around the world for their long-lasting motors and jars. Built to meet the unique needs of the commercial customer, each feature delivers effortless operation and is designed to reduce overall cost. This pull out and keep guide will help show your Blendtec the TLC it deserves and keep smoothies smooth and frappĂŠs fluffy all summer long.


Correct Ratios • Too much ice: the drink will

It’s all about the ice vs. liquid ratio

Measure the ice and liquid in the cup to ensure consistency

refreeze when blending, resulting in cavitation. The drink will not blend properly. • Too little ice: drink loses structure and taste profile will be too intense. • The general rule is that when

pouring the liquid over the ice, once the ice starts to float, you’ve added enough liquid. • Meaning you can pour the

The amount you put in should be the amount you finish up with All the liquids to be used in the drinks need to be added over ice

finished drink back into the cup to serve and you should have just enough. • No wastage. • Ice first, then pour over water,

smoothie mix, espresso, milk (as appropriate)

Correct Ingredients • Hot espresso will start to raise the

Use cold espresso

The temperature of the other ingredients may affect blending

temperature of the drink resulting in a loose drink structure • Smoothie mix from the fridge or

ambient temperature? • Tap water or chilled water? • Milk straight from the fridge? • Ideally frappé powder needs to be

Adding frappé powder

added in the middle of the liquid ingredients to ensure consistent and complete blending of the powder. Do not put into the jar first as it can clump around the base and not mix in. • If this is not operationally convenient the next best thing is to add on top of the liquids.

Correct Cycles When blending ice it is important to choose a cycle that crushes the ice first, before smoothing. The cycle needs to start off slow and then speed up to smooth to the consistency of snow.

If the cycle is too long, the drink will start to heat up and will change the structure of the drink, i.e. ice will melt.

If the cycle starts too fast, the ice will sit at the top of the mixture and will not blend.

If the cycle is too short, the ingredients will not blend together properly resulting in an inferior taste and the ice will not be fully blended.

How to maximise the life of jars • You can keep your jar running

smoothly with these tips and tricks: • Spin the blade manually by the shaft on

the bottom of the jar before each use to lubricate the blade shaft. • Don't use your jar as a storage container or let liquids sit in the jar overnight. • Ensure the motor has come to a complete stop before removing the jar from the base. • To maintain the best seal between your lid and jar, do not store jar with lid in place. How does the dull blade blend? The blade spins over 300 miles per hour, so it doesn't need to be sharp to get the job done. Instead of chipping away at ice and frozen fruit with sharp edges, the large, blunt design pulverises virtually anything. Why is my jar cloudy? Grinding grains, legumes, beans, rice, or nuts may result in a fogged appearance. Using some greens, spices, and protein powders will also cause it to have a cloudy appearance. Please note that this is a cosmetic alteration and is not covered under your jar warranty. It does not affect the performance of the jar. How do I load my jar properly? Most blending problems can be avoided by loading your jar properly. Always load your blender with liquids first, followed by soft solids like bananas or spinach, and then hard dense items like ice and frozen ingredients. Always secure lid before blending. Do not fill the jar above the highest measuring line, to do so may cause the contents to overflow. How do I get the stain out of my jar? • Add the juice of 1 lemon, 2-3 tbsp. of baking soda, and some water to jar. Run on a high speed for about 10 seconds, pour the water out and scrub with a non-scratch sponge. • Vinegar mixed with baking soda and some water will also work. Run on a high speed for about 10 seconds, pour the water out and scrub with a non-scratch sponge.


Cafetto Polar cleaner Use this simple cleaning process to stop jugs appearing cloudy and to keep them in optimal condition. Use the measuring scoop in each tub of Cafetto Polar for accurate portion control. 1

Dissolve 1 scoop per 500ml of water

2

3

4

Pour into blender jug

Blend for 15 seconds

Leave to soak for 10mins

5

6

Discard solution then rinse jug well

Fill jar with 500ml fresh water

7

Blend for 15 seconds, discard water

General care and cleaning tips

Motor base

• Do not use abrasives to clean the

• For long term storage of jar, apply a

• Make sure the main power switch is off and the

blender motor base, jar, or sound enclosure as this will dull or scratch the surface. • Do not use a water jet of any kind to clean the equipment. • NEVER submerge the blender motor base in water – THIS WILL VOID THE WARRANTY. • Avoid submerging the blender jars for more than 5 minutes. Water penetration through the lower jar seals will reduce the jar life.

small amount of food-grade oil (such as vegetable oil) to the seals around the base assembly, both inside and outside of the blender jar. • Do not place jar onto motor base when the motor is spinning. This causes the drive shaft on to the jar to wear prematurely.

How to make Sweetbird frappés

1

2

3

1. Fill cup with ice, level to the top of the cup. 2. Pour milk over ice (to 1cm below top) 3. Pour contents of cup into blender jug 4. Add 1 scoop of frappé 5. Put the lid on tightly then blend until smooth

blender is unplugged before cleaning. • Make sure your cloth is not soaking wet – if

liquid gets into the motor this can cause damage. • If you have a Q Series, Connoisseur or SpaceSaver, remove the rubber gasket that sits on top of the motor enclosure, under the top of the motor base and clean as needed. • If needed, the drive socket can be cleaned using a cotton swab or toothpick.

How to make Sweetbird ice-blended smoothies

4

5

Add 2 pumps of syrup here for a flavoured frappé or smoothie

2

1

3

4

1. Fill cup with ice, level to the top of the cup, then fill with water

to ⅓ full 2. Pour smoothie over water and ice to the top 3. Pour contents of cup into blender jug 4. Put the lid on tightly, blend until smooth

When making frappés with non-dairy milk fill to the top of cup over the ice, rather then 1cm below. Non-dairy milks decrease in volume when blended so more liquid is needed.


