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Madeira Cake Mix
Madeira Cake Mix TRADITIONAL TRADITIONAL TRADITIONAL 1 Easy to use, Craigmillar’s classic Madeira cake is firm yet moist in texture and offers a superb, clean eating experience. The new improved mix produces cakes with an even larger volume than before. It can be used to produce a variety of shapes and sizes from Madeira and Genoese sheets to celebration cakes, loaf cakes and cupcakes. The basic batter can be coloured and flavoured, it holds inclusions brilliantly and baked cakes can be sliced easily without crumbling. Just add water. Try a tasty Freak Shake! Madeira Cake Mix • Plain mix to produce a variety of cakes in different shapes and sizes • Easy to use – just add water • Firm, yet light textured • Excellent volume • Basic batter can be coloured and flavoured • Holds inclusions • Does not crumble when sliced • Size: 12.5kg TIP: Create Freakshakes with left over pieces of cake. Load a container with layers of cake and layer with a range of Craigmillar fillings and toppings such as Vanilla Light N Fluffy, Strawberry or Raspberry Merjel, RTU Toffee Sauce, fruit and sweets!! 3 Craigmillar’s superior range of icings, Perfect toppings and fillings are made using the finest quality ingredients and have been created by our team of experts using the Toppings latest in baking technology. & Fillings Raspberry Merjel & Crembel Fudge Icing Craigmillar’s convenient products offer the best solutions for creating the most appealing products that offer something extra special. Crembel Fudge Icings Vanilla Light N Fluffy • Ready to use fudge icing -
Submitted by MD MEHEDI HASAN ID: 151-34-364 Department of Nutrition and Food Engineering
Internship Report on "Quality Control Assurance and Production of Baking and confectionery product "in "Well Food" Submitted by MD MEHEDI HASAN ID: 151-34-364 Department of Nutrition and Food Engineering. Daffodil International University Submitted to Prof Dr. Md. Bellal Hossain Head Department of Nutrition and Food Engineering. Daffodil International University Date of Submission: i ©Daffodil International University LETTER OF TRANSMITTAL Date: Professor Dr. Md. Bellal Hossain Head. Department of Nutrition & Food Engineering Daffodil International University Subject: Submission of Internship report Dear Sir, It is a great pleasure and honor for me to have the opportunity to submit Internship report as a part of the Nutrition and Food Engineering (NFE) program curriculum. I have prepared this report based on the acquired taste knowledge during my internship period WELL ACCESSORIES LTD .My report based on “study on different types of product of WELL FOOD COMPANY LTD”.I gather lot`s of practical knowledge from this internship program . I therefore, would like to place this report to your judgment and suggestion. Your kind advice will encourage me to perform better planning in future. Sincerely Yours, Md.Mehedi Hasan ID: 151-34-364 Department of Nutrition and Food Engineering Daffodil International University ii ©Daffodil International University CERTIFICATE OF APPROVAL I am pleased to certify that the internship report on Production Management of different type of food product, conducted by Md. Mehedi hasan, bearing ID No: 151-34-364 of the department of Nutrition and Food Engineering has been approved for presentation and defense/viva voice .I am pleased to hereby certify that the data and finding presented in the report are the authentic work of Md Mehedi hasan . -
2019 Cake & Bake Show Recipe Book
