Wholesale Product List Phone: 303-657-6111 Fax: 303-657-1666 Email: [email protected]

Total Page:16

File Type:pdf, Size:1020Kb

Wholesale Product List Phone: 303-657-6111 Fax: 303-657-1666 Email: Bakery@Udisfood.Com Wholesale Product List phone: 303-657-6111 fax: 303-657-1666 email: [email protected] LOAF BREADS Udi’s breads are made from authentic Italian recipes and are hand-formed. ~~~~~~~~~~~~~~~~~~~~~~~ Pane Rustico Our Signature Bread! True artisan bread with a rich, hearty thick crust with two different starters for full flavor, a very unique bread. Rustico Boule (item #1678) $2.35 Grande Boule (item #1677) $3.25 Enorme Boule (item #1676) $4.95 Filone Same dough as Rustico only in a tubular, batard shape. Very popular table bread. Filone (item #1688) $2.55 Filone Due (item #1679) $2.85 Filone Tre E Mezzo (item #1685) $4.60 San Francisco Sourdough Udi traveled the globe in search of the best sourdough and its right here in America! SF Sourdough Dinner Rolls 15 pack (item #1468) 15/$3.00 SF Sourdough 16 oz batard (item #1461 sliced ½”) $2.65 SF Sourdough 26 oz batard (item #1456 sliced ½”) $3.35 SF Sourdough 40 oz batard (item #1452 sliced ½”) $4.40 SF Sourdough Pan Bread (item #1454 sliced ½”) $4.60 Challah Slightly sweet, traditional braided egg bread. Challah Dinner Rolls 15 pack (item #1120) 15/$3.75 Challah Hamburger Bun (item #1001) 12/$5.40 Challah Baguette (item #1006) $1.75 Braided Loaf (item #1115) $3.25 Sandwich batard (item #1149 sliced ¾”) $5.95 Ciabatta Italian flatbread with a delicate crust and light, simply flavored crumb. A great all around bread. Ciabatinni (item #1800) $.47 Ciabatta (item #1777) $1.95 Ciabatta Grande (item #1776) $2.80 Baguettes Hand-formed baguette baked on a stone hearth. Sfilatino (item #1020) $.65 Ficelle (item #1864) $.69 French Baguette (item #1861) $1.55 Al Latte Baguette (item #1932) $1.75 Items manufactured in a bakery that processes peanuts and other nuts. UDI'S BAKERY PRODUCT GUIDE with pricing Sept 2009.doc 10/28/09 Page 1 of 9 Wholesale Product List phone: 303-657-6111 fax: 303-657-1666 email: [email protected] 16 oz Batards Free formed, batard shaped bread made with natural sourdough starters and hearth-baked. Created for table bread or sandwiches, available whole or sliced at ½ inch, ¾ inch or 1 inch thickness. French (item #1858) $2.45 Rye (item #1422) $2.65 Levain (item #1515) $2.65 Rosemary (item #1572) $2.65 Roasted Garlic (item #1610) $2.85 Honey Wheat (item #1317) $3.00 Jalapeno Cheddar (item #1162) $3.40 Kalamata/Green Olive (item #1218) $3.40 Cranberry Raisin Walnut (item #1272) $3.40 26 oz Batards Free formed, batard shaped bread made with natural sourdough starters and hearth-baked. Created for sandwiches, available whole or sliced at ½ inch, ¾ inch or 1 inch thickness. French (item #1855) $2.85 SF Sourdough (item #1455) $3.35 Levain (item #1510) $3.35 Rosemary (item #1560) $3.55 Rye (item #1415) $3.75 Honey Wheat (item #1310) $3.75 Marble Rye (item #2108) – AVAILABLE MON, WED, FRI & SAT ONLY! $3.75 Pumpernickel (item #1705) - AVAILABLE MON, WED, FRI & SAT ONLY! $3.75 Multi Grain (item #1757) $3.75 Italian Wheat (item #1696) $3.75 Jalapeno Cheddar (item #1155) $4.15 Kalamata/Green Olive (item #1210) $4.15 Cranberry