JAF Facit

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Working with JAF Facit’s weight range from Extra­light to Extra­bold allows you to create typo­graphic voices varying from elegant and friendly to defin­ite and strong, or cool, without losing styl­istic consist­ency between the fonts. Origin­ally designed for use in print, the screen-optim­ised version – Facit Web – has become increas­ingly popular online in recent years.
  • JAF Facit, Extralight

    Rösti is made with coarsely grated potato, either cooked or raw. Depend­ing on the frying tech­nique, butter or another fat may be added (and usually salt and pepper). If not, oil is used for the frying. Often rösti is simply shaped inside of the frying pan. They are most often pan-fried, but can also be baked in the oven.

    The grated potatoes are shaped into rounds or patties, usually measuring between 3–12 cm (1 to 5 inches) in diameter and 1–2 cm (0.5 inch) thick. Rösti are most often pan-fried and shaped in the frying pan during cooking, but they can also be baked in the oven. Although basic rösti consists of nothing but potato, a number of additional ingredients are sometimes added, such as bacon, onion, cheese, apple or fresh herbs. This is usually considered to be a regional touch. Rösti was originally a breakfast dish, commonly eaten by farmers in the canton of Bern, but is now eaten all over Switzerland and around the world. Rather than considering it a complete breakfast, it is more commonly served to accompany other dishes such as Spinat und Spiegelei (spinach and fried eggs, sunny side up), cervelas or Fleischkäse.

  • JAF Facit, Extralight Italic

    Metworst of boeren­met­worst is een harde gekruide worst gemaakt van stukjes varkens­vlees en varkens­vet. Metworst wordt tradi­ti­o­neel gegeten bij stamp­pot­ge­rech­ten als zuur­kool en boeren­kool, soms in combi­na­tie met een rook­worst. Tegen­woor­dig is metworst vooral in trek als snack, zoals de Gronin­ger metworst (met veel kruid­na­gel) of de mildere Friese metworst.

    Bloedworst is een worst gewoonlijk bestaande uit een mengsel van bloed (meestal van het varken, maar er bestaat ook runderbloedworst), vet of reuzel (smout), spek, kruiden en vulmiddelen (rogge, brood, gerst, en/of havermout). Het is een bijproduct van de slacht en werd vroeger traditioneel in de herfst gemaakt.sIn Drenthe bestaat de hardere variant koster­worst. Metworst werd van oorsprong gemaakt van snij­af­val, het met slaat op de kleine stukjes vlees die over­blij­ven bij het in stukken verde­len van vlees. Ook de droge worst is in dat opzicht een metworst. In Noord-Holland (en wellicht ook elders) noemt men de gekookte worst ook metworst. In het Twents is de metworst onderdeel van een spreekwoord: In Twente hoalt ze van een kot gebed en nen langen mettworst. Dat wil zoveel zeggen als: houd het kort (praten).

  • JAF Facit, Light

    After the pomegranate is opened by scoring it with a knife and break­ing it open, the arils (seed casings) are separ­ated from the peel and internal white pulp membranes. Separ­at­ing the red arils is easier in a bowl of water because the arils sink and the ined­ible pulp floats. Freez­ing the entire fruit also makes it easier to separ­ate.

    Another very effect­ive way of quickly harvest­ing the arils is to cut the pomegranate in half, score each half of the exter­ior rind four to six times, hold the pomegranate half over a bowl and smack the rind with a large spoon. The arils should eject from the pomegranate directly into the bowl, leaving only a dozen or more deeply embed­ded arils to remove. Pomegranate aril juice provides about 16% of an adult's daily vitamin C requirement per 100 ml serving, and is a good source of vitamin B, potassium and flavonoids. The entire seed is consumed raw, though the watery, tasty aril is the desired part. The taste differs depending on the subspecies of pomegranate and its ripeness. The pomegranate juice can be very sweet or sour, but most fruits are moderate in taste, with sour notes from the acidic tannins contained in the aril juice.

  • JAF Facit, Light Italic

    Skilpadjies is a tradi­tional South African food, also known by other names such as “muise”, “vler­muise” and “po­fad­der”. The dish is lamb’s liver wrapped in netvet (caul fat), which is the fatty membrane that surrounds the kidneys. Most cooks mince the liver, add cori­ander, chopped onion, salt and Worcester­shire sauce then wrap balls of this mixture with the netvet and secure it with a tooth­pick.

  • JAF Facit, Regular

    El pan con toma­te, una comida repre­sen­ta­tiva de Cata­luña, consiste en una reba­nada de pan con medio tomate maduro restre­gado y aliñado con aceite de oliva y sal. Es una comida tradi­c­io­nal de las cocinas cata­la­na, arago­nesa y bale­ar, similar a la brus­chetta ital­ia­na.

