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PRODUCT DISPLAY CATALOGUE PRODUCT DISPLAY CATALOGUE FEBRUARY 2016 CONTENTS 2 DRESS UP KIT DISPLAYS DISPLAYS SOLUTIONS 4 5 6 7 8 9 10 11 12 DUMP BIN CC DUMP BIN NC KRAFT 4 SHELF SHAKE UP CLASSIC SHAKE UP LIP SLIMLINE TOWER 5 SHELF 8 POCKET TOWER SMALL TOWER 4 SHELF UPD TOWER DISPLAY SOLUTIONS 13 14 15 16 5 SHELF TOWER SNAP AND FILL DISPLAY LARGE TOWER 4 SHELF UPD TOWER 4 SHELF GONDOLA END DISPLAYS 17 CASCADING GONDOLA END 18 GONDOLA END OPEN FACE DUMP BIN 19 GONDOLA END STANDARD 20 HOW TO ORDER 21 UPD OFFERING D BENEFITS OF USING A DRESS UP KIT P U S RES S T I K • Change out campaigns easily and quickly • Reuse your corrugated units • Easy to apply by your merchandising team • Available in 4 sizes • Die lines available for these dress up kits - all we need is your artwork (USD) DRESS UP KITS are available for stands with a code e.g.
Sign Holders, Corrugated Displays, Literature Holders, Shelf Management Systems, Display Hardware, Ceiling Display Systems, Product Merchandisers and Display Hooks.
2 Keys Accessories NPASS06 NM-4-450 NM-2-450 NM-5-250 NM-5-350 NM-5-450 NM-16 Excludes AP6406 Assembly charge for flat packs 270mm Fixed Shelf BMS TECHNOLOGY 270mm Sliding Shelf 250mm Deep Cantilever Shelf 350mm Deep Cantilever Shelf 450mm Deep Cantilever Shelf Cage Nuts and M6 Bolts - 100 Pack 2
STOREganizer’s customised sizes and condensed configurations give operators easy access to a large number of individual shelf locations, increasing pick rates and using a smaller area.
Sub gloss white reflects less light comparing to high gloss white especially when the room is not bright enough or you place white table into dark area, you will have the illusion the shelf is in a purple tinge while this is actually how the light get reflected from shelf to your eyes.
WHITEPAPER WINNING SHELF SPACE Private Labels or FMCG Brands?
Extending alongside the Ryukyu Islands is the deeper part, the Okinawa Trough, with a large section more than 3,300 feet (1,000 metres) deep and a maximum depth of 8,912 feet (2,716 metres). The western edge of the sea is a continuation of the shelf that extends between the South China Sea and the Yellow Sea. A large number of islands and shoals dot the eastern boundary as well as the area near the Chinese mainland.
Second, clear off the passenger seat and the parcel shelf so you have lots of room for storing your tools and the parts you remove.
Item A B C D E F G H I J K L M N O P Q R S Description Case sides Case bottom Case rails Face-frame rail, top Face-frame rail, bottom Face-frame stiles Door rails Door stiles Door panels Top End bands Front band Adjustable shelf Shelf band Filler strip Drawer sides Drawer front and back Drawer bottom Cabinet back Size &
Shelf Removal – Open the Rear Panel Door.
3' X 3' Seamless Video Wall *REQUIRES special installation* *Please Call Our Office* $9,000.00 $10,350.00 $125.00 $145.00 $25.00 $35.00 $50.00 $65.00 Floor Stand for LCD (Available for CCR Displays Only) With Shelf No Shelf (if nothing chosen, shelf will NOT be included) MAC Conversion Video Adaptor (Dongle) VIDEO source will be from?
I look about the individually-wrapped pastries on a shelf, beginning to reach for one before looking back at the clerk, who glares at me with extreme caution.
