Product Range 2019 Contents Who We Are & What We Do

Total Page:16

File Type:pdf, Size:1020Kb

Product Range 2019 Contents Who We Are & What We Do PRODUCT RANGE 2019 CONTENTS WHO WE ARE & WHAT WE DO WHO WE ARE & WHAT WE DO .....2 We are the leaders in flour, ingredients and delicious bakery products. We bring fun, WHY WORK WITH US? . 3 unique and healthier options to millions of NATIONAL MANUFACTURING people across Australasia every day and FOOTPRINT...........................3 have done so for over 100 years. FLOUR & RELATED...................4 BREAD MIXES & SAVOURY MIXES .....................6 SWEET MIXES ........................10 PREPARED BAKERY: SWEET........14 PREPARED BAKERY: BREAD & PASTRY SNACKS ..........18 DRY INGREDIENTS...................20 WET INGREDIENTS ..................26 CHILLED & FROZEN .................32 PACKAGING ..........................34 2 | WHO WE ARE & WHAT WE DO WHY WORK WITH US? One Stop Shop Easier for you: Get everything you need from us. From flour to finished NATIONAL bakery products, and everything in MANUFACTURING between. We are your one-stop-shop FOOTPRINT for commercial baking supplies. Tennyson Flexible Supply Chain Yatala We are near you: We have a robust national footprint with 7 mills and distribution centres in every capital city. Tamworth Mill Consistently High Quality Products Over 100 years of trusted quality: Australia’s most iconic brands trust us North Fremantle to supply products that meet world Cowra Mile End class quality systems. All our sites Picton comply with strict food safety standards Ballarat Kingsgrove and have global quality accreditations. Taren Point Kensington LEGENDS Tullamarine Frozen products Altona Milling Blackburn Mixing Food ingredients WHY WORK WITH US? | 3 WE ARE AUSTRALIA’S LEADING FLOUR PRODUCER FLOUR & RELATED Flour quality We have a state-of-the-art production protection system that sieves and sterilises our flour to ensure product quality. Longer shelf life Our products are stabilised for food safety and longer shelf life. Decrease your waste Heat treated grains & flour have longer shelf life. 4 | FLOUR & RELATED FLOUR SPECIALTY GRAINS & FLOUR PRODUCT CODE PRODUCT DESCRIPTION UNIT WEIGHT PRODUCT CODE PRODUCT DESCRIPTION UNIT WEIGHT 36360 SUPERB BAKERS FLOUR 25KG 100413 MAIZE POLENTA 12.5KG 36347 P-FARINA EXTRA WHITE 25KG 70427 KIBBLED WHEAT 25KG 36342 STONEGROUND MEAL 25KG 101165 RYE MEAL 20KG 36284 HI RISE BAKER MEAL FLOUR 25KG 64669 STABILISED WHEAT BRAN 10KG 36220 BAKERS MEAL 25KG 26241 BAKERS BRAN (COARSE) 15KG 101406 WHEATEN CORNFLOUR 25KG 102352 MEDIUM BISCUIT FLOUR 12.5KG SPECIALTY FLOUR 102081 PIE & PASTRY 12.5KG PRODUCT CODE PRODUCT DESCRIPTION UNIT WEIGHT 100201 PIZZA FLOUR 12.5KG 105379 FLOUR TRUMALT DARK 15KG 100193 SEMOLINA 12.5KG 105380 FLOUR TRUMALT MEDIUM 15KG 26734 WHOLEMEAL FLOUR (100%) 12.5KG 105378 FLOUR MALT MEDIUM ACTIVITY 15KG 26732 PERFECTION FLOUR 12.5KG 26704 SELF RAISING FLOUR 12.5KG 26703 PLAIN FLOUR 12.5KG GLUTEN 21081 SUPERB BAKERS FLOUR 12.5KG PRODUCT CODE PRODUCT DESCRIPTION UNIT WEIGHT 103815 HI RATIO