Raisin Walnut (item #1260) $4.15 40 oz Batards Free formed, batard shaped bread made with natural sourdough starters and hearth-baked. Created for sandwiches, available whole or sliced at ½ inch, ¾ inch or 1 inch thickness. French (item #1854) $4.05 SF Sourdough (item #1451) $4.40 Levain (item #1501) $4.40 Rosemary (item #1551) $4.60 Rye (item #1410) $4.80 Honey Wheat (item #1303) $4.80 Marble Rye (item #2100) – AVAILABLE MON, WED, FRI & SAT ONLY! $4.80 Pumpernickel (item #1701) – AVAILABLE MON, WED, FRI & SAT ONLY! $4.80 Jalapeno Cheddar (item #1151) $5.40 Kalamata/Green Olive (item #1201) $5.40 Cranberry Raisin Walnut (item #1251) $5.40 Items manufactured in a bakery that processes peanuts and other nuts. UDI'S BAKERY PRODUCT GUIDE with pricing Sept 2009.doc 10/28/09 Page 2 of 9 Wholesale Product List phone: 303-657-6111 fax: 303-657-1666 email: [email protected] 54 oz Batards Free formed, batard shaped bread made with natural sourdough starters and hearth-baked. Created for sandwiches, available whole or sliced at ½ inch, ¾ inch or 1 inch thickness. Levain (item #1505) $4.95 Rye (item #1419) $5.70 Honey Wheat (item #1304) $5.70 Walnut Sourdough (item #1353) $5.95 Jalapeno Cheddar (item #1153) $5.95 Kalamata/Green Olive (item #1204) $5.95 Cranberry Raisin Walnut (item #1254) $5.95 Sandwich Loafs & Pan Breads Pan baked breads created for sandwiches, available whole or sliced at ½ inch, ¾ inch or 1 inch thickness. Rustico (item #1686) $4.00 Challah Pullman (item #1101) $4.00 Levain (item #1504) $4.50 SF Sourdough (item #1454) $4.60 Whole Wheat (item #1949) $4.60 Rye (item #1414) $4.80 Multi Grain (item #1748) $4.80 Pumpernickel (item #1707) – AVAILABLE MON, WED, FRI & SAT ONLY! $5.00 Marble Rye (item #2102) – AVAILABLE MON, WED, FRI & SAT ONLY! $5.25 DINNER ROLLS Ideal for hotels, restaurants and cafés. ~~~~~~~~~~~~~~~~~~~~~~~ Whole Wheat (item #1955) 15/$3.00 Rustic whole wheat rolls. SF Sourdough (item #1468) 15/$3.00 Sourdough rolls made with a natural sourdough starter, our most popular recipe! French (item #1880) 15/$3.00 Round white hearth rolls, an instant classic! Multi Grain (item #1753) 15/$3.75 Round roll with multiple grains and seeds inside. Rosemary (item #1910) 15/$3.75 Round rolls made with fresh rosemary. Challah (item #1120) 15/$3.75 Slightly sweet egg bread rolls brushed with egg wash. Items manufactured in a bakery that processes peanuts and other nuts. UDI'S BAKERY PRODUCT GUIDE with pricing Sept 2009.doc 10/28/09 Page 3 of 9 Wholesale Product List phone: 303-657-6111 fax: 303-657-1666 email: [email protected] SANDWICH ROLLS & BUNS Superb mini loaf breads and buns for sandwiches & burgers. ~~~~~~~~~~~~~~~~~~~~~~~ Challah Hamburger Bun (item #1001) 12/$ 5.40 Slightly sweet egg bun brushed with egg wash, 3 ounce. Our best selling hamburger bun! Poppy - Challah Hamburger Bun (item #1005) 12/$ 5.40 Slightly sweet egg bun brushed with egg wash and topped with poppy seeds. Sesame - Challah Hamburger Bun (item #1010) 12/$ 5.40 Slightly sweet egg bun brushed with egg wash and topped with sesame seeds. Onion - Challah Hamburger Bun (item #1015) 12/$ 5.40 Slightly sweet egg bun brushed with egg wash and topped with dried onion. Rosemary Roll (item #1900) 12/$ 5.40 Free