DOCSLIB.ORG

Russia Licensed Products June 2021

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Russia Licensed Products June 2021 RUSSIA LICENSED PRODUCTS JUNE 2021 Product Brand Description Company number Universal flour for making bread, cakes, dumplings, Garnec RU-001-001 cakes, muffins and other dishes without gluten. LLC "Garneс" Flour with baking powder can be used to bake gluten- Garnec RU-001-002 free confectionery products - cakes, biscuits, cakes, cookies, muffins, etc. A mixture for easy and quick preparation of white Garnec RU-001-003 bread similar to traditional white bread from wheat. The recipe is designed for baking homemade bread Garnec RU-001-004 in an oven or bread machine. A mixture for easy and quick preparation of dark Garnec RU-001-005 bread. A mixture for easy and quick preparation of white Garnec RU-001-006 legumes bread. The mixture will help you easily create a base for Garnec RU-001-007 pizza, all that is left is to just add your favorite filling. It’s very easy to prepare fluffy pancakes from the Garnec RU-001-008 mixture, you can use different recipes of fluffy pancakes as a basis. The mixture is designed for quick cooking of Garnec RU-001-009 traditional pancakes of Russian national cuisine. A mixture for cooking of famous in Russia Garnec RU-001-010 "Borodinsky" bread. A mixture for easy and quick preparation of Garnec RU-001-011 vegetarian cutlets. A mixture for easy and quick preparation of Garnec RU-001-012 vegetarian cutlets. A mixture for easy and quick preparation of a bird Garnec RU-001-013 cherry cake. Falafel is a traditionally Arab food. This mixture helps Falafel RU-001-014 you easily and quickly cook Falafel. A mixture for easy and quick preparation of a Garnec RU-001-015 coconut cake. A mixture for easy and quick preparation of a Garnec RU-001-016 chocolate cake. A mixture for easy and quick preparation of an apple Garnec RU-001-017 charlotte. The product is intended for the whole family. A way Garnec RU-001-018 of cooking is the same as for normal semolina. The product is intended for the whole family. A way Garnec RU-001-019 of cooking is the same as for normal semolina. The product is intended for the whole family. A way Garnec RU-001-020 of cooking is the same as for normal semolina. Garnec RU-001-021 red rice flour Garnec RU-001-022 black rice flour Garnec RU-001-023 whole-grain rice flour Garnec RU-001-024 whole-grain buckwheat flour 1 of 16 RUSSIA LICENSED PRODUCTS JUNE 2021 Product Brand Description Company number Garnec RU-001-025 green buckwheat flour Garnec RU-001-026 corn flour A balanced mixture of finely ground salt and powder Seaweed Salt RU-001-027 of dried seaweed is for daily use instead of traditional salt. A balanced mixture of finely ground salt and powder Seaweed Salt RU-001-028 of dried seaweed is for daily use instead of traditional salt. Fucus is one of the most valuable nutritious materials to the human body due to the fact that its chemical composition is almost identical to that of blood Seaweed Salt RU-001-029 plasma and human tissues. These brown algae are able to provide the human body with vitamins, amino acids, polyunsaturated fatty acids. Laminaria (kelp) is one of the best natural means to Seaweed Salt RU-001-030 make up the deficit of iodine in the body. Bird cherry flour has a bitter taste, reminding almonds, and at the same time has a sweet taste Gflour RU-001-031 similar to blueberries. Garnec RU-001-032 Gluten-free potato starch Garnec RU-001-033 Gluten-free corn starch Garnec RU-001-034 Gluten-free tapioca starch Almond flour retains all the beneficial qualities of Gflour