ACCESSORIES

DESCRIPTION

Standard jar

4 sided jar 1 litre capacity Also known as the J2 jar

Wildside Plus jar

5 sided jar 1.5 litre capacity

Yellow 4 sided jar and lid set Standard jar and hard 1 litre capacity lid set - Yellow Also known as the J2 jar Pink 4 sided jar and lid set Standard jar and hard 1 litre capacity lid set - Pink Also known as the J2 jar

1 YEAR COMMERCIAL COMMENTS USE WARRANTY

• • • •

Standard blender jar, compatible with all Blendtec machines. Lids sold separately. Large capacity jar up to 1.5 litres. The 5th side shifts the blending vortex to increase efficiency and speed when blending larger volumes. Standard blender jar, compatible with all Blendtec machines. Different coloured jars are ideal in helping to avoid cross contamination with allergens - such as dairy and non-dairy. Standard blender jar, compatible with all Blendtec machines. Different coloured jars are ideal in helping to avoid cross contamination with allergens - such as dairy and non-dairy.

Large capacity jar up to 1.5 litres. The 5th side shifts the blending vortex to increase efficiency and speed when blending larger volumes. Different coloured jars are ideal in helping to avoid cross contamination with allergens - such as dairy and non-dairy.

Large capacity jar up to 1.5 litres. The 5th side shifts the blending vortex to increase efficiency and speed when blending larger volumes. Different coloured jars are ideal in helping to avoid cross contamination with allergens - such as dairy and non-dairy.

Twister jar set

Twister jar with twister lid, vented lid, spatula and recipe book Measurements up to 16oz

Ideal for creating very thick blends such as nut butters and hummus. The Twister lid helps to push thick product back into the blending vortex. The specially designed twister lid keeps the ingredients from sticking to the walls of the jar. 16oz capacity.

Cold Foam Jar and hard lid set

4 sided jar 1 litre capacity Designed especially to make cold foam

Turns 150ml of cold skimmed milk into silky smooth, mousse-like thick foam in only 18 seconds.

Rebel Wildside Plus jar

5 sided jar, 1.5 litre capacity For use with Vitamix blenders

The Rebel+ jar combines with your Vitamix blender to enhance safety and maximise blending performance using Blendtec’s patented Wildside Plus Technology.

Spare lid - Flat soft

Flat lid to fit standard and Wildside jars

Recommended for use with machines with a sound enclosure: Q-series, ABC, Connoisseur 825, Stealth 875 and 885.

Spare lid - Flat Hard

Flat lid to fit standard and Wildside jars

Recommended for use with machines with a sound enclosure: Q-series, ABC, Connoisseur 825, Stealth 875 and 885.

Spare lid - Vented gripper

Vented gripper lid to fit standard and Wildside jars

Recommended for use with machines without a sound enclosure: Xpress, EZ 600, SpaceSaver and Chef 775.

Spare lid - Cone

A vented lid to fit standard and Wildside jars

A vented lid which can be used on all standard and Wildside jars on any model of Blendtec blender.

Rapid Rinser Station (Full Kit)

Rinser, drainage station and lid rinser

Rinse, dry and store your jars without the mess. Compatible with all Blendtec jars and for rinsing other items from as small as a shot glass all the way up to an eight inch bowl. Plumbing into mains water and waste outlet required.

Rapid Rinser

Rapid rinser with sucker feet for easy installation into a sink

Rinses all Blendtec jars, can be used for rinsing other items from as small as a shot glass all the way up to an eight inch bowl. Plumbing into mains water required.

Rapid Rinse Station

Station only

Can be bought to retrofit a Rapid Rinser. Would need rubber feet.

Lid rinser

Attachment for the rapid rinser

Upgrades your Rapid rinser to allow for lid rinsing

Q Series/ Connoisseur motor enclosure

Motor enclosure only

Spare or replacement motor enclosure for installing the blender as a free standing unit.

SpaceSaver motor enclosure

Motor enclosure only

Spare or replacement motor enclosure for installing the blender as a free standing unit.

Standard sound enclosure

Sound enclosure only

Spare or replacement sound reducing hood. Compatible with Q Series/ Connoisseur. Can also be used with the SpaceSaver if installed in counter top.

Stealth sound enclosure

Sound enclosure only

Spare or replacement sound reducing hood for Stealth blender.

Wildside Plus jar and hard lid set - Yellow

5 sided jar 1.5 litre capacity Yellow

Wildside Plus jar and hard lid set - Pink

5 sided jar 1.5 litre capacity Pink


PEAK FOAM

COMMERCIAL

Cold foam was the darling of the high street hero last year – be sure to get your Blendtec cold foam jug and make sales soar for summer 2019. Cold foam started appearing on high street menus throughout last summer and is sure to be an even bigger hit this year. Blendtec have developed a blender jar which turns 200ml of cold skimmed milk into silky smooth, mousse-like thick foam in only 18 seconds. Whether used on its own to top iced coffees, or flavoured with any number of Sweetbird or Zuma ingredients. Cold foam can at present only be made with skimmed cows milk - we are waiting to see who will be the first supplier of dairy-free milk to develop the first mylk cold foam solution - game on! To make cold foam 1. Pour 200ml of cold skimmed milk into a Blendtec cold foam jar 2. Blend on ‘small milkshake’ setting for 18 seconds 3. Pour foam into cup or to top your latest creation

200ml will give you enough foam for a whole 12oz drink. For a toppings use 100ml skimmed milk.

