DOCSLIB.ORG

Farmshop Bakery Product Guide 2020 Fall

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Farmshop Bakery Product Guide 2020 Fall bakery product guide descriptions ingredients allergens prices Fall 2020 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, Organic Sugar, Salt, Yeast, Butter, Milk, Water, Organic Cage-free Eggs Allergens Eggs, Milk, Wheat Price Wholesale $1.90; SRP $3.95 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, Organic Sugar, Salt, Yeast, Butter, Milk, Water, Organic Cage-free Eggs Almond Cream Organic Cage-free Eggs, Sugar, Almond Flour, Butter Allergens Eggs, Milk, Tree Nuts (Almond), Wheat Price Wholesale $2.20; SRP $4.75 Chocolate Croissant/Pain au Chocolat FS100X Flaky croissant dough enrobing Belgian dark chocolate, hand crafted and baked until crispy. Ingredients Organic Pastry Flour, Organic All-purpose Flour, Malt, Organic Sugar, Salt, Yeast, Butter, Milk, Water, Organic Cage-free Eggs, Chocolate, Soy Lecithin Allergens Eggs, Milk, Soy, Wheat Price Wholesale $2.05; SRP $4.25 Brioche Cinnamon Roll FS1008 Brioche dough hand rolled with cinnamon sugar pastry cream, baked and topped with crumb topping and glazed lightly with icing. Ingredients Organic Flour, Organic Cage-free Eggs, Salt, Organic Sugar, Water, Yeast, Butter, Cinnamon, Brown Sugar, Powdered Sugar, Vanilla Bean Paste, Vanilla Extract, Cake Flour, Cake Crumbs Allergens Eggs, Milk, Wheat Price Wholesale $1.95; SRP $4.00 Herb & Toma Cheese Danish FS1006 Danish dough is rolled out and topped with a blend of roasted garlic oil, chives, chili flakes, and shredded Pt. Reyes Farmstead Toma Cheese. Ingredients Organic Pastry Flour, Organic All-purpose Flour, Malt, Organic Sugar, Salt, Yeast, Butter, Milk, Water, Organic Cage-free Eggs, Garlic, Olive Oil, Organic Chives, Red Pepper Flakes, Toma Cheese Allergens Eggs, Milk, Nightshade (Red Pepper Flakes), Wheat Price Wholesale $2.20; SRP $4.75 Ham & Cheese Croissant FS1010 A flaky butter croissant filled with Big Eye Swiss cheese and sliced Fra’mani smoked ham Ingredients Organic Pastry Flour, Organic All-purpose Flour, Malt, Organic Sugar, Salt, Yeast, European Butter, Milk, Water, Organic Cage-free Eggs, Swiss Cheese, Fra’mani Smoked Ham Allergens Eggs, Milk, Wheat Price Wholesale $2.80; SRP $5.50 Spinach Artichoke Danish FS1018 Sautéed spinach and roasted marinated artichoke hearts married with crème fraiche and cream cheese. Ingredients Organic Pastry Flour, Organic Wheat Flour, Malt, Organic Sugar, Salt, Yeast, Organic Cage-free Eggs, Butter, Milk, Water, Organic Spinach, Artichoke Hearts, Herbs Allergens Eggs, Milk, Wheat, Price Wholesale $2.55; SRP $4.75 Strawberry Croissant FS1011 Thorne Family Farm Strawberries top a croissant lined with almond cream and crumb topping. Ingredients Organic Pastry Flour, Organic All-purpose Flour, Malt, Organic Sugar, Salt, Yeast, Butter, Milk, Water, Organic Cage-free Eggs, Strawberries, Almond Meal, Cinnamon, Vanilla Extract. Allergens Eggs, Milk, Tree Nuts (Almond), Wheat Price Wholesale $2.20; SRP $4.75 Chocolate Hazelnut Danish FS1005 Flaky croissant dough cradling chocolate hazelnut cream and candied hazelnuts Ingredients Organic Pastry Flour, Organic All-purpose Flour, Malt, Organic Sugar, Salt, Yeast, Organic Cage-free Eggs, Butter, Milk, Water, Hazelnut paste, Candied Hazelnuts Allergens Eggs, Milk, Tree Nuts (Hazelnut), Wheat Price Wholesale $2.25; SRP $4.75 Crimson Berry Tea Morning Bun FS1022 Flaky croissant dough rolled into crushed Lamill crimson berry tea with organic sugar and vanilla bean. Ingredients Organic Pastry Flour, Organic