usage , preparation & serving ...
Roland puts the world in your kitchen!
®
Roland® vinegar products can be ordered
through your foodservice or retail
distributor. We deliver quickly and
efficiently from our regional warehouses
located throughout the United States.
edited foR puRcHasing executiVes, cHefs, RestauRant opeRatoRs,
cateReRs, specialtY food RetaileRs, food pRofessionals and
all tHose inteRested in tHe pRepaRation of qualitY food
If you require special product information
on any Roland® products, please call us.
Our sales support department is available
to you every day. Roland® is your perfect
partner for all your food preparation.
Roland® delivers!
Complex
Dark
DeleCtable
Delightful
®
r e C i p e
Balsamic
sHallot
sauce
ingreDients:
• 4Tbsp.Unsaltedbutter
• 2tsp.Freshrosemary
• 1Mediumonion,thinlysliced
• 1cupRoland®WhiteCookingWine
• 4cupsChickenstock
• 1Bayleaf
• 6Blackpeppercorns,crushed
• 1/2cupRoland®BalsamicVinegar
• 1/2cupShallots,thinlysliced
Add butter, rosemary, and onion to a large
sauté pan. Sauté over moderate heat, stirring
as needed until the onion is softened and
lightly browned (about 10 minutes).
Add 1/2 of the white cooking wine and bring
to a boil for about 3 minutes until the wine is
almost evaporated. Add the chicken stock,
bay leaf and peppercorns and boil about 30
minutes, reducing the liquid to 1 1/2 cups.
In a separate saucepan combine the balsamic
vinegar, shallots, and the remaining white
cooking wine. Boil gently until the liquid is
reduced to 1/4 cup (about 8 minutes).
Add the reduced chicken broth and cook for 2
minutes, stirring occasionally. Strain the sauce
into a small saucepan for immediate use or
into a bowl for refrigeration.
You to pRepaRe
fresh
glaze
tHe VeRY Best!
highlights
palatable
riCh
HeRe aRe tHe VinegaR selections You can oRdeR todaY...
ITEM
70452
70454
70456
70464
70466
70468
70484
70486
70490
70492
70494
70501
76352
70504
70540
70544
70542
70552
70488
70556
70558
70568
70596
70600
70598
PACKAGING
12/8.5fl.oz.Btl.
12/16.9fl.oz.Btl.
2/5LiterJug
12/8.5fl.oz.Btl.
12/8.5fl.oz.Btl.
12/8.5fl.oz.Btl.
12/8.5fl.oz.Btl.
12/17fl.oz.Btl.
2/5LiterJug
2/10LiterJug
220LiterDrum
220LiterDrum
6/2LiterJug
58GallonDrum
16/8.5fl.oz.Btl.
20/12.7fl.oz.Btl.
16/16.9fl.oz.Btl.
12/16.9fl.oz.Btl.
6/2LiterJug
12/8.5fl.oz.Btl.
6/8.5fl.oz.Btl.
9/34fl.oz.Btl.
2/5LiterBox
2/5LiterJug
2/10LiterJug
DESCRIPTION
CertifiedOrganic
BalsamicVinegar
CertifiedOrganic
BalsamicVinegar
GoldQuality
BalsamicVinegar
StrawberryInfused
BalsamicVinegar
RaspberryInfused
BalsamicVinegar
PeachInfused
BalsamicVinegar
WhiteBalsamic
Vinegar
WhiteBalsamic
Vinegar
WhiteBalsamic
Vinegar
WhiteBalsamic
Vinegar
WhiteBalsamic
Vinegar
QualityBalsamic
Vinegar
BalsamicVinegar
EasyPourHandle
BalsamicVinegar
SuperiorModena
BalsamicVinegar
SuperiorModena
BalsamicVinegar
SuperiorModena
BalsamicVinegar
SuperiorModena
BalsamicVinegar
SuperiorModena
WhiteBalsamic
Vinegar
GoldBalsamic
Vinegar
DiamondBalsamic
Vinegar
PremiumModena
BalsamicVinegar
PremiumModena
BalsamicVinegar
PremiumModena
BalsamicVinegar
PremiumModena
BalsamicVinegar
ITEM
70610
76300
70430
70442
70444
76308
76338
76306
76336
76310
76340
76302
76332
76304
76334
PACKAGING
48/2fl.oz.Btl.
12/5.1fl.oz.SqueezeBtl.
6/7.3fl.oz.SqueezeBtl.
6/12.9fl.oz.SqueezeBtl.
4/27.2fl.oz.SqueezeBtl.
