DOCSLIB.ORG

Baked Goods - Color, by Using Standard Size Bread Loaf May Be Any Whole Size

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read 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. GUIDELINES FOR CAKES breads for this event. Bring your Lot No. No Boxed Mixes. Cakes may be 6”, 8” items along with your Fair entries to 1. White or 9” and must be displayed on the Baked Goods department. A 2. Whole Wheat cardboard, no more than 2” larger separate table will accept the auction 3. Rye than cake, and no pans. CAKES ARE NOT RETURNABLE. A well-made cake entries. Auction will be held on Weds. 4. Multi-grain properly baked should be uniformly thick, August 29th at 6 p.m. Your continued 5. Cinnamon Raisin not high in the middle or at the side of the support is always very much 6. Brioche tin, or low in the center. It should be even appreciated. For any questions, 7. Challah grained, fine and delicate in texture, please contact 8. Dinner Rolls - (3) on a plate according to cake type. Butter cakes should be golden brown in color, [email protected] 9. Crescent Rolls - (3) on a plate fruitcakes dark brown, but all should be 10. Bread Sticks - (3) on a plate uniform in color. To be graded as Baked Goods Special Awards 11. Bagel - (3) on a plate excellent, butter cakes must be light in The Sponsor will choose the Special Awards. The 12. Pretzel - (3) on a plate weight in proportion to ingredients used. Sponsor’s choice is not always consistent with the 13. Raised donut - (3) on a plate Fruitcakes cannot be light, but must not be all fruit. When icing is used, it should Judge’s choice. 14. Cinnamon Rolls - (3) on a plate be smooth and glossy in appearance, Special Superintendent Drawing Prize 15. English Muffins spongy and not brittle when cut, not so $$ Money Cake - $60 Fair Commission 16. Sticky Buns soft as to be sticky. Class D, Lot 5 Carrot Layer Cake - Frosted 17. Baklava Class D - Cakes $$ Money Pie - $60 Fair Commission 18. Other Lot No. Class F, Lot 4 Apple Pie 1. Chocolate Layer Cake - frosted Class A, Lot 5 Dinner Rolls - $15 Kathy Good 2. Hummingbird Layer Cake - frosted Class E, Lot 3 Decorated with Fair Theme - $15 3. White Layer Cake - frosted Kathy Good Red Star Yeast Merchandise items to be 4. Red Velvet Layer Cake - frosted Class D, Lot 12 Flourless Chocolate Cake - $15 awarded to the Champion and Reserve 5. Carrot Layer Cake - frosted champion of Class A. To be eligible, the 6. Coconut Layer Cake - frosted Mary Gehl entry must be made with Red Star Yeast. Class N, Lot 3 Boston Crème Pie - $15 Mary Entrants must provide an empty yeast 7. German Chocolate Layer Cake Gehl packet or picture with entry. 8. Upside-Down Cake RULES AND REGULATIONS 9. Angel Food - unfrosted 1. Refer to General Rules & Regulations. Class B - Artisan Bread 10. Bundt Cake - frosted or glazed 2. Only one entry per lot in this 1 loaf in a zip bag or bread bags. No 11. Pound Cake department. entries are returnable. 12. Flourless Chocolate Cake - single 3. NO COMMERCIAL MIXES or JELLO. Lot No. layer 4. NO FOOD ENTRIES OR 1. French 13. Cake Roll - filled CONTAINERS ARE RETURNABLE. 2. Focaccia (round or flat) 14. Cupcakes - frosted (3) on a plate Premiums: $3.00; $2.00; $1.00 3. Ciabatta 15. Rum Cake - frosted or glazed 4. Flat Bread 16. Other Guidelines for Baked Bread 5. Sourdough Class E - Decorated Cakes Bread should be so completely baked 6. Flavored Decorated Cake - Styrofoam or other that when pressed upon it will spring 7. No Knead forms may be used in place of cake. out immediately upon release of 8. Other Judging will be based on decoration 7. Strudel 6. Toffee only. Non-edible entries are 8. Fruit Turnover 7. Decorative Mints returnable. This Class is NOT eligible 9. Other 8. Truffles Class H - Savory Pies for the Grand & Reserve Grand 9. Hard Rock Candy Lot No. Champion since it is not judged based 10. Marshmallow 1. Quiche on taste. 