NEW PRODUCTS NEW PRODUCTS Wide and High-Quality Range of Deep Frozen Bakery Products
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
Optimisation of Process for Development of Nutritionally Enriched Multigrain Bread
cess Pro ing d & o o T F e c f h o Malik et al., J Food Process Technol 2015, 7:1 n l o a l n o r Journal of Food g u y DOI: 10.4172/2157-7110.1000544 o J Processing & Technology ISSN: 2157-7110 Research Article Open Access Optimisation of Process for Development of Nutritionally Enriched Multigrain Bread Hafiya Malik1, Gulzar Ahmad Nayik2* and Dar BN1 1Department of Food Technology, Islamic University of Science and Technology, Awantipora Pulwama, Jammu & Kasmir, India 2Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India Abstract The main aim for the development of multigrain breads was to meet the increasing demand of healthy diet with reference to economy. The multigrain breads were developed by replacing wheat flour by 5.10, 15, 20 and 30% of oat, barley, maize and rice flours and 1% flax seeds were incorporated in bread making to increase its pharmaceutical value. A prominent change was observed in case of protein content by altering the substitution levels. Similarly fat, fibre and ash also vary by varying the flour ratios. The colour analysis showed certain change in L*, a* and b* values. More the fibre content was introduced in the samples, more the brown colour appeared. The texture profile analysis (hardness, springiness, chewiness & cohesiveness) increased by increasing the percentage of composite flours in the blends. Physical characteristics (bread volume, dough expansion and specific volume) increased by decreasing the percentage of blends in the bread samples and vice versa. Keywords: Multigrain; Composite flours; Proximate analysis; risk of cancer [5]. -
Research Article DEVELOPMENT of COMPOSITE FLOUR BREAD and ITS EFFECT on PHYSICAL, SENSORY and NUTRITIONAL CHARACTERISTICS
International Journal of Agriculture Sciences ISSN: 0975-3710&E-ISSN: 0975-9107, Volume 8, Issue 57, 2016, pp.-3110-3114. Available online at http://www.bioinfopublication.org/jouarchive.php?opt=&jouid=BPJ0000217 Research Article DEVELOPMENT OF COMPOSITE FLOUR BREAD AND ITS EFFECT ON PHYSICAL, SENSORY AND NUTRITIONAL CHARACTERISTICS DHANIMSETTI SANKARARAO1*, KOTHAKOTA ANJINEYULU2, RANASALVA N.2, BODHANKAR H. B.3 AND CHAVAN P. D.3 1Vasantrao Naik Marathwada Agricultural University, Krishinagar, Parbhani, 431402, Maharashtra 2Kelappaji College of Agricultural Engineering and Technology, Kerala Agricultural University, Thavanur, Kerala, 679473 3College of Food Technology, Naigaon, Vasantrao Naik Marathwada Agricultural University, Krishinagar, Parbhani, 431402, Maharashtra *Corresponding Author: [email protected] Received: September 01, 2016; Revised: November 12, 2016; Accepted: November 13, 2016; Published: November 24, 2016 Abstract- The composite flour bread would be a healthy alternative for wheat flour bread. This study was conducted with a view of producing fortified wheat flour bread to increase the nutritive value of wheat flour bread. The soya bean, ragi and flax seed flour were composited with different fortification levels. The whole wheat flour was fortified with 15, 20 and 30% with equal ratios of all the three flours. The fortified bread was evaluated for its nutritional, sensory, physical characteristics with control bread prepared from wheat flour. The bread characteristics like loaf expansion, specific volume, crust colour and crumb firmness showed bread fortified with 15% composite flour was comparable with control bread. The sensory analysis again revealed that bread fortified with 15% of soya bean, ragi and flax seed flour was as good as control bread. Keywords- Fortified bread, Soyabean, Flax seed, Ragiflour. -
Multigrain Bread Mix