formed artisan soft focaccia bun made with fresh rosemary and brushed with olive oil.. Kaiser - White Roll (item #1922) 12/$ 5.40 Crisp exterior, soft interior, white flour bun stamped with traditional Kaiser lines. Kaiser – Organic Whole Wheat Roll (item #1952) 12/$ 5.40 Soft roll made with 100% organic whole wheat stamped with traditional Kaiser lines. Brioche Bun (item #1003) 8/$ 3.76 Slightly sweet egg bun brushed with egg wash, 4 ounce. Great for larger burgers! Sesame - Brioche Bun (item #1009) 8/$ 3.76 Slightly sweet egg bun brushed with egg wash and topped with sesame seeds, 4 oz. Large size! Hoagie – French (item #1870) 6/$ 3.30 Soft white hoagie, about 6 inches long. Hoagie – Challah (item #1020) 6/$ 3.30 Slightly sweet egg hoagie brushed with egg wash, about 6 inches long. Hoagie – Rosemary (item #1020) 6/$ 3.30 Soft focaccia hoagie made with fresh rosemary, brushed with olive oil, about 6 inches long. Stone Hearth Baked Artisan Rolls sold individually ~~~~~~~~~~~~~~~~~~~~~~~ Ciabatinni (item #1800) $ .47 Crusty, light 4x4 Ciabatta roll, very rustic shaped, Great for Italian sandwiches! Sfilatino (item #1865) $ .65 Crusty short baguette hoagie roll about 4-5 inches long. Ficelle (item #1864) $ .69 Crusty thin baguette hoagie, perfect for French dip sandwiches, about 8 inches long. FOCACCIA 12”x18” half sheets, 18”x24”full sheets about 1” thick. Ideal for panini sandwiches. ~~~~~~~~~~~~~~~~~~~~~~~ Rosemary half-sheet (item #1970) $4.75 Parmesan half-sheet (item #1971) $5.15 Rosemary full-sheet (item #1960) $8.90 Parmesan full-sheet (item #1962) $10.00 Items manufactured in a bakery that processes peanuts and other nuts. UDI'S BAKERY PRODUCT GUIDE with pricing Sept 2009.doc 10/28/09 Page 4 of 9 Wholesale Product List phone: 303-657-6111 fax: 303-657-1666 email: [email protected] SAVORY ITEMS All our savory’s are hand-formed and our dough is made with Plugra’ butter. ~~~~~~~~~~~~~~~~~~~~~~~ Ham & Cheese Croissant (item #4220) 4/$5.40 A buttery croissant stuffed with ham and cheese. A great lunch item. Zucchini Loaf (item #4102) $7.25 Moist zucchini loaf made with fresh zucchini. SWEETS All our pastries are hand-formed and our dough is made with Plugra’ butter. ~~~~~~~~~~~~~~~~~~~~~~~ VARIETY PACKS Muffin 4 pack (item #4800) 4/$4.25 Our four top selling muffins in one convenient pack; Bakers, Blueberry, Lemon & Banana Nut. Scone 4 pack (item #4801) 4/$5.25 Four different flavored scones; Blueberry, Lemon-Pecan, Orange & Blackberry. Danish 4 pack (item #4802) 4/$5.25 Variety of four delicious pastry; Bearclaw, Chocolate Croissant, Pecan Roll & Cherry/Cheese Danish. DANISH & CROISSANTS Butter Croissant (item #4200) 4/$3.95 Classic, flaky all-butter croissant. Bearclaw (item #4203) 4/$4.95 Filled with fresh natural almond paste and ground hazelnuts, topped with almond pieces. Cream Cheese Danish (item #4234) 4/$4.95 Sweet cream cheese danish drizzled with fondant. Blueberry Danish (item #4232) 4/$4.95 Sweet danish with blueberry jam drizzled with fondant. Cheese & Cherry Danish (item #4233) 4/$4.95 Sweet danish with cream cheese filling topped with cherry’s & drizzled with fondant. Chocolate Croissant (item #4205) 4/$4.95 Filled with melted chocolate and drizzled with chocolate.