11. Buckeyes 2. Pot Pie - 2 crust Lot No. 12. Caramels 3. Meat Pie - 1 crust 1. Decorated Special Occasion 13. Taffy 4. Pasty - 1 large or (3) small on a 2. Decorated Wedding 14. Pecan Turtles plate 3. Decorated with Fair Theme 15. Other 5. Empanada - (3) on a plate 4. Decorated Gingerbread House Class L - “Baked” foods made with 6. Calzone Class F - Fruit Pies - Pies and Honey 7. Other containers are not returnable. All items in a zip bag. No entries are Class I - Dietary Restricted - No Piecrust must be homemade. Cover returnable. entries are returnable. Low fat, low or pies with plastic wrap ONLY, except Lot No. non-sugar or gluten free; must include no cover on meringue pies. 1. Cake - may be 6”, 8” or 9” & must recipe. Gluten free flour blends may Lot No. be displayed on cardboard & no be used. Bread loaves may be any 1. Rhubarb more than 2” larger than cake. whole size. 2. Rhubarb with other fruit 2. Cookies - (3) on a plate Lot No. 3. Huckleberry 3. Bread - 1 loaf in zip bag 1. Cookies - (3) on a plate in zip bag 4. Apple 4. Muffin 2. Quick Bread - 1 loaf in zip bag 5. Cherry 5. Candy - 3 pieces on a plate 3. Bread - 1 loaf in zip bag 6. Berry (other) 6. Other 4. Pie 7. Peach Honey Award: Beekeepers of the 5. Cake - 6”, 8” or 9” and must be 8. Chocolate Cream Bitterroot and Lazy K Brand Honey displayed on cardboard, no more 9. Lemon Meringue from Warren Neyenhuis. $10 will be than 2” larger than cake, and no 10. Pecan awarded for each blue ribbon and 1 pans. 11. Coconut Cream Quart of Home-Grown Honey will be 6. Other 12. Pumpkin awarded to the champion. Class J - Cookies & Bars 13. Fresh Strawberry Class M - “Baked” Christmas Foods 3 Items on plate in zip bag. No entries 14. Key Lime No entries are returnable. are returnable. 15. Buttermilk Lot No. Lot No. 16. Sweet Potato 1. Decorated Cake, may be 6”, 8” or 1. Chocolate Chip 17. Mincemeat 9” and must be displayed on 2. Oatmeal 18. Other cardboard, not more than 2” larger 3. Sugar Class G - Pastry - All entries must use than cake. 4. Gingersnap Home-made pastry dough. No mixes 2. Holiday Fruit Cake 5. Peanut Butter or pre-made pastry dough. 3. Decorated cookies (3) on a plate By definition, "pastry" is a major type of 6. Icebox 4. Stolen bakers' confectionery. It includes various 7. Bar 5. Other kinds of baked products made from a stiff 8. Brownies dough which is made from flour, salt, a Class N - Other Baked Desserts 9. Brownies - frosted relatively high proportion of fat, and a Entry should be whole in any size 10. Pinwheels small proportion of liquid. It also may disposable pan, tray or cardboard. No include sugar or flavorings. Most pastry 11. Shortbread entries are returnable. is leavened only by the action of steam 12. Spritz Lot No. as it bakes, but some items defined as 13. Macaroons "pastries" may contain yeast or other 1. Cheesecake - Plain 14. Snickerdoodle leavening agent. Pastry dough is used 2. Cheesecake - Flavored 15. Mexican Wedding cakes as a base and/or covering for sweet or 3. Boston Cream Pie savory items. *Please note that although 16. Other 4. Fruit Cobbler "pies" are considered a pastry, they have Class K - Candy 5. Fruit Crisp separate classes. 3 Pieces on a plate in zip bag. No Three (3) items on a plate in zip bag. 6. Fruit Dumpling entries are returnable. No entries are returnable. 7. Torte Lot No. Lot No. 8. Bread Pudding 1. Croissants 1. Chocolate Fudge - old fashioned 9. Other 2. Danish 2. Chocolate Fudge - marshmallow GRAND CHAMPION - ROSETTE 3. Tarts, sweet 3. Peanut Butter Cups 4. Tarts, savory RESERVE GRAND CHAMPION - ROSETTE 4. Divinity 5. Cream Puffs 6. Éclair 5. Peanut Brittle DEPARTMENT 14 An excellent loaf of bread should be 9. Bread Sticks - (3) on a plate uniform golden brown in color, oblong in 10.