Multigrain bread Mix OUR SIGNATURE RECIPE FOR OUR SIGNATURE RECIPE FOR Multigrain Bread Multigrain Bread Mix A simple and flavorful bread full of the wholesome, hearty flavor of nine ancient grains: spelt, millet, rye, barley, Baking is about making something quinoa, amaranth, teff, buckwheat, sorghum, and chia. OUR SIGNATURE RECIPES special, and trusting that it’ll turn out every time. That’s why we craft YOU’LL NEED THIS BOX CONTAINS BREAD MIX AND YEAST PACKET. our mixes using tried-and-true, 2 tablespoons • vegetable oil 1 COMBINE mix, yeast, oil, honey or brown favorite recipes that we’ve perfected sugar, and water. Mix and knead until smooth, 2 tablespoons honey adding more water or flour as needed. over the years — it's what makes or brown sugar 2 • LET rise for 1 hour covered, then shape and place our mixes so good. 1 1/2 cups warm water in a lightly greased 9" x 5" loaf pan. 3 • COVER and let rise until crowned about 1" over rim Mix of pan, 30 minutes to 1 hour depending on warmth We’re bakers, too! Our 100% of kitchen. employee-owned company has Discover the nutty, delicious flavor of 4 • BAKE in a preheated 350°F oven for 35-40 minutes been an expert resource for (center will register 190°F on an instant-read spelt, millet, rye, barley, quinoa, amaranth, BAKES bakers everywhere for over 225 thermometer), tenting lightly with foil if browning teff, buckwheat, sorghum, and chia. 1 LOAF too quickly. years. We’re all about making your 5 • COOL completely on a rack. -
Global Bread Survey 2018
Global Bread Survey 2018 - White Bread, Wholemeal Bread, Flat Bread, Mixed Grain Bread Notes: Data per 100g and per portion was collected online and in store between July and December 2017. See WASH website for further information. Portion size as stated on pack Data sorted from highest to lowest for salt per 100g Colour coding according to DH Front of Pack Guidance: Green ≤0.3/100g, Amber >0.3 - ≤1.5g, Red >1.5g /100g, >1.8g/portion for salt NA = Data not available GF = Gluten Free Portion Size Sodium/100g Salt/portion Sodium/portion Country Product Name Brand/Manufacturer Bread Type Salt / 100g (g) (g) (mg) (g) (mg) Argentina Jumbo artesanal pan de molde multicereal con chia Jumbo Mixed Grain Bread 50.0 NA NA NA NA Argentina Pan multicereal sin sal agregada Natural bread Mixed Grain Bread 50.0 NA NA NA NA Belgium pain multigrains Beck Mixed Grain Bread NA NA NA NA NA Belgium pain multi-céréales Damhert Mixed Grain Bread NA NA NA NA NA Belgium Meerzaden brood Genius (Albert Heijn) Mixed Grain Bread 29.0 NA NA NA NA Belgium pain blanc pur froment Beck White Bread NA NA NA NA NA Belgium pain blanc GLUTEN FREE Damhert White Bread, GF NA NA NA NA NA Belgium pain gris pur froment Beck Wholemeal Bread NA NA NA NA NA Belgium pain tournesol Kelderman Wholemeal Bread NA NA NA NA NA Bulgaria Bread type "Tipov" for toast SaviMeks Wholemeal Bread 34.0 NA NA NA NA Bulgaria Bread whole grain for toast SaviMeks Wholemeal Bread 34.0 NA NA NA NA Canada Ancient Grain Bread - Loaf Loblaws Mixed Grain Bread NA NA NA NA NA Canada Bocata Ronda - 10 Pack Boulangerie -
Annual Report 2003/04 Contents Arla Foods’ Mission Is To
Annual Report 2003/04 Contents Arla Foods’ mission is to 2 The Chairman’s Report offer modern consumers 4 CEO’s review 8 Fresh products milk-based products that 11 Cheese 14 Butter and spreads 16 Ingredients provide inspiration, security 18 Innovation 20 Arla Foods' responsibility 22 Arla Foods' employees and well-being 23 Environment and working environment 25 Other activities 29 Finance review 33 Management’s statement and Behind Arla Foods’ mission Auditors’ report 34 Accounting policies Consumer confidence is crucial to Arla Foods’ existence. While traditio- 39 Profit and loss account nal family values such as safety, naturalness and stability are an inte- 40 Balance sheet gral part of the Group, we also wish to meet consumers’ desire for 42 Equity statement 43 Cash flow statement inspiration and enjoyment. This is why we use the word “modern” in 44 Notes our mission. Inspiration, security and well-being are concepts that belong to- 54 Group chart gether. Once consumers feel secure with Arla Foods’ products, they’re 56 Map ready to try new ones. Consequently, quality in all its aspects is central to Arla Foods. High environmental, ethical and product safety stan- dards must create the well-being we offer consumers in their experi- ence of Arla Foods’ products. Arla Foods’ products are consumed all over the world, 24 hours a day, and in vastly differing situations. In this Annual Report photographer Håkan Lindgren illustrates the meeting between people and some of Arla Foods’ products. Arla Foods Annual Report 2003/04 Financial highlights Group 01.10.2003 30.09.2002 01.10.2001 02.10.2000 17.04.2000 DKK million 30.09.2004 30.09.2003 29.09.2002 30.09.2001 01.10.2000 Profit Turnover 47,608 40,647 39,441 38,133 17,453 Outside DK/SE 28,137 20,781 19,807 18,823 8,200 % outside DK/SE 59% 51% 50% 49% 47% Operating profit 1,164 1,242 1,411 1,596 547 Interest income and expense, etc. -