CAKE FLOUR 10KG 108498 75% VITAL WHEAT GLUTEN 065 25KG 102344 SOFT FLOUR 10KG 101166 DARK RYE FLOUR 20KG 101164 LIGHT RYE FLOUR 20KG 105924 FLOUR SOY FULL FAT 25KG 106127 FLOUR RICE FINE 25KG 105685 FLOUR RICE 5KG FLOUR & RELATED | 5 BREAD MIXES & SAVOURY MIXES We have a comprehensive range of bread and roll types providing you with the variety you are looking for. Convenience Save on preparation time, labour costs and free up storage space in your bakery with our bread mixes and improvers. Meet your consumer’s changing needs Offer on-trend and healthier products. Our strict allergen control allows you to offer gluten free and “free-from” baked goods made with our premixes. WE ARE Consistent Performance AUSTRALIA’S We update our improver formulations according to the LEADING PREMIX wheat season and seasonal flour, so you always get the MANUFACTURER best flour with a matching improver for optimum results. 6 | BREAD MIXES & SAVOURY MIXES BREAD IMPROVERS & BREAD MIXES DOUGH CONDITIONERS PRODUCT CODE PRODUCT DESCRIPTION UNIT WEIGHT PRODUCT CODE PRODUCT DESCRIPTION UNIT WEIGHT 36340 LIGHT RYE BREAD MIX 12.5KG 103917 BAKEDOH INSTANT BREAD IMPROVER 15KG 36324 BAVARIAN DARK RYE MIX 12.5KG 105371 BAKERINE SPECIAL BREAD IMPROVER 15KG 36298 SOFT BREAD & ROLL MIX 12.5KG 105617 XT BREAD IMPROVER EMULSIFER FREE 15KG (CLEAN LABEL) 26181 EXTRA SOFT BREAD & ROLL MIX 12.5KG 27216 AM SUPER SOFT BREAD IMPROVER 10KG 36255 CRUSTY BREAD & ROLL MIX 12.5KG 25142 AM SOVEREIGN BLUE IMPROVER 20KG 36317 SOFT WHOLEMEAL MIX 12.5KG (FROZEN & RETARD) 36249 COUNTRY GRAIN MIX (WMEAL BASED) 12.5KG 103950 SUPERBAKE HP BREAD IMPROVER 15KG (FROZEN & RETARD) 36321 SOY & LINSEED MIX 12.5KG 103939 SUPERIOR HP IMPROVER (PLANT 25KG 26182 SOURDOUGH BREAD MIX 12.5KG BAKERIES) 36269 FOCACCIA & PIZZA MIX 12.5KG 105585 CONTINENTAL BREAD CONCENTRATE 10KG 36231 BUN MIX 12.5KG 82251 AM BREAD CONCENTRATE 15KG 36298 SOFT BREAD & ROLL MIX 12.5KG 103940 EVERSOFT DOUGH CONDITIONER 10KG 100298 WOODFIRED PIZZA MIX 12.5KG 103943 CLEARDOH DOUGH CONDITIONER 15KG 100702 FARMERS GRAIN (GRAIN ONLY) 12.5KG 105339 LOAF MIX GLUTEN FREE 15KG BREAD MIXES & SAVOURY MIXES | 7 SPECIALTY INGREDIENTS BREAD FATS, OILS & SPRAYS PRODUCT CODE PRODUCT DESCRIPTION UNIT WEIGHT PRODUCT CODE PRODUCT DESCRIPTION UNIT WEIGHT 105297 BAS LIGHT 5KG 105299 QUALBAKE 15KG 105322 MALT EXTRACT LTND LIQUID 28KG 105381 STASOFT 15KG 105323 MALT EXTRACT XDND LIQUID 28KG 105298 BUNSOFT (V) 15KG 103930 TIGER MIX 10KG 105382 DOH SWEET VEGETABLE 15KG 36261 AM EASTER CROSSING MIX 10KG 10KG 105314 RELEASE 10KG 105892 CALCIUM PROPIONATE AGGLO NON OIL 20KG 106162 CANOLA OIL 20LT 105730 SODIUM DIACETATE SENTINEL 25KG 106145 CANOLA OIL 15LT 105731 SORBISTAT K40 (EXASTAT) 20LT 105742 OLIVE OIL 4LT 105992 SAFTEM OIL FERMEX 20LT 105368 PANOL 15KG YEAST 105911 WHITE OIL PINNACLE 20LT 105826 CANOLA OIL SPRAY 12 X 450GM PRODUCT CODE PRODUCT DESCRIPTION UNIT WEIGHT 105645 YEAST COMPRESSED 16 X 750GM 49635 YEAST DRIED PACKET 20 X 500GM 105650 YEAST DRY BULK 10KG 105647 YEAST COMPRESSED 12 X 1KG 8 | BREAD MIXES & SAVOURY MIXES SAVOURY