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FLEISCHMANN’S BP Color - 2755 blue HEARTH CLUB BP Color - 7499 tan CS Color - 716 orange DAVIS BP Color - 1235 yellow FS Brand PRODUCT IDENTIFICATION Font Type - Era Medium Font Size - 24pt .370” Font Color - White .75” Placement - left align CLABBER GIRL® PRODUCT Type Baking Soda IDENTIFICATION Font Type - Lexia Regular Font Size - 25pt Font Color - White Placement - left align FOODSERVICE INGREDIENT PHOTO Subject - Recipe photo must contain featured product ingredient. Foodservice prep or nished look. Photo Size w/b - 8.75x2 Align 2 Clabber Girl Baking Soda (sodium bicarbonate) is useful in a wide range of applications. For years Clabber Girl Baking Paragraphs PRODUCT Introduction This ﬁne granular soda is best known for its use as a leavening agent in cooking and Soda has been manufactured Font Type - Era Regular by Clabber Girl Corporation, Font Size - 10pt baking. When combined with an acid ingredient, the sodium bicarbonate releases carbon dioxide (CO2) gas. The CO2 bubbles cause batter and dough to rise. one of the most trusted baking Font Color - Grey - 80% K brands in the United States. Placement - left align Features of Clabber Girl Baking Soda .75” • Key ingredient in baking powder, biscuits, cakes, pancakes, cookies and a host of other baked goods .75” • Environmentally safe cleaner • Natural deodorizer • Used to control pH in pools • OU Kosher Certiﬁed Storage Shelf life is 24 months. For best results store at room temperature in an odor .75” free environment. .75” Product Name UPC Product Item # Size Case Ship Weight Case/cu. ft 40x48 Pallet Case Code Pack Lbs./Case Qty Ti Hi Clabber Girl 19.875 x 13.375 x 8.125 Baking Soda 1 00 19900 00395 7 00395 5 lb. 6 33 1.25 42 7 6 FoodService CONTACT CG CORP. Font - Era Medium .75” Font Size - 9.5pt For more information please contact us. Our representatives will be happy to help you. Remainder Font - Lexia Bold CLABBER GIRL CORP. • 812.232.9446 • [email protected] • Manufactured in USA .75” Font Size - 9.5pt CG-136c 0217 Font Color - Grey - 70% K .370” ALIGN Naming w/CG logo NAMING Format - Brand, #, date COPY Font - Era Medium Itc. Font Size - 7pt Font Color - Grey - 70% K .

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BAILEYS Digital Cookbook LR
TABLE OF CONTENTS GRANOLA ............................................................................. 5 FRENCH TOAST ................................................................. 7 GRANOLA BARS ................................................................ 9 CHOCOLATE DIPPED STRAWBERRIES .................... 11 CHOCOLATE DIPPED PRETZELS ................................ 13 CRISPY TREATS .................................................................. 15 CHOCOLATE SAUCE ........................................................ 17 FUDGE ................................................................................... 19 TRUFFLES ............................................................................. 21 BROWNIES ........................................................................... 23 MAGIC NUT BARS ............................................................. 25 COOKIE BARS ..................................................................... 27 BAILEYS® CHIP COOKIES ............................................... 29 NO-BAKE CHEESECAKE ................................................ 31 POT DE CREME .................................................................. 33 CHOCOLATE MOUSSE .................................................... 35 CUPCAKES ........................................................................... 37 TIRAMISU .............................................................................. 39 IRISH CREAM CAKE ......................................................... 41 CANNOLI .............................................................................
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Chocolate Raspberry Whoopie Pies Lesson: Valentine’S Day Craft
Baking for my Valentine Activity: Baking chocolate raspberry whoopie pies Lesson: Valentine’s Day craft incorporated. If dough gets very stiff, continue mixing with a wooden spoon. 5. Scoop 2 tablespoons of batter onto a greased or parchment-lined baking sheet. 6. Bake 9-10 minutes. When cookies are done, remove from oven and place cookies on cooling racks. Let cool completely. 7. To prepare filling: In a medium mixing bowl with electric mixer, cream together shortening, marshmallow fluff and salt. Add powdered sugar slowly then add flavorings. Whip until light and fluffy and add fresh raspberries on a slow speed. Chocolate Raspberry Whoopie Pies (Raspberries will break up in the filling.) Ingredients: 8. For each whoopie pie, scoop about a tablespoon 2 c. all-purpose flour of filling onto the bottom side of a cooled cookie. 1/2 c. cocoa Place another cookie on top of the filling, making a 1 tsp. baking soda sandwich. Makes 12 whoopie pies. 1/2 tsp. Clabber Girl Baking Powder 3/4 tsp. salt 1/4 c. vegetable shortening 1/4 c. butter, softened Additional Activities: 1 c. brown sugar, packed 1. Wrap the Whoopie Pies well and place in a sturdy 1 egg container for gift-giving. 1 tsp. vanilla extract 2. Valentine’s Day wouldn’t be complete without 2 tsp. flavored raspberry syrup or 1 tsp. raspberry extract a Valentine card! Make a personal handmade (optional) Valentine to go along with your gift or download the 1 c. buttermilk card template provided with Filling: this lesson plan and color the 1 c.