All-purpose Flour, Malt, Organic Sugar, Salt, Yeast, Organic Cage-free Eggs, European Butter, Milk, Water, Crimson Berry Tea Allergens Eggs, Milk, Wheat, Price Wholesale $2.10; SRP $4.50 Cakes & Muffins Blueberry Muffin FS2004 Fresh local organic blueberries tossed in a vanilla bean batter made with crème fraiche and topped with a crumb topping, perfectly paired to make this moist muffin a great treat. Ingredients Butter, Organic Sugar, Vanilla Extract, Organic Cage-free Eggs, Organic Wheat Flour, Baking Powder, Baking Soda, Salt, Crème Fraiche, Organic Blueberries, Cinnamon, Brown Sugar Allergens Eggs, Milk, Wheat, Price Wholesale $1.80; SRP $4.00 Pumpkin Cream Cheese Muffin FS2012 Classic spiced muffin batter with roasted organic red Kuri Squash from Thorne Family Farms in Malibu, topped with a cream cheese filling, crumb topping and pepitas. Ingredients Organic Red Kuri Squash, Organic Wheat Flour, Heavy Cream, Organic Cane Sugar, Brown Sugar, Butter, Organic Cage Free Eggs, Cinnamon, Allspice, Nutmeg Filling & Topping Cream Cheese, Powdered Sugar, Vanilla Bean Paste, Lemon Zest, Pepitas Allergens Eggs, Milk, Wheat Price Wholesale $1.80; SRP $3.75 Lemon Poppy Seed Muffin FS2013 Fresh lemon juice and lemon extract folded into a vanilla bean and crème fraiche muffin batter with poppy seeds. Ingredients Buttermilk, All Purpose Flour, Organic Sugar, Crème Fraiche, Eggs, Lemon Juice, Lemon Extract, Lemon Zest, Bourbon Vanilla Bean Extract, Baking Powder, Baking Soda Allergens Eggs, Milk, Wheat, Price Wholesale $1.80; SRP $4.00 Banana Chocolate Chip Walnut Muffin FS2001 Fresh bananas, chocolate chips and walnut pieces folded into a crème fraiche muffin batter and topped with walnut streusel. Ingredients Muffin Bananas, Butter, Organic Sugar, Organic Cage-free Eggs, Chocolate Chips, Organic Cake Flour, Baking Soda, Baking Powder, Salt, Vanilla Extract, Creme Fraiche, Chocolate Chips (sugar, unsweetened chocolate, cocoa butter, dextrose, sunflower lecithin) Streusel Topping Organic Flour, Sugar, Butter, Walnut Pieces, Salt Allergens Eggs, Milk, Tree Nuts (Walnut), Wheat, Price Wholesale $1.80; SRP $4.00 Honey Bran Muffin FS2002 A Farmshop hearty classic, with soaked fruits and married with honey. Ingredients Organic Wheat Flour, Baking Powder, Organic Sugar, Butter, Salt, Organic Cage-free Eggs, Organic Pumpkin, Eli’s Honey, Apple Juice, Organic Wheat Bran, Milk, Organic Dates, Cranberries and Golden Raisins Allergens Eggs, Milk, Wheat, Price Wholesale $1.80; SRP $4.00 Coffee Cake FS2006 Classic coffee cake swirled with brown sugar, cocoa powder and topped with crumb topping. Ingredients Organic Flour, Organic Sugar, Baking Soda, Salt, European Butter, Buttermilk, Organic Cage-free Eggs, Vanilla Extract, Cocoa Powder, Brown Sugar, Cinnamon Allergens Eggs, Milk, Wheat, Price Wholesale $1.50; SRP $3.75 Citrus Olive Oil Cake FS2044 Rich Olive oil cake made with organic cage free eggs, California olive oil, lemon and orange zest, poppy seed, organic flour and cane sugar and baked to a caramely crisp. Ingredients Organic Wheat Flour, Whole Milk, Organic Sugar, Organic Cage-Free Eggs, Baking Powder, Baking Soda, Salt, Orange Zest, Orange Zest, Raw Orange Oil, Raw Lemon Oil and Sea Salt. Allergens Eggs, Milk, Wheat, Price Wholesale $2.25; SRP $4.75 Banana Chocolate Walnut Bread FS2044 Fresh bananas, chocolate chips and walnut pieces folded into a crème fraiche muffin batter and topped with walnut streusel. Ingredients Bananas, Butter, Organic Sugar, Organic Cage-free Eggs, Chocolate Chips, Organic Cake Flour, Baking Soda, Baking Powder, Salt, Vanilla