MIXES STARCHES PRODUCT CODE PRODUCT DESCRIPTION UNIT WEIGHT PRODUCT CODE PRODUCT DESCRIPTION UNIT WEIGHT 105346 SAUSAGE ROLL PREMIX 15KG 105736 MEAT PIE THICKENER GELIT 25KG 105525 SAUSAGE ROLL 2002 PREMIX 15KG 105737 INSTANT FRUIT GELIT 12.5KG 106880 SAUSAGE ROLL PREMIX (BREADCRUMB 21KG 105797 MEAT PIE GEL 15KG INCLUDED) 105948 MAIZE STARCH AVON 25KG 105362 MEAT PIE PREMIX NO MSG 15KG 106352 MAIZE STARCH MAPS 40 25KG 27622 AM MEAT PIE PREMIX 10KG 105735 POTATO STARCH 25KG 105361 MEAT PIE PREMIX 15KG 27265 MEAT PIE THICKENER MAPS (281) 25KG 105360 MEAT PIE PREMIX LE BON 15KG 105798 PIETHICK 15KG 105637 CHICKEN PIE PREMIX 12.5KG 105529 MEAT PIE DELUXE SEASONING 15KG 105462 MEAT PIE SEASONING 25KG 105311 STEAK PIE SEASONING 15KG 105578 AP PIZZA SAUCE MIX 5KG 105642 GLAZE IT PLUS 10KG 105350 ZESTEX 22 6KG BREAD MIXES & SAVOURY MIXES | 9 SWEET MIXES We produce the premixes that go into some of Australia’s most iconic cakes. Our premixes save you time and hassle – and give you delicious products your customers will love. Offer a wider product range from a single premix Our premixes, such as Utility Cake Mix, have been designed to hold different inclusions to give you freedom to be creative. 10 | SWEET MIXES CAKE MIXES MUFFIN MIXES PRODUCT CODE PRODUCT DESCRIPTION UNIT WEIGHT PRODUCT CODE PRODUCT DESCRIPTION UNIT WEIGHT 105348 AP HILITE CAKE MIX 15KG 36251 AM CREME MUFFIN MIX 10KG 105356 AP IDEAL CAKE MIX 15KG 36332 AM STANDARD MUFFIN MIX 10KG 103934 AP COMPLETE WHOLESOME CAKE MIX 15KG 103902 AP CREME MUFFIN MIX 15KG 36381 AM UTILITY CAKE MIX 10KG 105543 AP COMPLETE CRÈME MUFFIN MIX 15KG 103912 AP UTILITY CAKE MIX 15KG 103916 AP UTILITY CAKE MIX 25KG 103913 AP COMPLETE UTILITY CAKE MIX 15KG 103907 AP SUPERSWISS SPONGE MIX 15KG 105313 AP SUPERSWISS CHOCOLATE 15KG DONUT MIXES SPONGE MIX 36352 AM SUPER SPONGE MIX 10KG PRODUCT CODE PRODUCT DESCRIPTION UNIT WEIGHT 36354 AM SUPER SPONGE MIX 25KG 103904 AP CAKE DONUT MIX 15KG 36239 AP CHOCOLATE SUPER SPONGE MIX 10KG 105591 AP SIMPLY CAKE DONUT MIX 15KG 105601 AP RED VELVET CAKE MIX 15KG 36233 AM CAKE DONUT MIX 10KG 103908 AP MUD CAKE MIX 15KG 109350 AP DELUXE YEAST RAISED 10KG DONUT MIX MB 23104 AM ALL IN MUD CAKE MIX 10KG 103909 AP PREMIUM YEAST RAISED DONUT MIX 15KG 105558 AP PREMIUM WHITE MUD CAKE MIX 15KG 23750 AM YEAST RAISED DONUT MIX 25KG 36341 AM STICKY DATE CAKE MIX 10KG 105309 AP FRUIT CAKE MIX 15KG 105535 AP COMPLETE FRUIT CAKE MIX 15KG 105537 AP COMPLETE DATE CAKE BASE 15KG 103924 AP CARROT CAKE MIX 15KG 105613 AP COMPLETE CARROT CAKE MIX 15KG SWEET MIXES | 11 OTHER SWEET MIXES CUSTARDS PRODUCT CODE PRODUCT DESCRIPTION UNIT WEIGHT PRODUCT CODE PRODUCT DESCRIPTION UNIT WEIGHT 103926 AP CHOCOLATE LAMINGTON DIP MIX 15KG 105301 AP BAKED CUSTARD MIX 15KG 105304 AP CLASSIC CHOCOLATE LAMINGTON 15KG 105300 LE BON BAKED CUSTARD MIX 15KG DIP MIX 27607 AM NO BAKE CUSTARD MIX 10KG 105305 AP RASPBERRY LAMINGTON DIP MIX 15KG 103929 AP VANILLA SLICE MIX 15KG 105317 AP CHOUX PASTE 15KG 105307 AP INSTANT CUSTARD MIX 15KG 105518 AP COMPLETE CHOUX PASTE 15KG 105410 LE BON INSTANT CUSTARD