RECIPES How to flavour cold foam • • • • •

Salted Caramel Caffé Freddo • Ice • Double espresso • 2 pumps sugar-free Salted Caramel syrup • 150ml cold skimmed milk 1. Fill a small jug with ice and pour over double espresso 2. Add syrup to jug 3. Pour skimmed milk into cold foam blender jug and blend for 18 seconds 4. Fill glass with ice 5. Pour cold foam into glass 6. Strain espresso over top of foam and serve Dark Hot Chocolate with Honeycomb Cold Foam • 1 scoop Dark hot chocolate • Steamed milk • 100ml cold skimmed milk • 1 pump Honeycomb syrup 1. Combine hot chocolate with a splash of hot water 2. Mix to a smooth paste 3. Add steamed milk, stirring as you pour 4. Make the cold foam: add skimmed milk and syrup to cold foam blender jug 5. Blend on ‘small milkshake’ setting for 18 seconds 6. Top the hot chocolate with the cold foam

Our tips when developing your own recipes is to start small with the amount of anything you add. Cold foam is such a fickle thing, too much of anything and it doesn’t foam. Ensure your milk is straight out the fridge, if it’s slightly warm it won’t foam as well. Cold foam isn’t just for cold drinks, we love it to top our turmeric hot chocolate as a low fat alternative to whipped cream.

Syrup - 2 pumps Smoothie - 30ml Purée - 30ml Pure Powders - ½ mini scoop 100% Cocoa - ½ scoop

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PARTY TIME Adding cocktails and mocktails to your daytime menu is the easy way to make the day to night switch for any business. Bursting with real fruit and packed with versatility, we’ve created our purées so you can make many drinks in an instant. Available in five, vegan-approved flavours, they’re perfect for creating super-speedy shakes, sodas, cocktails, mocktails, and smoothies too. Deliciously thick and rich, our purées are also great for drizzling over drinks for a hand-crafted finish. And because we know chiller space can be a premium, we’ve made the range for ambient storage, so you can stock up your shelves without filling up your fridge.

RECIPES

Raspberry Hot Chocolate • 1 scoop Original hot chocolate • 1 pump Sweetbird Raspberry purée • Milk 1. Combine hot chocolate with a splash of hot water 2. Add purée then mix to a smooth paste 3. Add steamed milk, stirring as you pour 4. Garnish and serve • • • •

Any fruit soda (ve) • 2 pumps Sweetbird purée • Sparking water / ice 1. Add purée to cup 2. Fill to ¾ with sparkling water 3. Stir and add ice cubes to fill 4. Garnish and serve

• • •

Free from artificial colours and flavourings Made with real fruit Gluten and dairy free Free from high fructose corn syrup Vegan Society approved 4 weeks ambient shelf life once open GMO free

Passionfruit Bellini • 1 pump Passionfruit purée • Sparkling wine

Serve in champagne glass and gently stir to mix ingredients. Garnish with star anise. Mango Colada 50ml white rum 30ml coconut milk 22.5ml Mango purée 20ml lime juice Blend with small cup of ice and serve in a 8oz glass. Garnish with mango slice or pineapple wedge

• • • •

Our premium pump delivers a 15ml dose with each pump. It can be taken apart, cleaned and reused between bottles.

/hellosweetbird

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COOL GRANITA


Blendtec blenders are the perfect solution for businesses serving smoothies and frappés, but when it comes to bulk serves on tap a Bunn granita machine is just the answer. So what exactly is a granita? For many people the easiest reference is to think of Slush Puppie, the bright blue raspberry flavoured drinks from childhood. Originating in Sicily and hugely popular throughout Italy, recipes and textures vary greatly from region to region. Without the cream added to ice-cream, and with less liquid then regular frappés and smoothies, granitas are coarser and more crystaline. Smoothies pour; granitas can be enjoyed with the help of a spoon if really frozen. Sweetbird smoothies, frappés and purées can all be used in granita machines to make large quantities for busy locations. These recipes have been developed for use with the BUNN Ultra-2 Frozen Beverage Dispenser as shown below. This model has an 11 litre capacity tank. For any recipes using powder be sure to dissolve the powder in the liquid before adding to the granita machine, or give them a quick spin in a blender before pouring into the tank.

RECIPES Any Sweetbird Smoothies • 1.5 litre smoothie • 4.5 litres water = 18 x 12oz / 335ml drinks Any Sweetbird Purées • 1 litre purée • 5 litres water

= 18 x 12oz / 335ml drinks Any Sweetbird Frappé • 1 kg frappé • 4.5 litres milk • 1.5 litre water = 24 x 12oz / 335ml drinks Mango & Turmeric Lassi • 1 kg Yogurt frappé • 3 litre Mango smoothie • 1 litre water • 2 litre milk • 17 mini scoops Turmeric chai = 24 x 12oz / 335ml drinks

Strawberry Cheesecake Frappé • 1 kg Yogurt frappé • 3 litre Strawberry smoothie • 1 litre water • 2 litre milk = 24 x 12oz / 335ml drinks Chocolate Frappé (with Zuma Hot Chocolate) • 750g Dark hot chocolate • 4.5 litres milk • 1.5 litre water = 24 x 12oz / 335ml drinks Iced Tea • 60 pumps (450ml) syrup • 5.5 litres water = 18 x 12oz / 335ml drinks Lemonade • 60 pumps (450ml) syrup • 5.5 litres water = 18 x 12oz / 335ml drinks

