DOCSLIB.ORG

Scott County Fair Exhibitor Handbook

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Scott County Fair Exhibitor Handbook SCOTT COUNTY FAIR EXHIBITOR HANDBOOK DOUBLE THE FUN IN 2021 July 28-August 1 JORDAN, MN You do NOT need to live in Scott County to enter projects in the Scott County Fair. No entry fees Visit scottcountyfair.org for additional & updated information & forms and complete list of events and entertainment. Find us on Facebook, Twitter & Instagram Updated March 25, 2021 Scott County Fair 2021 Exhibitor Handbook Updated March 25, 2021 SCOTT COUNTY FAIR - DEPARTMENT A: CREATIVE ARTS, EDUCATION, & HORTICULTURE Superintendents: Lori Pint 952-758-4128, 612-877-2059 Pat Will 952-447-1652 Mary Jane LaPlant 952-492-2674, 612-695-1444 OPEN CLASS REGISTRATION: Registration forms are due July 19th Advanced registration is strongly encouraged. If you pre-register, your entry tags will be ready when you bring in your exhibits and you will avoid long lines. If you change your mind after pre-registration and do not intend to show an item, let us know when you arrive, and we will remove it from our records. Exhibiting at the fair is as easy as 1-2-3! 1. Decide what you want to exhibit. 2. Register—Do one of the following: • Download PDF form http://www.scottcountyfair.org/wp-content/uploads/2021-Creative-Arts-Registration-Form.pdf (Get Involved/ Entry Forms/ Creative Arts/ Education & Horticulture Registration) Print, fill out, and mail the form to: 7151 190th St. W. Jordan, MN 55352 • Online registration: Those who enter online will be charged an extra $1 convenience fee when they pay for their projects on drop off days. The link to the online entries site will be located on the Scott County Fair website. (Get Involved/ Premium List/Online Entries/ Create login and follow instructions on the website) http://www.scottcountyfair.org/forms/creative-arts- education-horticulture-registration/) 3. Bring Exhibits to the Fair at the specified times listed below: • Bring all NON-PERISHABLE items to the Creative Arts Building #8 on the Scott County Fairgrounds on THURSDAY, July 22 from 6-8 pm or SATURDAY, July 24 from 11 am – 3 pm. This includes Health Care Residents and Special Needs, children's exhibits, needle craft, sewing, crafts, pictures and wall hangings, artwork, photography and antiques. • Bring all PERISHABLE items to the Creative Arts Building # 8 on the Scott County Fairgrounds on TUESDAY, July 27 from 12-5 pm. This includes baking, candy, canning, garden vegetables, herbs, fruit, flowers, beer, wine and miscellaneous. 4. Pick up projects/checks: All exhibits must remain in place until 6:00 PM Sunday, August 1 and be removed by 7:00 PM Sunday, August 1 or premiums will be forfeited. The building will be closed at 5:30 pm on Sunday night and will reopen at 6:00 pm for release. All left over exhibits will be brought to the Fair Office. Fair Board Directors and Staff will take every precaution for the preservation of articles but will not be responsible for loss or damage beyond our control. Premium checks will be available when entries are released. Note: If you would like to donate your premium check to the fair, you can request a receipt for tax purposes When there is one entry of a kind, the judge is not to award a premium unless one is deserved. Any premium may be withheld at the discretion of the judge. Premiums shall not be awarded to articles that are unworthy. Judges may award a maximum of 1 blue, 1 red, and 1 white in each lot. Grand and Reserve Awards are given at the discretion of the judge. All items must correspond in number and kind with the premium