RU-001-035 almonds. Almond flour retains all the beneficial qualities of Gflour RU-001-036 almonds. Gflour RU-001-037 Amaranth flour Gflour RU-001-038 Sunflower flour Gflour RU-001-039 rice flour A mixture for cooking tasty rice pancakes without the Garnec RU-001-040 addition of milk, eggs and sugar. A mixture for cooking tasty buckwheat pancakes Garnec RU-001-041 without the addition of milk, eggs and sugar. The pasta does not contain gluten, wheat starch, Garnec RU-001-042 lactose, milk, eggs and preservatives, have a natural taste, high fiber content. The pasta does not contain gluten, wheat starch, Garnec RU-001-043 lactose, milk, eggs and preservatives, have a natural taste, high fiber content. The pasta does not contain gluten, wheat starch, Garnec RU-001-044 lactose, milk, eggs and preservatives, have a natural taste, high fiber content. The pasta does not contain gluten, wheat starch, Garnec RU-001-045 lactose, milk, eggs and preservatives, have a natural taste, high fiber content. The pasta does not contain gluten, wheat starch, Garnec RU-001-046 lactose, milk, eggs and preservatives, have a natural taste, high fiber content. 2 of 16 RUSSIA LICENSED PRODUCTS JUNE 2021 Product Brand Description Company number The pasta does not contain gluten, wheat starch, Garnec RU-001-047 lactose, milk, eggs and preservatives, have a natural taste, high fiber content. The pasta does not contain gluten, wheat starch, Garnec RU-001-048 lactose, milk, eggs and preservatives, have a natural taste, high fiber content. The pasta does not contain gluten, wheat starch, Garnec RU-001-049 lactose, milk, eggs and preservatives, have a natural taste, high fiber content. The pasta does not contain gluten, wheat starch, Garnec RU-001-050 lactose, milk, eggs and preservatives, have a natural taste, high fiber content. Garnec RU-001-051 rice flour Garnec RU-001-052 Chickpea flour Rice+buckwheat is a unique line of gluten-free flour mixtures that allows you to quickdy cook almost any kind of yeast-free pastry. The mixture does not contain eggs or milk, as well as starch, flavorings or Garnec RU-001-053 thickeners. This makes it possible to be consumed by almost all categories of the population, in particular by vegetarians, vegans and those on a special diet, excluding eggs, gluten, milk or starch. "Rice+buckwheat" is a unique line of gluten-free flour mixtures that allows you to quickdy cook almost any kind of yeast-free pastry. The mixture does not contain eggs or milk, as well as starch, flavorings or Garnec RU-001-054 thickeners. This makes it possible to be consumed by almost all categories of the population, in particular by vegetarians, vegans and those on a special diet, excluding eggs, gluten, milk or starch. "Rice+buckwheat" is a unique line of gluten-free flour mixtures that allows you to quickdy cook almost any kind of yeast-free pastry. The mixture does not contain eggs or milk, as well as starch, flavorings or Garnec RU-001-055 thickeners. This makes it possible to be consumed by almost all categories of the population, in particular by vegetarians, vegans and those on a special diet, excluding eggs, gluten, milk or starch. "Rice+buckwheat" is a unique line of gluten-free flour mixtures that allows you to quickdy cook almost any kind of yeast-free pastry. The mixture does not contain eggs or milk, as well as starch, flavorings or Garnec RU-001-056 thickeners. This makes it possible to be consumed by almost all categories of the population, in particular by vegetarians, vegans and those on a special diet, excluding eggs, gluten, milk or starch. Garnec RU-001-057 Sourdough