Extract, Creme Fraiche, Chocolate Chips (sugar, unsweetened chocolate, cocoa butter, dextrose, sunflower lecithin) Streusel Topping Organic Flour, Sugar, Butter, Walnut Pieces, Salt Allergens Eggs, Milk, Tree Nuts (Walnut), Wheat Price Wholesale $2.25; SRP $4.50 Whole Loaf Serves 10; $18.00; SRP $36.00 Cookies & Bars Chocolate Chip Cookie FS3001 The perfect buttery chocolate chip cookie with crisp edges, tender center Guittard chocolate chips. Ingredients Butter, Brown Sugar, Organic Sugar, Organic Cage-free Eggs, Vanilla Extract, Organic Wheat Flour, Sea Salt, Baking Soda, Guittard Chocolate Chips (sugar, unsweetened chocolate, cocoa butter, dextrose, sunflower lecithin). Allergens Eggs, Milk, Wheat, Price Wholesale $1.80; SRP $3.95 Chocolatey Chunk Cookie FS3002 Triple chocolate cookie, made with California Guittard 31% white couverture, m38% milk chocolate couverture, 61% dark chocolate couverture and Dutch cocoa. Ingredients Butter, Dark Muscavado Molasses Sugar, Organic Sugar, Organic Cage-free Eggs, Salt, Baking Soda, Coriander, Organic Flour, Cocoa Powder, White Chocolate, Milk Chocolate, 61% Chocolate Allergens Eggs, Milk, Wheat, Price Wholesale $1.80; SRP $3.95 Peanut Butter Cookie FS3003 A rich buttery cookie made with all-natural crunchy peanut butter, Giusto’s rolled oats and topped with sanding sugar. Ingredients Butter, Organic Sugar, Brown Sugar, Organic Cage-free Eggs, Natural Peanut Butter, Organic Flour, Baking Soda, Salt, Vanilla Paste, Rolled Oats Allergens Eggs, Milk, Peanut, Wheat, Price Wholesale $1.80; SRP $3.95O Oatmeal Cranberry Cookie FS3004 Sweet, nutty and chewy, this cookie is a perfect balance of flavor, texture and chew. Ingredients Butter, Brown Sugar, Organic Sugar, Organic Cage-free Eggs, Vanilla Extract, Organic Flour, Baking Soda, Cinnamon, Salt, Rolled Oats, Dried Cranberries, Pecans Allergens Eggs, Milk, Tree Nuts (Pecan), Wheat Price Wholesale $1.80; SRP $3.95 Snickerdoodle Cookie FS3008 An old school classic, rich buttery sugar cookie topped with cinnamon sugar. Ingredients B utter, Organic Sugar, Organic Cage-free Eggs, Natural, Organic Flour, Baking Soda, Salt, Vanilla Extract Cream of Tartar Allergens
Load more

Recommended publications
  • International Baking and Pastry
    International Baking and Pastry IBP101C – LOWER DIVISION CERTIFICATE PROGRAM DAY/EVENING PROGRAMS CIP CODE: 12.0501 SOC CODE: 51-3011 C Columbia Campus total instructional hours 1080 total semester credit hours* 37 5 approximate weeks to complete – day 61 (including holidays and scheduled breaks) approximate weeks to complete – eve 74 (including holidays and scheduled breaks) *The listing of credit hours is not meant to imply that credits can be transferred into college or other private career school programs. Transfer credits are at the sole discretion of the receiving school. program objective The program’s objective is to develop graduates who are “Industry Ready”; This approach to education not only produces technically skilled students, but confident, competent and with a sense of urgency. Graduates are prepared to also well rounded graduates who are prepared to be professional members of the enter the foodservice industry in a variety of entry level positions. The program’s communities in which they live and work. educational approach to this objective includes the following: Students will be required to complete out-of-class assignments in each course, • Provide students with the proper balance of theory and practical except externship. application of the baking and pastry arts. • Provide students with a qualified, meaningful, well managed experiential learning opportunity. • Provide student with an opportunity to participate in community events and services. lecture lab externship total total number course hours hours hours hours