list in order to obtain a premium. “Any Other or Not Specified” lots are intended only for articles that have no regular lot listed. Exhibitors are responsible for correct labeling of their exhibits. No premiums shall be paid to any article that has previously received a premium at the Scott County Fair. Exhibitors may exhibit in one or more lots in the same class, with only one entry per lot. 2 Scott County Fair 2021 Exhibitor Handbook Updated March 25, 2021 A04 BAKING Deanne Wickenhauser 952-210-2085 A04 042 BREAD, MACHINE A05 CANDY One loaf, from scratch, no mixes PERISHABLE DROP OFF: Tuesday, July 27, 12 pm – 5 pm 1 White 2 Whole Wheat A04 BAKING 3 Any other not listed above All Premiums: $3.00; $2.00; $1.00 except as noted. All products must be made from scratch, no mixes. (Exception is A04 413, “Magic Mixes”). No cream fillings, whipping cream or frostings, or items requiring Red Star Yeast will provide RED STAR merchandise items refrigeration, unless specified in a category. to be given as awards in recognition of the Champion NOTE: No recipes are needed for anything except Class and Reserved Champion exhibits in the Yeast Breads. 413 “Magic Mixes. To be eligible to win the Red Star yeast prizes, you must use Red Star Yeast and attach an empty packet or photo A04 040 CREAM CHEESE ITEMS to recipe card. Rosemary Lucius memorial Cream Cheese Competition A04 043 BREAD, YEAST sponsored by Pat Will 1 White st nd rd Ribbons awarded to 1 , 2 , 3 place in each lot 2 Whole Wheat $25 Grand Champion; $15 Reserve 3 Rye Champion 4 Plain Rolls-4 1 Cake (4 in) or ¼ cake 5 Oatmeal 2 Bars (4 bars) 6 Nationality Bread- Identify 3 Dessert (4 Pieces) 7 Sourdough Bread 4 Any Other 8 Natural Grain Bread *Refrigeration provided for this category* 9 Bagels-4 10 Cinnamon Rolls-4 BREAD REQUIREMENTS: 11 Caramel Rolls (no cinnamon)-4 All breads are to be in a clear plastic bag when entered. 12 Fancy Coffeecake- ½ Plates will be supplied. 13 Raisin Bread Judging Criterion 14 Tea Ring- 8 inch APPEARANCE 15 Any other not listed above- Identify Size Crust A04 046 BREADS, BATTER Shape From scratch, no mixes, 4 items or ½ loaf Smoothness 1 Cornmeal Muffins (4) Lightness 2 Plain Muffins (4) INTERNAL APPEARANCE 3 Blueberry Muffins (4) Depth of Crust 4 Bran Muffins (4) Crumb Texture 5 Banana Bread Elasticity 6 Pumpkin Bread Moisture 7 Cornmeal Bread Color 8 Zucchini Bread Flavor & Odor 9 Baking Powder Biscuits (4) 10 Lemon Bread 10 Scott County Fair 2021 Exhibitor Handbook Updated March 25, 2021 11 Coffeecake A04 050 COOKIES 12 Poppyseed Bread Judging Criterion 13 Nut Bread Appearance 14 Corn Bread Shape, Thickness 15 Flat Bread Texture, Lightness, 16 Any other not listed above- Identify Tenderness Baking and Crust A04 047 GLUTEN FREE Flavor and Moisture 1 Bread 2 Quick Bread 3 Rolls Four Cookies. No mixes. 4 Bars All Cookies must be displayed on paper plates, in clear 5 Cakes plastic bags. 6 Any other not listed above 1 Drop 2 Rolled A04 048 DECORATED CAKES 3 Decorated Frosting Only on Styrofoam Form. 4 Ice Box Round or Square. 5 Unbaked Size no bigger than 10x10x10. 6 Sugar 1 Anniversary 7 Ginger 2 Birthday 8 Oatmeal 3 Special Occasion 9 Peanut Butter 4 Wedding 10 Peanut Butter Cup 5 Any other not listed above 11 Chocolate Chip 12 Fruit A04 049 CAKES 13 Frosted 4 items, 4-inch square or ¼ cake 14 Ethnic From Scratch, No mixes 15 Any other not listed above 1 Angel Food 2 Sponge A04 410 BARS (4) Not Frosted 3 Chiffon 1 Brownies 4 Devils Food 2 Date 5 White 3 Lemon 6 Spice 4 Cherry 7 Jelly Roll 5 Assorted bars (4 different Varieties) 8 Fruit 6 Pumpkin 9 Decorated 7 Apple 10 Bundt 8 Unbaked 11 Pumpkin 9 Any other not