Item Price List September 25, 2018
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Pumpkin Season
CAMPAIGN FALL 2021 PUMPKIN SEASON Authentic Brioche for the fall holiday season! Pumpkin Brioche We were for Thanksgiving the trailblazers for Brioche is essential! in the US Key features · Our Brioche category • Authentic fillings. offers a traditional • Thaw & eat. French recipe. • Easy to handle: Fully baked retail items · It is a flavorful require no skilled labor. and tender artisan good • Artisanal appearance. Unique festive flavors that belongs to the category that consumers will be looking for in the fall. of bakery products. Fall Season • Convenient one touch product. 2021 Starts in September, · Rich and sweet, • Abundant Pumpkin pie filling and authentic Fall 2021 begins generally made on Wednesday, Pumpkin seeds Pumpkin brioche breads with eggs and butter. September 22nd and pastries perfect for entertaining during the Fall holiday season! Oct 26th · It was the croissant in 1984, Pumpkin Day then muffins, then bagels. Now, the world Oct 31st is ready for Brioche. Halloween · Brioche is perfect Nov 25th-26th compliment Thanksgiving to your dining table. Food Retail Service Ready Cross merchandise Place the products pumpkin filled together in the Brioche strudel store to create your and Pumpkin Twist own exciting fall Brioche with coffee season section. or tea to grab your consumers’ attention - an easy on-the-go breakfast. ORDER BY June 18th ASSORTMENT (Dinner Rolls until July 23rd) SOFT, SWEET & DELICIOUS!! NEW! FILLED BRIOCHE Pumpkin Filled Brioche Strudel This Thanksgiving, celebrate with our sweet, autumnal and gorgeously golden Pumpkin Strudel. 61577 Pumpkin Filled Brioche Strudel lf li life A The Pumpkin Filled Brioche Strudel is a soft brioche e fe lf h f e t S e h r full of real juicy pumpkin that will bring the wonderful aroma 16 u. -
Daytoday Catering Web-1.Pdf
bread garden market Catering breakfast savory breakfast bagel platter signature bread scrambled eggs, bacon or Bread 15 assorted bagels with 2oz pudding Garden Market sausage, croissant portions of cream cheese: plain, $35.00 pan [serves 10] french toast, and herbed potatoes veggie or strawberry $7.99 person $25 *minimum order of 10 servings *add lox and garnishes for croissant french toast $5 person $35.00 pan [serves 10] homemade quiche assorted quiche baked in our pastry platter scratch made scones flaky pie crust. choose from 20 pieces of assorted mini blueberry, chocolate, or margherita quiche lorraine, five cheese, pastries: muffins, croissants, $2.99 each or vegetable danish, and cinnamon rolls full size $18 (serves 6) $25 butter croissant personal size $2.99 each fresh baked muffins $2.99 each bgm scramble zucchini, blueberry, banana $9.99 dozen half size egg scramble with ham, peppers, chocolate chip, pumpkin pecan, caramelized onion, and lemon raspberry, or lemon pepper jack cheese $1.99 each filled croissant with a side of herbed potatoes $11.99 dozen for half-size chocolate, almond, or ham and swiss $6.99 person $3.49 each $21.99 dozen half size BG doughnuts pecan sticky buns egg casserole classic glazed doughnuts $2.99 each egg bake with potatoes, made from scratch bacon or house made sausage, $.99 each danish and cheese $10.99 dozen $6.99 person Assorted fruit or cheese fillings *minimum order of 5 dozen $2.49 each *minimum order of 10 servings Monday-Thursdays sweet breads A la carte sides breakfast burrito pumpkin, apple -
Bakery Packet