    Tiene ante­ce­den­tes en traba­ja­do­res anda­lu­ces, murc­ia­nos y extre­meños que emigra­ban hacia otras zonas de la península ibéri­ca. Está consi­de­rado como uno de los típicos ejem­plos que definen la dieta medi­terránea, exten­dido como receta tradi­c­io­nal por toda España. Se elabora frotando tomate crudo y maduro sobre una reba­nada de pan, prefe­ri­ble­mente de pagès, tostado o no, aliñado al gusto con sal y aceite de oliva. Si se desea, una vez tostado el pan y antes de untar el tomate, hay quien restriega ajo para darle sabor picante. En Mallorca el pa amb oli se elabora restregando una variedad de tomate denominada tomàtiga de ramellet, cultivada al efecto, de inferior tamaño, con un gusto ligeramente más salado y amargo que la variedad del

  • JAF Facit, Regular Italic

    Unagi is the Japan­ese word for fresh­wa­ter eel, espe­cially the Japan­ese eel, Anguilla japon­ica. Unagi is a common ingredi­ent in Japan­ese cook­ing. It is not to be confused with salt­water eel, which is known as anago in Japan­ese. Unagi is served as part of unadon, a donburi dish with sliced eel served on a bed of rice. A kind of sweet biscuit called unagi pie made with powdered unagi also exists.

    Lake Hamana in Hamamatsu city, Shizuoka prefecture is considered to be the home of the highest quality unagi; as a result, the lake is surrounded by many small restaurants specializing in various unagi dishes. Unagi is often eaten during the hot summers in Japan. Unakyu is a common expression used for sushi containing eel & cucumber. Due to the health hazards of eating raw freshwater fish, eels are always cooked, and in Japanese food, are often served with tare sauce. Unagi that is roasted without tare and only seasoned with salt is known as Shirayaki. Unagi is high in protein, vitamin A, and calcium. Seafood Watch, a sustainable seafood advisory list, recommends that consumers avoid eating unagi due to significant pressures on worldwide freshwater eel populations. All three eel species used as unagi have seen their population sizes greatly reduced in the past half century.

  • JAF Facit, Semibold

    Ogórki kiszone, ogórki kwaszone – artykuł spożywczy powszechnie znany w Europie centralnej i wschodniej. Powstaje z ogórków gruntowych złożonych w beczce z twardego niesmolistego drewna, w garnku kamiennym lub słoju z dodatkiem łodyg i baldachów kopru, korzeni chrzanu, ząbków czosnku zalanych wodą z solą, które podlegają kiszeniu.

    Do kiszenia ogórków można dodać przyprawy: liście laurowe, ziarna gorczycy białej lub pieprzu czarnego. Niekiedy dodaje się do kiszenia ogórków liście wiśni, porzeczki czarnej, winorośli, chrzanu lub dębu. Ogórków kiszonych używa się jako zakąski do wielu potraw. Są produktem podawanym do obiadu jako dodatek do ziemniaków, jako składnik sałatek czy też kanapek. Czasem są stosowane jako zakąska do wódki i śledzia w oleju z cebulą. Są podstawowym składnikiem zupy ogórkowej. Ogórki kwaszone przez kilka dni to ogórki małosolne, a przez dłuższy czas – ogórki kiszone. Kiszenie i kwaszenie są równoważnymi terminami, które mogą być używane zamiennie. Ogórek kwaszony i ogórek kiszony to synonimy oznaczające dokładnie ten sam produkt: ogórek poddany naturalnemu procesowi fermentacji mlekowej, w wyniku którego cukry proste obecne w komórkach roślinnych zostają przekształcone do kwasu mlekowego.

  • JAF Facit, Semibold Italic

    Chops are gener­ally cut from pork, lamb, veal, or mutton, but also from game such as venison. They are cut perpen­dic­u­lar to the spine, and usually include a rib and a section of spine. They are typic­ally cut from 10–50 mm thick. In Great Britain, the idea of a chop comes from the 17th century, when London chophouses started cooking individual portions of meat.

    The most common kinds of meat chops are pork and lamb. A thin boneless chop, or one with only the rib bone, may be called a cutlet, though the difference is not always clear. The term "chop" is not usually used for beef, but a T-bone steak is essentially a loin chop, and a rib steak a rib chop. Chops are sometimes beaten with the side of a cleaver or with a meat mallet to make them thinner and more tender. Chops may be cooked in various ways, including grilling, pan-broiling, sautéeing, braising, breading and frying, and baking. Lamb chops are often cooked with dry heat, grilled or pan-broiled. Pork chops and veal chops are grilled, sautéed, or braised, or breaded and fried (mil­anese). In South Africa and Namibia the tradi­tional way of cooking chops is to grill them outdoor over open fire coals, called braai­ing.

  • JAF Facit, Bold

    Bibim­bap is a signa­ture Korean dish. The word liter­ally means “mixed rice”. Bibim­bap is served as a bowl of warm white rice topped with namul (sautéed and seasoned veget­ables) and gochu­jang (chili pepper paste). A raw or fried egg and sliced meat are common additions. The hot dish is stirred together thoroughly just before eating.