listed above 12 Zucchini 13 Cupcakes, no papers (4) 14 Decorated Cupcakes, no papers, (4) 15 Any other not listed above 11 Scott County Fair 2021 Exhibitor Handbook Updated March 25, 2021 AO4 411 COBBLER YOUTH, Ages 16 & Under Judging Criterion 101 Frozen Bread Dough Overall crust appearance 102 Hot Roll Mix General Appearance 103 Muffin Mix Filling 104 Quick Bread Mix Flavor 105 Bar Mix 106 Cake Mix Use 4 inch pie tin. No exceptions. Cobblers must be 107 Cookie Mix made from scratch, no refrigerated, frozen or packaged 108 Any other not listed above pastry; no pre-made commercial cobbler fillings. 1 Apple 2 Berry A04 414 YOUTH BAKING 3 Blueberry Age 16 & Under. Age must be written on ticket for 4 Cherry judging purposes. Please place cookies on a small paper 5 Peach plate in a clear plastic bag. Put bread in a clear plastic 6 Rhubarb bag. 7 Rhubarb Strawberry Premiums: $3.00; $2.00; $1.00 8 Any other not listed above 1 Bars, unbaked (4) *Refrigeration provided for this category* 2 Bars, any other (4) 3 Brownies (4) A04 413 MAGIC WITH MIXES 4 Banana Bread, ½ loaf, no mixes 4 items, 4 inch square or ½ loaf 5 Cake, ¼ cake, no mixes Use your creativity to turn a “box mix” into something 6 Cookies-Chocolate Chip (4) extraordinary! The only requirements are as follows: 7 Cookies-Peanut Butter (4) Use a “Mix,” But doctor it up to your own choosing. 8 Cookies-unbaked (4) Bring the recipe on a 3x5 inch card. 9 Cupcakes (4) (No Papers) Premiums: $3.00; $2.00; $1.00 10 Muffins (4) (No papers) 1 Frozen Bread Dough 11 Fruit Pie (4 inch pie tin) 2 Hot Roll Mix 12 Any other not listed above 3 Muffin Mix 4 Quick Bread Mix 5 Bar Mix 6 Cake Mix 7 Cookie Mix 8 Any other not listed above 12 Scott County Fair 2021 Exhibitor Handbook Updated March 25, 2021 A05 CANDY Premiums: $3.00; $2.00; $1.00 All candy must be placed on paper plate in a clear Red Star Yeast will provide RED STAR merchandise items plastic bag.
Load more

Recommended publications
  • DEPARTMENT 15 DEPARTMENT 15 –Homeand DAIRY PRODUCTS Country Scenes
    DEPARTMENT 15 DEPARTMENT 15 –HOMEand DAIRY PRODUCTS Country Scenes ... Blue Ribbon Dreams See general rules Kristin Simmons –570-778-9026 and guidelines ENTRY FEE: $1 PER ENTRY on Pages 4&5. All products must have been made by exhibitor. Premiums will not be paid for commercial products. Exhibits must have been produced in Carbon County or West Penn Township, Schuylkill County. Use general entry forms Complete baked goods must be brought to fair. After judging the fair committee may display only aportion of the on Page 67. product for the remainder of the week as it sees fit. One entry per exhibitor per class. SECTION 1–BAKED PRODUCTS 1. Baked goods to be judged on flavor, lightness, texture, and general appearance, and crumbs. 2. Pies are to be judged on texture of crust, flavor, consistency of filling and general appearance. 3. Each entry must have the name of item with alist of ingredients on a3”x5” or 4” x6”index card; exhibitor’s name shall be listed on back of card. 4. Exhibits that require refrigeration must be noted on list of ingredients. 5. Exhibits should be placed on non-returnable serving materials. 6. Baked foods must be wrapped in clear plastic, zip bags, or clear disposable containers to retain freshness and prevent contamination until judged. PREMIUMS: 1st ($6) 2nd ($5) 3rd ($4) 4th ($3) *Best of Show –Baked Products Red Start Yeast, Rise and Shine Blue Ribbon Dreams begin with Carbon County’s favorite Red Star Yeast Rise and Shine Bread Bake Off! Breads are the perfect way to start any day.
    [Show full text]
  • 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.