Formulation of Functional Multigrain Bread and Evaluation of Their Health Potential
Int.J.Curr.Microbiol.App.Sci (2018) 7(7): 4120-4126 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 7 Number 07 (2018) Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2018.707.480 Formulation of Functional Multigrain Bread and Evaluation of their Health Potential Shakshi Sharma*, Nivedita Sharma, Ranjana Sharma and Shweta Handa Microbiology Research Laboratory, Department of Basic Sciences, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan-173230, HP, India *Corresponding author ABSTRACT K e yw or ds In the present investigation, an effort has been made to prepare functionally enriched Kodo millet, Wheat, Multigrain bread, multigrain bread. The multigrain grain bread was composed of wheat and germinated kodo Nutritional evaluation, Sensorial study millet seeds (multigrain flour) in different ratios (30:70, 40:60, 50:50, 60:40 and 70:30). Among these, 50:50 ratio was standardized for further studies. Two sets are formulated i.e. Article Info Control and Set A. The nutritional evaluation of this product when compared with the commercial wheat bread was found out to be very rich in proteins, fibers and antioxidants. Accepted: The sensorial study showed high acceptance of Set A compared to Control. Thus, proving 28 April 2018 it to be a better product for health conscious consumers. Available Online: 10 July 2018 Introduction of wheat flour particularly proteins, minerals, vitamins and dietary fibre (Hallen et al., Bread has been regarded for centuries as one 2004). One of the most important cultivated of the most popular and appealing food species includes Kodo millet (Paspalum product both because of its relative high scrobiculatum) which is grown primarily in nutritional value and its unique sensory India. -
No Knead Multigrain Bread 2-4 Hour Regular Rise: Let Stand at Warm (74-75 Degrees F) Room Temperature
No Knead Multigrain Bread 2-4 hour regular rise: Let stand at warm (74-75 degrees F) room temperature. 45 minute-2 hour accelerated rise: let stand in a turned off Ingredients: microwave along with 1 C of boiling hot water. 1 Jar Multigrain bread mix Scant 2 C ice water When the dough nears the plastic, remove it and continue the rise 1 ½ T vegetable oil until the dough extends ½ inch above the pan rim. First Rise: Remove the yeast packet and cornmeal-seed baggie Baking Preliminaries: 15 minutes before baking time, put oven from the jar. In a large bowl, thoroughly stir together the jar of mix racks on the lowest positions. Place a shallow baking dish (like a and 1 teaspoon yeast (measured from enclosed packet). Vigorously broiler pan) on the lowest rack and preheat to 450 degrees F. stir the ice water into the dry mix, a little at a time (you may not need it all) just until the dough comes together and all of the dry Baking: Reduce the heat to 425. Add a cup of water to the shallow ingredients are incorporated and well mixed. Add a little more water baking pan, being careful of splattering and steam; don’t refill if it if it’s not enough. Spread a little oil on the top of the dough and boils dry. Bake bread on the rack just above it for 35-45 minutes, or tightly cover with plastic wrap. Store in the fridge for anywhere from until the loaf is nicely browned. Cover the top with foil and continue 3-10 hours. -
New Products