Bread Mixture Garnec RU-001-058 Dry Mixture "Egg Substitute" 3 of 16 RUSSIA LICENSED PRODUCTS JUNE 2021 Product Brand Description Company number Garnec RU-001-059 Green Banana Flour Garnec RU-001-060 Psyllium Flour (flour from psyllium husk) Garnec RU-001-061 Coconut Flour Garnec RU-001-062 Gluten-free Universal Flour "Kukuruzka" Garnec RU-001-063 Gluten-free "Corn Bread" Mixture Garnec RU-001-064 Gluten-free Universal Flour "Zdravichka" Garnec RU-001-065 Gluten-free Universal Flour "Chechevichka" Garnec RU-001-066 Coconut Milk Powder Garnec RU-001-067 Coconut Sugar MAKFA RU-002-001 Pasta Fusilli JSC "MAKFA" MAKFA RU-002-002 Pasta Penne MAKFA RU-002-003 Pasta Spaghetti MAKFA RU-002-004 Pasta Animals Thick round buckwheat cakes with no added salt are the best for people, who are looking for the healthiest option. Dr.Körner RU-003-001 OJSC "Hlebprom" Buckwheat is useful for the immune system, reduces the level of cholesterol when consuming regularly, strengthens the walls of the vessels. Thick round rice cakes with no added salt are the best for people, who are looking for the healthiest option. Dr.Körner RU-003-002 Rice is 80% of complex carbohydrates. It improves the digestion and fills up the energy resources of the body. Thin square wholegrain multigrain cakes. New refined multi-component tastes for real Dr.Körner RU-003-003 gourmets! Herbs de Provence contain useful enzymes, vitamins and minerals, enhance appetite and promote good digestion. Thin square wholegrain rice cakes with sea salt. Brown rice improves the body metabolism. Essential Dr.Körner RU-003-004 substances, such as proteins and cellulose fibre, minerals, i.e. magnesium, iron, manganese and vitamins of B group. One cake contains only 30 kcal. Rice and corn lemon Dr.Körner RU-003-005 and ginger cakes are for those, who like to try new Flavor combinations. Rice and corn caramel cakes are inspired Dr.Körner RU-003-006 by crunchy popcorn, and they are gluten-free. Breakfast healthy snack rice with milk and raisins. Thank to the group B vitamis, raisins are Dr.Körner RU-003-007 good for strengthening nerv system. Milk is a great source of calcium and protein.
Load more

Recommended publications
  • Sandwiches for Your Spring Menu Margaret L
    Volume 7 Article 7 Number 10 The Iowa Homemaker vol.7, no.10 1927 Sandwiches for Your Spring Menu Margaret L. Marnette Iowa State College Follow this and additional works at: http://lib.dr.iastate.edu/homemaker Part of the Home Economics Commons Recommended Citation Marnette, Margaret L. (1927) "Sandwiches for Your Spring Menu," The Iowa Homemaker: Vol. 7 : No. 10 , Article 7. Available at: http://lib.dr.iastate.edu/homemaker/vol7/iss10/7 This Article is brought to you for free and open access by the Student Publications at Iowa State University Digital Repository. It has been accepted for inclusion in The oI wa Homemaker by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. THE I 0 W A H 0 ME M A K E 1~ Sandwiches for Your Spring Menu By Margaret L. Marnette ANDWICHES have been accepted paration, and the length of time be­ sliced give a festive note to an other­ Sfor so long as a simple-to-prepare, tween the making and the eating. wise simple menu. Or if pr eferred~ in­ always-appropriate-to-serve food, Some sandwiches are far better when dividual slices are rolled and tied with that they are usually the first they are allowed to stand for a fe,w a narrow colored r ibbon These sand­ thing we think of when we plan hours, but others should be eaten al- wiches are better if kept in the ice a spring entertainment where food is box for an hour before serving.