    [Show full text]
  • Recipes and Instructions
    RECIPES AND INSTRUCTIONS TO PREVENT PERSONAL INJURY OR PROPERTY DAMAGE, READ AND FOLLOW THE INSTRUCTIONS AND WARNINGS IN THIS CARE/USE INSTRUCTIONAL MAUAL L4854 Welcome to the wonderful world of bread making and the wonderful aromas it creates. What else compares to the fragrance of fresh bread baking in the kitchen and the anticipation of having a slice of warm, homemade bread? With your new bread maker, you can prepare a variety of homemade breads just like Grandma used to make, but with much less effort as the bead maker does the work for you. Just measure the ingredients, place the bread pan into the oven chamber, program the control panel and start the bread maker. In as few as 3 hours, a loaf of fresh bread will be ready for you to enjoy. Or set the timer and wake up or come home to the fresh aroma of bread baking. What a delight! Please be sure to read the information in this booklet very thoroughly and understand how to operate your bread maker. This will ensure loaf after loaf of great tasting bread. The recipes in this book were developed just for your bread maker. TABLE OF CONTENTS Important Safeguards…………………………………………………………………………………………………………….………..2 Quick Start………………………………………………………………………………………………………………………………3-4 Other Tips For Safe Use of Bread Maker…………………………………………………………………………………………………4 Know Your Ingredients……………………………………………………………………………………………...………………….5-7 Measuring Ingredients Accurately………………………………………………………………………………………………………7-8 Using Bread Mixes…………………………………………………………………………………………..……………………………8 Making Your Own Mixes……………………………………………………………………………………..……………….………….8
    [Show full text]
  • Create a Quick Bread
    A QUICK BREAD CREATE A SAVORY QUICK BREAD Create a delicious savory quick bread from simple foods. Just follow each step and use your imagination! Each quick bread makes 12 slices. In a liquid measuring cup 1 • Place 2 teaspoons lemon juice or vinegar, add milk (dairy, soy, or almond) to make ¾ cup, let sit for 5 minutes. • Other options: ¾ cup buttermilk; ¾ cup plain yogurt In large bowl 2 Lightly beat 2 eggs with fork OR mix 2 tablespoons ground flax seed with 6 tablespoons warm water. Stir in: • ½ cup pureed white or pinto beans OR ¼ cup oil • Milk mixture from step one Add flavor to bowl (select one) 3 • 1-2 teaspoons dried thyme, sage, rosemary, parsley, basil, chili powder, cumin, or combination of several (optional) • 1-2 teaspoons garlic powder Add dry ingredients to bowl 4 1 2/3 cup whole wheat flour 2/3 cup oatmeal or cornmeal ¼ cup sugar 2 teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt Add extras to bowl (optional): Gently fold in any of the following as desired (do NOT over-mix): 5 • ½-1 cup any of following: onion, green onion, corn, chives, jalapeno, green chili, bell pepper, olives • ½ cup fresh or canned vegetables like shredded zucchini or carrot or pumpkin puree • 2 tablespoons tomato paste • ½ cup shredded cheese • ½ cup chopped nuts/seeds like walnuts, pecans, or almonds • ¼ cup or less sunflower seeds, sesame seeds, poppy seeds DIRECTIONS: Combine ingredients in order listed. Stir to incorporate ingredients, but do not over mix. Pour batter into loaf pan sprayed with cooking spray and bake in preheated oven at 350º F for 40-50 minutes or until toothpick comes out clean.
    [Show full text]
  • Food Exhibits
    Celebrating 150 years of the Nebraska State Fair with the “150th Fairabration”. Food Exhibits Foods exhibits are displayed along with other Competitive Exhibit departments in the Fonner Park Concourse which is adjacent to the east side of the Heartland Event Center. The closest entrance to foods is on the south end of the Concourse (north side of the Event Center). When bringing exhibits in after the fair begins, enter Gate 7 located on the north side of the fairgrounds off Fonner Park Road. Drive between the midway and racetrack to get to the entrance on the north end of the Fonner Park Concourse. A cart will be available to transport your exhibits to the Foods Department. After exhibits are entered, exit through Gate 7. If you wish to remain at the fair you will need to re-enter through the main gate off South Locust. The most efficient way to enter your exhibits is online. Instructions on how to enter online are found on the web site, www.statefair.org. For directions on entering by mail or in-person go to the entry information section in this book. Need further help? Call, Deb Langenheder, the Foods Superintendent at 308-379-1341 or send email to: [email protected] Food Entry Book Index Page 3 New in 2019, Important Dates, Awards and Judging Process Page 4 Receiving and Judging Schedule Pages 4 - 5 Department Rules Pages 5 - 6 How to Enter, Deliver and Return Exhibits Pages 6 -10 Canned Goods - Divisions 4601- 4610 Pages 10 -16 Baked Goods - Divisions 4611- 4624 Pages 16 -17 Youth - Divisions 4630 Pages 18 - 21 Special Contests - Division 4690 Special Thanks to Our Sponsors Red Star Yeast Nebraska Beekeepers Association Wilton Enterprises, Inc.