The BUNN Ultra-2 Frozen Beverage Dispenser provides a fun and flavourful solution for customers searching for alternatives to carbonated soft drinks. The patented BUNN torque sensing technology and reversing auger consistently delivers frozen beverages with the great flavour and mouthfeel customers crave. Contact Bunn for your nearest supplier www.bunn.com/frozen-beverages

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SMOOTH REVOLUTION

NEW

Nitro drinks achieve an incredibly creamy texture with a velvety foam crown through the processing with nitrogen. The new whipper from iSi makes nitro accessible to everyone. Nitro coffee is a huge trend that continues to grow, yet for many smaller business the investment can be too much. Having an under-counter kegerator with a tap fitted into the counter takes up valuable space too. The iSi Nitro Whip is hand held, and can make two 12oz nitro coffees with each charge. A simple process for dispensing: just fill the Nitro Whip with your recipe, charge with one iSi Nitro Charger, shake, and dispense. Watch the coffee swirl and cascade, as the foamy head develops right before your eyes.

RECIPES For all these recipes simply mix the ingredients well before adding to the dispenser and charging. All the recipes are based on 12oz drinks, so just double up to make two in one go. Ensure all ingredients are cold before adding to the whipper. Iced Caramel Nitro • 2 pumps Caramel syrup • Chilled double espresso • Milk Vanilla Matcha Nitro (ve) • 1 mini scoop Matcha powder • 3 pumps Vanilla syrup • Soya milk

Oat & Nut Protein Nitro (ve) • 2 mini scoops Protein powder • 1/2 scoop Caffe frappé • Chilled double espresso • Oat milk • 1 pump Hazelnut syrup Mango Yogurt Nitro • 1/2 scoop Yogurt frappé • 1 pump Mango purée • 1 pump Coconut syrup • 2 mini scoops Rooibos powder • Milk

• • •

Individual preparation: whether nitro coffee, tea cocktails or mocktails Prepare every drink fresh - quickly and easily Handy, flexible and space-saving Easy operation and cleaning: completely dishwasher safe Made of high quality stainless steel for long life and safety NSF-certified

Raspberry Mocha Nitro • 1 pump Raspberry purée • 2 mini scoops Protein powder • 1/2 scoop Chocolate frappé • Chilled double espresso • Milk

Partner up Big thanks to Jen Nicholls,who came up with these wonderful nitro recipes. Jen is a latte art competitor, competing on the national circuit and now offers freelance coffee styling as well as consultancy and recipe development. jen_nics

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TREND SPOTTING


Staying up to date with food and drink trends is essential to keep your menu fresh and customers returning to see what's new with you. On the last page we introduced nitro coffee and we're sure you will have noticed cold foam on most high street menus. We like to take credit for this having launched our Blendtec Cold Foam jars last Summer! We continuously monitor taste trends to ensure you have the latest ideas at your fingertips and this Summer is no different. Although we're not convinced shots of neat apple cider vinegar or adding milk-thistle to drinks are for all businesses they are two ingredients we've seen growing in popularity, along with the types of drinks shown here. Colourful, over-the-top drinks such as freakshakes are here to stay now being described as 'hedonistic indulgence'. Be sure to stock a whole host of toppings ready to drizzle, decorate and dress your hot and cold drinks for customers looking for a treat.

RECIPES Super Hot Chocolate (ve) • 1 scoop 100% cocoa • 1 mini scoop Protein powder • Almond milk 1. Combine powders with a splash

of hot water 2. Mix to a smooth paste 3. Add steamed milk, stirring as you pour

Chocoholic's Dream Frappé Ice / milk 1 scoop Chocolate frappé 1 pump Caramel sauce Whipped cream Chocolate sauce (drizzle) Mini Rainbow beans 1. Fill cup with ice, level to the top of the cup 2. Pour milk over ice (to 1cm below the top) 3. Pour contents of cup into blender jug 4. Add both sauce and frappé powder 5. Put the lid on tightly then blend until smooth 6. Topped with whipped cream, sauce and beans • • • • • •

Turmeric Oat Frappé (ve) • Ice • Oat milk • 1 mini scoop Turmeric chai • 1 scoop Vanilla Bean frappé 1. Fill cup with ice, level to the top of the cup 2. Pour milk over ice (to 1cm below the top) 3. Pour contents of cup into blender jug 4. Add both powders 5. Put the lid on tightly then blend until smooth

Spiced ACV Shot (ve) • 1 mini scoop Turmeric chai • 1 tbsp apple cider vinegar. • 1 tbsp fresh lemon juice. • 1 cup of hot water. • Honey (optional) 1. Combine all the ingredients in cup 2. Stir until chai is dissolved. Protein Coconut Latte (ve) • 1 mini scoop Protein powder • Coconut almond milk 1. Combine powder with a splash of

hot water 2. Mix to a smooth paste 3. Add steamed milk, stirring as you pour

TIP TOP TOPPINGS Mini Rainbow Chocolate Beans Triple Chocolate Crispies Golden Balls Toffee Crunch Mini Marshmallows See page 43 for delicious Zuma sauces ideal for dressing and making drinks with

37


DAY TO NIGHT

NEW

As the lines between coffee shops and bars continue to blur we are very proud to introduce our new range of cocktail syrups created by Bristol bartenders. We believe syrup shouldn’t be an afterthought when making cocktails. The quality and taste of syrup should be as well considered as the chosen spirits, juices and fruits. We’ve created flavours with passion and expertise, flavours that have depth and character which taste exactly like the name on the label. We’re proud that our Raspberry tastes like raspberries as opposed to generic berry, and our Passionfruit tastes like passionfruit, rather than just tropical fruit. This may seem obvious, but this is where we believe so many existing bar syrups let down otherwise great cocktails. We’ve also used acidity, bitterness and vinegar in some of the syrups to make them more than just sweet; perfect for twists on classic cocktails or to add complexity to alcohol free options. We’re very proud of the syrups we have created; the ingredient bartenders have been missing when it comes to making great cocktails. Our syrups are made in Bristol, with a focus on authentic taste to replicate the syrups good bartenders would want to make themselves.