Green Coffee Analytics: Relevance to Roasters, Buyers, and Producers Part I: Total Moisture Content and Water Activity By Chris Kornman, May 2016 Most coffee professionals on the buying, roasting, and brewing side of the industry understand and value sensory analysis of coffee. Cupping a coffee, after all, is the single most common and effective way to decide if a coffee is worth purchasing, or if a roast has succeeded or failed. Scores and notes help organize inventories, determine usage, and even provide feedback to producers. In many cases, these scores are even tied to real dollar value whether as green or roasted product. I’d wager that most of the community have at least a cursory knowledge of green grading as well, but I suspect that for many buyers and roasters it’s an afterthought or a metric that is applied haphazardly at best, with little connection to what we usually think of when we think of “quality.” In light of this, I’d like to outline a number of different measurements and describe how they can add value across the supply chain. The first part of this series will focus on moisture in green coffee. Total Moisture Content Moisture content has been a defining characteristic of the coffee export trade for eons. The figure 12% is tossed around fairly loosely, frequently eliciting rejections once it is exceeded. Likewise, the measurement of water activity has become an increasingly common interjection to conversations about physical quality, though it’s limits are a little less universally acknowledged. Let’s dig into what these two different measurements mean, how they are related to each other, and how they can be used as quality tools for the specialty roaster, buyer, and grower. Moisture content is defined as water bound up inside the coffee seed. When a coffee cherry is picked, the seed is full of water and must be dried before export. Throughout the world, this is accomplished in a variety of ways with varying effects on the final product. The specialty community has frequently expressed aversion to vertical driers and cylindrical drum guardiolas used to mechanically dry coffee across much of Central America and Brazil. Compared to sundrying on patios or raised beds, the argument goes, mechanical drying is inferior. However, the precision of a wellmaintained dryer can improve the producer’s ability to consistently dry large quantities of coffee when the temperature is appropriately monitored. Natural challenges arise for any sundried coffees due to the simple nature of exposure to the elements. In my experience, partial shade, protection from rain, and air circulation (frequent parchment turning and/or raised beds) go a long way to ensure that a coffee is appropriately stabilized in sundried environments. It’s generally accepted that drying coffee is the most critical postharvest processing step, and that in general lower drying temperatures are better at preserving quality.1 A research team led by respected coffee scientist Dr. Flávio Borém used SCAA style qualitative analysis to confirm physical measurements of numerous phenomena. Among the measurable data they gathered, the ‘leaching’ of potassium from the coffee bean2. This is relevant because it illustrates an important point: compounds that are bound up inside green coffee are susceptible to escape and degradation, particularly if damage to the seed occurs during the drying process. This means that quality can escape from green coffee even as it rests on a shelf. Unfortunately, simply taking a moisture content reading cannot give us a sufficient glimpse of this sort of data. From one of the most respected voices in coffee research: Flávio Borém, et al., 2008 Potassium leaching has been correlated to defective quality in green coffee: Marcelo Ribeiro Malta, et al., 1981 . 1 2 Water Activity This point brings us to water activity. Humidity, and specifically the evaporation of moisture, is the vehicle by which quality has the potential to escape from green coffee. We can obtain a better indication of the integrity of the structure of the green coffee, and its ability to retain moisture and volatile aromatic compounds, by measuring water activity. Very briefly, water activity (or a ) is the measurement of vapor pressure or “water energy.” It is W expressed mathematically as a comparison of the measurement of the vapor pressure of a substance in question divided by the vapor pressure of water. Imagine the same amount of water is added to two glasses: one with a sponge and one without. The water will evaporate more slowly from the glass with the sponge, because the moisture is bound up in parts of that sponge. So, any substance will have less water activity than water alone, because the moisture in that substance will be bound up in varying degrees. As a result, water activity measurements are expressed as a decimal; a water activity measurement of coffee will always be expressed as a numerical value less than one but greater than zero. Water activity readings may vary in reliability depending on the type of device in use, and these readings can be affected by temperature, relative humidity, and other ambient environmental conditions. The use of water activity measurements as a food safety indicator has been in circulation since th the middle of the 20 century. William James Scott was able to convincingly prove that water activity measurements can predict microbial growth in 1953. Since that time, water activity has come to be accepted as a more accurate and important indicator of “microbial, chemical, and physical properties… than is total moisture content.”3 Across many industries water activity measurement is now considered vital not just for safety, but as an indicator of potential for chemical and physical reactions. As you might imagine, this is relevant to coffee in a number of ways. The first and most obvious is in product safety. At a certain level, mold