    A vari­ation of this dish, dolsot bibim­bap, is served in a very hot stone bowl in which a raw egg is cooked against the sides of the bowl. The bowl is so hot that anything that touches it sizzles for minutes. Before the rice is placed in the bowl, the bottom of the bowl is coated with sesame oil, making the layer of the rice touch­ing the bowl golden brown and crisp. This dish was traditionally eaten on the eve of the lunar new year as the people at that time felt that they had to get rid of all of the leftover side dishes before the new year. The solution to this problem was to put all of the leftovers in a bowl of rice and to mix them together. Bibimbap is also thought to have been eaten by farmers during farming season as it was the easiest way to make food for a large number of people.

  • JAF Facit, Bold Italic

    Regens­bur­ger sind Brühwürste aus feinem oder grobem Fleisch­brät mit einer Einlage aus Schwei­ne­fleisch. Typisch ist die kompakte Form mit einer Länge von etwa 10 cm und einem Durch­mes­ser von etwas über 4 cm. Erfun­den wurden sie in Regens­burg in der zweiten Hälfte des 19. Jahr­hun­derts.

    Als „Ori­gi­nal Regens­bur­ger“ dürfen nur im engeren Stadt­ge­biet herge­stellte Würste bezeich­net werden. Umgangs­sprach­li­che Bezeich­nung im Regens­bur­ger Raum ist „Knacker“. Zur Herstel­lung wird mageres Schwei­ne­fleisch fein gekut­tert, mit Nitritpökel­salz und Gewürzen versetzt sowie mit kleinen Schwei­ne­fleischwürfeln vermischt. Ansch­ließend wird die Masse in Rinder­kranzdärme gefüllt, zu kurzen Würsten abge­bun­den, über Buchen­holz geräuchert und schließlich gebrüht. Regensburger können heiß oder kalt gegessen werden. Sie sind auch Grundlage für den Regensburger Wurstsalat, der mit einer Marinade aus Essig, Öl, gehackten Zwiebeln und Senf zubereitet wird. Als „Regensburger-Semmel mit allem“ wird die gebratene und der Länge nach halbierte Wurst mit süßem Senf, Meerrettich und einigen Scheiben Gewürzgurke in einer Semmel als Imbiss angeboten.

  • JAF Facit, Extrabold

    Il lievito natu­ra­le, chia­mato anche lievito acido, pasta acida, lievito madre, pasta madre e crescen­te, è un impasto di farina e acqua acidi­fi­cato da un complesso di lieviti e batteri lattici che sono in grado di avviare la fermen­ta­zio­ne.

    A differenza del cosiddetto lievito di birra, il lievito naturale comprende, tra i lieviti, diverse specie di batteri lattici eterofermentanti ed omofermentanti del genere Lactobacillus, la cui fermentazione produce acidi organici, consentendo una maggiore crescita del prodotto e una maggiore digeribilità e conservabilità. Contrariamente a quanto avviene per il lievito di birra inoltre, la lievitazione acida è molto più lenta e richiede una lavorazione più complessa: ciò porta ad uno svantaggio nell’utilizzo del lievito naturale a livello industriale per via lunghi tempi di lievitazione richiesti. Di contro però, numerose proprietà positive sono riconosciute alla lievitazione naturale, tra cui la proteolisi operata dai batteri lattici che comporta una maggiore digeribilità delle proteine; gli aminoacidi rilasciati dalla proteolisi batterica sono molti di più rispetto alla lievitazione con lievito di birra; biodisponibilità maggiore dei minerali. È probabilmente il lievito più importante nell'ambito dell'alimentazione umana e il suo utilizzo è noto fin dall'antichità per la panificazione e la produzione di birra e vino.

  • JAF Facit, Extrabold Italic

    Lentils have been part of the human diet since the aceramic (be­fore pottery) Neolithic times, being one of the first crops domest­ic­ated in the Near East. Arche­olo­gical evid­ence shows they were eaten 9,500 to 13,000 years ago. With about 30% of their calor­ies from protein, lentils have the third-highest level of protein, by weight, of any legume or nut, after soybeans and hemp.

    Proteins include the essen­tial amino acids isoleu­cine and lysine, and lentils are an essen­tial source of inex­pens­ive protein in many parts of the world, espe­cially in West Asia and the Indian subcon­tin­ent, which have large veget­arian popu­la­tions. Lentil is hypogeal, which means the cotyledons of the germinating seed stay in the ground and inside the seed coat. Therefore, it is less vulnerable to frost, wind erosion, or insect attack. The plant is a diploid, annual, bushy herb of erect, semierect, or spreading and compact growth and normally varies from 30 to 50 cm (10 to 20 in) in height. It has many hairy branches and its stem is slender and angular. The rachis bears 10 to 15 leaflets in five to eight pairs. Lentils are self-pollinating. The flowering begins from the lowermost buds and gradually moves upward, so-called acropetal flowering. About two weeks are needed for all the flowers are open on the single branch. At the end of the second day and on the third day after the opening of the flowers, they close completely and the colour begins to fade. After three to four days, the setting of the pods takes place.

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