RECIPES Clover Club • 20ml Raspberry syrup • 50ml gin • 20ml lemon juice • 20ml egg white 1. Shake, serve up in a coupette

Mint Julep • 10ml Demerara syrup • 50ml Bourbon • Handful of mint 1. Churned in a julep tin over crushed ice Crown with more crushed ice 2. Garnish with mint sprigs

Cherry Cola • 20ml Cherry & Vanilla syrup • 50ml gold rum • Cola 1. Build in a highball filled with cubed ice 2. Top with cola 3. Garnish with a lime wheel and cherry

Long Island Iced Tea • 20ml Cherry & Vanilla syrup • 12.5ml vodka • 12.5ml gin • 12.5ml tequila • 12.5ml white rum • 12.5ml triple sec • 20ml lemon juice • Cola 1. Shake; serve in a glass mug filled with ice. 2. Top with cola. 3. Garnish with a lemon wedge and a cherry

Irish Coffee • 15ml Vanilla syrup • 125ml black coffee • 25ml Irish whisky 1. Stir together in a coffee glass 2. Top with cold foam or shaken double cream

English Garden 30ml Elderflower syrup 50ml gin 75ml apple juice 15ml lime juice 1. Build in a high-ball filled with cubed ice. 2. Garnish with mint sprigs, cucumber ribbon and a spray of elderflower. • • • •

Available in 750ml Glass bottles • • • • • • • • • • • • • • • •

No.1 Simple 1:1 No.2 Simple 2:1 No.3 Demerara No.4 Raspberry No.5 Passionfruit No.6 Grenadine No.7 Orgeat No.8 Elderflower No.9 Falernum No.10 Coconut No.11 Pineapple & coconut No.12 Fruit cup No.13 Raspberry shrub No.14 Cherry & vanilla No.15 Vanilla No.16 Strawberry shrub

@bristolsyrupco

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KICK START YOUR MENU Our favourite aspect of creating the Sweetbird and Zuma collections is just how many drinks can be made from a few products. Between Zuma and Sweetbird there are over 70 products to build a hot and cold drinks menu from. The choice is extensive, which is why we would never suggest any business needs to stock all of them. We have hand-picked a selection of products which are our go-to products for anyone starting out.

40

We would recommend investing in a Blendtec blender to be able to offer a range of ice-blended drinks too. If this isn't possible the selection below still works, minus the frappĂŠs and smoothies, to make plenty of non-blended hot and cold drinks.


PRODUCTS

DRINKS

Sweetbird • Caramel syrup • Chocolate happé • Hazelnut syrup • Iced Tea syrup • Lemonade syrup • Mango smoothie • Mint syrup • Raspberry purée • Strawberry smoothie • Sugar-free Vanilla syrup • Vanilla Bean frappé

1. Raspberry Lemonade (ve) 2. Caramel Frappé 3. Vanilla & Strawberry Smoothie (ve) 4. Mango & Turmeric Smoothie (ve) 5. Strawberries & Cream Frappé (ve) 6. Strawberry Milkshake (ve) 7. Sugar-free Vanilla Latte (ve) 8. Vanilla Hot Chocolate (ve) 9. Vanilla Frappé (ve) 10. Chocolate Frappé 11. Chocolate & Hazelnut Frappé 12. Chocolate Milkshake 13. Spiced Chai Frappé (ve) 14. White Chocolate Frappé 15. White Chocolate & Raspberry Frappé 16. White Chocolate & Mango Frappé 17. Spiced Mango Smoothie (ve) 18. Raspberry Hot Chocolate (ve) 19. Hazelnut Hot Chocolate (ve)

Zuma • Hot Chocolate shaker • Original Hot chocolate • Spiced Chai (non-dairy) • Turmeric Chai • White Chocolate sauce

20. Mint Chocolate Frappé 21. White Chocolate Mint Mocha 22. Turmeric Latte (ve) 23. Strawberry Chai Smoothie (ve) 24. Raspberry Chai Steamer (ve) 25. Hazelnut Steamer (ve)

26. Chocolate & Hazelnut Frappé 27. Caramel Hot Chocolate 28. Caramel White Hot Chocolate 29. Raspberry & Hazelnut Steamer (ve) 30. Strawberry & Vanilla Soothie (ve) 31. Mango Iced Tea (ve) 32. Mango Frappé (ve) 33. Raspberry Iced Tea (ve) 34. Strawberry Hot Chocolate (ve) 35. Raspberry White Hot Chocolate 36. Hazelnut Mocha (ve) 37. Mint Mocha (ve) 38. Raspberry & Hazelnut Hot Chocolate 39. Caramel Latte (ve) 40. Hazelnut Latte (ve) 41. Spiced Chai Steamer (ve) 42. Golden Hot Chocolate (ve) 43. Spiced Hot Chocolate (ve) Recipes marked with (ve) need to be made with non-dairy milks to be vegan. This list is by no means exhaustive, new drinks can be created all the time, find inspiration at: sweetbird.com zumadrinks.com