MIX 15KG 105351 AP CHEESECAKE MIX 15KG 105358 AP CUSTARD POWDER 15KG 103925 AP SCONE MIX 15KG 105842 AP FLORENTINE MIX 5KG 36268 AM BUTTERMILK SCONE MIX 10KG 105604 AP CHOCOLATE MOUSSE MIX 10KG 105603 AP VANILLA MOUSSE MIX 10KG 105321 AP CAKE FROSTING MIX 15KG 105336 AP MALLO SNO 12.5KG 105310 AP RELAXA PASTE 15KG 105312 AP CREAM STABILIZER 15KG 105341 AP MERINGUE POWDER 1KG 103914 AP SUPA-RIZE BAKING POWDER 15KG 105342 AP SUPA-RIZE BAKING POWDER 5KG 12 | SWEET MIXES SWEET MIXES | 13 PREPARED BAKERY: SWEET We offer an extensive range of ready-to-serve and ready-to-finish sweet bakery products, with options for snacking and health conscious occasions. Save time and labour costs From freezer to oven, have pastries ready quickly and easily.
Recommended publications
  • Eighth Edition W Ornamental Confectionery
    ENTE R E D A CC O R D I N G TO A CT O F C ONG R E SS I N T H E Y A R 1 905 B Y E , M ' H E R A N H U E G , I N T H E O F F I C E O F T H E L I B R A R I A N O F T W A H I G T C ONG R ESS A S N ON . P R E F A C E . The pa st ce ntury ha s wi t nes sed a marked advance in the f ti t a s N t t s i t bakin g and con ec onery r de . o doub hi mprovemen ha s been brought about by the many valuable book s and t rade j ournals t hat have be en p ubli s hed in th e interest of our t rades it is l t t t st s ss s men , and a noticeab e fac ha the mo ucce ful baker and confect ioners are those t ha t kept up to date by reading t he bes t books and pe riodica ls devote d to t heir line of work . “ We take pride in looking back t o our first edi tion of TH E AR T or BAK I N G l s t t t rs , which we pub i hed more han wen y yea T ittl ta 48 a t he st a o.
    [Show full text]
  • Space Rock Cakes
    Thursday’s Challenge: Space Rock Cakes Hello all our lovely Foxborough students, Mrs Girn and Miss Khan hope you have been enjoying your time at home with your mummies and daddies and have been keeping them busy with all the fun activities we've been sending you. We have some exciting news: one of our friends from space has written us a letter, let’s take a look at what he’s written: Dear Foxborough, It’s me, David, from space! I have heard you’re exploring the wonders of space. As an astronaut I can tell you it is truly mag- ical up here; there are so many different planets! Can you name any of the planets up in space? Wow you know so many! What else do you know about space? That’s fantastic, I’m very impressed with your knowledge about space. There are also shooting stars which you can sometimes see from where you are at night, all you need to do is look up at the night sky. When you see a shooting star be sure to make a wish! Another fun fact about space is that there are lots of me- teors up here. Meteors are like big flaming rocks- they can be dangerous if you get too close, however from far away they are quite beautiful to look at. Talking about meteors has made me hungry, have you ever heard of space rock cakes? They are one of my favourite cakes to make, they’re also DELICIOUS! You should definitely give them a try.