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Baking Substitution Science
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Product List
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Substitution Science - Cookie Science
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AN ABSTRACT of the THESIS of Rebecca M. Walker for the Degree of Honors Baccalaureate of Science in Food Science and Technology
AN ABSTRACT OF THE THESIS OF Rebecca M. Walker for the degree of Honors Baccalaureate of Science in Food Science and Technology presented on May 7, 2013. Title: Feasibility of developing wine grape pomace fortified baked goods for health promotion. Abstract Approved: Yanyun Zhao Wine grape pomace (WGP) as a source of antioxidant dietary fiber was used to fortify bread and muffins bakery goods. Pinot Noir wine grape pomace (RWGP) and Pinot Grigio wine grape pomace (WWGP) replaced wheat flour at concentration between 5- 20% (w/w). The finished bread and muffin products were evaluated for physicochemical, bioactive, and sensory properties. The WGP addition decreased the volume index of bread and muffin by a minimum of 25% and 7%, respectively. The highest total phenolic content (TPC) and radical scavenging activity (RSA) values for fortified bread and muffins were achieved in 15% RWGP with TPC and RSA values of 68.32 mg GAE/ serving (50 g) and 80.70 AAE mg/ serving (50 g), respectively, for bread and 2164 mg GAE/serving (55 g) and 1526 mg AAE/serving (55 g), respectively, for muffins. RWGP 15% breads and muffins also had the highest amount of dietary fiber per serving (6.33 g and 8.44 g, respectively). The sensory evaluation found no difference in overall liking of 5 and 10% RWGP fortified bread and muffin products compared to the control. This study demonstrated that WGP is a viable functional ingredient in bakery goods to increase TPC, RSA, and DF in consumer’s diets. Key words: wine grape pomace, dietary fiber, antioxidants, breads, muffins Corresponding e-mail address: [email protected] ©Copyright by Rebecca M.
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Msuspcsbs Clab Hulmancomp5.Pdf
An opportunity is now furnished the Public to secure a Baking Powder containing the desir- able qualities necessary for producing a thor- oughly healthful article of the "Staff of Life" and which is equally good for Finest Cakes and Pastry. WHAT EXPERTS SAY: Cakes baked with Clabber Girl Baking Powder possess that nice velvety look also good taste which counts so much toward good cake; and foods deliciously prepared create a keen appetite inducing gastric juices to extract from such foods the life-giving substances that nourish the human body. MANY THOUSANDS OF LETTERS HAVE REACHED OUR OFFICE TELLING US OF THE SUPERIOR QUALITIES IN OUR CLABBER GIRL BAKING POWDER. WE HAVE SELECTED JUST A FEW HERE AND THERE AT RANDOM AND THE FOLLOWING ARE EXTRACTS FROM THEM "For a year I have made Biscuits with SOUR MILK and CLABBER GIRL Baking Powder with the usual amount of shortening and salt. The biscuits thus made were far superior in flavor and lightness to biscuits made by combin- ing sweet milk and Baking Powder, or the time-honored soda and sour milk biscuits. "The majority of country housewives use soda and any brand of baking powder to make biscuits with sour milk, but, they can never be sure their bread will be a success under all conditions. The milk or the stove may not be just right or they may fail to get just the right amount of soda, and thus the bread lacks the degree of whiteness or lightness desired. I discovered, however (when boarding with different people in the various neighborhoods where I taught) one woman who never failed to produce delicious biscuits at all times.