12/5.1fl.oz.SqueezeBtl.
6/12.9fl.oz.SqueezeBtl.
12/5.1fl.oz.SqueezeBtl.
6/12.9fl.oz.SqueezeBtl.
12/5.1fl.oz.SqueezeBtl.
6/12.9fl.oz.SqueezeBtl.
12/5.1fl.oz.SqueezeBtl.
6/12.9fl.oz.SqueezeBtl.
12/5.1fl.oz.SqueezeBtl.
6/12.9fl.oz.SqueezeBtl.
smooth
DESCRIPTION
tart
BalsamicVinegar
DisplayCarton
OriginalBalsamic
Glaze
OriginalBalsamic
Glaze(UPC:70440)
OriginalBalsamic
Glaze
OriginalBalsamic
Glaze
BloodOrange
BalsamicGlaze
BloodOrange
BalsamicGlaze
FigBalsamicGlaze
FigBalsamicGlaze
GingerBalsamic
Glaze
GingerBalsamic
Glaze
Pomegranate
BalsamicGlaze
Pomegranate
BalsamicGlaze
TamarindBalsamic
Glaze
TamarindBalsamic
Glaze
AmericanRolandFoodCorporation
71 West 23rd Street
New York, NY 10010
Phone: 212.741.8290
Toll Free: 1.800.221.4030
Fax: 212.741.6572
Look for additional Roland® culinary tips
on our website at www.rolandfood.com.
©2009 American Roland Food Corp.
unique
Balsamic vinegar is traditionally made
from the sugary Trebbiano and Lambrusco
grapes grown on the hills around Modena,
Italy. Production of balsamic vinegar is
regulated by the Associazione Assaggiatori
Italiani Balsamico (AIB). They have developed
a certification system that standardizes
the quality levels of balsamic vinegar of
Modena. The production of traditional
balsamic vinegar is very labor intensive and
time consuming, and results in a limited
quantity product that is very expensive. The
vast majority of balsamic vinegar available
in the United States, including vinegar
imported from Modena, is considered non­
traditional or commercial balsamic vinegar.
Balsamic vinegar is the most common vinegar
used in food service preparation and sold at
retail stores. The quality of this product is
determined by the quantity of the “grape
must” (condensed grape juice) used in its
production. Poor grapes make inferior vinegar.
If the balsamic vinegar is not a product of
Modena, Italy, it isn’t quality vinegar.
no. cg21
Italian law requires 150 grams of dry extract
per liter. Roland® Balsamic Vinegar from
Modena normally tests at over 220 grams
per liter. The quality of the must in balsamic
vinegar is determined by measuring the
amount of “reduced dried extract.” Italian
law sets the reduced dried extract amount
at 30 grams per liter. Roland®
Balsamic Vinegar normally tests
above 40 grams per liter. Natural
sugars (fructose and glucose) affect
how sweet the balsamic will taste.
Roland® Balsamic Vinegar normally
has a natural sugar content of 17-19%.
How does the buyer know what to expect?
It’s easy. Just count the grape leaves on
the label. This is what the AIB leaf grading
system on the Roland® Balsamic Vinegar
label represents…
• Four leaves (Roland® Diamond): Superbly
lush and intense. Syrupy with complex
flavors and heady aroma.
• Three leaves (Roland® Brand & Roland®
Gold): smooth, full-bodied taste. Polished
finish with tangy accents.
• Two leaves (Roland® Organic): Round and
spirited. Brisk and vibrantly balanced.
• Oneleaf (Consul® Brand): Light in flavor and
consistency. Sweet with a sharp aftertaste.
Vinegars have been used for thousands
of years. Their use is only limited by
your imagination.
Here are some of the exceptional and wide
sele c t i o n s o f b a l s a m i c v i n e g a r s t h a t
American Roland Food Corp. has for you…
Balsamic VinegaRs
Roland Helps
enjoyable
flavorful
B
alsamic vinegar is the finest,
oldest and is currently the most
popular specialty vinegar. To produce
traditional balsamic vinegar, sweet grape
juice is fermented in wooden barrels for
at least twelve and up to seventy years.
The final product is dark, rich, sweet and as
complex as a fine wine. A small amount of
this rich tasting product goes a long way.
Culinary Guide
In selecting our balsamic vinegars, Roland®
considers many characteristics, highest
among those are the quality and quantity
of the grapes used in the production.
Additionally, all infused fruit and herb
flavors are introduced during the
fermentation process, before the aging
of the product, resulting in a perfectly
balanced product. Roland® vinegars normally
test above the standard grams of “reduced
dried extract” per liter.