    [Show full text]
  • Trade Mark Inter Partes Decision (O/331/13)
    O-331-13 TRADE MARKS ACT 1994 IN THE MATTER OF APPLICATION No. 2616784 BY RIVINGTON FOODS LIMITED TO REGISTER THE TRADE MARK CHOCOLATEY RASCAL IN CLASS 30 AND IN THE MATTER OF OPPOSITION THERETO UNDER No. 103684 BY BETTYS & TAYLORS GROUP LIMITED BACKGROUND 1) On 5 April 2012, Rivington Foods Limited (hereinafter the applicant) applied to register the trade mark CHOCOLATEY RASCAL in respect of the following goods in Class 30: Biscuits having a chocolate or chocolate flavoured coating and/or containing chocolate and/or chocolate flavoured ingredients. 2) The application was examined and accepted, and subsequently published for opposition purposes on 25 May 2012 in Trade Marks Journal No.6941. 3) On 15 August 2012 Bettys & Taylors Group Limited (hereinafter the opponent) filed a notice of opposition. The grounds of opposition are in summary: a) The opponent is the proprietor of the following trade marks: Mark Number Date of application Class Specification / registration YORKSHIRE FAT RASCAL 2058298 29 February 1996 30 Biscuits, cakes and 25 October 1996 confectionery. LITTLE RASCAL 2153415 12 December 1997 30 Biscuits; cakes. 16 June 2000 FAT RASCAL 2486947 08 May 2008 30 Fruit scones. 03 October 2008 LITTLE RASCAL 2534997 21 December 2009 30 Fruit scones; cakes; bakery 09 April 2010 goods; chocolate cakes; cakes with chocolate chunks; baked dough products; muffins; cookies; gateaux; biscuits; scones; teacakes; buns; pastries; confectionery. b) The opponent contends that the mark in suit is confusingly similar to its registered trade marks, which form a family of marks. It states that the goods applied for in the mark in suit are similar or identical to those for which its marks are registered.
    [Show full text]
  • SOUTH AUSTRALIA Product Catalogue July 2019 About Balfours a South Australian Icon
    SOUTH AUSTRALIA Product Catalogue July 2019 About Balfours A South Australian icon. Balfours was established in 1853 at 130 Rundle Street and is now Australia’s oldest manufacturers of baked goods. When James Calder and his wife Margaret Balfour arrived in Adelaide, they brought with them the finest traditions of European baking. Through prosperous times, depressions and two world wars we’ve kept those traditions alive with our much-loved range of premium cakes and pastries. Today, Balfours is still wholly South Australian-owned. Our products are baked with the same pride and dedication to quality that has distinguished us since our earliest days. Why Balfours? Balfours continues to strive for quality products and faultless service. We have a customer-centric approach to business and have vast experience with many kinds of businesses; from schools, swimming pools, and local grocers to large supermarkets, our experience ensures our partners get the right product mix and service to make them profitable. For more information or to talk to a customer service representative call 1300 300 032 or visit balfours.com.au 165 Years of History SOUTH AUSTRALIAN owned and operated We’re proud to offer these services in South Australia: OVER 200 SKUs available MARKETING MATERIAL support for select products FREE NEXT DAY DELIVERY state-wide (Monday to Thursday) LOW minimum order quantities $40 LARGE field team resource available CUSTOMER SERVICE centre open Monday to Friday (6:30am to 4:00pm ACST) ONLINE WEBSTORE customer store for easy and efficient orders Contents FRESH PIES, PASTIES & SAVOURY ROLLS QUICHES TARTS Traditional Footy Pie ...........