Recommended publications
  • De Erts Flatbread Sandwiches and More Our Famous Pizza
    Viscariello Family Restaurants Our FamousServed all day! Pizza Visit our Mamma Mia’s Restaurants in: Flatbread Plymouth • Kingston • South Plymouth • Carver • Marshfield Primavera 12.99 MWG Gluten Free Pizza Available Eggplant, roasted red peppers, artichokes and feta cheese with a balsamic glaze Traditional Cheese Pizza Regular One Topping Pizza Hanover ● 333 Columbia Road ● 781-826-1600 Chicken Bacon Ranch 12.99 sm 11.50 lg 12.50 sm 12.00 lg 13.00 Crispy chicken, bacon and cheddar cheese drizzled with ranch dressing House Special sm 16.00 lg 18.00 Pepper, onion, sausage, ham, MammaMias.net pepperoni, meatball, linguica, Margarita 12.99 Topped with peppers, onions, mushrooms, Tomato, mozzarella cheese, EVOO, basil pesto, buffalo mozzarella and chopped basil pepperoni, sausage, meatball and linguica mushroom, black olive, tomato, garlic, extra cheese, broccoli, @MammaMiasHanover @MammaMiasRestaurants Quattro Formaggio 12.99 Shrimp Scampi sm 15.00 lg 18.00 spinach or pineapple EVOO, mozzarella, feta, romano and parmesan cheese Fresh sauteed shrimp, fresh garlic, diced tomato, scallions, EVOO, parsley, Romano Specialty One Topping Pizza and mozzarella cheese sm 14.00 lg 14.50 Carmela’s Restaurant | www.Carmelas.net Margarita sm 14.00 lg 16.00 Feta cheese, eggplant, grilled chicken, Three V Restaurant | www.ThreeVRestaurant.com Fresh basil, buffalo mozzarella and diced buffalo chicken, BBQ chicken, bacon, tomatoes with pesto and red sauce anchovy, buffalo mozzarella, salami, capicola, artichoke hearts, Sandwiches and more Items below come
    [Show full text]
  • Burgers Appetizers Specialty Sandwiches & Wraps
    SPECIALTY SANDWICHES & WRAPS FLATBREAD PIZZAS Add French fries, to any sandwich or wrap for $3.00 ENTRÉES Add a House Salad, Caesar Salad, or a Soup for $3 to any of our Entree Selections Margarita Pizza 10 Eggplant Parmesan Grilled Cheese 11 Fresh mozzarella & crushed tomato Grilled sourdough, melted muenster & fresh mozzarella Half Rack / Full Rack Asiago & Artichoke Pizza 11 Plum tomato dipping sauce Barbeque Danish Baby Back Ribs 14 23 Slow cooked and finished on the grill with our house-made Spinach parmesan spread, topped with Asiago cheese BBQ sauce, sweet potato fries and homemade slaw 11 Chicken Club Pizza 12 Vegetarian Wrap Quinoa, Jasmine rice, spring artichokes, edamame, marinated mushrooms Korean BBQ Beef Stir Fry * 19 Grilled chicken, bacon, tomato, monterey Jack cheese, avocado Olives, peppadew peppers, butterleaf lettuce, parmesan, and a chipotle dressing Soy marinated beef with broccoli, asparagus, peppers, sesame seeds Shredded lettuce with a ranch drizzle Over Jasmine rice Garden Bleu Cheese Pizza 11 French Dip Sandwich 14 Fajitas Broccoli, mushrooms, peppers, onions, sundried tomatoes Thin sliced ribeye, melted muenster cheese, Pan Au Jus on a hero roll Sautéed peppers and onions with Jasmine rice Topped with mixed greens and balsamic glaze Pico de gallo, sour cream, guacamole, and grilled flour tortillas Pan Fried Crab Cake Sandwich 14 With Grilled Chicken 17 APPETIZERS Brioche bun and a side of honey mustard sauce With Shrimp or Steak 19 Grilled Chicken Caesar Wrap 10 Chicken Milanese 17 Panko crusted and served
    [Show full text]
  • The One Day Bake
    The One Day Bake Generally, I like baking sourdough bread over a two day span to give it a nice long fermentation. However, you can certainly squeeze it into one day if needed. If you follow my trick for an overnight ice water starter feeding and you’ve got a full day to give your bread some loving, you can pull off this one day bake no problem! Variables* - Sourdough bread making is an active living process! It can be very temperamental with multiple elements effecting the process and final product including temperature, environment, and fermentation activity. The timing in this recipe is based off a room temperature of 72 degrees Fahrenheit. If your temp is colder, than your process will be slowed down so you can adjust the times accordingly. If it’s warmer, the process will be speed up so adjust accordingly. Baking is an intuitive process and this should be used as a rough guide in conjunction with the skills and knowledge you gained in Sourdough U! 10:00pm Feed Starter - remove most of the starter leaving at least 2 Tbsp, then The ice water will give you an extra 2-4 feed your starter with flour and ice cold water to slow down the activation hours of activation time so the starter will be ready to use 10:00pm Autolyse - mix flour and water together to form shaggy mass. when you wake up. 7:00am - Add Starter and Salt to the Dough - once the starter is fully activated, incorporate the starter and salt into the dough with the stretch and fold technique.