    [Show full text]
  • Quick Breads
    FN-SSB.923 Quick Breads KNEADS A LITTLE DOUGH While baking yeast bread may be intimidating to some people, there are some “quick” options to get you started in the kitchen. Muffins, coffeecakes, scones, waffles, and pancakes are all breads that can be made in a short period of time and with very little effort. The difference between yeast breads and quick breads is the leavening agent. Yeast is a living cell that multiplies rapidly when given the proper food, moisture, and warmth. It must “proof”, or rise, to allow the production of carbon dioxide that allows the bread to rise during baking. Quick breads use the chemical leavening agents of baking powder and/or baking soda. Baking powder and baking soda do not require time for rising, so the batter for quick bread is cooked immediately after mixing. The best thing about quick breads is that the options are limitless when it comes to ingredients. The limiting factor in good quick breads is the correct mixing. Over mixing or under mixing will result in a poor quality product. BASIC INGREDIENTS Different quick bread batters are created by varying the ingredients and combining them in a certain way to form the structure of the bread. The possibilities are endless, but the common factor is the basic ingredients of fat, sugar, eggs, flour, liquid, leavening agent, and a flavoring ingredient. The flavoring might be a fruit or vegetable, a liquid such as buttermilk or fruit juice, an extract, herbs, or spices. Depending how the ingredients are mixed together will determine the texture and quality.
    [Show full text]
  • Give the Gift of Joy with a Quick Bread Mix FN1888
    NDSU EXTENSIONNDSU EXTENSION SERVICE SERVICE EXTENDINGEXTENDING KNOWLEDGE KNOWLEDGE CHANGING CHANGING LIVES LIVES FN1888 NDSU Extension Give the Gift of Joy With a Quick Bread Mix Julie Garden-Robinson, Ph.D., R.D., L.R.D., Food and Nutrition Specialist Ashley Gehl, Dietetic Intern The act of gift giving originated Here are some ways when you assembled it, so write the centuries ago and continues to give the mix: use by date on the blank line of the provided recipe card for six months today. Gift giving has become • In a May Day basket in the future. a common part of peoples’ • In Easter baskets as an activity that To use the mix, simply place the everyday lives — from gets adults and children baking in contents of the jar into a mixing commemorating special the kitchen together bowl and combine with additional occasions to expressing • As a random act of kindness to your ingredients indicated on the recipe, gratitude. Several cultures neighbor, friend, co-worker or family then bake in an oven-safe bread loaf practice the thoughtful gesture, • As a way for people to connect pan or muffin tins. These mixes should not be baked in the glass jar. and it brings people from with one another by sharing their baked good with others different backgrounds together. Create your own recipe or use Key to Abbreviations: Gift giving allows individuals the following recipes for an easy, • tsp. = teaspoon to connect with one another. thoughtful and homemade gift idea. Gift giving is a year-round tradition Cut out the recipe tag, place all dry • Tbsp.
    [Show full text]
  • Making Bread Test# 2
    MAKING BREAD TEST #2 : EFFECTS OF SUGAR I N BREAD MAKING QUESTION DOES SUGAR AFFECT BREAD? MATERIALS Large mixing bowl Hand mixer Wooden spoon Bread knife Bread pan Wire rack Ingredients for "White Bread" Recipe - see bottom of page PROCEDURE 1. Using the recipe below, prepare two loaves of white bread - one with the 2 tablespoons of sugar added, the other without the sugar. 2. Continue to follow recipe directions. 3. Let bread cool before slicing. 4. Compare texture and flavor. OBSERVATIONS & CONCLUSION 1. Which loaf of bread tastes better, and why? 2. Which loaf of bread had better volume and texture, and why? 3. Were there any other differences between the two loaves of bread? RECIPE: WHITE BREAD Oven 400°F Makes 1 loaf. Ingredients Bread flour: 3-1/2 to 4 cups Active Dry Yeast: 1 packet (1/4 oz. or 2-1/4 tsp) Sugar: 2 tablespoons Salt: 1-1/2 teaspoons Water: 1/2 cup Milk: 1/2 cup Vegetable oil: 2 tablespoons Preparing Dough In mixing bowl, combine 1-1/4 cups flour, yeast, sugar and salt; mix well. Add very warm water and milk (120°-130°F) and oil to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in size. Shaping and Baking Punch down dough. On lightly floured surface, roll or pat to a 14- x 7-inch rectangle.