    [Show full text]
  • Bake It, Grow It, Eat It! Challenge Pack
    Grow It, Bake It, Eat It! Challenge Pack Contents All about the Challenge........................................................................................P4 FAQs................................................................................................................................P5 Spring..............................................................................................................................P6 Salt Dough Scenes.....................................................................................P6 National Bread Week................................................................................P6 Jewish Passover...........................................................................................P6 Easter Biscuits..............................................................................................P7 Simnel Cake..................................................................................................P7 Hot Cross Buns.............................................................................................P7 Chocolate Egg Nests..................................................................................P7 Happy Han ds..................................................................................................P8 Glitter Germs.................................................................................................P8 Rock Cake Recipe.........................................................................................P8 The Han d Washing Song.........................................................................P8
    [Show full text]
  • The Pastry Room Gluten Free All Butter Rock Cake Mix (2X6kg)
    The Pastry Room Gluten Free All Butter Rock Cake Mix (2x6kg) Product Disclaimer: Whilst every care has been taken to ensure this information is correct, the data contained here has been supplied by the respective brand owners and Creed Foodservice is not responsible for the accuracy or completeness of this data. The information is provided in good faith but is for general information purposes only. Creed Foodservice does not manufacture the product. To ensure that you have the most up- to-date information please check the product label on delivery. For more information, please see our full allergen disclaimer or email [email protected] Product Images Additional Information Product Code 855890 Outer EAN 1 0 29/09/2021 1 https://www.creedfoodservice.co.uk/855890-the-pastry-room-gluten-free-all-butter-rock-cake-mix-2x6kg.html Allergens Celery/Celeriac No Contains Cereals Containing Gluten No Crustacea No Eggs No Fish No Lupin No Milk Yes Molluscs No Mustard No Nuts No Peanuts No Sesame Seeds No Soybeans No Sulphur Dioxide and Sulphites No Ingredients, Storage & Usage How to Use: Defrost mix to +8=10C before use/PreHeat oven to 170c (fan)/180c (conventional) 1. To each 1kg of mix add 220g of mixed fruit and blend until evenly mixed/10 seconds. 2. Add 2 medium whole eggs (100g) and 30g whole milk then mix to firm dough. 3. Shape dough into Directions For Use 160g rough balls and place on a baking tray lined with baking paper one space apart as they will fall during baking, then bake at 170c for 1520 minutes/until firm to the touch 4.
    [Show full text]
  • The Food Timeline
    Culinary History Timeline is a listing of the culinary history timeline with article and/or information resources. http://www.foodtimeline.org/food1.html http://food.oregonstate.edu/ref/culture/ CULTURAL AND HISTORICAL ASPECTS OF FOODS (zu jedem Stichwort- entweder link / oder – Text) http://www.foodtimeline.org/foodfaqa.html Ever wonder what the Vikings ate when they set off to explore the new world? How Thomas Jefferson made his ice cream? What the pioneers cooked along the Oregon Trail? Who invented the potato chip...and why? Welcome to the Food Timeline. Food history is full of fascinating lore and contradictory facts. Historians will tell you it is not possible to express this topic in exact timeline format. They are quite right. Everything we eat is the product of culinary evolution. On the other hand? It is possible to place both foods and recipes on a timeline based on print evidence and historic context. This is what we're all about. About culinary research. P:\Frei_OltersdorfU\eTexte\Ernährungsverhalten - Daten\Ernährungsgeschichte\The food time line.doc American culinary traditions & historic surveys ---Americans at the Table: Reflections on Food and Culture, U.S. Dept. Of State ---Eating in the 20th Century, U.S.Dept. of Agriculture ---Historic American Christmas Dinner Menus ---Historic American Thanksgiving Dinner Menus ---Key Ingredients: America By Food, Smithsonian Insitution ---Not by Bread Alone: America's Culinary Heritage, Cornell Universty ---America the Bountiful, University of California at Davis ---An American Feast: Food, Dining and Entertainment in the United States (1776-1931) ---Cultural Diversity: Eating in America, Ohio State University ---Picnics in America ---School lunches ---State foods, need to cook something up for a school report? Military rations ---U.S.