Page 1 of 26 NEW PRODUCTS Page 2 of 26 Item ID Product description Packed UPC Code APPLEGATE FARM RBGH 100 AG ABF Sunday Bacon SL 12/8oz 025317101004 118 AG ABF NO Sugar Sunday Bacon SL 12/8oz 025317118002 120 AG ABF Turkey Bacon SL 12/8oz 025317120005 11700 AG ABF Thick Cut Bacon 12/12oz 025317117005 12575 AG ABF Honey Ham SL 12/7oz 025317005753 12590 AG ABF Black Forest Ham SL 12/7oz 025317005906 879 AG ABF Slow Cooked Ham SL 12/7oz 025317008877 12579 AG ABF Smoked Turkey SL 12/7oz 025317579001 12581 AG ABF Herb Turkey SL 12/7oz 025317581004 12586 AG ABF Oven Roast Turkey SL 12/7oz 025317586009 12588 AG AF Slice Honey Maple Turkey 12/7oz 025317005883 12548 AG ABF Roasted Chicken, SL 12/7oz 025317125482 12856 AG ABF Genoa Salami SL 12/4oz 025317856003 12861 AG ABF Pepperoni Retail SL 12/5oz 025317128612 12858 AG ABF Sopressata SL 12/4oz 025317858007 13872 AG ABF Authentic Prosciutto SL 12/3oz 025317138727 12867 AG ABF Mini Turkey Pepperoni SL 12/4oz 025317128674 66856 AG ABF Trio Genoa Salami 6/8oz 025317558563 CHEESE RBGH 880 RBGH Free Provolone Cheese SL 12/6oz 025317880008 881 RBGH Free Medium Cheddar Cheese SL 12/6oz 025317881005 772 RBGH Free Emmentaler Swiss Cheese SL 12/6oz 025317772006 883 RBGH Free Muenster Cheese SL 12/6oz 025317883009 884 RBGH Free Pepper jack Cheese SL 12/6oz 025317884006 887 RBGH Free American Style Colby Cheese 12/6oz 025317887007 889 RBGH Free Mozzarella Cheese 12/6oz 025317889001 APPLEGATE FARM ORGANIC 102 AGORGANIC OG Sunday Bacon SL 12/8oz. -
Development and Quality Assessment of Multigrain Bread Prepared by Using Wheat Flour, Buck Wheat Flour and Pearl Millet Flour
The Pharma Innovation Journal 2017; 6(6): 40-43 ISSN (E): 2277- 7695 ISSN (P): 2349-8242 NAAS Rating 2017: 5.03 Development and quality assessment of multigrain TPI 2017; 6(6): 40-43 © 2017 TPI bread prepared by using wheat flour, buck wheat flour www.thepharmajournal.com Received: 08-04-2017 and pearl millet flour Accepted: 09-05-2017 Megha Agarwal Megha Agarwal, Shanker Suwan Singh and K Ashotosh M.Sc. Student, Warner College of Dairy Technology, SHUATS, Naini, Allahabad (UP), India Abstract Baking industry is currently seeking to expand its products range, but also to constitute a way of maintain Shanker Suwan Singh and improving people’s general health. Bakery products are manly prepared from wheat as its main Assistant Professor, Warner ingredient. Bread is widely consumed and is an ideal vehicle for functional delivery. The aim of prepared College of Dairy Technology, bread by this work was to develop buckwheat and pearl millet flour based multigrain bread. The use of SHUATS, Naini, Allahabad wheat flour, buck wheat flour and pearl millet flour blends as a source of high protein, fat and low gluten (UP), India content in production of multigrain bread was studied. The flour blends of wheat, buck wheat and pearl millet were composites at replacement levels of 85:15:5 (T1), 80:15:5 (T2), 75:20:5 (T3), % while the K Ashotosh wheat flour bread 100:00:00 (T0) served as control bread. Various texture profile analysis parameters M.Sc. (Food Tech) Student Warner College of Dairy were analyzed by two way ANOVA to obtained a predicted optimum result Prepared bread was Technology, SHUATS, Naini, subjected to chemical, microbial, sensory and rheological analysis to evaluate the suitability of breads Allahabad (UP), India were T3 protein (15.61%), fat (5.19%), ash (4.29%), moisture (32.18%) and carbohydrate (42.72%) as comparable to control without adversely affecting the sensory parameters. -
Natural Fresh
Bulk Granola Natural Fresh at its best! 2014-2015 CATALOG 2014-2015 • A leading bulk granola brand in the United States • Over 20 premium bulk granola offerings at superb value • Certified Kosher • Carefully sourced, natural ingredients Premium Granola / Superb Value Catalog Natural Fresh KeHE Peanut Free • Dairy Free • Cholesterol Free Granola’s never been so good. TM Top selling bulk granola now available in six Certified Organic varieties: • Ancient Grains • Coconut Almond • Cocoa Chia • French Vanilla Almond • Baobab Coconut • Wild Blueberry Flax KeHE Distributors, LLC Distributors, KeHE Unique new offerings deliver on-trend ingredients with great taste! For more information, contact your KeHE rep or email us at [email protected] http:/fresh.kehe.com Introducing Natural All Natural ” The Walden