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MAINTAINING A PHILOSOPHY Innerspace Studio offers creative visual design capabilities from concept to finish product. Maintaining a philosophy to achieve ever y project’s goal is a priority.
The growth of an idea begins with understanding client’s needs. Then planning and organization to best communicate the message and present it through visual images to achieve the final project of outstanding quality.
Services are offered to a spectrum of clients that include photographers, musical ensembles, new business practices, nutrition education organizations, marketing agencies and worldwide export councils.
CONCEPT I M AG I N AT I O N COLOR DIMENSION P R E S E N TAT I O N
I N N E R S P A C E
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DESIGN 219 . 3 2 2 . 5 5 9 6
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Another perfect day on the Isle. A path through the orchard meanders around the villa, bordered by stately cyprus, and continues up the hill to that perfect inspiring vista.
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Lemon Liqueur recipe from the Isle of Capri, Italy
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1515 E C L E C T I C C O N T E M P O R A R Y A M E R I CA N C U I S I N E
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I N N E R S P A C E
S T U D I O
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I N N E R S P A C E
S T U D I O
eese.
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I N N E R S P A C E
S T U D I O
YOGURT
AND OTHER CULTURED DAIR Y PRODUCTS The aroma, body an
d flavor of yogu rt and other cultu products can va ry depending on red dairy the type of cultu amount of milk re and milk, fat and nonfat m ilk solids, fermen and temperature tation process used. These food s are made by ad cultures to fluid ding specific dairy products in order to convert (milk’s sugar) in some lactose to lactic acid.
WHAT IS YOGU
RT?
VARIETIES Yogurt is produc ed milk (whole, redu by culturing ■ Lo w-Fat Yogurt ced-fat, low-fat is similar in ■ or fat-free) with composition to Acidoph the lactic acidyogurt except th producing bacte at typically a ilus Milk is m ilk fat levels can range ria, Lactobacillu low-fat or from 0.5% m s bulgaricus and to 2%. ilk to which activ fat-free Stre thermophilus. Ot ptococcus ■ Fa Lactobacillus e cultures of t-Free Yogurt her bacteria (e.g., acidophilus is similar in acidophilus) an co m po ha sit ve been added. ion to yogurt an d other strains Th d low of the above ba -fa yo t gu is rt heated until a cu e mixture except that it co cte nt ain s added to the cu ria may be les s th an 0.5% milk fat the desired acid rd forms and ltu . ity (e.g., sugar, hone re. Sweeteners ■ Yo milk is then refri is reached. The gurt Beverage y, aspartame), gerated. s flavorings (e.g., ar e av La ail ct ab obacillus acid Adding le in a variety of vanilla, coffee) and other ingre fla vo cu rs ltures to cold, low ophilus and in single-se dients (e.g., fruits rve and -fat or fat-free , preserves, stabi larger container milk and then re lizers such as s. fri gelatin) may als product to prev gerating the o be added. Yogu ent rt OT contains at least of the harmless further growth HER CULTUR 3. milk fat bacteria and 8.25% milk 25% E D Sw eet Acidophilu produces so 1 DAIRY FOODS s Milk. The mixture of da lids. Unlike fermente iry products an d acidophilus d ■ Buttermilk optional ingredi milk, which has is made by ents, except bu a lky adding lactic ac flavorings, mus this product ha slightly tart taste, id-p t be s a sweet taste. ultrapasteurized. pasteurized or bacteria, usually roducing St Th yogurts is also ho e milk in most lactis, to pasteur reptococcus m ultrapasteurized ized or Some yogurts ca ogenized. m rry a seal (below) reduced-fat, low ilk (whole, on the label indi -fat, fat-free) with cating that the nonfat dry milk yogurt contains so a controlled cond lids under number of live, significant ition active cultures is heated until th s. The product (at least 100 milli e on cultures per is achieved, then desired acidity gram at the tim e of manufacture 2 co fermentation. Bu oled to stop ). ttermilk flakes or liquid butter may be added to give cold milk th e churned butterm appearance of ilk. Salt, citric acid or sodium citrate may be added to enhanc e depending on th flavor. Today, e in the product, bu level of milk fat tte called cultured rmilk may be buttermilk, cultured low -fat butterm ilk or cultured sk im buttermilk. Or (fat-free) iginally, buttermilk was the liquid remaining low-fat af Copyright © cream into butte ter churning 2009, NATIONAL DA r. IRY COUN CIL®, Rosemont , IL
60018-5616.
Creative and Design: Innerspace Studio / Barry Lau
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BAKERY RECIPE BO O K
FOR U.S. DAIRY ING REDIE
NTS
NUTRITIONAL PRODUCTS
HIGH PROTEIN ENERGY BARS
Ingredients
Usage Level (%)
USDEC OFFICES
USDEC— USA info@usdec.org
Protein blend (WPI, WPC80)
23.95
Rice syrup
16.95
USDEC— Japan
Enrobing chocolate
16.10
uniflex@sb3.so-net.ne.jp
Oats
8.40
Honey
8.10
USDEC— Europe
Skim milk powder
7.80
usdec.europe@mistral-pr.co.uk
Raisin paste
7.80
Soy nuts
4.25
USDEC— Middle East
Peanut flour
4.20
amfime@cyberia.net.lb
Soy oil
2.25
Milk minerals
0.20
Total
100.00
Procedure: 1. Mix the protein blend, skim milk powder, milk minerals and peanut flour at low speed for approximately 5 minutes until well blended. 2. Continue mixing and add the liquid ingredients (rice syrup, honey, soybean oil and raisin paste). Mix until uniform. 3. Add oats and soy nuts and mix at low speed until uniformly blended. 4. Form bar into desired size by extruding or pressing. Coat in enrobing chocolate. 5. Package.
USDEC— Korea intnet@intnet.co.kr
USDEC— China usdec@prcon.com
USDEC— Hong Kong usdec@prcon.com
USDEC— Mexico usdecmex@prodigy.net.mx
USDEC— Southeast Asia usdec@pacrimassociates.com
USDEC— Taiwan usdec@prcon.com
USDEC— South America usdec@contactsintl.com
Creative and Design: Innerspace Studio / Barry Lau
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Formula courtesy of California Polytechnic State University.
For additional information, please contact the representative office nearest you.
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I N N E R S P A C E
S T U D I O
Copyright Š 2011 Innerspace Studio / Barry Lau