2019 CAKE & BAKE SHOW RECIPE BOOK Strawberry Madeira Mousse Cake The mousse can be prepared whilst waiting for the half a pack of Madeira to bake along with any cupcakes you maybe baking too. Another quick recipe with a real wow factor. Deb the Bread Ingredients: Cake: For the Topping: Wright’s Madeira Cake Mix 500g 1 Pack Strawberry Jelly (minus 1 cube)* Water 100ml 200ml Boiling Water Vegetable Oil 30ml 200ml Cold Water For the Mousse: 400g Strawberries with stalks removed 200ml Condensed Milk 450ml Double Cream 100g Caster Sugar 1 Cube Strawberry Jelly * 1 pack (12g) or 6 leaves of Gelatin 60ml hot water METHOD - TO MAKE THE CAKE: In a mixing bowl combine the half pack of Madeira cake mix, 100ml water and 30ml oil and mix to form a smooth batter. Place the mixture in the baking tin – you can use the remaining mix to make muffins another time. Bake in the oven for 15 – 20 mins until cooked. Remove from the heat and leave to cool in the tin. Do not release the spring form. METHOD - TO MAKE THE MOUSSE : Separate out 6-7 strawberries to slice for the topping and place the rest into a food processor together with the condensed milk. Pulse until both are combined and fairly smooth (it doesn’t matter if you have small bits of strawberry in the mouse.Put 60ml of hot water in a cup, add the cube of Jelly and fully dissolve (this adds a strong strawberry flavour to the mousse and helps it set) then add the Gelatin and stir until fully dissolved. -
BUFFET MENU 1 Price Tk. 3285.00++ Per Person OR, Tk
BUFFET MENU 1 Price Tk. 3285.00++ per person OR, Tk. 4250.00 NET per person COLD BUFFET Poached Smoked Hilsha Fish with Condiments Chicken Terrine with Herb mousseline Assorted Cold Meats with Mustered Thousand Island Vegetable Terrine with Beetroot Relish SALAD BAR Mixed Garden Salad with Choice of Dressings Spicy chicken and cashew nut salad Marinated Bottom Mushroom & Vegetable Pickle Beetroot salad with spring onion Greek salad, Assorted Mixed Bean Salad Sea food salad SOUP Cream of Vegetable Soup HOT BUFFET Saffron Pullao Chicken Butter Masala Slow Roasted Leg of Lamb with Rose Merry Sauce Beef Lasagne Chili Mustard Glaze Fish Chana Dal Tarkari Garlic Roast Potato and Vegetable Steamed Rice & Nan DESSERT Walnut Chocolate Brownies Victoria Cake/ crème brûlée Nougatine white Chocolate Mousse Cake Black Forest Gateaux Apple Crumble Tart/ Basque cake Seasonal Fresh Fruit Salad/ Seasonal Fresh Fruit Platter ***** Selections of Tea & Coffee 1 Minto Road, Dhaka 1000, Bangladesh Tel: +880 2 55663030 Fax: +880 2 58316008 [email protected] www.intercontinental.com/dhaka BUFFET MENU 2 Price Tk. 3478.00++ per person OR, Tk. 4500.00 NET per person COLD BUFFET Poached smoked Hilsha fish with condiments. Chicken Terrine with herb mousseline. SALAD BAR Mixed Garden salad with choice of thousand island , Caesar or vinaigrette dressing. Spicy chicken and cashew nut salad. Grilled vegetable salad. Pickle Beetroot salad with spring onion Waldorf salad SOUP Roasted Tomato Soup HOT BUFFET Morog Pullao Mutton Rogan Josh Beef Boti Kebab Fish Fillet Chili with Lemon Capers Sauce Palak Paneer Steamed Rice Thick Mug Dal DESSERT Sticky Chocolate Cake Karidopita (Walnut Cake)/Bounty Cake Yogurt Mousse Cake/Chocolate truffle Cake Caramelized Apple Pie Lemon meringue gateaux Seasonal Fresh Fruit Salad/ Seasonal Fresh Fruit Platter ***** Selections of Tea & Coffee 1 Minto Road, Dhaka 1000, Bangladesh Tel: +880 2 55663030 Fax: +880 2 58316008 [email protected] www.intercontinental.com/dhaka BUFFET MENU 3 Price Tk. -
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.. -
Irish Baking Book