    [Show full text]
  • List of Gluten Free Breads and Mixes.Pdf
    Table of gluten -free breads and mixes allowed from 4th December 2018 Barkat gluten-free all purpose flour mix Barkat gluten-free brown rice bread Barkat gluten-free hi-fibre bread mix Barkat gluten-free par-baked baguettes Barkat gluten-free par-baked rolls Barkat gluten-free par-baked white bread sliced Barkat gluten-free wheat free multigrain rice bread Barkat gluten-free white rice bread Barkat gluten-free wholemeal sliced bread Ener-G gluten-free brown rice bread Ener-G gluten-free dinner rolls Ener-G gluten-free rice loaf Ener-G gluten-free Seattle brown loaf Ener-G gluten-free tapioca bread Ener-G gluten-free white rice bread Finax gluten-free coarse flour mix Finax gluten-free fibre bread mix Finax gluten-free flour mix Genius gluten-free brown sandwich bread sliced Genius gluten-free seeded brown farmhouse loaf sliced Genius gluten-free white sandwich bread sliced Glutafin gluten-free 4 white rolls Glutafin gluten-free baguettes Glutafin gluten-free bread mix 32 Glutafin gluten-free fibre bread mix Glutafin gluten-free fibre loaf sliced Glutafin gluten-free high fibre loaf sliced Glutafin gluten-free multipurpose white mix Glutafin gluten-free part-baked 2 long white rolls Glutafin gluten-free part-baked 4 fibre rolls Glutafin gluten-free part-baked 4 white rolls Glutafin gluten-free Select bread mix Glutafin gluten-free Select fibre bread mix Glutafin gluten-free Select fibre loaf sliced Glutafin gluten-free Select fresh brown loaf sliced Glutafin gluten-free Select fresh seeded loaf sliced Glutafin gluten-free Select fresh
    [Show full text]
  • Salads Appetizers Sandwiches Breakfast
    BREAKFAST APPETIZERS PLAZA GARDEN COUNTRY-STYLE FISH TARTAR CHEESE PLATE WITH OMELETTE served on wheat bread crouton CRACKERS AND HONEY with Vienna sausages, mushrooms, with a layer of cream cheese, grana padano, fried potatoes, tomato and cheese cherry tomatoes and basil gorgonzola, brie, • with 2 eggs (300 g) 500 • tuna (200/4 g) 690 butch cheese (150/20/25 g/3 pcs) 680 • with 3 eggs (300 g) 520 • salmon (200/4 g) 690 HOMEMADE CURED PORK FAT PLAZA GARDEN COUNTRY-STYLE HERRING with toasts of borodinsky FRIED EGGS WITH BUTTER FRIED POTATOES dark brown bread with Vienna sausages, mushrooms, and creamy mustard sauce (100/118/50 g) 450 and dijon mustard (50/45/4/30 g) 300 fried potatoes, tomato and cheese • with 2 eggs (270 g) 500 • with 3 eggs (270 g) 520 SALADS SUNNY SIDE UP EGGS PLAZA GARDEN CAESAR SALAD BURRATA CHEESE • with 2 eggs (84/63 g) 270 with romaine and rucola mix WITH UZBEK TOMATOES & RUCOLA, • with 3 eggs (126/18 g) 300 and black bread croutons with balsamic cream-sauce served of Your choice: and lemon-honey dressing (270 g) SCRAMBLED EGGS 720 • with chicken (100/180/105 g) 780 • with 2 eggs (106 g) 280 • with shrimps (180/150 g/5 pcs) 900 BAKED VEGETABLE SALAD • with 3 eggs (158 g) 310 with eggplants, bell peppers, SALAD WITH TIGER PRAWNS, uzbek tomatoes, fresh spinach, CRAB MEAT, green pea sprouts, cilantro AVOCADO, RUCOLA & circassian cheese (245 g) 620 AND CHERRY TOMATOES with tobiko caviar WARM SALAD WITH GRILLED SQUIDS and wasabi cream sauce (228 g) 950 avocado, uzbek tomatoes, cucumbers, bell pepper, quinoa VINE-RIPENED
    [Show full text]
  • The History and Culture of Eastern European Bread,How to Store
    The History and Culture of Eastern European Bread You’ve had crusty French bread and Mediterranean flatbreads, but have you ever had bread from Eastern Europe? If you haven’t, you’re missing out on some hearty, delicious options. At NetCost Market, we pride ourselves on introducing our customers to new things, so please allow us to introduce you to Eastern European bread. Darnitsky was first baked in 1930s Leningrad. It’s known as “the black bread”, though the color is closer to grey. It contains a mix of rye and wheat flour, with zakvaska- leaven- instead of yeast. The best quality flour is not advised for Darnitsky, because it’s too soft and fine for such a hearty bread. Zavarnoy is made with a special zavarka, or brew. It originated in monasteries and is made with neither yeast nor leaven. It’s remarkable in that it stays fresh for a long time, and the malt in the recipe lends it a strange, delicate, sour sweet taste. Borodinsky is a Russian bread, much loved across the former Soviet Union. It’s rumored to have first been baked by nuns at a convent, on the very site where Russian and Napoleon’s army fought the Battle of Borodino in 1812. Another story has it first appearing on the scene in 1920s Moscow. Whatever the origin story, the recipe for modern Borodinsky bread was approved at Moscow’s head bakery in 1933. This bread is a special, scalded rye bread, made with flour, yeast, rye malt, molasses, and coriander. It has a unique, sweet flavor and aroma.