    [Show full text]
  • We Work with Our Customers to Develop the Products They Need. Over Time We Become a Trusted Partner, Not Just a Supplier.”
    “We work with our customers to develop the products they need. Over time we become a trusted partner, not just a supplier.” /-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/ Our simple and honest approach to business has seen us gain numerous industry awards and achievements, yet we have no desire to grow much WELCOME TO bigger. Instead we wish to remain a small, friendly bakery, providing a personal service to those in London with a similar ethos of quality not FLOURISH quantity. We believe our success can be attributed to the fantastic products One of London’s we make alongside the great relationships we have developed with our staff, foremost independent suppliers and of course our customers. craft bakeries Whether you know us from our shops, the bakery, local farmer’s market or any of the fine restaurants or retailers that use our products, rest assured that you will be enjoying a world-class service and products created by master craftsmen using time-honored methods, natural ingredients, and baked in our traditional stone hearth ovens. Our bakery production runs 24 hours a day, 7 days per week. Our ovens never go cold, except for a few days over the Christmas and New Year’s period when we close to ensure our team take time out with their families. The product list that follows is merely a guide as to what we can make, if you have any specific requests or suggestions, please ask, we’ll endeavor to oblige (Minimum quantities will apply). – 1 – INTRODUCTION LONG FERMENTATION STAPLE LOAVES BUNS, BAPS AND ROLLS PASTRIES, TARTS AND SWEETS TS & CS Most breads use the same basic ingredients, flour, salt, yeast and water.
    [Show full text]
  • Sourdough Bread What Is Sourdough Bread?
    Sourdough Bread What is sourdough bread? Most commercial bread products are made with yeast that is commercially produced to behave a certain way. This is what we normally use in class. Sourdough is a bit different because it is made with a sourdough starter that traps natural yeast in the air and uses it to make bread rise. What is sourdough bread? Sourdough bread can look like anything, but most often looks like a beautiful artisan bread. Sometimes it has a tighter crumb and is denser because wild yeast is not as predictable. Artisan means it is not mass produced. It takes time and effort to create. What is sourdough bread? If you haven’t tasted sourdough bread, it has a much more complex flavor than typical bread. And the flavor is different depending on where you trap your yeast. San Francisco has the most famous sourdough bread. This video has lots of great information about the flavor of sourdough. What is sourdough? Sourdough is a bread made from the natural occurring yeast and bacteria in flour and the air. In traditional sourdough recipes, you’ll find three ingredients: sourdough starter (which consists of flour and water), salt and flour. There is no yeast, no milk, no oils and no sweeteners. It’s about as natural as you get when it comes to bread. Health Benefits of Sourdough bread LACTOBACILLUS Lactobacillus is the good bacteria in yogurt, kefir, sour cream, buttermilk, etc. It ferments the flour/water mixture and creates lactic acid In simple terms – all the nutrients in your bread are bigger and badder, and now your body is better able to USE them too.