    [Show full text]
  • Cookie Troubleshooting Guide
    Cookie Troubleshooting It’s especially unnerving when a Christmas cookie recipe you’ve been making for years suddenly comes out screwy—whether it’s too soft or too dry, overly brown or not brown enough. Wouldn’t it Guide be great if you knew exactly what causes the problem? This handy chart tackles some of the most common cookie calamities. The Problem Possible Causes Fix-it Tips for Now or Next Time Cookie dough is sticky and difficult to roll The dough probably became too warm. A quick chill in the refrigerator or freezer and cut. In particular, doughs rich in butter and egg will make most doughs behave—butter are especially difficult to handle if not kept solidifies quickly. For ease of handling, roll very cold. the dough between sheets of parchment paper, then chill. You can add more flour as a last resort if chilling doesn’t do the trick. Dough sticks to springerle mold, tears, The dough is too warm. Keep the dough as cool as possible, leaving and won’t stay together when turned out the portion you aren’t working with in the re- of the mold. frigerator. Use a fine sieve to dust flour over the mold or, even better, dust the dough that will be pressed against it. Slice-and-bake cookies are not Refrigerating a quickly hand-formed log often Roll the log a couple times throughout the perfectly round. creates imperfections. Also, the pressure of chilling process to work out inconsistencies slicing can flatten the bottom of the log. of shape.
    [Show full text]
  • Read Article
    IN THIS ISSUE Volume 27 – Issue 3 & 4 fall/winter 2019 2 Notes from the Board 4 Guild News Upcoming Events New Members Certification Program B BGA’S PHOTO: JOHN UNREIN PHOTO: 6 International Events IBIE 2019 Team USA 2020 ARTISAN Tiptree Bread Competition 18 The Power of Flour MARKETPLACE Grain-Focused Viennoiserie Freshly Milled Flour SERVES UP Science Behind Sourdough Make Pizza Like a Pro Heritage Wheat Breads EDUCATION 32 Regional Events The Kneading Conference International Symposium on Bread AT IBIE 37 Baking Reflections Eat Bread, Speak the Truth Backdoor Bread 43 Baking Education By JOHN KVASNOSKY Guild Member and Serious Home Baker — Seattle, WA ÜBA — German Craft Baking 46 The Power of Flour A Modern Approach to lthough artisan baking is only a Classic Viennoiserie tiny sliver of the estimated annual Scalds, Soakers, and Starters $30-billion-plus U.S. baking market, World of Layers AGuild members served up a significant Holiday Breads portion of the training offered at the 2019 59 Baking Trends International Baking Industry Exposition New Twists on Tradition (IBIE), held in Las Vegas on September 7–11. 61 Regional Events As it did earlier this year at the first Interna- 20/20 Vision tional Artisan Bakery Expo (IABE), also in Las 62 Member News Vegas, The Guild partnered with the event’s Bread on the Table organizer to supply instructors for demon- As bakers, we all envision beautiful loaves of strations, aimed at sharing artisan tips and 64 Seasonal Baking bread and well-orchestrated bake days. This techniques with bakers attending the show. Pan de Muerto year’s Regional Events lineup is designed to 68 Technical Articles For the first time, Guild members worked in bring those visions into sharper focus, with Kouign Amann a state-of-the-art baking space within the an apt theme: 2020 Vision.
