d'bims

d'bims ice cream, yogurth, n coffe Green in Philadelphia, Pennsylvania, in 1874[1]}. In support of this idea, Peter Bird wrote in The First Food Empire: A History of J.

SUNDAE: According to the Oxford English Dictionary, the origin of the term sundae is obscure, however, it is generally accepted that the spelling "sundae" derives from the word Sunday or, according to one source, from the German name Sonntag, which means Sunday. Among the many stories about the invention of the sundae, a frequent theme is that the dish arose in contravention to so-called blue laws

against Sunday consumption of either ice cream or ice cream soda (the latter invented by Robert M. The religious laws are said to have led druggists to produce a substitute for these popular treats for consumption on Sunday. According to this theory of the name's origin, the spelling was changed to sundae to avoid offending religious conventions. Lyons and Co. (2000) that the name 'sundae' was adopted as a result of Illinois state's early prohibition of ice cream consumption on Sundays, because ice cream with a topping that obscured the main product was not deemed to be ice cream. However, according to documentation published by the Evanston, Illinois Public Library, it was the drinking of soda, not the eating of ice cream, that was outlawed on Sundays in Illinois. [2]

YOGHURT: is a dairy product produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as "yoghurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang. Worldwide, cow's milk is most commonly used to make yoghurt, but milk from water buffalo, goats, sheep, camels and yaks is also used in various different parts of the world. In theory the milk of any mammal could be used to make yoghurt. Soya yoghurt, a non-dairy yoghurt alternative, is made from soy milk; this is not an animal product, being made from soy beans. Dairy yoghurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus bacteria. In addition, Lactobacillus acidophilus, Lactobacillus bifidus and Lactobacillus casei are also sometimes used in culturing yoghurt. The milk is first heated to about 80 °C to kill any undesirable bacteria and to denature the milk proteins so that they set together rather than form curds. The milk is then cooled to about 45 °C. The bacteria culture is added, and the temperature is maintained for 4 to 7 hours to allow fermentation.

03/03/2016

Ngafe dan menikmati menu-menu yang pastinya best taste n' cozy gak harus mahal guys... come on enjoy choice food n' beverage for lunch or dinner... spesial deh buat kamu..

09/01/2016
09/01/2016

D'bims Event

09/01/2016

Pro Jam Event

19/09/2015
17/06/2015

SELAMA PUASA D'BIMS CAFE BUKA DARI JAM 16.00 s/d 23.00

17/06/2015

hhhmmmm ggrrrrrrrrr............ nikmatin nih kesegaran berbuka puasa dengan NEW DESSERT MENU dari D'bims Cafe...dan nikmati juga varian lainya... :)
"selamat menunaikan ibadah puasa"

02/08/2014
26/02/2014

DI BUTUHKAN SEGERA ....
STAFF FULLTIME / PARTTIME D'BIMS CAFE TEMBALANG
SECTION : KITHCEN
SYRAT :
- COWOK
- LULUS SMA/SDERAJAT
- MAX 24 th
- DI UTAMAKAN DAPAT MASUK SIFT PAGI (10.00 - 18.00)
- JUJUR
- BERTANGGUNG JAWAB
- DISIPLIN
BAGI YG BERMINAT KIRIMKAN LAMARAN KE D'BIMS CAFE TEMBALANG
JL. NGESREP TIMUR RAYA NO 36 C
LAMARAN PALING LAMBAT TGL 8 MARET 2014

11/02/2014

14 feb . . . .
Dbims tembalang : live accoustic.
Dbims kedungmundu : nobar movie.

Address

Ngesrep Timur V No. 36C/Jalan Kedungmundu Raya Ruko Graha Wahid No28A-B
Semarang
50239

Opening Hours

Monday 11:00 - 23:00
Tuesday 11:00 - 23:00
Wednesday 11:00 - 23:00
Thursday 11:00 - 23:00
Friday 11:00 - 23:00
Saturday 23:00 - 00:00
Sunday 11:00 - 23:00

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