Technological University Dublin ARROW@TU Dublin Cookery Books Publications 1995 Irish Baking Book Ruth Isabel Ross Follow this and additional works at: https://arrow.tudublin.ie/irckbooks Part of the Arts and Humanities Commons Recommended Citation Ross, Ruth Isabel, "Irish Baking Book" (1995). Cookery Books. 5. https://arrow.tudublin.ie/irckbooks/5 This Book is brought to you for free and open access by the Publications at ARROW@TU Dublin. It has been accepted for inclusion in Cookery Books by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License Irish Baking Book RUTH ISABEL ROSS Gill &MacmJlan GiU & Macmillan Ltd Goldenbridge Dublin 8 with associated companies throughout the world © Ruth Isabel Ross 1995 07171 22670 Editorial Consultant: Roberta Reeners IUustrations by Tom Brady Design and print origination by Identikit Design Consultants, Dublin Index compiled by Helen Uuon Printed by The Guernsey Press Ltd AU rights reserved. No part of this publication may be copied, reproduced or transmitted in any form or by any means I without pennission of the publishers. A catalogue record is available for this book from the British Ubrary . 1 3 542 CONTENTS ... Table of Contents INl1l.0DUCTION xi Country Breads Brown Soda Bread 2 White Soda Bread 3 Nutty Brown Bread 4 Tea Bread 5 Irish Treacle Bread 6 Oaten Loaf 7 Rough Brown Bread 8 Sally Lunn Teacake 9 Griddle Bread 10 Yeast Breads, Buns and Rolls White Yeast Bread (using fast-action dried yeast) 13 Dark Brown Bread 14 Wholemeal (Whole-wheat) Yeast Bread 15 Penny Buns 16 Hot Cross Buns 18 Potato Yeast Rolls 19 Barm Brack 20 Classic Sally Lunn 22 v CON TEN. -
Recipe Except Substitute 1/4 Cup Cocoa for 1/4 Cup of the Flour (Stir to Blend with Flour and Sugar) and Omit Almond Flavoring
Almond Filling Grouping: Pastries, basic mixes Yield: 10 pound Serving: 30 Ingredient 1 #10 can Almond Paste 1/2 #10 can Sugar 1/2 #10 can Raw Sliced Almonds 16 each Eggs, possibly 18 1 cup Brandy / Amaretto 10 cup Cake Crumbs Preparation 1. Cream almond paste and sugar with a paddle until smooth. 2. Add the raw almonds, eggs, and liquor, mixing until just blended. 3. Add the cake crumbs, adjusting by eye to consistency. Almond Dough Grouping: Pastries, amenities, Yield: 0.5 sheet pan Serving: OR 9 pounds 6 ounces Ingredient 1 pound 8 ounce Sugar 2 pound 4 ounce Butter 12 ounce Egg 3 pound 12 ounce Pastry flour Sifted 1 pound 2 ounce Almond flour Sifted Preparation 1. Cream together butter and sugar. Slowly incorporate eggs. 2. Add flours all at once and mix only until incorporated. New England Culinary Institute, 2006 1 Almond Macaroon (Amaretti) Grouping: Pastries, amenities, Yield: 100 Cookies Serving: Ingredient 3 1/2 pound Almond paste 2 1/2 pound Sugar 2 ounce Glucose 1/2 quart Egg whites Couverture Preparation 1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before 2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut. -
Pound and Cake Mixtures Item No
KESSKO Sandy Premix for Pound and Cake mixtures Item no. 10236 Sandy · Item no. 10218 Chocolate Sandy For delicious tray-/sheet cakes and Madeira-/pound cakes that can be made with any kind of fat. Produces a generous volume and a soft and moist texture that stays fresh for a long time. Has very good carrying capacity – fruit doesn’t sink to the bottom. Sandy_Sand-u-Ruehrmassen_GB_4sA4__0318.indd 1 21.03.18 07:16 Basic recipe for Sandy Cherry cake with chocolate pieces & almond crispy, 60 x 20 cm Traybakes and Madeira-/Pound cakes 800 g KESSKO FF for Sandy 1,000 g KESSKO FF for Sandy 360 g whole egg 450 g whole egg 360 g cooking oil 450 g butter/margarine/oil 80 g water 100 g water Fold 120 g of KESSKO Chocolate Fragments HB into Using the all-in method, mix all the ingredients the mixture and pour the mixture onto a greased slowly with a flat beater or a large whisk on a for baking tray. Spread 500 g of cherries (frozen, tinned 3-5 min. Then, pour the mixture onto a greased and (well-drained) or fresh) on top of the Sandy mix- floured baking tray and bake it. ture. Mix 150 g of KESSKO Almonds, flaked, with Weight of 60 x 20 tray approx. 