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]
  • The Starters the Mains the Desserts
    THE MAINS THE MAD TURK’S FIRIN (OVEN) (NEW) SPICED TAGINE Warm and fragrant this delicious slow cooked chickpea with lamb £10.99 tagine bursts with authentic Turkish flavours. v vegetarian £8.99 Served with vermicelli rice and Turkish yoghurt. THE MAD TURK’S MANGAL (FIRE GRILL) ISKENDER KEBAB First created in 1860 by Iskender Efendi. Lamb Kofte served on a bed of pitta bread with strained yoghurt topped with a garlic and spicy tomato sauce. £14.99 VEGETARIAN ISKENDER KEBAB v Chargrilled Mediterranean vegetables and Hellim, served on a bed of pitta bread with strained yoghurt topped with a garlic and spicy tomato sauce. £13.99 SHISH KEBAB Cuts of marinated chicken breast or lamb, chargrilled chicken £12.99 THE STARTERS and served with bulgur or vermicelli rice. lamb £14.99 (NEW) MIDDLE EASTERN CHICKEN WINGS (10) Marinated with middle eastern spices and chargrilled. HOT MEZZE STARTERS Served with a tahini slaw and chunky chips. £11.95 KALAMAR Battered hand cut squid served with a lemon ADANA KOFTESI and mayonnaise dip. £6.99 A speciality from the South region of Turkey. Fiery chillies and spices blended with minced lamb and chargrilled. Served with bulgur or vermicelli rice. £13.99 (NEW) BOREK v Filo pasty filled with Feta cheese and mint served KUZU PIRZOLA (Lamb cutlets) with a beetroot puree and pistachios. £5.99 Chargrilled marinated lamb cutlets served on a bed of smoked aubergine, courgettes, peppers, garlic yoghurt and bulgur or vermicelli rice. A dish SEBZELI KOFTE (Falafel) v first presented to Sultan Selim in the 16th century by the famous Ottoman Ground chickpeas tossed in spices, deep fried.
    [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]
  • Quality Food & Baking Products Classic
    • CANADA’S FUNDRAISING SPECIALISTS • featuring 3241 St. Mary’s Road, Winnipeg, Manitoba, R2N 4B4 (800) 350-MOMS (6667) • [email protected] • momspantry.ca facebook.com/momspantry @MomsPantry Mom’s Pantry Brand Ambassadors Find their favourite products, inside! QUALITY FOOD & BAKING PRODUCTS CLASSIC FUNDRAISING ORDER FORM NEW WEBSITE UPDATE ! WE ARE RAISING FUNDS FOR : For a complete list of ingredients, nutritional information, and high quality product photos, please visit our website at momspantry.ca Lashburn High School NEW EASY ONLINE ORDERING ! Class Trips Simply add items to your cart, and check out using the numbers below! THANK YOU FOR SUPPORTING OUR FUNDRAISING DRIVE Order Number: Group Passcode: 277282 42209 Important – Please complete all fields – Please print clearly SELLER # BUYER last name first name daytime phone number Mom’s Pantry office use only. SELLER last name first name daytime phone number PAYMENT INFORMATION PAYMENT METHOD GRAND TOTAL $ Cash DO NOT WRITE YOUR CREDIT CARD NUMBER ON THIS FORM. Cheque TOTAL NUMBER OF ITEMS ORDERED : See below for instructions.** Credit Card AUTHORIZATION # Taxes already included where applicable GST 103406435 * Please make cheques payable to your group or organization. ** For confidentiality, please call our office at 1-800-350-MOMS (6667) when paying with a credit card. We will provide you with your authorization number to enter on this form. You must still complete the order form and return it to your seller. If you are ordering online, do not submit this form or call in phone payment. Please recycle unused forms. Forms expire: 31 December 2018 v.1 QTY CODE PRICE TOTAL QTY CODE PRICE TOTAL QTY CODE PRICE TOTAL 40% MOM’S OWN 40% TRADITIONAL SPICES 40% MOM’S OWN DIP MIXES GOURMET RUBS & MARINADES Mom’s spices will enhance the flavour, colour, and No preservatives.
    [Show 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.