    [Show full text]
  • Warm Cookies $1800 / Dozen
    $17 PER DOZEN WARM COOKIES $1800 / DOZEN CHOCOLATE CHIP DOUBLE CHOCOLATE CHIP 190 Cal 180 Cal SNICKERDOODLE CHOCOLATE CHIP PECAN 170 Cal 200 Cal OATMEAL RAISIN WHITE CHIP ALMOND 180 Cal 200 Cal PEANUT BUTTER OATMEAL CHOCOLATE CHIP 200 Cal 190 Cal SUGAR PEANUT BUTTER 170 Cal CHOCOLATE CHIP 190 Cal SUGAR COOKIE WITH M&MS 180 Cal OTHER TREATS 00 TIFFBLITZ® $5 Frozen Dessert 470 Cal TIFFWICH® (In Store Only) $500 Ice Cream Sandwich 470-530 Cal ICE CREAM TIFF’S TRIO $1200 SCOOP $200 Brownie and Bar Box 620-880 Cal/bar Vanilla 160 Cal PINT $500 00 BROWNIES $4 Vanilla 640 Cal Chocolate Fudge Brownie 620 Cal Chocolate 600 Cal Salted Caramel Blondie Bar 670 Cal Cookies ‘n Cream 720 Cal Peanut Butter Chocolate Bar 880 Cal Mint Chocolate Chip 720 Cal CHOCOLATE CHIP FROST ‘EMS® $200 COOKIE TRUFFLES Spreadable buttercream frosting cups INDIVIDUAL (In Store Only) $350 Chocolate 360 Cal BOX OF 4 $1400 Strawberry 370 Cal Cookie Truffle 240 Cal Vanilla 370 Cal BEVERAGES MILK $200 1% 110 Cal Chocolate 160 Cal BOTTLED DRINKS $200 Coke 240 Cal Diet Coke 0 Cal Dr. Pepper 250 Cal Dasani Water 0 Cal STARBUCKS DRINKS 50 FRAPPUCCINO $3 Mocha 180 Cal Vanilla 200 Cal 50 DOUBLESHOT $2 Espresso 140 Cal SPECIAL OCCASIONS PACKAGING SPECIAL BOX & BAND $500 Congrats • Thank You • Smiley Face Happy Birthday • Happy Anniversary 00 MINI BALLOON $4 I Love You • It’s a Boy • It’s a Girl Good Luck • Get Well • Thinking of You COOKIE TRAYS 620 Cal per brownie 170-200 Cal per cookie MINI COOKIE TRAY $4500 2 dozen cookies (Serves 10-12) MINI BROWNIE TRAY $6000 1 dozen brownies (Serves 8-12) BROWNIE TRAY $10500 2 dozen brownies (Serves 16-24) SMALL COOKIE TRAY $11500 6 dozen cookies (Serves 25-35) LARGE COOKIE TRAY $15000 9 dozen cookies (Serves 30-50) SMALL COOKIE & BROWNIE TRAY $10000 3 dozen cookies, 9 brownies (Serves 15-20) LARGE COOKIE & BROWNIE TRAY $15500 5 dozen cookies, 15 brownies (Serves 30-50) INDIVIDUALLY WRAPPED COOKIES 3 DOZEN TRAY $7300 Tray with 18 individually wrapped bags filled with 2 cookies each.