1,400 g 150 g of KESSKO Crispy while dry, spread this dry Baking temperature: 190 °C mix over the Sandy mixture and bake the mixture. Baking time: approx. 35 min. Baking temperature: 190 °C Flue open Baking time: approx. -
SATIN Moist R Cake.Indd
Satin Moist’r Cake More delight in every bite Puratos Satin cake mixes are designed based on in-depth knowledge of consumer preferences and texture expectations. They offer great taste, excellent crumb structure and superb moistness. A moist, rich and versatile mix to create a variety of delicious cakes with a long shelf life. Product Code Satin Moist’r Cake Mix 4109130 Satin Moist’r Cake Mix - Clean Label 4108975 Satin Moist’r Cake Base 4108872 Packaging Format: Satin Moist’r Cake Mix & Clean Label version 20 kg Multi-wall paper bag Satin Moist’r Cake Base 25 kg Multi-wall paper bag To order please contact your Puratos Key Account Manager today, or call 1.800.668.5537 • 905.362.3668 [email protected] • www.puratos.ca Satin Moist’r Cake Make your cakes extraordinary with Puratos Satin cake mixes. Satin Cakes Product Code always deliver a soft creamy texture Satin Moist’r Cake Mix resulting in an incomparable mouth- 4109130 feel. This multi-application cake mix Satin Moist’r Cake Mix - Clean Label can be used to develop endless recipes 4108975 whether you are looking for a simple Satin Moist’r Cake Base every day cake or a sophisticated 4108872 dessert. Our cake mixes are flawlessly Packaging Format: designed to be used with different aromas, fruits, fillings and inclusions. Satin Moist’r Cake Mix & Clean Label version 20 kg Multi-wall paper bag Satin Moist’r Cake Base 25 kg Multi-wall paper bag FEATURES BENEFITS Satin Moist’r Cake Mix, Clean Label version Satin Moist’r Cake Mix, Clean Label version and Satin Moist’r Cake Base and -
Enjoy..From White Gables Cake List Cake List
www.facebook.com/EnjoyfromWhiteGables www.facebook.com/EnjoyfromWhiteGables www.facebook.com/EnjoyfromWhiteGableshomecake catering list menu homecake catering list menu BUTTER CREAM CAKES – a choice of: VANILLA, BLACK FOREST GATEAU – 3 layered chocolate cake, sandwiched together with fresh cream, chocolate LEMON, COFFEE, CHOCOLATE or STRAWBERRY havingBLACK a party? FOREST • we make GATEAU it easy.. – 3 • layered enjoy.. chocolate an easier party! selection7’’ round of homemade breads availableServes 6 - 10 € 12.50 serves 6 and black cherries. The ultimate treat cake, sandwiched together with fresh cream, chocolate 8’’ round Serves 8-15 € 18.50 enjoy..7’’ round are delighted to launchServes enjoy 6 -@10home.. € 16.00 8’’and round black cherries. The ultimateServes treat 8 - 15 € 20.00 Brown9’’ Soda round Bread / heart shaped Serves 10-15 € 25.00 €3.50 7’’from round White Gables Serves 6 -10 €from 16. White00 Gables Take10’’ the roundstress out of having a party – largeServes or small. 15 Take-20 home€ 4 freshly5.00 prepared Spelt 10’’& Honey round Serves 15-25 € 35.00 €3.50 8’’ round Serves 8-15 € 20.00 12’’ roundand home cooked foods that willServes appeal 2 to5 -all30 your € guests. 65.00 White12’’ Sour roundDough Serves 25-35 € 55.00 €3.50 10’’ round Serves 15-20 € 45.00 12’’ round Serves 25-30 € 65.00 8’’ square Serves 10-15 € 30.00 beverages 9’’ square Serves 15-25 € 45.00 8’’ square Serves 10-15 € 30.00 starters 10’’ square Serves 25-35 € 65.00 Selection of Organic Belvoir Drinks / Pink and Cloudy Victorian Lemonade €3.95 each 9’’ -