    [Show full text]
  • Taste & T Taste & Tradition
    Taste & T radition We set up Jasats in 1995, in the hope of introducing halal food to the world. Jasats started the revolution of making amazing halal pies, following the simple formula of using high quality fresh ingredients sourced from local vegetable & dairy farms & quality grade fresh British Meat, and not a hydrogenated fat or preservative in sight! So our pies are as healthy as pies go. We didn’t stop at just making pies – with our winning formula, jasats now have a whole range of halal food products, ranging from pasties, sausage rolls and samosas to family sized meals. Product Catalogue Unit 303-304 Imex Spaces Philips Business Park Philips Rd Blackburn BB1 5PF Pies PRODUCT Our pies are made with the original secret recipes created by Hajra jasat. Each one lovingly made by hand with our signature short crust pastry. NO ADDITIVES, NO POTATO & MEAT MINCE & ONION STEAK & KIDNEY BUTTER PIE CHICKEN & MEAT PIE HYDROGENATED FATS MUSHROOM ALL FRESH INGREDIENTS SOURCED LOCALLY finest fresh ingredients In all our products CONTACT US STEAK PUDDING CHICKEN TIKKA CHEESE & asties t:01254 667171 P ONION f:01254 682717 m:07801 687 680 w: www.jasats.co.uk e: [email protected] No additives , No hydrogenated fats . Locally sourced ingredients REAL VEG PASTY CHICKEN & CHEESE & ONION KHEEMA PASTY SWEETCORN DELIVERY We manufacture and delivery from our Blackburn site. Extended products Jasats deliver within the northwest and Yorkshire regions. we do however send large bulk orders all over the UK Blackburn| Bolton |Burnley| Bury| Colne| Oldham |Rochdale| Nelson| Manchester| Huddersfield | Halifax| Bradford |Leeds| Leicester| Stoke -on -Trent .
    [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]
  • Belleville Wix Academy - Ecole De Wix February 2019 to July 2019 Lunch Menu Week 1
    Belleville Wix Academy - Ecole de Wix February 2019 to July 2019 Lunch Menu Week 1 Monday Tuesday Wednesday Thursday Friday Breaded Fish with Oven Lamb Bolognaise Teriyaki Beef Stir Fry Tandoori Style Chicken Roast Turkey with Stuffing Baked Chips and with Pasta with Rice with Pitta and Rice Homemade Tomato Sauce Pesto Style Pasta Bubble and Squeak Cake Macaroni Cheese Roasted Vegetable Loaf Spanish Style Tortilla (Broccoli and Parmesan) with Baked Beans Butternut Squash, Jacket Potato with Caribbean Style Indian Style Parcel Chilli Bean Wrap with Chickpea Tagine with Tuna and Sweetcorn Baked Fish with Rice Sweetcorn Salsa Herbed Cous Cous Roast Potatoes or Boiled Potatoes Seasonal Vegetables Seasonal Vegetables Seasonal Vegetables Seasonal Vegetables Seasonal Vegetables Salad Selection Salad Selection Salad Selection Salad Selection Salad Selection Raspberry Ripple Steamed Chocolate and Carrot and Cinnamon Fruity Friday: Lime and Lemon Cake Ice-cream with Orange Sponge with Cookie with A Selection of Fresh Fruit with Custard Watermelon Wedge Chocolate Sauce Orange Wedge with Greek Yoghurt Yoghurt Yoghurt Yoghurt Yoghurt Fresh Fruit Platter Fresh Fruit Platter Fresh Fruit Platter Fresh Fruit Platter 11-12-18 Belleville Wix Academy & Belleville Meteor Street February 2019 to July 2019 Lunch Menu Week 1 Monday Tuesday Wednesday Thursday Friday Breaded Fish with BBQ Turkey Meatballs Roast Beef with Jamaican Lamb Pie with Chicken Korma with Rice Oven Baked Chips and with Pasta Yorkshire Pudding Mashed Potatoes (Pastry) Homemade Tomato Sauce
    [Show full text]
  • Ready to Bake... Hand-Crimped in Cornwall
    Phat Naked Bake Off Concept Uncooked, frozen pasties Simple bake off in a Hand held hot snack on for bake off. Traditional conventional oven. the go or as a plated meal cornish and speciality option. pasties hand-crimped in Cornwall. Ready to Bake... Hand-crimped in Cornwall. Ideal for operators looking for a range of traditional hand-crimped pasties. • Traditional Cornish Pasty • Peppered Steak Pasty • Spicy Chicken & Chorizo Pasty NEW • Moroccan Lamb Pasty NEW • Pork, Apple & Cornish Cider Pasty • Seriously Cheesy Pasty (v) • Curried Vegetable Pasty (v) • Jumbo Sausage Roll • Giant and Cocktail Pasties A traditional range of quality pasties, hand-crimped in Cornwall. Supplied loose in uncooked, frozen format for bake off. Range PHAT BRANDED POS, EQUIPMENT includes PGI Standard Traditional Cornish pasties plus a selection of AND BRANDED BAGS ALSO AVAILABLE speciality pasties with Phat's