    [Show full text]
  • Baked Goods - Color, by Using Standard Size Bread Loaf May Be Any Whole Size
    DEPARTMENT 13 pressure. An excellent loaf of bread Class C - Quick Bread should be uniform golden brown in All items in a zip bag. Bread loaves Baked Goods - color, by using standard size bread loaf may be any whole size. No entries are returnable. Adult pans. The flavor should be nutty, Lot No. agreeable to taste, and with no 1. Banana Bread - 1 Loaf Sponsored by River Rising suggestion of sourness, except for 2. Zucchini Bread - 1 Loaf sourdough category. The crumb should 3. Pumpkin Bread - 1 loaf Mary Gehl, Superintendent • 642-3785 be slightly moist, tender, yet not 4. Cranberry Bread - 1 loaf [email protected] crumbling when compressed; light in 5. Coffee Cake weight in proportion to size, even grain, EXHIBITS DUE AUG 26th, 2018, 12 pm-7pm 6. Fruit Muffins - (3) on a plate slightly creamy white in color. The crust Any youth may enter this adult department, 7. Muffin - Other - (3) on a plate but then may not duplicate in the youth of the standard loaf should be tender 8. Baking Powder Biscuits - (3) on a department. and of medium thickness. Please bring plate your loaf of bread in a zip bag. 9. Cornbread muffins - (3) on a plate **BAKED GOODS AUCTION** Bread loaves may be any whole size. 10. Crackers - (3) on a plate If you wish to support the FFA auction 11. Scones - (3) on a plate as you have in past years, please Class A - Yeast Bread 12. Other - on a plate make a separate cake, pie, cookies or 1 Loaf. No Entries are returnable.
    [Show full text]
  • Breadmaker Please Read and Keep These Instructions Making Your Own Bread Easily
    48322 a4:45xxx rev1 11/01/2010 09:26 Page 1 Register online for your 2 year guarantee. See back of this instruction book for details. Upon registration with Morphy Richards (UK and Ireland customers only) (UK & ROI only) www.morphyrichards.co.uk Breadmaker Please read and keep these instructions Making your own bread easily... The smell of homemade bread wafting around the home is one of those great smells. Bread, fresh out of the oven, with melting butter is a memorable taste sensation. The Morphy Richards breadmaker can create that experience every morning. There's very little effort on the part of the baker, because the breadmaker does all the work for you. Besides being able to do all kinds of speciality breads, including wholewheat, you can also prepare doughs for bread rolls, pizza, cake and jam. Everything is easy and tastes homemade - because it is. BM48322 MUK Rev1 If you have a problem or complaint, please call our dedicated UK based helpline before returning your product to the retailer from where it was purchased. UK Helpline: 0844 871 0944 Replacement Parts: 0844 873 0710 Ireland Helpline: 1800 409 119 48322 a4:45xxx rev1 11/01/2010 09:26 Page 2 QUICK SETUP GUIDE Control panel Control Panel LCD Display ‰ Programme button * Ê Crust control button ‰ È Í Á Loaf size button Ë Start /Stop button LCD Display Ê È Programme number Á Í Cycle time Ë Ì Loaf size Ó Crust control Ì Ó *Only available on model 48323 Only the relevant controls are shown here. For complete list of features see page 5 When you plug the breadmaker in the details of a default programme automatically show on the screen.