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A TIMELESS CLASSIC


The Zuma collection of chocolate, sauces and toppings offers never-ending combinations for making and decorating drinks. Zuma now offers 8 chocolates to choose from. Starting with our easy every day chocolate Zuma Original, which has a 25% cocoa content, the range goes all the way through to our 100% Organic Cocoa, for baristas wanting to create their own blend. For ethically focussed businesses try Zuma Organic, Fairtrade Hot Chocolate or 100% Cocoa; the same taste profiles but with the added benefits of supporting the cocoa farmers in Africa and Peru. Zuma Hot Chocolates are available in a mixture of 2kg tins and 1kg flat bottomed resealable bags. Most are approved by The Vegan Society, whilst the remainder are approved by The Vegetarian Society. Zuma Sauces are an incredibly versatile product to stock. Available in vegan approved Dark Chocolate and vegetarian approved Caramel and White Chocolate, they can be used to add richness to drinks or to drizzle on top. Add a sprinkle of Zuma Gold Dust or a dust of chocolate from a Zuma Chocolate Shaker for the perfect finish. For full details of the entire range visit zumadrinks.com

RECIPES Thick Hot Chocolate • 100ml milk • 1 scoop Thick hot chocolate 1. Pour milk into steaming pitcher 2. Add hot chocolate powder and

whisk well 3. Heat using a steam wand until

Classic Hot Chocolate • 1 scoop Original hot chocolate • Steamed milk 1. Combine hot chocolate with

a splash of hot water 2. Mix into a smooth paste 3. Add steamed milk, stirring as you pour

White Chocolate & Raspberry Milkshake Ice / milk 2 pumps White Chocolate sauce 1 pump Raspberry purée ½ scoop Vanilla Bean frappé 1. Half fill cup with ice 2. Fill cup with milk (to 1 cm below the top) 3. Pour contents of cup into blender jug 4. Add sauce, puree and frappé powder 5. Put the lid on tightly then blend until smooth • • • •

Salted Caramel & White Chocolate Caffe Frappé • Ice / milk • 1 pump Salted Caramel syrup • 1 scoop Caffe Frappé • 2 pumps White Chocolate sauce 1. Fill cup with ice, level to the top of the cup 2. Pour milk over ice (to 1cm below the top) 3. Pour contents of cup into blender jug 4. Add syrup, frappé powder and sauce 5. Put the lid on tightly then blend until smooth

Banoffee Milkshake • Ice / milk • 2 pumps Banana syrup • 2 pumps Caramel sauce • ½ scoop Vanilla Bean frappé 1. Half fill cup with ice 2. Fill cup with milk (to 1 cm below the top) 3. Pour contents of cup into blender jug 4. Add syrup, sauce and frappé 5. Put the lid on tightly then blend until smooth

Quality assured All Zuma products are vegan or vegetarian approved. The ingredients we use are as simple as possible offering peace of mind for our customers and yours.

it thickens 4. Pour and serve

/zumadrinks

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/zumadrinks


INDIAN SUMMER Zuma Chai is available in three blends; Spiced, Vanilla and Turmeric - all delicious and so very easily made into many hot or cold drinks. We have developed our chai recipes over many years to make sure the balance between the spices is just so. Blending black tea extract with natural ginger and cinnamon, our vegan approved Spiced chai can be enjoyed as an indulgent chai latte with steamed milk alternative and a dust of cinnamon.

RECIPES

For the days when tea or coffee isn’t so appealing our Vanilla chai combines black tea extract with vanilla, ginger and cinnamon. A scoop of Spiced chai in a frappé offers a change from the every day too. Our vegetarian approved Vanilla chai can be enjoyed as a chai tea too when made with just hot water.

a splash of hot water and mix to a smooth paste 2. Add steamed soya milk, stirring as you pour

Zuma Turmeric chai is an incredibly versatile ingredient. Use it to make a straight up mellow yellow latte, a golden hot chocolate, or even add to any number of smoothies and frappés for a cool taste of the exotic. Our favourite recipe for Summer 2019 is a Golden Mango Lassi, offering customers a mild blend of ripe mango, cool yogurt and spicy turmeric.

Rooibos Chai Steamer (ve) • 1 scoop Spiced chai • 1 mini scoop Rooibos powder • Steamed soya milk 1. Add rooibos and chai to a cup with

Spiced Chai Hot Chocolate (ve) • ½ scoop Spiced chai powder • ½ scoop Dark hot chocolate • Steamed soya milk 1. Add chai and hot chocolate to

cup and mix to a smooth paste with a splash of hot water 2. Add steamed milk, stirring as you pour

Golden Mango Lassi • Ice / milk • Mango smoothie • ½ scoop Yogurt frappé • 1 mini scoop Turmeric chai 1. Fill cup with ice, level to the top of the cup 2. ¾ fill with milk and top up with smoothie 3. Pour contents of cup into blender jug 4. Add chai powder and frappé 5. Put the lid on tightly then blend until smooth Spiced Turmeric Chai Steamer (ve) • 1 mini scoop Turmeric chai • 1 scoop Spiced chai • Steamed oat milk 1. Add turmeric and spiced chai to a cup 2. Fill to 1/3 with hot water and mix to a smooth paste 3. Add steamed oat milk, stirring as you pour

Zuma Organic Turmeric, Vanilla and Spiced Chai

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ARTISAN BAKING The delicious range of gluten & wheat free biscuits, cookies and shortbread from Kent & Fraser. Pioneers of gluten-free baking since 2009, Kent & Fraser is a dedicated artisan producer of gluten free and wheat free baked goods. Kent & Fraser is focused on producing outstanding products that are as good as, if not better than, their conventional wheat-based counterparts. Avoiding gluten shouldn’t mean avoiding great tasting food and Kent & Fraser are wholeheartedly driven by their passion to develop and produce exceptional gluten free and wheat free baked goods that can be enjoyed by all.