and other microbes can grow; that level is firmly established across all substance types. Below a water activity range of 0.60, no microbial proliferation occurs 4, and foods are generally considered free from potential for new contamination. Between the range of 0.60 and 0.90 a , molds and other fungi, yeasts, and W other microbial activity increases, particularly at higher ranges. Of particular interest to coffee are mold types that contain mycotoxins and 3 4 Jorge Chirife and Anthony J. Fontana, Jr., 2007 Anthony J. Fontana, Jr., 2008 ochratoxins, as these are known hazards to health. Per AquaLab water activity “for molds and yeast growth is about 0.61 with the lower limit for growth of mycotoxigenic molds at 0.78 a .”5 W During postharvest processing, HACCP6 guidelines suggest that “all coffee, cherry or parchment, must spend no more than four days between [water activity of] 0.95… and… 0.80.”7 It’s a little hard to imagine a farmer or producer measuring the water activity of their coffee while it ferments, or during the first few days on a patio or drying table. If you think about it, however, these are some things we’ve felt intuitively and know experientially. Wet parchment sitting around in bags in Sumatra, for example, generally isn’t a favorable storage condition for coffee of any quality. Similarly, Rwandan and Brazilian practice of tarp coverings for wet parchment coffee on beds or patios can foster microbial growth (the spread of potato through a lot, or the off flavors of rio/phenol, respectively). In terms of practical applications for the coffee roaster and buyer, AquaLab has some relevant points to make: “Green coffee deteriorates very gradually, but the ‘past crop’ taste… is partially associated with the hydrolysis of sucrose into glucose, especially. Higher water activity can possibly provide an indication of the level of this activity.”8 Put simply, water activity measurements can help indicate the shelfstability of a coffee, particularly as it relates to perceived past crop flavors. These flavors are related to the escape and/or chemical change in compounds created inside the bean and preserved (or not) by the drying process postharvest. While it’s impossible to predict an exact shelflife using water activity readings9, we can use water activity to give us an indication of how welldried, and thus how stable a green coffee might be. When used in conjunction with moisture content, this can be a powerful tool for evaluating the longevity of a highdollar/high quality product’s value. For 5 AquaLab is the water activity meter manufacturing arm of Decagon. They have numerous product manuals and educational resources available for free online, including the one quoted here: http://agrotheque.free.fr/Fundamentals.pdf 6 Hazard Analysis and Critical Control Points, as recommended by the FDA & USDA 7 This HACCP guildine is quoted by Aqualab here . 8 Again, Aqualab’s Coffee product manua l is responsible for this claim. 9 Theodore P. Labuza, 1980 most purposes, the upper limit of 0.60 seems like a convenient “soft” limit for predicting shelf stability for more than 6 months past harvest under normal storage conditions (moderate temperatures, low relative humidity, GrainPro or other preservation method also recommended to help prevent moisture migration). There’s yet another side to this coin: water activity has the ability to predict the potential and rate of changes related to browning reactions like caramelization and Maillard reactions. We know that these reactions are absolutely critical to the development of complex chain sugars and aromatic compounds and flavors in coffee as it roasts. Maillard reaction rate increases in conjunction with water activity, reaching maximum potential at between 0.60 and 0.70, with increases beyond 0.70 generally decreasing likelihood again.10 So, let’s look at this on a basic chart that should help frame the discussion visually: You can see that the range for shelf stability is a little lower a than the peak for browning W reactions, and that the microbial activity potential increases beyond 0.60. In light of these signposts, coffee’s ideal water activity could be described as “close to 0.60.” Each roaster and buyer, however, must choose on which side of this line they prefer to err: higher than 0.60 10 http://www.webpal.org/SAFE/aaarecovery/2_food_storage/Processing/Water%20Activity.pdf
We show that using off-the-shelf features from pretrained convolutional neural networks and through fine-turning, high test accuracies of 98.2% and 99.7% are achieved respectively while training on the full set of subjects.
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12 11 10 9 8 7 6 5 4 3 2 1 H H 2440 NOMINAL SHEET SIZE FIRST 3mm CUT 1400 WORKTOP SHEET 730 SHELF SHEET SECOND 3mm CUT 1220 SHELF SHEET F THIRD 3mm CUT F 760 WORKTOP SHEET G 1220 NOMINAL SHEET SIZE G E E D D CUTTING PLAN FOR 16 x 1200 x 2440 MDF SHEET ( 0.2 ) C ITEM QTY PART 1 4 B2-03 4 B2-04 2 4 B2-05 3 4 2 B2-06 5 1 B2-07 4 B2-08 6 7 8 1 1 B2-11 B2-12 CUTTING LIST DESCRIPTION CUT PARTS C CUT FROM LEG 63x38x880 SIDE 63x38x654 SUPPORT 63x38x1296 (4) OFF 880 LONG (4) x A (4) OFF 654 LONG (2) x B, (1) x C, (1) x D (4) OFF 1296 LONG (4) x A SUPPORT 63x38x1372 SUPPORT 63x38x1144 FOOT 6x50x80 (2) OFF 1372 LONG (2) x B (1) OFF 1144 LONG (1) x C SCRAP MDF 18x730x1220 MDF 18x760x1400 18mm THICK MDF 18mm THICK MDF B B ALL FRAME TIMBER TO BE SOFTWOOD 63x38x2400 PLANED 4 SIDES WITH ROUNDED CORNERS;
*Jay will personally match this donation amount to WRC Emergency Food Shelf Network They have one simple yet vital reason for being, to help the hungry when they have run out of options.
How closely do you follow on-pack instructions about the shelf life of foods once opened (eg.
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CHARLIE looks back at the kitchen nook, which by the way, it has a shelf that is half-full of cans nothing else.