Bakery Packet Linn Benton Culinary Arts B A K E R Y Each student must be able to show competence in the following areas in order to successfully complete this course of instruction. Understand and Demonstrate: 1. The different mixing methods of breads and rolls, cakes and cookies, short dough’s. 2. Rolled-in doughs (Danish, Puff Pastry, Croissant, ect.) 3. Custard cookery (Creme Brulee, Pastry Cream, ect.) 4. Pate a choux (Cream puffs, Eclairs) 5. Basic cake decorating techniques Each student will rotate during the term to each of the following stations: 1. Bread 2. Laminated Pastry Doughs 3. Cakes 4. Short dough/Gluten Free Dietary Needs 5. Custards 6. Rounds The amount of total time in each station will vary by the number of weeks per term. On average, 1 to 1 ½ weeks per station each term. Students must execute the daily production in an efficient manner making sure to have bread and desserts ready for lunch service, 11:00 a.m. Santiam Restaurant; and 10:30 to Cafeteria. Students are responsible for cleaning the Bakery on a daily basis. They are also responsible for minimizing waste by finding uses for leftovers and products found in the walk-in and reach-in. BAKERY CLEAN-UP Will be expected to go through daily cleaning requirements to ensure quality of our establishment and sanitary conditions of the bakery. ROUNDS STATION The student in this station will be required to perform the following duties: 1. Inventory products, ingredients and already prepared desserts available for that day’s service. 2. Draft that day’s menu under the supervision of the lab instructor and post that day’s production schedule as well as the remainder of the labs during the week. -
Autumn Conference Proceedings 2015 British Society of Baking
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Farmshop Bakery Product Guide 2018 Spring
bakery product guide descriptions ingredients allergens prices Spring 2018 Viennoiserie Butter Croissant FS1001 Flaky, buttery layers of laminated dough make up this traditional croissant. Using European-style butter helps make this pastry rich and delicious. Ingredients Organic Pastry Flour, Organic All-purpose Flour, Malt, Sugar, Salt, Yeast, Butter, Milk, Water, Organic Cage-free Eggs Allergens Gluten (Flour), Dairy (Butter, Milk), Eggs (Egg Wash) Price Wholesale $1.8; SRP $3.75 Almond Croissant FS1002 Using our butter croissant, we fill and cover the croissant with almond cream, sliced almonds and powdered sugar. Ingredients Croissant Organic Pastry Flour, Organic All-purpose Flour, Malt, Sugar, Salt, Yeast, Butter, Milk, Water, Organic Cage-free Eggs Almond Cream Organic Cage-free Eggs, Sugar, Almond Flour, Butter Allergens Gluten (Flour), Dairy (Butter, Milk), Eggs, Tree Nuts (Almonds) Price Wholesale $2.1; SRP $4.5 Chocolate Croissant/Pain au Chocolate FS100X Flaky croissant dough enrobing Belgian dark chocolate, hand crafted and baked until crispy. Ingredients Organic Pastry Flour, Organic All-purpose Flour, Malt, Sugar, Salt, Yeast, Butter, Milk, Water, Organic Cage-free Eggs Allergens Gluten (Flour), Dairy (Butter, Milk), Eggs (Egg Wash) Price Wholesale $1.95; SRP $4 Herb & Toma Danish FS1006 Danish dough is rolled out and topped with a blend of garlic oil, chives, chili flakes, and shredded Pt. Reyes Farmstead Toma Cheese. Ingredients Organic Pastry Flour, Organic All-purpose Flour, Malt, Sugar, Salt, Yeast, Butter, Milk, Water, Organic Cage-free Eggs, Garlic, Olive Oil, Chives, Red Pepper Flakes, Toma Cheese Allergens Gluten (Flour), Dairy (Butter, Milk), Eggs (Egg Wash), Nightshade (Red Pepper Flakes) Price Wholesale $2.1; SRP $4.5 Brioche Cinnamon Roll FS1008 Brioche dough hand rolled with cinnamon sugar pastry cream, baked and topped with crumb topping and glazed lightly with icing. -
Brunch Pastry & Croissant
BRUNCH PASTRY & CROISSANT Served daily 7am - 2pm in German Village CLASSIC CROISSANT $3 [nut-free] MUESLI & YOGURT $8 [vegetarian] Fage greek yogurt, toasted almond oat RYE CROISSANT $3 [nut-free] muesli, dried fruits (pears, cranberries, raisins & currants) & honey PAIN AU CHOCOLAT $4 [nut-free] croissant with semi-sweet chocolate batons BACON, SWISS CHARD & ONION QUICHE $11 [nut-free] pâte brisée, double smoked bacon, onion HAM & CHEESE CROISSANT $4.50 confit, swiss chard, comté cheese. served with [nut-free] with prosciutto ham & gruyère cheese dressed greens ALMOND CROISSANT $4.50 croissant soaked in a light brandy syrup, filled with almond MUSHROOM QUICHE $11 [vegetarian, nut-free] pâte brisée, crimini & shiitake frangipane mushrooms, shallots, aged emmentaler cheese, ORANGE BRIOCHE $3.50 parmigiano-reggiano. served with dressed greens [nut-free] brioche à tête with fresh orange zest CROQUE MONSIEUR $13 PAIN AUX RAISINS $4.50 [nut-free] house made brioche, smoked cottage [nut-free] danish dough with pastry cream, rum soaked raisins & ham, aged emmentaler cheese, mornay, Dijon a cinnamon glaze mustard, cornichons. served with dressed greens MAPLE PECAN TWIST $4.50 SMOKED SALMON “TARTARE” $14 danish dough, pecan frangipane, maple glaze & candied pecans [nut-free] Kendall Brook premium smoked salmon, crème fraîche, cucumber, tarragon, lemon, lime, POTATO, ONION & BLUE CHEESE GALETTE $6 shallot, cracked pepper. served with dressed greens [nut-free] puff pastry, yukon gold potato, caramelized onion & & toasted rye croissant blue cheese -
Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu. -
Whole Grain Choices Everywhere America Eats
Program Schedule Whole Grain Choices Speaker Roster & Abstracts Everywhere America Eats Whole Grain Momentum Whole Grains in Restaurants & Schools Whole Grains and Health An International Conference jointly organized by The Whole Grains Council and Oldways The Whole Grains Council November 5-7, 2007 • Kansas City Attendee Roster Sponsors & Acknowledgements Program Schedule 4:45-5:15 Whole Grains: Dietary Recommendations and Intake Patterns Robert Post, PhD, Deputy Director, Center for Nutrition Policy and Promotion (CNPP) / United Stated Department of Agriculture (USDA) 5:15-5:45 Why Whole Grains Matter For Health David R. Jacobs, Jr., PhD, Professor, Division of Epidemiology and Community Health, University of Minnesota School of Public Health 6:00-7:30 Welcoming Reception and Exhibits On Your Own Whole Grains Dine-Around in local restaurants Tuesday, November 6 WHAT Factors Influence Consumers’ Food Choices Session II: 7:00 – 10:45 7:00-8:30 Continental Breakfast and Exhibits 8:30-8:40 Introduction and Outline of the Day 8:40-9:00 How Food Decisions Are Made Shelley Goldberg, MPH, RD, Director, Nutrition Communications, International Food Information Council 9:00-9:20 Trends In Consumer Food Habits and Behaviors Kate Peringer, Marketing Communications Manager, The Hartman Group 9:20-9:45 Questions and Answers 9:45-10:15 Coffee break with Exhibits 3 10:15-10:45 Panel: Where Americans Eat Molly Gise, Online Associate Managing Editor, Nation’s Restaurant News Michael Birchenall, Editor and Publisher, Foodservice Monthly Erica Bohm, MS, Vice President and Director of Strategic Partnerships, HealthyDiningFinder.com Session III: 10:45 – 1:00 WHERE Whole Grains Fit Into Today’s Lifestyle 10:45-12:00 A Rapid-fire “Iron Chef” Cook-off Two top chefs demonstrate that whole grains are quick, easy and delicious. -
Baking Problems Solved Related Titles
Baking Problems Solved Related Titles Steamed Breads: Ingredients, Processing and Quality (ISBN: 978-0-08-100715-0) Cereal Grains, 2e (ISBN: 978-0-08-100719-8) Cereal Grains for the Food and Beverage Industries (ISBN: 978-0-85709-413-1) Baking Problems Solved Second Edition Stanley P. Cauvain Woodhead Publishing is an imprint of Elsevier The Officers’ Mess Business Centre, Royston Road, Duxford, CB22 4QH, United Kingdom 50 Hampshire Street, 5th Floor, Cambridge, MA 02139, United States The Boulevard, Langford Lane, Kidlington, OX5 1GB, United Kingdom Copyright r 2017 Elsevier Ltd. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage and retrieval system, without permission in writing from the publisher. Details on how to seek permission, further information about the Publisher’s permissions policies and our arrangements with organizations such as the Copyright Clearance Center and the Copyright Licensing Agency, can be found at our website: www.elsevier.com/permissions. This book and the individual contributions contained in it are protected under copyright by the Publisher (other than as may be noted herein). Notices Knowledge and best practice in this field are constantly changing. As new research and experience broaden our understanding, changes in research methods, professional practices, or medical treatment may become necessary. Practitioners and researchers must always rely on their own experience and knowledge in evaluating and using any information, methods, compounds, or experiments described herein. In using such information or methods they should be mindful of their own safety and the safety of others, including parties for whom they have a professional responsibility. -