    [Show full text]
  • Nutritional and Sensory Properties of Cake-Like Snacks Produced from Plantain, Sweet-Potato, Cocoyam and Wheat Flours
    Research Journal of Food & Nutrition Volume 2, Issue 1, 2018, PP 20-27 Nutritional and Sensory Properties of Cake-Like Snacks Produced from Plantain, Sweet-Potato, Cocoyam and Wheat Flours Adegbanke,O. R.1and Ilesanmi,P. O.1 1Department of Food Science and Technology, Federal University of Technology, Akure, Ondo state, Nigeria. *Corresponding Author: Adegbanke,O. R, 1Department of Food Science and Technology, Federal University of Technology, Akure, Ondo state, Nigeria. ABSTRACT Cake-like snacks were produced from Plantain, Sweet potato and Cocoyam flours varied with wheat and the nutritional and sensory evaluations were determined. The experimental designs were T1, T2 and T3 for Plantain, Sweet potato and Cocoyam flour respectively. They were compared with 100% Wheat flour as Sample T4.They were subjected to proximate and functional analysis, and used to produce the cake-like snacks. The proximate, microbial, and mineral analyses were also evaluated on the products. The protein content of the flours ranged from 2.84 – 3.31 %, moisture; 4.88 – 11.12 %, ash; 2.44 – 4.75 %, fat; 4.42 – 12.00 16 %, fiber; 0.39 – 1.18 % and carbohydrate; 74.33 – 82.45 %. The bulk density, swelling capacity, water and oil absorption capacity had a range of 0.77–0.92 g/ml, 0.13–0.60 %, 0.95 –1.54 g water/g flour and 1.37–1.62 g oil/g flour respectively. The proximate composition of the cake-like snacks varied significantly with cake produced from plantain flour and the control having the highest protein content (1.70 %) and cake-like snack from cocoyam flour having the lowest (1.56 %).
    [Show full text]
  • Vegetos- an International Journal of Plant Research
    Anjali and Sadhna, Vegetos 2017, 30:3 Plant 10.5958/2229-4473.2017.00147.1 or Re F s y e t a e i r c c h Vegetos- An International o S E 8 8 Journal of Plant Research std. 19 Research Article a SciTechnol journal In India, it has gained the status of a cash crop due to its high production Nutritional Properties and potential, market acceptability and lucrative economic returns with a production potential approximately 50-80 t ha-1 [2]. Organoleptic Properties of Optimal processing techniques and product development Amorphophallus Paeonifolius potential of these tuberous crop has not been utilized due to the lack of knowledge. In an attempt to increase people’s preference towards Flour Supplemented Cake this underutilized food source, there is a need to transform this into value added products such as flours or starches [3]. Amorphophallus Yadav Anjali* and Singh Sadhna paeoniifolius is an underutilized crop with remarkable nutritional quality and has potential to be a valuable food source for human consumption. Despite the economic importance of A. paeoniifolius Abstract as a food material, there is very limited scientific information on their The present study was done to assess the organoleptic acceptability, post-harvest characteristics, which perhaps contributes for its limited physical characteristics, nutritional composition of value added cake improved quality and marketing potential. To improve the use of developed from Amorphophallus paeoniifolius flour. The colour, Amorphophallus paeoniifolius by the food industry, much research appearance, aroma, texture, taste and overall acceptability score of needs to be done in order to fulfill the current limited knowledge of cake supplemented with 30 per cent Amorphophallus paeoniifolius flour was the highest.
    [Show full text]
  • Cookbook Brecknock Primary School Parents Association
    Brecknock Primary School Parents Association November 2013 Cookbook Brecknock Primary School Parents Association Collection of recipes Straight from the kitchens of the Brecknock Parents Association Recipes Included… • Valerie’s Fruit Cake • Susanne’s chocolate • Susanne’s easy plum cake cupcakes • Sylvia’s very simple • Marquesitas, Toledan chocolate cup cakes • Susanne’s buttercream Almond Gluten-Free icing Cupcakes Pages 2 & 3 Pages 4 & 5 Pages 6 & 7 ; Brecknock Primary School November 2013 Valerie’s Fruit Cake Timings Ingredients Preparation : 35 mn 125 g raisins • Cooking time : 85 mn • 1 Tbsp juice • 200 g candied fruits Rest : 1440 mn – • 125 g butter (best done a few days before) • 125 g de sugar • 3 eggs • 200 g stiffed flour • 1/2 tsp baking powder • 10 g flaked almonds Preparation: What is 1. Butter a cake dish and line with baking paper. Preheat the oven thermostat 6/7 (180/210°C). Soak the raisins and Fruit Cake? candied fruit in the juice. Fruit cake is a cake 2. In a mixing bowl, cream the butter and mix in the sugar made with chopped until white and fluffy. Add the eggs one at a time and keep candied fruit and/or mixing. dried fruit, nuts, and spices. Fruit cakes are 3. Add the stiffed flour, baking soda and salt and keep mixing with a wooden spoon. Incorporate the drained often served in raisins and candied fruit (for a best result coat them with celebration of weddings some flour, they will not drop at the bottom). and Christmas. Given their rich nature, fruit 4. Pour the mix in the cake dish and cook for 25 min.