Cereal w/ milk Ramen noodles w/ carrots+celery Toast w/ peanut butter, yogurt Eggs+toast Oatmeal w/ milk, Cereal w/ milk, raisins+brown fruit sugar Eggs+toast Leftover chili Beans+salsa over Grilled cheese rice, fruit sandwich w/ tuna, carrots+ celery Corn cakes w/ brown sugar Meat crumbles+ cheese on instant potatoes, pudding French toast topped w/ canned fruit Cereal w/ milk, fruit Toast w/ peanut butter, yogurt Grilled cheese sandwich, fruit Soup, baking mix biscuits Baking mix pancakes w/ syrup, fruit Eggs+toast Creamy parmesan noodles w/ canned chicken, carrots+celery Soup+baking mix biscuits Peanut butter+ jelly sandwich, fruit Beef stew w/ dumplings Pasta w/ tomato sauce +meat crumbles Two-bean Chicken Chili, leftover biscuits Cereal w/ milk, fruit Oatmeal w/ milk, raisins+brown sugar Bananas rolled in peanut butter+cereal Oatmeal w/ milk, raisins+brown sugar Leftover pasta, carrots+celery Soup+crackers Corn cakes w/ beans, cheese+ salsa carrots+celery Peanut butter+ jelly sandwich, yogurt Eggs+toast Pasta w/ tomato sauce +meat crumbles Cereal w/ milk, fruit Toast w/ jelly, yogurt Peanut butter+ jelly sandwich, carrots+celery Hard boiled eggs, celery w/ peanut butter+ raisins Unfried chicken, veggies, baked potato Baking mix pancakes w/ syrup, fruit Cereal w/ milk, fruit Toast w/ peanut butter, yogurt Peanut butter+ jelly sandwich, carrots+ celery Leftover tortillas w/ cheese+salsa Huevos Rancheros Beef stew w/ dumplings Cheeseburgers, Eggs+toast Soup+crackers Greens+beans w/ marinara Oatmeal w/ milk, raisins+brown sugar Rice w/ tuna, vegetables+ cheese Peanut butter+ jelly sandwich, fruit Eggs+toast Oatmeal w/ milk, raisins+brown sugar Leftover beef stew, fruit Rice w/ tuna, vegetables+ cheese Omelets w/ cheese+ tomato sauce Peanut butter+ jelly sandwich, carrots+celery Diced onions+ sweet potatoes scrambled w/ eggs Cereal w/ milk, fruit Tuna sandwich, carrots+celery Ravioli, celery w/ peanut butter+ raisins Oatmeal w/ milk, raisins+brown sugar Soup+crackers Corn cakes w/ beans, cheese+tomato sauce French toast topped w/ canned fruit Cereal w/ milk, fruit Oatmeal w/ milk, raisins+brown sugar Grilled cheese sandwiches Corn cakes w/ butter+syrup, vegetables Soup+baking mix biscuits Ramen w/ canned chicken Oatmeal w/ milk, raisins+ brown sugar Ramen+ canned chicken Beans+rice w/ taco seasoning or salsa Mac+cheese, vegetable, Jello Cereal w/ milk, fruit Grilled cheese sandwich, canned veggies Pasta w/ tomato sauce+ parmesan Jelly Oil Milk Garlic Eggs Celery Pasta Greens Salsa Cheese Rice Carrots Raisins Cornmeal Oatmeal Brown sugar Fresh fruit Green chilies Chicken broth or bouillon Butter Milk Cheese Eggs Celery Greens Carrots Ketchup Fresh fruit Mustard Taco seasoning Parmesan cheese Milk Rice Eggs Cheese Soup Greens Celery Spinach Carrots Cornmeal Fresh fruit Frozen vegetables Cereal w/ milk, fruit Ravioli, celery sticks w/ peanut butter+raisins Meat crumbles+ cheese on instant potatoes Milk Salsa Greens Eggs Cheese Soup Celery Onions Spinach Carrots Beef stew Cornmeal Fresh fruit Flour tortillas Frozen vegetables Backpack Pantry Soup Cereal Ravioli Ramen Pudding Canned fruit Canned chicken Shelf-stable milk Corn Beans Bread Yogurt Onions Beef stew Baking mix Tomato sauce Meat crumbles Instant potatoes Backpack Pantry Jello Soup Syrup Baking mix Mac+cheese Canned chicken Canned veggies Creamy parmesan noodles Cereal Bread Yogurt Potatoes Pinto beans Ground beef Tomato sauce Meat crumbles Backpack Pantry Noodles Crackers Oatmeal Pasta sauce Canned fruit Peanut butter Shelf-stable milk Beans Bread Cereal Yogurt Potatoes Tomato sauce Chicken pieces Canned veggies Backpack Pantry Soup Cereal Ramen Ravioli Pudding Canned fruit Canned chicken Shelf-stable milk Beans Cereal Bread Yogurt Canned corn Meat crumbles Instant potatoes Beef Stew and Dumplings Put 2 cans of beef stew into a saucepan.