Way” Introducing Walden Farms Calorie Free Our Fresh New Cheeses All Natural Refrigerated Salad Dressings Design will Brighten No Preservatives, No Artifi cial Flavors, No Artifi cial Colors your Dairy Case! Raw Sharp Cheddar Naturally Sweetened with Zero Calorie Monk Fruit Extract We have updated the Tree of Life Raw Mild Cheddar All Natural Cheese packaging with a Raw Razor Sharp Cheddar No Calories, Fat, Carbs, Gluten or Sugars of Any Kind! bright and simple clean new look. The Mozzarella vivid colors make it easier to shop and will make your dairy case pop! Raw Jalapeño Jack Style Our all natural cheeses have remained Swiss the same, with only premium all 5lb Food Service Sizes natural ingredients aged between 60- 210 days to ensure quality, taste and a smooth creamy texture. The assortment includes a full range of the top ranked varieties to please every taste and is packaged in popular exact weight 8oz blocks. -
Multigrain Bread
Recipe Multigrain Bread Associated trend: Freshness The fragrance, appearance and crunchiness of products create the experience of freshness for consumers and will enhance their perception of quality. This crunchy multigrain bread combines the benefits of wholegrain with natural freshness and superior taste. It will delight your customers’ palates as it contains Softgrain: tender sprouts, wholegrains and seeds infused with sourdough. Taste Tomorrow is an independent study carried out for Puratos that offers in-depth insights into global and local consumer behaviour and trends related to bakery, pastry, patisserie and chocolate. Based on the results, we have identified nine key trends. Trend FRESHNESS INGREDIENTS WORKING METHOD 80% Strong flour Preparation Make up 20% Spelt flour To make the poolish Shape long with good pressure 60% Water +/- • Mix 1 kg of flour and 1 liter of and then roll in water and then in 2,2% Salt water at 15˚C and add 20 g of seeds. Then place on well floured 35% Softgrain Sprouted Rye * O-tentic Durum. couche. Make sure to give good 2% O-tentic Durum * • Leave for 15 hours at 5˚C. space between loaves as they can 40% O-tentic Poolish * • Leave out for 1 hour in bakery generate much heat and almost Q.S. Puravita Decor * before using. double in size. Mixing spiral Final fermentation 8 minutes 1st speed, 5 minutes 60 minutes at 28˚C, 80% R.H. 2nd speed – add grains last or overnight at 5˚C on floured 3 minutes. couche. Dough temperature Decoration before baking 25 - 26˚C. Cut in 3 times. -
We Product Variety
We DELIVER Product Variety Product Variety Good things for every taste People‘s tastes are as varied as the people themselves. What we like and what we do not like is often already determined during childhood, a formative time for our sense of taste. Our origin and the places in which we live have a major influence on our preferences. Increasingly, a healthy lifestyle and growing nutritional awareness are becoming selection criteria for what we like to eat. Trends and classics on the test-bench Each of our products has a long development story behind it. First of all we research, compare and experiment with different recipes. In the dialogue with our customers, we vary classic basic baking ingredients, incorporate nutrition trends or develop entirely new ideas. Only once we are entirely satisfied with the result is a new product accepted into our range. Enjoying a wide selection The baker knows best what his customers want. With our range of over 400 products, we have exactly the right product for every taste. A multitude of bakery improvers, sourdoughs, special premixes for bread, rolls, biscuits and fine baked goods, flavourings, fillings and bread spices are available to choose from, with many also in organic quality, produced from regional raw materials and with great care. Content Baking Improvers 04 - 05 Bread Improvers and Acidifiers 06 - 07 Premixes 08 - 10 Yeast Dough 11 Fillings 12 - 13 Confectionery – Pastry Products 14 - 16 Flavours 17 Decoration and Seeds 17 Spices 18 General 18 Organic 19 BAKINGBaking Improvers Baking Improvers XXL power ProdNo.: 1966 Direct Processing Improver for the production of wheat bread and rolls.