    [Show full text]
  • Irish Brown Bread - Printer Friendly - Allrecipes.Com
    Irish Brown Bread - Printer Friendly - Allrecipes.com http://allrecipes.com/recipe/220525/irish-brown-bread/print/?rec... Irish Brown Bread Prep Cook Ready In 20 m 40 m 1 h 30 m ShopRite 1895 South Rd Stop 1 POUGHKEEPSIE, NY 12601 Recipe By: Julie Taylor "This is a delicious brown bread closest to what we ate while in Ireland. It isn't Irish soda bread, which has a completely diferent taste and texture. We LOVE this recipe!" Domino Pure Cane Ingredients Granulated Sugar $1.99 - expires in 3 1 cup all-purpose flour 1 1/2 tablespoons butter days 2 tablespoons white sugar 2 cups whole wheat flour 1 teaspoon baking powder 1/4 cup quick-cooking oatmeal 1 teaspoon baking soda 1 1/2 cups nonfat plain yogurt 1/2 teaspoon salt 1 teaspoon milk, or more as needed (optional) Directions Butter $3.99 - expires in 3 1 Preheat the oven to 375 degrees F (190 degrees C). days 2 Lightly grease a baking sheet. 3 Mix all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl. 4 Cut butter into flour mixture with a pastry blender or 2 knives until the mixture forms fine crumbs. 5 Stir whole-wheat flour and quick-cooking oatmeal into the butter mixture. 6 Gently stir yogurt into the oatmeal mixture. If mixture is too dry to hold together, add 1 teaspoon milk at a time, just until dough holds together; it should not be sticky. 7 Turn the dough out onto a lightly floured work surface; knead gently about 5 times to form a ball.
    [Show full text]
  • PRODUCTS PRESENTATION 2015 PROFILE of the COMPANY PJSC «CONCERN Name: Public Joint Stock Company “Concern Khlibprom” KHLIBPROM»
    PRODUCTS PRESENTATION 2015 PROFILE OF THE COMPANY PJSC «CONCERN Name: Public Joint Stock company “Concern Khlibprom” KHLIBPROM» Legal form: private Year of foundation: 2003 Number of employees: 3500 Annual turnover in Euro: 38.915.000 € Core business activity: production of bread, bakery and confectionary products 8 processing plants located in Lviv and Vinnytsya regions 5,9 % share of Ukrainian bread market SEMI-FINISHED BAKERY PRODUCTS FACTORY PRODUCTION PROCESS/CAPACITY Semi-finished Bakery Products Factory of PJSC Concern Khlibprom is A unique bread-baking plant of European standard in Ukraine in view of equipment, having three fully-automatic high-technology lines by world’s leading producers. Launch of fully-automatic plant being unique in Ukraine took place in 2010. In September,2010, PJSC Concern Khlibprom introduced and certified the Food Safety Management System at plant complying with HACCP principles and requirements of ISO 22000: 2005 international standarts. The Enterprise specializes in the manufacture of semi-finished bakery products and products of high degree of fabrication (ready to bake goods). The production process fully eliminates the influence of human factor on quality of products, while the functions of employees are reduced to launch of the lines and control over the screen indications. Modern equipment is characterized by the greatest possible capacities of range of goods. Average daily capacity of production unit makes up16 tons or 360 thousand loaves a day. QUALITY CONTROL • PJSC “Concern Khlibprom” has a certified laboratory for quality test control of incoming raw materials • All contracts for raw materials supply include PJSC “Concern Khlibprom” specifications with stated quality requirements • When the lot of raw materials arrive at plant, our laboratory makes tests of organoleptic and bacteriological features from randomly chosen samples from the lot and checks them on Specification features conformity.