These perfectly portioned packs are just the ticket for those living a busy glutenfree life and want to have a little bit of sweet indulgence to hand. They are made with no preservatives and are gluten free, wheat free and egg free.

Spicy Ginger Cookies Packs of two spicy cookies with a remarkably big flavour where the mellow sweetness of spice blends with the deliciously subtle heat of crushed stem ginger.

Vanilla Butter Crunch Packs of two delectable biscuits infused with the mellow perfection of pure Madagascan vanilla and made deliciously rich with creamy butter and muscovado sugar.

Lemon Butter Shortbread A delicious duo of delicate shortbread made with creamy butter, sharp lemon juice and the added zing of freshly grated lemon zest.

Choc Chip Cookies Two cookies made with dark chocolate chips, creamy butter and light muscovado sugar. The perfect recipe for an all-time classic that is simply hard to resist.

Each case contains a display tray and 36 x twin packs of one flavour.

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STIRRED NOT BLENDED No blender? No problem. Sweetbird and Zuma products can add value to any menu whether you have a blender or prefer to just pour, stir and serve. RECIPES Butterscotch Iced Latte

Matcha Coconut Steamer (ve) • 1 mini scoop Matcha powder • Steamed coconut milk

• Ice / milk • Double espresso • 2 pumps Butterscotch syrup 1. Add ice to cup to 1/3 full 2. Pour double espresso and syrup

over ice then stir well

1. Add powder to cup 2. Mix to a paste with a splash of hot water 3. Top up with steamed coconut milk

Chilli & Orange Hot Chocolate

3. Top with milk, stir and serve

Watermelon Iced Green Tea (ve) • 3 pumps Watermelon Iced Green

Tea syrup • Still or sparkling water • Ice 1. Add syrup to cup 2. Fill to ¾ with still or sparkling water 3. Stir and add ice cubes to fill 4. Garnish and serve

1 scoop Double hot chocolate 1 pump Orange syrup 1 pump Chilli syrup Steamed milk 1. Put hot chocolate in a cup, add a splash of hot water and syrups. 2. Mix to a smooth paste 3. Add steamed milk, stirring as you pour • • • •

Strawberry & Lime Soda (ve) • 2 pumps Strawberry purée • 1 pump Lime syrup • Sparkling water • Ice 1. Add syrup and purée to cup 2. Fill to ¾ with still or sparkling water 3. Stir and add ice cubes to fill 4. Garnish and serve Cucumber & Mint Tea Tonic (ve) • 3 pumps Cucumber & Mint

Iced Green Tea syrup • Tonic water 1. Fill glass with ice and syrup 2. Top up with tonic water 3. Garnish (optional) and serve

Mango Lemonade (ve) 3 pumps Lemonade syrup 1 pump Mango purée Still or sparkling water Ice 1. Add syrup and purée to cup 2. Fill to ¾ with still or sparkling water 3. Stir and add ice cubes to fill 4. Garnish and serve • • • •

Find hundreds of blender free recipes at sweetbird.com

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®


AN ENGLISH CLASSIC A cup of tea can be as refreshing on a hot day as it is warming on a cold day. The Cosy collection of nine organic teas offer variety no matter what the weather. For us, a cup of tea is more than just a beverage but then we are a British company. It provides moments in which you can relax and unwind, and is an essential part of the day. That’s why creating the perfect blend is so important to us. Cosy is our delightful range of organic teas in award-winning knit effect packaging. All organic certified and vegan approved, the black teas are also Fairtrade. Cosy Teas come in boxes of 20 individually enveloped tea bags with tags. At Cosy every detail has been carefully considered, from the best flavour combinations and organic ingredients, right down to the packaging. Inspired by the renaissance in knitting, we worked with local knitters to create personalised exclusive patterns for all our boxes, giving you the full Cosy experience.

Breakfast A blend of Assam and Nilgiri teas – a classic tea for all day drinking Earl Grey With fragrant bergamot Decaf All the flavour of our Breakfast Tea with none of the caffeine Rooibos Naturally caffeine-free South African Redbush tea with aromatic vanilla Blueberry With hibiscus, rosehips, apple peel, lemongrass & limeflower – very fruity!

Jasmine Green Chunmee green tea with jasmine Chamomile Naturally sweetened with liquorice Lemon Green Sencha green tea with lemon Peppermint 100% Egyptian peppermint – crisp, fresh and clean /cosy-tea

Our collection of organic tea features a variety of flavours including vibrant fruity infusions and delicious classics. We know what matters most to tea drinkers and have created a range that’s loved by all. So, pop the kettle on, unwrap our teas, brew, and relax.

Showing off Advertise your Cosy tea range in one of the branded racks. The awardwinning designs of the packs are sure to catch customers attention

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VEGAN VERSATILITY With over 75% of Sweetbird and Zuma products approved by The Vegan Society it’s easy to offer hundreds of vegan friendly recipes for summer 2019. The days of soya milk being the only vegan option are long gone. With everything from coconut to oat milk appearing as everyday options for many coffee shops they can add flavour of their own which complements any number of recipes.