    [Show full text]
  • C Arving Board Flatbread
    Flatbread GF Small 10” Gluten Free Pizza available by request C HEESE | 12 THREE L ITTLE PIGS | 15 San Marzano tomato sauce, mozzarella Pancetta, bacon, prosciutto, onion jam, mozzarella PEPPERONI | 13 MEATBALL & RICOTTA | 16 San Marzano tomato sauce, mozzarella, Heritage pork & beef meatballs, roasted garlic, imported pepperoni herbed ricotta, pecorino BUFFALO C HICKEN | 15 MARGARITA | 16 House hot sauce, crispy fried chicken, bleu cheese, Oil cured tomato, fresh mozzarella, herb pesto, basil red onion, scallions ESTO HRIMP | AUSAGE ALABRESE | P S 18 S C 15 Herb pesto, gulf shrimp, mozzarella, arugula, oil Bianco sausage, peppadews, provolone cured tomato, preserved lemon C arving Board Served with French fries, Kettle chips, slaw, pasta salad or potato salad BUILD Y OUR BURGER | 13 HOT DOG | 9 Certified Angus beef, Choose from any of Quarter-pound Old Neighborhood hot dog, the additions and bread choices below toasted bun, baked beans GREENSIDE SIGNATURE BURGER | 13 SHORT RIB GRILLED C HEESE | 12 Certified Angus beef, Vermont aged cheddar, Braised short ribs, oven roasted tomatoes, applewood smoked bacon, lettuce, tomato, onion, muenster, sourdough pretzel bun REUBEN | 11 T EXAS BBQ BURGER | 14 House corned beef, sauerkraut, thousand island, Certified Angus, jumbo onion ring, aged cheddar Swiss cheese, rye applewood smoked bacon, spicy BBQ, pretzel bun SOUTH SHORE C HICKEN C LUB | 13 TURKEY BURGER | 13 Grilled chicken, avocado, bacon, arugula, herbed Hand packed turkey, roasted piquillo peppers, mayo, balsamic glaze, ciabatta muenster,
    [Show full text]
  • Traditional Baguette
    Team USA 2008 Formulas – contributed by Solveig Tofte TRADITIONAL BAGUETTE This is a fairly classic American baguette – FINAL DOUGH 40% of the flour goes into a poolish and : In the bowl of a spiral or vertical just 3% of the flour is used in a liquid planetary mixer with hook attachment, levain. The majority of the flavor comes place the poolish, levain and bread flour. from the poolish, and the small percentage : Adjust the water temperature for a OOD of levain brings a slightly more complex final dough temperature of 74°F. While W flavor from the wheat. The levain also adds mixing on first speed, add the water (this some strength and improves definition on dough shouldn’t be too soft). Mix for 2 the scores. minutes to incorporate and hydrate the ingredients. BRIAN PHOTO: The formula uses diastatic malted barley : Sprinkle the salt, yeast and malt powder flour to balance the high level of fermenta- over the top of the dough and autolyse tion in the formula. When prefermenting PROCess Preferments {poolish & levain} for 20 minutes. this much flour, the yeast has digested Mixing Type of mixer By hand : Mix on speed 1 for 2 minutes, adjusting most of the sugars before the final mix. hydration as needed. First fermentation Length 12 - 14 hours The enzyme activity provided by the malt : Mix on speed 2 to develop dough with Temperature 73°F will help extract additional sugars from the medium gluten development, about 45 Final dough starch in the flour, aiding in fermentation PROCess seconds. Mixing Type of mixer Spiral activity and coloration of the baguette in : Let the dough ferment in a covered Mix style Improved the oven.
    [Show full text]
  • 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.