    [Show full text]
  • The Magic Swan Geese a Russian Folk-Tale by Alexander Nikolaevich Afanasyev Retold by Elizabeth Falcón
    Stories for Scamps Presents Activities for Scamps based on The Magic Swan Geese A Russian Folk-tale by Alexander Nikolaevich Afanasyev Retold by Elizabeth Falcón After you listen to the story, “The Magic Swan Geese” check out the activities below. There’s something for your inner everyone—the artist, the botanist, the baker, the biologist...Click on the one you are most interested in, or try them all! Activities for the... Artist: Origami Swans ​ Baker: A Recipe for Russian Rye Bread (Borodinsky bread) ​ Biologist: What exactly is a swan goose? ​ ​ Botanist: The Wild Apples of Kazakhstan ​ Mathematician: How many swan geese would it take to carry off your little brother? ​ Philosopher: Questions to ponder ​ Extra Curious: Sources & further reading ​ The Scoundrel and Scamp Theatre 2020 Stories for Scamps: Activities for ​The Magic Swan Geese 1 For the Artist: Origami Swans Supplies: 1 sheet of origami (or any square) paper. ​ Start with the color or pattern you want your swan to be face down on the table. ​ Step 1: Fold your paper in half diagonally to make a triangle. ​ Step 2: Unfold your paper (pattern side still down). ​ Step 3: Fold both sides from the point toward the center to make a kite shape, as shown. ​ Step 4: Flip the paper over, so that the pattern side is on top and the folds you just made are face ​ down. Step 5: Make another kite fold on this side, same as before, folding both sides to the center. ​ Step 6: Fold the kite tail up to meet the point at the other end.
    [Show full text]
  • Recipe Carb List 11-22-19
    Gladstone School District Page 1 Recipe Carbohydrates List Nov 22, 2019 Between 0 and 100 Grams Carbohydrates No. Description Portion Size (Grams) BREAD 500305 AZTEC GRAIN SALAD 1 CUP 53.56 000347 BAGELS,PLAIN,ENRICHED 1 EACH 37.19 500010 BAKING POWDER BISCUITS 1 EACH 22.09 500011 BANANA BREAD SQUARES SERVING 25.56 001086 BISCUITS: PLAIN PURCH (2oz) EACH 18.85 000355 BISCUITS: PLAIN,PURCH (2.5") EACH 18.85 500037 BREAD STUFFING SERVINGS 22.64 500040 BROWN BREAD EACH 19.27 000117 Brown Rice .5 cup 33.00 500027 BROWN RICE PILAF 1/2 CUP 30.36 500088 CORNBREAD SERVINGS 18.03 000121 Cornbread 2oz 26.58 500089 CORNBREAD STUFFING SERVINGS 21.19 000232 CRACKERS 4 EACH 8.89 000233 CRACKERS,GRAHAM 4 EACH 44.03 000353 ENGLISH MUFFINS,PLAIN,TOASTED 1/2 EACH 13.69 500099 FRIED RICE 3/4 CUP 29.37 000169 Fritos 2oz 40.00 500111 ITALIAN BREAD EACH 28.23 500119 MASTER MIX 1/2 CUP 40.68 500325 MEDITERRANEAN QUINOA SALAD 3/4 CUP 22.66 500125 MUFFIN SQUARES SERVINGS 16.87 500133 OATMEAL MUFFIN SQUARES SERVINGS 34.51 500303 OODLES OF NOODLES CUP 43.45 500137 ORANGE RICE PILAF 1/2 CUP 27.85 500141 PANCAKES EACH 16.26 500327 PEPPY QUINOA 1/2 CUP 28.60 500147 PIZZA CRUST SERVINGS 26.11 500155 POURABLE PIZZA CRUST SERVINGS 26.02 500163 RICE-VEGETABLE CASSEROLE 2/3 CUP 19.62 500164 ROLLS (YEAST) EACH 29.80 500173 SPANISH RICE 1/3 CUP 13.69 000237 Stuffing 1/4 cup 35.44 500181 SWEET POTATO- PLUM BREAD SQUAR SERVING 46.48 000326 TOAST, MIXED GRAIN BREAD SLICE 11.35 000324 TOAST, WHITE BREAD SLICE 12.03 000367 TOAST,RAISIN 1 SLICE 13.66 000325 TOAST,WHOLE-WHEAT BREAD
    [Show full text]
  • Whole Wheat Flour Pesa Atta