    [Show full text]
  • Breakfast Lunch Panini
    At Chanticleer Café & Bakery we are passionate about quality food and service. We use fresh ingredients and strive to prepare homemade food with distinctive style, and refreshing taste. BREAKFAST Add bacon or sausage to any sandwich for an additional $1.00 Egg, and Cheese on a Croissant ............................................................................................................. $4.95 Fresh baked croissant with a fresh cracked egg and Ashe County cheddar cheese Egg and Cheese on a Biscuit ................................................................................................................... $3.95 Fresh baked biscuit with egg and Ashe County cheddar cheese Egg Whites on an English Muffin ......................................................................................................... $4.25 Toasted english muffin with egg whites and swiss cheese Fresh Fruit Cup ........................................................................................................................................... $2.95 Fresh cut melon, pineapple, grapes and berries Greek Yogurt Cup ....................................................................................................................................... $3.50 Greek yogurt with fresh strawberries, blueberries and honey-granola topping Steel Cut Oatmeal ....................................................................................................................................... $4.25 Steel cut oats with toasted pecans, dried cranberries and cinnamon-brown
    [Show full text]
  • Gourmet Pre-Portioned Cookie Dough
    99 Our cookie dough is made with the best ingredients out there, like real creamy butter, fresh whole eggs, Barry Callebaut® Chocolate, and plump California Raisins. 7260 Double Chocolate Chip Brownies From traditional chocolate chip and butter sugar cookies to Brownie de doble chispade chocolate unique signature f lavors, we have enough variety to satisfy Thick, rich chocolate brownies are filled any taste bud. and topped with semi-sweet chocolate chips for a dessert you’ll adore. Thaw and serve. 20-2 oz. servings per tray. $16.00 7262 Chocolate Chip Cookie Dough Chispas de chocolate Semi-sweet chocolate chip folded into rich, buttery cookie dough create the ultimate chocolate chip cookie experience. Approx. 36 cookie dough pieces per tub. $16.00 Gourmet Pre-Portioned Cookie Dough 7261 Apple Cinnamon Coffee Cake Bizcocho de manzana y canela Apple spice cake and chunks of tart Granny Smith apples are layered with brown sugar, then topped with a crumbly oatmeal cinnamon streusel. Thaw and serve. 20-2 oz. servings per tray. $16.00 7263 Carnival Carnaval It’s Easy. We Work Hard O Grams Trans Fat Colorful semi-sweet confection-covered chocolate candies make this So You Don’t Have To! • No added preservatives cookie fun to look at – and even more fun to eat. Approx. 36 cookie • No partially hydrogenated oils dough pieces per tub. $16.00 Each 2.5lb tub contains about O Grams Trans Fat 36 1.1 oz. gourmet frozen • No added preservatives cookie dough nuggets. • No partially hydrogenated oils Each 2.5lb tub contains about 36 1.1 oz.
    [Show full text]
  • Team Usa Wins at Sigep Bread
    Volume 19 – Issue 1 march 2011 IN THIS ISSUE Team USA Wins at Sigep Bread Cup 2 Notes from the Chair By DARA REIMERS Team Coach and Owner of The Bread Shack, Auburn, ME 4 Guild News Bread Bakers Guild Team USA has returned victorious from the 5th International Sigep Bread Cup A Tribute to Craig Ponsford 2011 (http://en.sigep.it/) held in Rimini, Italy, on January 22-26, 2011! In addition to first place 12 Regional Events overall, Team USA won the Traditional Bread Category with the Walnut Levain developed by Breadville USA 2011 Michael Rhoads. The Sigep competition team, drawn from the nine-member Team USA, consisted 13 Guild News of Harry Peemoeller, David DeCesare, John Tredgold, and Michael Rhoads. Each team member was Website Update responsible for one of four categories: Harry, as Captain, was a member of the jury and created the 14 World’s Fair of Bread 2010 Artistic Piece; David created the Pilgrim Bread for Cake or Baked Dessert; JT created Loli Bread for German Baking the Healthy Bread; and Michael created the prize-winning Traditional Bread. 16 Breadville USA The Wonders of Brioche PREPARATION AND PRACTICE The road to Rimini began weeks before the Our main concerns were the final presentation 19 Regional Events competition, in Montpelier, Vermont. Each of the products to the jury, the product San Rafael Gathering team member brought his formulas and pro- for the public vote, and what constituted 20 Technical Article cesses to the team practice at New England the Cake category. It was determined that Baking 101: Technology Culinary Institute (NECI) in early January.