    [Show full text]
  • Organic Traditional Baguette Organic Rustic Baguette Organic Sesame Baguette Organic Sourdough Loaf Organic Multiseed Loaf Organ
    MASON & GREENS BAKED GOODS ORGANIC TRADITIONAL BAGUETTE ORGANIC WHEAT FLOUR, ORGANIC SOURDOUGH STARTER, YEAST,SALT CONTAINS: WHEAT ORGANIC RUSTIC BAGUETTE ORGANIC WHEAT FLOUR, ORGANIC RYE FLOUR, ORGANIC WHOLE WHEAT FLOUR, ORGANIC SOURDOUGH, SALT CONTAINS: WHEAT ORGANIC SESAME BAGUETTE ORGANIC WHEAT FLOUR, ORGANIC SESAME SEEDS, ORGANIC SOURDOUGH STARTER, YEAST, SALT CONTAINS: WHEAT ORGANIC SOURDOUGH LOAF ORGANIC WHITE FLOUR, ORGANIC SOURDOUGH STARTER, ORGANIC WHOLE WHEAT FLOUR, SALT CONTAINS: WHEAT ORGANIC MULTISEED LOAF ORGANIC WHITE FLOUR, ORGANIC SEEDS (ORGANIC ROLLED OATS, ORGANIC FLAXSEEDS, ORGANIC SESAME SEEDS, ORGANIC MILLET, ORGANIC SUNFLOWER SEEDS), ORGANIC SOURDOUGH STARTER, ORGANIC BARLEY, ORGANIC WHOLE WHEAT FLOUR, SALT CONTAINS: WHEAT ORGANIC WALNUT RAISIN LOAF ORGANIC WHITE FLOUR, ORGANIC SOURDOUGH STARTER, ORGANIC WHOLE WHEAT FLOUR, ORGANIC SEEDLESS RAISINS, ORGANIC WALNUTS, ORGANIC STONE GROUND RYE FLOUR, SALT CONTAINS: WHEAT, WALNUT ORGANIC RUSTIC BOULE ORGANIC WHITE FLOUR, ORGANIC SOURDOUGH STARTER, ORGANIC WHOLE WHEAT FLOUR, ORGANIC STONE GROUND RYE FLOUR, SALT CONTAINS: WHEAT OATMEAL RAISIN COOKIE WHEAT FLOUR, BROWN SUGAR, RAISIN, WHOLE GRAIN OAT, MARGARINE, COCONUT UNSWEETENED, MAPLE SYRUP, COCONUT MILK, CINNAMON, VANILLA EXTRACT, BAKING SODA, SEA SALT CONTAINS: WHEAT, SOYBEANS MORNING GLORY MUFFIN WHEAT FLOUR, SUGAR, CANOLA OIL, CARROT, BANANA, RAISINS, COCONUT, APPLE, CURACAO, VANILLA, CINNAMON, BAKINGPOWDER, CANDIED ORANGE, BAKING SODA, SALT, EGG SUBSTITUTE CONTAINS: WHEAT, COCONUT CRANBERRY VANILLA SCONE WHEAT FLOUR, COCONUT MILK, CRANBERRIES, COCONUT OIL, SUGAR, BAKING POWDER, VANILLA EXTRACT, SALT CONTAINS: WHEAT, COCONUT Copyright © 2020, Mason & Greens. All Rights Reserved.
    [Show full text]
  • Guardian and Observer Editorial
    guardian.co.uk/guides Welcome | 3 Dan Lepard 12 • Before you start 8 Yes, it’s true, baking is back. And • Meet the baker 12 whether you’re a novice pastry • Bread recipes 13 • Cake 41 roller or an expert icer, our • Pastry 69 scrumptious 100-page guide will • Baking supplies 96 take your enjoyment of this relaxing and (mostly) healthy pursuit to a whole new level. We’ve included the most mouthwatering bread, cake and pastry recipes, courtesy of our Tom Jaine 14 baking maestro Dan Lepard and a supporting cast of passionate home bakers and chefs from Rick Stein and Marguerite Patten to Ronnie Corbett and Neneh Cherry. And if Andi and Neneh 42 you’re hungry for more, don’t miss tomorrow’s Observer supplement on baking with kids, and G2’s exclusive series of gourmet cake recipes all next week. Now get Ian Jack 70 KATINKA HERBERT, TALKBACK TV, NOEL MURPHY your pinny on! Editor Emily Mann Executive editor Becky Gardiner All recipes by Dan Lepard © 2007 Additional editing David Whitehouse Recipe testing Carol Brough Art director Gavin Brammall Designer Keith Baker Photography Jill Mead Picture editor Marissa Keating Production editor Pas Paschali Subeditor Patrick Keneally Staff writer Carlene Thomas-Bailey Production Steve Coady Series editor Mike Herd Project manager Darren Gavigan Imaging GNM Imaging Printer Quebecor World Testers Kate Abbott, Keith Baker, Diana Brown, Nell Card, Jill Chisholm, Charlotte Clark, Margaret Gardner, Sarah Gardner, Barbara Griggs, Liz Johns, Marissa Keating, Patrick Keneally, Adam Newey, Helen Ochyra, Joanna Rodell, John Timmins, Ian Whiteley Cover photograph Alexander Kent Woodcut illustration janeillustration.co.uk If you have any comments about this guide, please email [email protected] To order additional copies of this Guardian Guide To..