    WHOLE WHEAT FLOUR PESA ATTA B.S.Muralidhara IAOM_Bangalore_Dec.2018 Innovations for a better world. Atta Process Indian Atta Flour “Whole wheat flour” with 95 – 97% extraction. Used for flat bread (Chapatti, Roti, Puri, etc.) After rice, flat bread made from Atta is the second staple food in India. Traditionally produced on stone mills with low throughput. 2 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM India – large market of whole wheat flour (Atta). Road side Atta Flour from Home made Atta Flour Industrial stone (Chakki) mills stone mills or disk mills 3 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM Industrial ATTA flour production in India Chakki mills in parallel Æ Premium ATTA Produced mainly in India and few other countries Major Players for Premium ATTA in India: ITC Ltd. (Aashirvaad), Hindustan Lever Ltd (Anapurna), General mills (Pilsbury ATTA) Roller mill Æ Normal, Resultant ATTA Produced in East Asia, Arab countries, India. partly Africa, even Europe Of minor quality in final product (Chapati) 4 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM Market demand • Atta flour production for staple food in India • Meeting local eating habits • FOOD SAFETY - flour production • Industrial process with higher automation degree • Lower energy consumption compared to stone mills 5 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM 6 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM Atta Process with PesaMill™. Traditional flat breads made of whole meal flour. Chapati Roti Puri Gurassah / Sudan 7 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM Innovations in Atta Milling Hygienic Atta for good health Top sanitation Energy saving Flexibility in Atta quality Low maintenance demand Homogeneous and consistent product Space saving Less down time while power cuts No stones shavings in Atta 8 08-12-2018 Whole Wheat Flour_IAOM 2018_BSM Process function • Re-circulation process (4 - 5 times).
    [Show full text]
  • Martin's Irish Brown Bread White Irish Soda Bread
    Basic Baking with Chef Breslin (Featured recipe: Irish Soda Bread) Martin’s Irish Brown Bread INGREDIENTS DIRECTIONS • 2½ cups whole wheat flour 1. Preheat oven to 375°F. • ¾ cup bran 2. Add all dry ingredients together • ¼ cup wheat germ (put baking soda through a sieve). • 1 tsp baking soda 3. Melt butter. • 1 tsp sugar 4. Make a well with dry ingredients, add • 1 tsp salt buttermilk and butter, mix well. • 2½ cups buttermilk 5. Grease 1lb. loaf tin with butter. • 4 tsp butter (melted) 6. Bake for 45 minutes. 7. Cool and serve. White Irish Soda Bread INGREDIENTS DIRECTIONS • 3½ cups all-purpose flour 1. Preheat the oven to 425°F. • 1 tsp salt 2. Mix together the flour, salt and baking soda in a large bowl. • 1 tsp baking soda Add the butter and rub into the flour mixture with your • 2 tbsp butter fingertips until it resembles coarse breadcrumbs. • 1 egg 3. In a separate jug, whisk the egg and buttermilk together. • 1 3/4 cups buttermilk* 4. Make a well in the center of the dry ingredients and pour 3/4 of the liquid into the flour mixture. 5. Using an open hand bring the flour and liquid together to a loose dough. The dough should be quite soft, but not too sticky. You can add a little more of the milk mix if it is needed 6. Turn onto a floured work surface and gently bring the dough together into a round, about 8 x 8 inches. Place on a baking sheet dusted well with flour.