    [Show full text]
  • Bakery Ingredient List May 2021
    Bakery at Gimme Ingredient List Updated 5/2021 Croissants Almond Croissant (N). Wheat flour, water, butter, sugar, yeast, iodized salt, emulsifier: mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids, flour treatment agent: ascorbic acid, color: annatto. Filling: sugar, almonds, egg white. Topping: almonds. Contains: gluten, egg, milk, nuts. Butter Croissant. Enriched flour (unbleached wheat flour, malted barley flour, niacin, iron, thiamin, mononitrate, riboflavin, folic acid), unsalted butter (cream, natural flavorings), water, milk, sugar, yeast, egg, salt, dough conditioner (vital wheat gluten, xanthan gum, deactivated yeast, ascorbic acid, enzymes), gluten (wheat), deactivated yeast. Elder and Raspberry Croissant (V)(N). WHEAT flour, margarine (vegetable palm fat, sunflower oil, water, emulsifier: mono- and di-glycerides of fatty acids - from palm; acidity regulator: citric acid), elder and raspberry filling 18% (glucose-fructose syrup, sucrose, elder 18%, raspberry 17%, gelling agent: pectin; acidity regulator: citric acid; flavours), water, yeast, sugar, fructose from grapes, mixture of oilseed (sunflower, sesam, flax seeds in varying proportions), SOY flour, CEREALS 1,1% (RYE, OAT, BARLEY flour in varying proportions), salt, natural yeast (WHEAT), malted BARLEY flour 0,42%, emulsifiers: mono and diacetyltartaric acid esters of mono-and diglycerides of fatty acids, mono- and di-glycerides of fatty acids; anti-caking agent: calcium carbonate; dextrose; natural flavours, malted CEREALS flour: WHEAT; antioxidant: ascorbic acid,
    [Show full text]
  • Sweden リーフレット（Pdf:3.8Mb）
    Work Holiday Everyday 仕事にはゆとりを、休暇はかいがいしく、それが日常。 合理的に家事も仕事もこなすスウェーデン人は時間の使い方の上手な人々。彼らの1日は緩やかなオン／オフボ タンが何度も入れ替わります。このスイッチのおかげで、生活を楽しむことが上手な社会がなりたっているようです。 冬の暗い朝はキャンドルを灯したり、子供を預け慌ただしく職場に着いて、ひと仕事したかと思えば10時の フィーカ（fika＝コーヒーブレイク）で和みます。フィーカにはコーヒーはもちろんシナモンロールなどのお菓子 が欠かせません。昼食のあと、午後もひと仕事したら、またフィーカ。フィーカでのおしゃべりは重要な情報交 換の場でもあり、仕事上の連絡も済んでしまうので一石二鳥です。仕事中は集中してテキパキこなし、無駄 な長居はナシ。仕事のあと、夕食前の時間も有意義に過ごします。 休日は、骨休めのホリデーというより、普段できなかった事をするための活動の時間のようです。ピュスラ （pyssla）というのは「かいがいしく」に近い言葉。こまめに家の壁を塗ったり、庭いじりしたり。多くの人が 「ピュスラ」する事がリラックスだと言います。 合理的でくらしを楽しむことに長けているスウェーデンの人々。鉱山、森林資源が豊富なこの国の歴史の中から発 展してきた工業や手工芸、そしてそれらの道具のつくり方や使い方にまで、すじの通った国民性が垣間見えます。 そんな北欧の国から集めた道具たち。ちょっと真似したくなるような、生活を楽しむヒントを探してみてください。 Day to day, the Swedes are relaxed at work and diligent in their daily lives. They use their time efficiently, applying a sensible approach to both home and work. People switch back and forth with ease between time on and off the job many times each day. It is this easy transition between work and home that allows people in today’s Swedish society to fully enjoy life. On dark, wintry mornings, they wake up; light candles; drop their children off at daycare; hurry to work; take care of the morning’s first tasks; and then at 10am they stop to relax with a morning fika (coffee break). Fika revolves around coffee, but it wouldn’t be complete without a cinnamon roll or some other sweet baked goods. Back after lunch, they work a few more hours before taking an afternoon fika. Fika at work is a valuable tool for colleagues to communicate on a personal level, as well as about work ̶ killing two birds with one stone. They give their full concentration to their work while on the job and finish up quickly. They don’t hang around the office unless there is work to do, and they make good use of the hours between the end of the workday and when they sit down to dinner.