A
The American Roland Food Corp. is your
major distributor for the finest balsamic
vinegars. Each and every one of our balsamic
selections is a flavorful encounter. A leading
company in specialty foods for over 75 years,
Roland® buyers select only the best products
for foodservice and home use.
Balsamic Vinegar
of Modena...
is a rich tasting, dark, smooth, aromatic
product with an almost syrupy consistency.
This deeply flavored vinegar adds extra zest
to roasted vegetables, meats and some fruits.
Organic Balsamic
Vinegar...
is produced from the concentrated essence
of the finest organic grapes grown in the
region of Modena, including the famed
Trebbianno grapes. Highly aromatic with
a unique velvety texture, its flavor is a
wonderful balance of tartness and sweetness.
Balsamic Glaze...
Roland® offers you a reduction of balsamic
vinegar in a special squeeze bottle with
a design tip. This product is ready for
topping, decorating and glazing your
culinary creations. It’s a time saver!
Chefs usually have an assistant do their
reductions and each time it is different.
The quality of Roland® Balsamic Glaze is
always consistent and excellent!
Raspberry Balsamic
Vinegar...
balsamic vinegar infused with fresh
raspberries results in a richer, deeply-hued
product that tends to be sweet and delicate
in flavor and aroma.
Peach Balsamic
Vinegar...
Strawberry Balsamic
Vinegar...
the zest of balsamic vinegar is infused
with natural peach flavor for a light, fruity
peach taste.
strawberries bring an aromatic flavor to
balsamic vinegar. You can use this vinegar
in dressing and dessert sauces.
Roland ® Balsamic VinegaRs Help enHance flaVoRs and pRofits!
saVoRY sweet potatoes
IngredIents… Roland® Organic Balsamic
Vinegar of Modena, organic sweet potatoes,
Roland® Extra Virgin Olive Oil, Roland Garlic
Cloves-chopped, Roland® Ginger in Syrup­
chopped, Roland® Piquillo Peppers-chopped,
and salt.
Balsamic Glaze of Modena
Balsamic Vinegar of Modena
calVes liVeR
IngredIents…Roland®
Balsamic Vinegar of
Modena, Roland® Extra Virgin Olive Oil,
butter, sliced onions, calves liver, and salt/
pepper.
BReast of duck witH plums
IngredIents… Roland®
Balsamic Vinegar
of Modena, duck breasts, honey, fresh
pitted/halved plums, spice berries-crushed,
and salt/pepper.
eVeRYtHing couscous
IngredIents… Roland®
Balsamic Vinegar
of Modena, Roland® Couscous, Roland®
Sun-Ripened Dried Tomatoes, Roland®
Pitted Kalamata Olives-chopped, chopped
radicchio, toasted pine nuts, fresh basil,
Parmesan cheese and Roland® Garlic
Cloves-minced.
Organic Balsamic Vinegar
of Modena
BRussels spRouts witH
Bacon and pistacHios
IngredIents… Roland® Organic Balsamic
Vinegar of Modena, organic Brussels sprouts,
bacon-diced, pistachio nuts-shelled, salted,
and roasted.
lamB stew witH dRied fRuits
IngredIents… Roland®
Organic Balsamic
Vinegar of Modena, organic lamb-cubed,
chopped onions, Roland® Garlic Cloves­
crushed, organic carrots, Roland® Madras
Curry Powder, cinnamon, Roland® Ginger
in Syrup-chopped, garlic cloves-ground,
lemon zest, cayenne pepper, fresh rosemary
leaves, water, Roland® Burgundy Cooking
Wine, canned plum tomatoes, dried fruits
(apricots, prunes, raisins, cranberries),
lemon juice, slivered almonds, fresh
cilantro-chopped, and salt/pepper.
gRilled poRk cHops
IngredIents…Roland® Balsamic Glaze, boneless
loin pork chops, Roland® Extra Virgin Olive
Oil, Roland® Garlic cloves-pressed, and
salt/pepper.
BRaised pot Roast
IngredIents… Roland®
Balsamic Glaze,
Roland® Burgundy Cooking Wine, sugar,
Roland® Extra Virgin Olive Oil, chuck roast,
salt/pepper, thinly sliced onions, Roland®
Garlic Cloves-chopped, canned diced
tomatoes, dark raisins, beef broth, lemon
zest, Roland® Kalamata Olives-pitted,
chopped parsley, and egg noodles.
steak witH Roasted sweet onions
IngredIents… steak,
Roland® Garlic Cloves­
minced, Roland® Extra Virgin Olive Oil,
Roland® Soy Sauce, and salt/pepper.