RECIPES (VE) Malty Caffe Frappé Ice Oat milk 3 mini scoops Protein powder 1 scoop Caffé frappé 1. Fill cup with ice, level to the top of the cup 2. Pour milk over ice (to 1cm below the top) 3. Pour contents of cup into blender jug 4. Add powders 5. Put the lid on tightly then blend until smooth • • • •

Beetroot Coconut Steamer • 1 mini scoop Beetroot powder • Steamed coconut milk 1. Add beetroot powder to cup 2. Mix to a paste with a splash of hot water 3. Top up with steamed coconut milk

Strawberry & Passionfruit Smoothie

Turmeric & Almond Latte • 1 mini scoop Turmeric powder • 2 pumps Almond syrup • Double espresso • Steamed almond milk 1. Add turmeric, syrup and double espresso to a cup 2. Stir to a smooth paste 3. Top up with steamed almond milk

• Ice • Strawberry smoothie • 2 pumps Passionfruit purée 1. Fill cup with ice, level with the

top of the cup 2. Pour water over ice to ⅓ full 3. Pour smoothie over water and

ice to 1 cm below top 4. Pour contents of cup into blender jug 5. Add purée 6. Put the lid on tightly then blend

until smooth

Matcha & Caramel Frappé (ve) Ice Almond milk 1 mini scoop Matcha powder 2 pumps Caramel syrup 1 scoop Vanilla Bean frappé 1. Fill cup with ice, level to the top of the cup 2. Pour milk over ice (to 1cm below the top) 3. Pour contents of cup into blender jug 4. Add matcha, syrup and frappé powder 5. Put the lid on tightly then blend until smooth • • • • •

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We’re proud to say we’ve been making vegan products before it was trendy – since

1997.


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SUMMER SPARKLE Cafetto is the industry leader in effective eco-friendly and organic solutions, offering cleaning products to improve equipment performance and simplify cleaning processes.


Inverso Milk Jug Cleaner (750g) The unique Inverso formula targets and removes dried on milk residues from stainless steel milk jugs, pitchers and steam wands. Easy to use, simply soak and wipe away. Grinder Clean (430g) Cafetto Grinder Clean effectively removes coffee oils, deposits and flavoured coffee odours from grinder burrs and casings.

Polar Clean (500g) The solution to perfectly clean blender jars and serving pumps too. The chlorinefree solution will not taint the flavour of anything it cleans, and successfully cleans anything left to soak for an hour. The solution to perfectly clean blender jars and serving pumps too. Cafetto Polar Clean cleans and de-stains in one easy step meaning no more cloudy blender jugs. The odourless formulation that eliminates smells and leaves no residue Evo Machine Cleaner (1kg) Cafetto Evo® was the first espresso machine cleaner to be certified by an organic certification body. It's the safe, high performance cleaner for professional espresso machines using organic coffee.

MFC Blue Cleaning Liquid (1ltr) This unique 3-in-1 product cleans, de-scales and sanitises. Use daily to remove milk residues from milk lines, frothers and parts on automatic espresso machines. TEVO Maxi Tablets (150 tablets) These are the go-to, high performance, safe cleaning tablets for professional espresso machines. Cafetto Tevo is the first espresso machine cleaning tablet to be certified by an organic certification body. It’s designed for all commercial espresso machines with a 3 way solenoid valve Cafetto® Barista Cloth Set Premium quality microfibre cloths designed to assist the barista in maintaining complete cleanliness of the espresso machine and its surrounds. Premium microfibre cloths designed to outperform and outlast the conventional kitchen cleaning cloths. Cloth fibres loosen and lift more dust, dirt and liquid.

It's not just cleaning products that help your business stay spotless, we also have a range of cleaning tools such as the world famous Pallo Coffeetool, Grinder Minder and Steamy Wandas - which get in places other brushes just can't reach!

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CARING CUPS We are pleased to introduce our new PLA cup collection. With a fresh contemporary design to complement any coffee shop, they are PLA lined so better for the planet too. PLA plastic, or polylactic acid, is a bio-based plastic made from renewable raw materials such as corn-based resin and is environment and resource friendly. These single-walled hot cups are lined with PLA rather than regular plastic. This means the cups can be home composted or sent to an industrial composter. • • • • • •

Paperboard from sustainable forests Eco-Friendly Biodegradable Compostable Quality Safe

Available in 3 sizes; 6oz, 8oz and 12oz with space to write customers names, or even a little message. The 8oz and 12oz come in cases of 1000, whilst 2000 of the 6oz fit in one case. Lids are available that can be put into any plastic recycling. We offer a whole range of disposables including paper straws, cold cups, sugars and stirrers. Whilst not the most exciting of products they are the espresso essentials that we all need!

6oz Lemon 8oz Sky Blue 12oz Granite

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NEW


We hope you have enjoyed this edition of Drinking ThinkingTM from Beyond the Bean and have been inspired by the ideas and recipes. Our Autumn/Winter brochure will be available in late summer. In the meantime be sure to follow us, Sweetbird, Zuma and Cosy for lots more inspiration and support including our monthly Flavour Focus, Drinking ThinkingTM calendar and recipe videos. If you would like to know more about all the products here, and the rest of our range, please get in touch or speak to your distributor.

e: sales@beyondthebean.com t: +44 (0) 117 953 3522 @BeyondtheBean

Profile for Beyond the Bean

Drinking Thinking Spring Summer 2019  

Bringing you brand new products from Sweetbird, Zuma and Cosy plus hundreds of recipe ideas for Spring / Summer 2019

Drinking Thinking Spring Summer 2019  

Bringing you brand new products from Sweetbird, Zuma and Cosy plus hundreds of recipe ideas for Spring / Summer 2019

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