    [Show full text]
  • GRAHAM BREAD Or BROWN BREAD Featured on January 14, 2017 for “Healthy Eating in 19Th Century America” Demo
    GRAHAM BREAD or BROWN BREAD Featured on January 14, 2017 for “Healthy Eating in 19th Century America” demo Have you resolved to eat healthier this year? You’re not alone, but how do you define “healthy” when it comes to food? On January 14, as part of our demonstration, Healthy Eating in 19th Century America, we looked to recipes from the 19th century to better understand early concepts of dietary reform, including the promotion of whole wheat by Sylvester Graham and the emergence of the American vegetarian movement as promoted by William and Bronson Alcott, Ellen White, and John Harvey Kellogg. Graham believed that the key to reversing ill health was to abandon commercially-made bread, which in the 1820s was sold in commercial bakeries competing for profits. Graham claimed that these bakeries used bolted flour (flour that was milled then sifted to remove the bran) that often included powdered chalk or plaster to make the product whiter and denser. He advocated the use of bread made with unbolted flour, ground and baked at home, that retained all of the wheat’s coarse bran in its final mixture. Below is a version of Graham Bread for you to make at home, followed by the original recipe from 1839 by Sarah Josepha Hale. GRAHAM BREAD (2017) Courtesy of Chef Brian Patterson, L’Academie de Cuisine Makes 2 loaves Ingredients Note: All ingredients except the molasses and baking soda should be weighed as measurement 0.12 ounces fresh cake yeast 8-10 ounces “milk warm” water (about 80°F) 1.5 fluid ounces molasses ¼ teaspoon baking soda 2 pounds Hodson Mills Graham Flour (as substitute, use combo of 83% all-purpose flour, 14.5% wheat bran, and 2.5% wheat germ) ¾ to 1 ounce salt Directions 1.
    [Show full text]
  • Irish Brown Bread Adapted from in Deborah Krasner's from Celtic
    Irish Brown Bread Adapted from in Deborah Krasner’s From Celtic Hearths cookbook. 4 cups WW flour (I like white WW flour from Trader Joe’s 1 cup white flour ½ cup of rolled oats (I’ve also used instant cook steel-cook oats and it came out fine) 1 ½ teaspoon baking soda 1 teaspoon sea salt 2-3 cups of buttermilk or a mix of regular milk and plain yogurt 1. Preheat oven to 475. Lightly oil a large cookie sheet or half-sheet pan (cooking spray is fine, as are silicone non-stick sheets) 2. In a large bowl or stand mixer combine flours, oats, baking soda and salt. Mix 3. With hand or stand mixer on a low speed gradually beat in 2 cups of the buttermilk or milk/yogurt. The dough should be able to hold its shape but not be too stiff. Don’t overwork it. 4. Turn onto a floured surface and knead it for a minute or two. 5. Divide into three equal rounds (a scale is the best way to get uniform size). Fit them onto the prepared baking sheet and use a sharp knife to score an X into each one. 6. Bake for 15 minutes, then reduce heat to 400º and bake for 15 to 20 minutes. They’re done when they are equally browned and sound hollow when you rap on the bottom. The recipe makes 3 small loaves. I keep one to eat and freeze or share the others, or I half the recipe and make one larger loaf.
    [Show full text]