Introduction to Baking and Pastries Chef Tammy Rink with William R
Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk. -
Try This at Home Series May 15, 2020
Try This At Home Series May 15, 2020 We Sit at the Feet of James MacGuire Mitch Stamm and James MacGuire Mitch: We speak of standing on the shoulders of those who have gone before us, but seldom do we speak about standing on the shoulders of those who are among us. Nor do we speak about sitting at their feet and listening to them. Gentleman, raconteur, and exacting baker, James MacGuire is our link to the past. We may stand on his shoulders, but when he speaks, we sit and listen with open hearts. Initially, James MacGuire’s soft spoken delivery conceals his passion, knowledge, and experience. His tell-tale word choices and sentence structure reveal a dry, sophisticated wit. Listen longer, and you realize you’re in the rarefied company of a baker/baking historian, but, not in the academic sense. James walked and baked with the giants, becoming one himself. His contributions to Bread Lines are legendary and bear witness to his story. They are laden with facts, cultural and historical relevance, and personal experience. I was part of a group that visited James in Montreal last summer. He served us homemade croissants. As you might imagine, they were excellent. Some of the details have faded from my memory, but the level of excitement and appreciation still reverberates in my mind. Buttery, flaky, and delicious, they reminded us that a croissant is about the baker; not the sheeter, blast freezer, controlled environment, ameliorants, ice packs, etc. Nothing has faded from my memory of us sitting around the kitchen table while James spoke about butter, lamination, industrial vs. -
Their Ancestors Signed the Mayflower Compact Heller Helps Political
SERVING CRANFORD, QARWOOD and KENILWORTH Vol. 94 No. 47 Published Every Thursday Wednesday, November 25, 1987 USPS 136 800 Second Class Postage Paid Cranford, N. J. 30 CENTS y?~''i Service tonight >ffS& The annual community | Thanksgiving service win take, place at 8 p m. today at the Trlni-' ty Episcopal Church, North and | Forest avenues. Clergy from, Cranford congregations will par- \ ticipato in the service. Tree lighting A traditional tree lighting | mv. ceremony will take place Friday j at 7 p.m. at the town Christmas tree hi the parking lot opposite | the municipal building. Santa will i greet children and Us helpers1 will distribute treats, the madrigal singers and brass] ensemble from Cranford High] School will perform. Garwood A Garwood beekeeper has quite a collection: 180,000 honey pit* Santa's first visit to town: C ^-^I,a>icaggy.^-^,^ZI::.' ••^..: •--^- —a roll students were announced for, c *• - ,i t« />i . r. * I1J,ws-on-de8lrod-gl+ts-to--perform^WiTrte^VVoTTrierland MedreT cording to police esTimalesT the first marking period. Page 19. -Sa^^nd-M^laus^t-Mangea oi mor Sun d a r Building event sponsored by-uajTExTravagaliza '87 Stage Show Sunday. Mayor's Park capped event. More photographs 25 ^ #™£ c? ? ?^ / , y- and received candy canes In show- In ffrehouse parking lot followed SS1 ui m? . a"d Mrs. Claus played by fernle Ragucci and musical parade and child visits with Santa that on pages 13, 18 and 21. Photo by Greg Price. Donate food Dot Mikus. Photo by Greg Price. Cranford Family Care is pro-] viding food baskets to less for- tunate residents for Thanksgiv- Their ancestors signed the Mayflower Compact ing.