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Whole Grain Pizza Lesson: How to Plan a Pizza Party
Family Dinner Fun Activity: Baking whole grain pizza Lesson: How to plan a pizza party To assemble pizza: 1. Spread pizza sauce on top of crust 2. Top with desired toppings 3. Finish with cheeses on top 4. Bake in a 375 degrees F. oven 15 – 20 minutes or until cheeses are golden brown and mixture is bubbly. Planning your pizza party: 1. Double check if any of your guests have food allergies. Adjust your party plans if needed. 2. Ask guests what toppings they like best on their Whole Grain Pizza Crust pizza. Invite them to decorate the pizza themselves Ingredients: before putting into the oven. Who can come up with 1 package active dry yeast the funnest design? ¼ c. sugar 3. Determine how much pizza you’ll need. ½ c. warm water • Average of at least 2 slices per person ¼ c. cornmeal • Each 12-inch pizza makes 8 slices 1 c. all-purpose flour 1 c. whole wheat flour 4. Alternative method: divide dough into four 4-inch 3/8 c. non-fat dry milk powder mini pizzas and bake on a cookie sheet. Top each one 1/4 c. quick cooking rolled oats differently for personal pizzas! 2 tsp. Clabber Girl Baking Powder 1/2 tsp. salt 1/2 c. shortening 1 jar pizza sauce 1 to 1 1/2 c. shredded mozzarella cheese Desired toppings (veggies and/or pre-cooked meat) To make the dough: 1. In a small bowl mix yeast, sugar and water. Let sit 5-10 minutes so yeast can activate and grow. 2.
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Boston Brown Bread Lesson: History of Boston Brown Bread
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Cs 6Ана5 Lb Unipro Baking Powder
cs 6 5 lb UniPro Baking Powder Dot#: 429649 Mfr #: 01706 GTIN: 10044105603107 Supplier: Clabber Girl Corporation (Hulman & Co.) Description: cs 6 5 lb UniPro Baking Powder Images and Attachments 10044105603107.jpg 1 / 1 Start Stop Product Information Classification: Dessert Sauces/Toppings/Fillings (Shelf Stable) (10000195) Dimensions (HxWxD): 7.56 x 13.5 x 20 Inches Weight Gross / Net: 33 Pounds / 30 Pounds Origin: (US) UNITED STATES Storage Temp: 62°F to 77°F Pallet Configuration: Ti: 7 Hi: 6 Serving Size: 1/8 tsp Servings Per Container: 22680 Features and Benefits Features: Consistent results in a doubleacting formula with 30% CO2 release at batter temperature. Convenient 5 lb tub keeps moisture out and provides great shelf stability. Preparation and Baking No special preparation required. Use accordingly Cooking: with recipes. Serving Suggestions: Use as a leavening agent in baked goods, store in a cool, dry place. Storage: Use dry utensils when measuring and store in a dry place at room temperature. Nutritionals and Ingredients () Information is currently not available for this nutrient. Nutrition Facts * Percent Daily Values are based on a 2,000 calorie diet. Serving Size 1/8 tsp Your daily values may be higher or lower depending on Servings Per Container 22680 your calorie needs:** ** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods Amount Per Serving represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating Calories 0.73 Calories from fat 0.01 women shall use the RDI's that are specified for the intended group provided by the FDA.
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BAKE-Magazine-November-2018.Pdf
bake is pleased to provide you our latest digital magazine. To access the Archives, Advertisers Index or a Single Page View, please refer to the toolbar above. Click Text View to translate stories into more than 50 languages. November 2018 BUSINESS. ACCURACY. KNOWLEDGE. EXECUTION. 2018twentyfive RECOGNIZING AMERICA’S PROFESSIONAL EDUCATORS AND DEDICATED MENTORS Breads • Cakes • Pastries • Chocolate editor’s note November 2018 / Issue 10 THE TWENTYFIVE ISSUE: education and inspiration For the first time, we turn the spotlight on education in our respondents in the industry, which was conducted by the annual Twentyfive special edition, highlighting professional Foundation in partnership with the Center for Generational educators and mentors who go above and beyond to educate, Kinetics. The industry employs 15.1 million people and expects inspire and lead in the fields of baking, pastry and chocolate. to add 1.6 million new jobs over the next 10 years. They work tirelessly to help the industry reach new heights and achieve excellence in quality and presentation. The survey found that over 70 percent say that the industry is a good place to get a first job. Many Millennials start working in Educating the future bakers, pastry chefs, cake decorators and the industry at the age of 18, while many Gen Z members start chocolatiers of tomorrow is an all-important endeavor. The at 16-and-a-half. Around half of the respondents say they they’d world is changing, and innovation is paramount to success. But return to the industry if they had already left it, and that total who will train and inspire the next generation? The influential rises to 65 percent if they have a culinary degree.
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Old Fashioned Biscuits Lesson: Baking Basics
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