    [Show full text]
  • Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical
    foods Article Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits Michela Cannas, Simone Pulina, Paola Conte, Alessandra Del Caro, Pietro Paolo Urgeghe , Antonio Piga * and Costantino Fadda Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39/A, 07100 Sassari, Italy; [email protected] (M.C.); [email protected] (S.P.); [email protected] (P.C.); [email protected] (A.D.C.); [email protected] (P.P.U.); [email protected] (C.F.) * Correspondence: [email protected]; Tel.: +39-0792-9272 Received: 27 May 2020; Accepted: 17 June 2020; Published: 19 June 2020 Abstract: The present study investigates the effect of partial or total substitution of rice flour (RF) with quinoa flour (QF) (at 25%, 50%, 75% and 100%) on the chemical-physical, nutritional, and sensory characteristics, as well as the volatile compounds, of ladyfinger biscuits. All quinoa-based formulations positively affected the crust colour, endowing it with lower ‘lightness’ and higher ‘redness’ values, giving the biscuits a more appealing crust colour. Biscuits with higher percentages of QF also had better structure, as they were softer. The substitution of RF with QF significantly improved the nutritional profile of the biscuits, as a result of the increase in protein, lipid, ash, total soluble (SP) and insoluble polyphenol (IP), flavonoid, and antioxidant activity levels, which increased linearly with the substitution rate. Quinoa supplementation led to an increase in volatile compounds that were nearly always characterised by positive olfactory attributes. Sensory analysis revealed that the maximal substitution rate of QF able to maintain an adequate consumer acceptability rating is probably 50%, as higher percentages impaired acceptability due to the presence of herbaceous and bitter tastes, even if the consumers also rated these samples as healthier and softer to touch.
    [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]
  • Artisan Pastry Dough and Butter Croissant
    Artisan Pastry Dough and Butter Croissant Proof Proof CHEESE PASTRY PRODUCT SPECIFICATION AND INFORMATION SHEET PACKAGE 192 PER CASE RAW WEIGHT NO TOPPING 3.0 oz (+/- .25 oz) STORAGE FREEZER BAKED WEIGHT WITH TOPPING 3.75 oz (+/-.25 oz) SHELF LIFE FROZEN 60 DAYS DIMENSIONS RAW 5.5" x 2.5" x .75" (+/-.25") SHELF LIFE THAWED 0 DAYS DIMENSIONS BAKED (LxWxH) 5.75" x 3.75" x 1.25" (+/-.25") PAN UP UTENSILS NEEDED Pan: Screen Amount: 12 (4x3) Prep: Pan Liner Fig. 1 PAN UP PREP Pull pastry blanks from the freezer and place up to 12 on a lined screen Place pastries in the cooler to thaw under a covered rack Shape product as soon as workable - between 45 - 75 minutes after being pulled from the freezer PRE PROOF PREP Lightly mist dough blanks with water to ensure that the folded corners will seal (Fig. 1) Fold two opposing corners towards the center, overlapping slightly (Fig. 2) Fig. 2 To seal, press down with index finger only where the two corners overlap each other Egg wash pastry evenly (Fig. 3) Apply 1.25 oz of Cream Cheese filling, which will be approx. 5 rows as shown in (Fig. 4) Recommended opening size of Cream Cheese bag is .25" Sprinkle entire pastry with 1/16th oz of Cinnamon Crunch topping - 1 level Silver (#100) scoop will top 4 pastries (Fig. 5) PROOF Floor proof under a covered rack for 45 - 75 minutes Remove cover and place in the proof box for 5 - 10 minutes Fig. 3 Note: Product is fully proofed when the layers barely start to separate PROOF SPECS - N/A PRE BAKE PREP - N/A BAKE Temp: 340 Degrees Vent: Closed Steam: N/A Time: 15 - 20 minutes Proof Note: Bake times may vary by bakery-cafe Fig.
    [Show full text]