    [Show full text]
  • Jalapeno Cheese Filled Poppers
    Kitchen Open 4:00-9:45 M-Thur ***NEW APP of the Month*** Grilled Cheese 1-16-2021 Beers 52 Fri 4-10:15 Sat 230 - 10:15 Jalapeno Cheese Filled Poppers (10) Grilled Cheese w Jalapeno Cheese Filled Sun @ 12-9:45 severed with a side of Ranch 9.95 Poppers severed on sour dough 9.95 Starters Bacon & Egg Grilled Cheese– Sounds like heaven– 4 pieces Miller’s Jumbo Wings (8) Our famous juicy chicken wings, served BUILD YOUR OWN of bacon, 2 eggs w American cheese on gilled sour dough w with bleu cheese dressing and your choice of sauce or rub. Sauces Burger, Chicken or Pull Pork w Fries & Pickle fries. 8.95 and Rubs on list below with Bleu Cheese 9.95 Not for vegetarians. Customize your basic burger, or pile something extra Irish Spring Rolls w/ Corned Beef (3) All of the flavors of a Reu- onto one of our burger creations below. 3- Bacon 2– Cheese 1– Tom-1– Let- Grilled Cheese Hamburger American sour dough: Got ben in crispy, shareable egg rolls. Stuffed w thin-sliced corned tuce 1-Extra sauces 4oz 1– Egg 1- Sweet potato tots 2- beef? This grilled cheese does. 8.95 beef, cabbage, and sauerkraut served w Russian Dressing. 9.25 Sweet potato fries 2- Onion ring 3- Steak & Cheese Spring Rolls (3) Thin-sliced steak, peppers, on- Pulled Pork Grilled Cheese Bacon Grilled Cheese? Too ions, and cheese fried in a crispy shell. Served with Russian Dress- *Burgers basic. Pulled Pork Grilled Cheese on sourdough bread? Now ing.9.25 Instead of Fries Upgrade your side piece.do we’re talking.9.95 Southwestern Egg Rolls (3) Chicken, black beans, corn, peppers, Sweet potato tots 2- Sweet potato fries 2- Onion ring 3 onions, and cheese wrapped in a crispy tortilla shell.
    [Show full text]
  • Filone, 50 Years of a Sweet Family Tradition
    Press release - June 2019 2019 WINTER CATALOG – What’s new Filone, 50 years of a sweet family tradition THE HISTORY - FROM PAPÀ ALESSANDRO’S HANDS Filone is one of the baked goods that the second generation of the Loison family came up with. In 1969, papà Alessandro and mamma Bruna opened their own business and continued the family’s baking tradition initiated by grandfather Tranquillo. Back then, this simple, soft leavened cake was called Panfrutto and featured candied fruit and raisins, with an almond glaze finish. After retrieving papà Alessandro’s old recipes, Dario and Sonia Loison are now proud to share their interpretation of the original leavened fruit cake, which is sure to meet the taste of modern-day palates. THE PRODUCT – 4 RECIPES NATURALLY RISING TO NEW HEIGHTS Filone has been a staple of the Loison’s range of products available all year long. To bring this naturally leavened fruit cake to new heights, Loison created four different recipes. The classic Filone Frutta variety features almonds, raisins, candied orange peel, with a crunchy almond glaze finish. Next is the Filone Uva, only with raisins, and very similar to a soft Panettone. The Filone Cioccolato is dotted with dark chocolate morsels and covered with cocoa hazelnut icing. Finally, the Filone Pere Spezie offers a scrumptious blend of semi-candied bits of pear, skillfully blended with a mix of choice spices. THE PACKAGING – A NEW LOOK IN HONOR OF THE RECIPE’S 50TH ANNIVERSARY The newly designed packaging of the Loison’s line of Filone features subtle tones that give the carton a romantic look.
    [Show full text]