    [Show full text]
  • (12) United States Patent (10) Patent No.: US 8.304,008 B2 Hartmann (45) Date of Patent: * Nov
    US008304008B2 (12) United States Patent (10) Patent No.: US 8.304,008 B2 Hartmann (45) Date of Patent: * Nov. 6, 2012 (54) FROZEN FILLED YEAST-LEAVENED BREAD 3:638 A : 13 1323 M * * * * * * * * * * * * * * * * * * * * * * * * * * * 36 MY Z -- MY OIKNlCI . PRODUCT AND A METHOD FOR MAKING 4,285,979 A :k 8/1981 IZZi * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 42694 THE PRODUCT 4,297.942 A 11/1981 Benson et al. 4,784,869 A * 11/1988 Bishop .......................... 4268523 (75) Inventor: William J. Hartmann, Duluth, MN 5,044,264 A 9/1991 Forney (US) 5,951,895 A 9/1999 Green et al. 6, 192.789 B1 * 2/2001 Agcaoili et al. ................ 998349 8 8 6.210,723 B1 4/2001 Coleman et al. (73) Assignee: Belisio Foods, Inc., Duluth, MIN (US) 6.231,898 EB 1 :k 5/2001 Perrine * * * * * * * * * * * * * * * * * * * * * * * * * * * 42694 6,406,731 B1 * 6/2002 Hartman . ... 426/446 ( * ) Notice: Subject to any disclaimer, the term of this 2004/0005391 A 1 * 182004 Shim han : 426/275 patent is extended or adjusted under 35 2004/0040445 A 1 * 3/2004 Errera ............................. 998388 U.S.C. 154(b) by 722 days. 2005/028 1923 A 1 * 12/2005 Kubat et al. ................... 4268128 This patent is subject to a terminal dis- FOREIGN PATENT DOCUMENTS claimer. EP 0 053 656 A1 6/1982 EP 1 157 613 A 1 1 1200 1 (21) Appl. No.: 11/226,016 WO 9805214 A1 2, 1998 OTHER PUBLICATIONS (22) Filed: Sep. 14, 2005 European Search Report; dated Apr. 14, 2009; Application No. / (65) Prior Publication Data Patent No. 06803559, 1—1221 || 1933628 PCTUS2006035762 US 2007/0059413 A1 Mar.
    [Show full text]
  • Baking Resources Books: All American Cookie Book
    Baking Resources Books: All American Cookie Book. Nancy Baggett. Houghton Miffl in. NY. 2001. ISBN: 0-395-91537-6. www.kitchenlane.com An African American Cookbook: Traditional and Other Favorite Recipes. Phoebe Bailey. Good Books, PA. 2002. ISBN: 1-56148-352-4 www.goodbks.com Baking 9-1-1: The Answers to the Most Frequently Asked Baking Questions. Sarah Phillips. Simon and Schuster. 2003. ISBN 0-7432-4682-9. www.baking911.com or www.amazon.com Artisan Baking Across America. Maggie Glezer. Artisan Publishing. 2002. Baking Illustrated. The Practical Kitchen Companion for the Home Baker. 2004. Cook’s Illustrated Edi- tors. America’s Test Kitchen, Brookline, MA. www.americastestkitchen.com Betty Crocker’s Kids Cook! General Mills, Inc. MacMillan. NY. 1999. ISBN 0-02-863406-3. General Mills, Inc., PO Box 1113, Minneapolis, MN 55440-1113. www.bettycrocker.com or www.mgr.com (Macmillan) Biscuits and Scones. Elizabeth Alston. 1988. Clarkson N. Potter, Inc. NY. Bread Bread Bread. Ann Morris. Photography, Ken Heyman. 1989. William Morrow & Co., NY. ISBN 0-688-12275-2. (Also look for the Reading Rainbow videotaped version at your public library.) Bread Comes to Life. A Garden of Wheat and a Loaf to Eat. George Levenson. Photgraphs by Shmuel Tha- ler. 2004. Tricycle Press. Berkeley, CA. ISBN 1-58246-114-7 www.tenspeed.com OR www.breadcomestolife. com 1-800-841-BOOK Celebrating Our Mothers’ Kitchens. The National Council of Negro Women, Inc. 1996. The Wimmer Com- panies, Inc. Memphis, TN. ISBN 1-879958-23-6. 1-800-727-1034. Cooking Wizardry for Kids. Margaret Kenda and Phyllis Williams.
    [Show full text]