Suitable List For
Allergy Lists Dear Customer, In developing our products, we always avoid the use of allergenic ingredients wherever possible. Wherever we can, we provide choice within our ranges for customers who wish to avoid particular ingredients (e.g. specific gluten free products). To help with this, we provide comprehensive and clear on-pack information indicating the presence of the common allergens. This information appears in both the ingredients list (e.g. Soya lecithin, lactose (from cows’ milk)), and the Contains box : Any product containing peanuts or other kinds of nut (or nut oil), carries the nut warning logo next to the ingredients list. Where products themselves are potential allergens and the presence of the allergen is clear from the product description, for example; milk, mustard sauce, peanut butter, pre-packed celery, we do not include a contains box as our customers have told us that this information is not valuable to them. Comprehensive and regularly updated lists of products that are prepared to recipes that exclude allergens are available from our stores, on-line and via our Customer Service team (0845 302 1234). The following standard lists are available; Egg Milk and Lactose Gluten Nut Soya Added Yeast and Yeast Extract Sesame For customers with more complex requirements, our Customer Services team can provide specific individual reports. This product has been made in a factory that uses nut ingredients. This product has been made in a factory that uses sesame ingredients. This product has been made in a factory which uses nut and sesame ingredients. Page 1 of 28 UPDATED: 11 September 2008 Vegetarians PLEASE NOTE: This list relates to Marks and Spencer products only and was correct on the day of printing, however recipes may change from time to time and therefore, we advise that you check the ingredient list on the product at the time of purchase. -
Product Catalogue
PRODUCT CATALOGUE SEVEN GENERATIONS OF MOSSE FAMILY MILLING AND BLENDING EXPERTISE BROUGHT TO YOU IN EVERY BITE a b “CONSUMERS TODAY DEMAND THE BEST. THEY ALSO WANT TO KNOW WHERE THEIR FOOD IS COMING FROM, SO PROVENANCE IS A KEY CONSIDERATION WHEN MAKING THEIR PURCHASING DECISIONS. KELLS WHOLEMEAL IS AN IRISH COMPANY, EMPLOYING 32 PEOPLE IN THE HEART OF RURAL IRELAND. ALONGSIDE OUR HERITAGE COMES EXPERTISE AND WE HOPE THAT SHOWS IN ALL OUR PRODUCTS.” ROBERT MOSSE The Mosse’s know their flour, it’s in their genes. “Consumers today demand the best. They Stretching back seven generations, the family also want to know where their food is coming have been milling on the banks of the river from, so provenance is a key consideration Nore in Co. Kilkenny. When you have been when making their purchasing decisions. Kells handling, milling and selecting wheat for that Wholemeal is an Irish company, employing 32 long, you are not only knowledgeable but people in the heart of rural Ireland. Alongside passionate about it. That passion is evident our heritage comes expertise and we hope that not only in their milling but in their blending shows in all our products.” Robert Mosse business. With technical capability in-house and the Kells is currently one of Ireland’s largest expertise to deliver, Kells Wholemeal can tailor producers of blends for the bakery trade in solutions specific to your company. Whether Ireland. It is proud to be manufacturing blends that’s in meeting a health claim, developing a specifically for the Irish market using only the specific blend from a scratch recipe or creating very best ingredients.