    [Show full text]
  • Golden-Krust-Takeout-Menu.Pdf
    TakEout MENu Jerk Pork Curry Chicken Oxtail Spicy Beef Patty 958 S Military Trail Palm Beach, FL 33415 Tel. 561-328-7347 | Fax: 561-328-7348 “EVERYTHING JERK” GoldenKrust.com Excite your taste buds with our mouth-watering, jerk menu items – seasoned to the bone with the perfect blend of herbs and spices from the islands. Calories 385 Jerk Wings 5 Pieces $5.99 770 Jerk Wings 10 Pieces $9.29 673 BBQ Wings 5 Pieces $5.99 560 Jerk Chicken Quarter $6.75 1120 Jerk Chicken Half $13.99 Jerk Chicken Escovitch Fish 635 Jerk Pork Half lb $9.29 1270 Jerk Pork 1 lb $13.49 Lunch special Monday - Friday 11am-3pm Served with rice, vegetables & 1 piece of plantain. Calories 647 Curry Chicken $5.99 602 Stew Chicken $5.99 aLso avaIlablE BBQ Chicken & Fried Chicken Ackee Saltfish Stew Chicken patties REgGae fesT mEals soups Our delicious patties are savory turnovers filled with a variety of richly seasoned All meals served with Rice & Peas, White Rice or Spinach Rice, steamed We feature a different soup everyday! fillings, and baked to scrumptious perfection. Try our meatless patties, they’re the vegetables and plantain (except where noted). Calories Small Large ideal alternative for vegetarians and health conscious Calories Small Large 442-1306 Soup $4.50 $6.50 Calories 872 Patty & Coco Bread $3.10 Chicken, Goat Head, Red Peas, Beef Soup or Cow Foot Soup 490 Spicy Beef Patty $2.15 Patty & Coco Bread, The Original Combo”(not served with rice or vegetables) Savory spicy beef filling wrapped in layers of our signature flaky Golden Krust 867-1155 Jerk Chicken $8.49 $11.49 Chicken marinated in Jamaican Jerk seasoning and slow-roasted.
    [Show full text]
  • New Cook Book
    tHE NEW COOK BOOK A VOLUME OF TRIED, TESTED AND PROVEN RECIPES BY The Ladies of Toronto and other cities and towns EDITED BY GRACE E. DENISON (Lady Gay of Saturday Night) TORON'rO: ROSE PUBLISHING COMPANY 1903 Entered according to Act of the Parliament of Canada in the year one thousand, nine hundred and three,by RosE PuBLISHING_COMPANT, at the Department of Agriculture. CONTENTS. )•,\i; ~-. ARTICLES REQUIRED 1~ 'l'Ill~ J\lT<1IrE\'...... :!u BEVERAGE:--\ ................................. ;i:11 BI8Cli1TS BREAD . .............................. ~ . 2J-!J BUri.,'l"l~R . ;~;-, i1 CAKES ....................................... 2:!l CANDIES ............................• . 315 •li.)•""l CHAFIKG DISH .............................. ., . ') CREA1\IS . .. 193 CHEESE ...................................... 337 CONTRIBUTOH:--i . ... Yi. CUSTARDS .................................... 193 DESSERTS ............................• . 193 DINNER GIYJ.\'U .............................. ;}s.z, EGGS ......................................... ~75 },ISH . ,JI FOREIGN RECIPES ............................. :l'.!i' FOR THE SICK . 3G9 GAME ......................................... 104 HOUSEKEEPER'S r:r I ME 'I1ABLE . ~-! HOW TO CARVE . 17 INDEX ....................................... 397 iv l>AGE1 JELLIES ...................................... 301 J\{EATS .............. , . · · · · · · · · · · · · · · · · · · · · · · · 81 MISCELLANEOUS ............................ 345 MUFFINS ..........•...•..... · · · · · · · · · · · · · · · · · 249 OMELETS ......................•.....
    [Show full text]