unique fill recipes. Ideal for holding hot in a heated Display Cabinet for up to 4 hours. Perfect as either a hand held takeaway snack, or as a centre plate meal solution. The Phat range delivers provenance, heritage and a quality artisan product. Range Unbaked | frozen individual pasties. CODE DESCRIPTION WEIGHT CASE SIZE 40823 Traditional Cornish Steak Pasty (Large) 454g 1 x 14 40825 Traditional Cornish Steak Pasty (Medium) 283g 1 x 20 40827 Classic Peppered Steak Pasty 283g 1 x 20 40829 Spicy Chicken & Chorizo Pasty 283g 1 x 20 NEW 72504 Moroccan Lamb Pasty (Halal) 283g 1 x 20 NEW 70532 Pork, Apple & Cornish Cider Pasty 283g 1 x 20 40830 Seriously Cheesy Pasty (v) 283g 1 x 20 40831 Curried Vegetable Pasty (v) 283g 1 x 20 40835 Traditional Cornish Steak Pasty (Small) 142g 1 x 60 40836 Cheese & Onion Pasty (v) (Small) 142g 1 x 60 22942 Traditional Sausage Roll 8" 220g 1 x 35 Cooking Instructions Storage Keep frozen below -180C.
    [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]
  • Russian Winter Life and Politics in a Perpetual Ice Age by George Feifer
    Russian Winter Life and politics in a perpetual ice age By George Feifer Harper’s February, 1982♥ pp. 39-48 Trees, horses and beards were white with frost. The air itself seemed to split apart under the strain of the cold . “No, Egor Ivanich, be fair,” insisted the Provincial Governor. “Russian winter has its delights. Not long ago, I read that the huge expanse of land and climate, together with the hard struggle for survival, produces many good qualities. Absolutely right!” “Maybe so, Your Excellency, but life would be better without all that. The bitter weather drove away the French, of course, and there are dozens of delicacies you can freeze. All that’s true and the children and skate too: on a full stomach, layered with proper clothes, the cold’s amusing. But for a working man – people tramping or begging or making pilgrimages – it’s the prime evil and torment. Holy Father, what sorrow, what grief! Men are twice as poor in such cold. Thieves are craftier and robbers fiercer . “ — Anton Chekhov A hundred writers have said it before and a hundred will say it again, but it is no less true for being a common-place that the way to an understanding of Russian life lies through the ordeal of a Russian winter. Russkaya zima, the great depressant of spirit and water of animation. It is not a season of the year like other seasons, not merely a longer, darker, crueler span of time than that which annually slows the countries of northern Europe and America. It is a life sentence to hardship that prowls near the center of the Russian consciousness, whatever the time of year.
    [Show full text]
  • Madeira Cake Inch (1–1.5 Cm) Thick
    HAVE YOUR CAKE AND STUDY IT MARGARET MACKINTOSH ............................................................................................................................. ......... Margaret offers information on a selection of cakes with geographical names. Note: * contains, or may contain, nuts. Bakewell Pudding* The Bakewell pudding is a dessert made using flaky pastry with a layer of jam covered by an egg and almond filling. This is the original version of the cake, dating back to Tudor and possibly earlier times. Bakewell Tart* The Bakewell tart, a later version of the pudding, is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge filling with almonds. It is distinct from the Photo © walkingthepeak. Bakewell pudding. Bath Bun Belgian Bun Chelsea Bun The Bath bun is still produced in A Belgian bun is very similar to a The Chelsea bun, created at the the Bath area of England. It is a Chelsea bun and has no proven Bun House, Chelsea, in the rich, round sweet roll with a lump link with Belgium. eighteenth century, is made of a of sugar baked in the bottom and rich yeast dough flavoured with more crushed sugar sprinkled on lemon peel, cinnamon or a sweet top after baking, although candied Black Forest spice mixture. The dough is spread fruit peel, currants or larger raisins Gâteau with a mixture of currants, brown or sultanas may be added Black Forest gâteau is the English sugar and butter before being ingredients. The Bath bun is name for the German rolled and cut into pieces that are probably descended from the 18th Schwarzwälder Kirschtorte, literally baked close together in a square century 'Bath cake'.
    [Show full text]