Onions: white or red onions, Roland® Extra
Virgin Olive Oil, Roland® Balsamic Glaze,
and salt/pepper.
White Balsamic
Vinegar...
is made from a lighter must of Trebbianno
and Lambrusco grapes that is not cooked,
but is reduced. The result is a lighter
colored vinegar aged in wooden casks of
oak and/or chestnut. This product is a
full-flavored white vinegar with an
excellent balance between acidity and
fruity sweetness. Most commonly used
with fruit, salads and seafood dishes.
RaspBeRRY Roast cHicken
Peach Balsamic Vinegar
waRm Ziti salad
IngredIents… Roland®
Peach Balsamic
Vinegar, cooked ziti, fresh basil, Roland®
Extra Virgin Olive Oil, brown sugar,
Roland® Porcini Mushrooms, Roland® Fire
Roasted Yellow Peppers-strips, Roland®
Garlic Cloves-minced, cherry tomatoes,
and salt/pepper.
cHicken cutlet witH
cRanBeRRies and peacHes
Peach Balsamic
Vinegar, Roland® Burgundy Cooking Wine,
Roland® Extra Virgin Olive Oil, chicken
cutlets, shallots-minced, bay leaves, whole­
berry cranberry sauce, Roland® White
Peaches, chicken broth, and salt/pepper.
IngredIents… Roland®
Raspberry Balsamic
Vinegar, whole chicken, salt, rubbed sage,
dried rosemary, dried thyme, bay leaves,
Roland® Extra Virgin Olive Oil, chicken
stock, unsalted butter, and salt/pepper.
White Balsamic Vinegar
Balsamic cHocolate sauce
IngredIents… Roland® White Balsamic
Vinegar, Roland® Dark Chocolate Blocks,
heavy whipping cream, and butter.
asian cRispY cHicken
IngredIents… Roland® Raspberry Balsamic
Vinegar, chicken thighs, cornstarch,
Roland® Soy Sauce, Roland® Garlic Cloves­
chopped, Roland® Extra Virgin Olive Oil,
Roland® Olive Oil for frying, and sake.
IngredIents… Roland®
gRilled fRuit and cHicken salad
IngredIents… Roland®
Peach Balsamic
Vinegar, molasses, chicken breasts, Roland®
White Peaches, romaine lettuce, fresh
cilantro, Roland® Extra Virgin Olive Oil,
Roland® Apple Cider Vinegar, small onion­
chopped, fresh pepper, and shaved
Parmesan cheese.
Raspberry Balsamic Vinegar
RaspBeRRY and cucumBeR salsa
IngredIents… Roland® Raspberry Balsamic
Vinegar, English cucumber-seeded and fine­
ly diced, fresh raspberries, sliced scallions,
chopped mint, parsley, salt, and sugar.
Strawberry Balsamic Vinegar
stRawBeRRY Romaine salad
IngredIents… Salad:
romaine lettuce,
cucumber-sliced, green onions-sliced, and
strawberries. Dressing: Roland® Strawberry
Balsamic Vinegar, honey, Roland® Extra
Virgin Olive Oil, and poppy seeds.
Bleu cHeese stRawBeRRY salad
pan seaRed scallops
IngredIents… Salad:
IngredIents… Roland ®
mixed salad greens,
bleu cheese-crumbled, Roland® Mandarin
Oranges, fresh strawberries, and pecans or
walnut halves. Dressing: Roland® Strawberry
Balsamic Vinegar, strawberries, Roland®
Honey Dijon Mustard, Roland® Garlic Cloves­
minced, shallots-minced, Roland® Extra
Virgin Olive Oil, and salt/white pepper.
stRawBeRRies & Balsamic VinegaR
IngredIents… Roland® Strawberry Balsamic
Vinegar, fresh strawberries-quartered,
brown sugar, black pepper, lemon yogurt,
and fresh mint.
White Balsamic
Vinegar, sea scallops, flour, Cajun seasoning,
Roland® Extra Virgin Olive Oil, spinach,
water, and bacon pieces.
sHRimp sun-dRied tomato
pasta salad
IngredIents… Roland® White Balsamic
Vinegar, Roland® Extra Virgin Olive Oil,
Roland® Sun-Ripened Tomatoes in Olive
Oil, Roland® Capers, Roland® Garlic Cloves­
minced, Roland® Pitted Kalamata Olives­
minced, shrimp, cherry tomatoes-quartered,
feta cheese, and fresh basil leaves.