DOCSLIB.ORG

Bakery/Dessert Ingredients

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Bakery/Dessert Ingredients Ingredient Listings Chocolate Chip Cookies-Butter blend, baking soda, salt, flour, sugar, brown sugar, eggs, vanilla, chocolate chips (sugar, chocolate, cocoa butter, milkfat, soy lecithin, artificial flavor, milk) Chocolate No Bakes-Contains Peanut Butter. Contains Milk Butter blend, milk, sugar, peanut butter (roasted peanuts, dextrose, fully hydrogenated vegetable oil-rapeseed, cottonseed, soybean)salt, corn syrup, oats, vanilla, cocoa Peanut Butter No bakes-Contains Milk Butter blend, milk, sugar, peanut butter (roasted peanuts, dextrose, fully hydrogenated vegetable oil-rapeseed, cottonseed, soybean) oats, milk, vanilla Molasses Cookies-Sugar, oil, molasses, eggs, flour, baking soda, cinnamon, ginger and salt Filled Sugar Cookies-Contains Milk Butter blend, sugar, eggs, vanilla, baking powder, milk, flour, date filling Peanut Butter Balls-Butter blend, peanut butter (roasted peanuts, dextrose, fully hydrogenated vegetable oil-rapeseed, cottonseed, soybean), confectioners sugar (sugar, cornstarch) shortening (palm, soybean, cottonseed oil), milk chocolate chips (milk chocolate, sugar, nonfat milk, cocoa butter, milkfat, soy lecithin, vanillin) Coconut Balls-Butter blend, coconut, confectioners sugar Whoopie Pie-Sugar, flour, eggs, oil, cocoa, baking soda, vanilla, milk. Filling: Confectioners sugar, butter blend, marshmallow fluff Buttercream Frosting-Contains Milk-Confectioners sugar, butter blend, vanilla, milk Peanut Butter Frosting-Contains Milk Confectioners sugar, butter blend, vanilla, milk, peanut butter (roasted peanuts, dextrose, fully hydrogenated vegetable oil-rapeseed, cottonseed, soybean) Chocolate Frosting-Contains Milk Confectioners sugar, butter blend, cocoa, hot fudge (corn syrup, nonfat milk, sugar, hydrogenated coconut oil, cocoa, modified corn starch, salt, water, potassium sorbate, sodium bicarbonate, soy lecithin) Cream Cheese Frosting-Confectioners sugar, butter blend, cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), orange juice Cream Puff-Butter blend, flour, eggs, water. Hot Fudge (corn syrup, nonfat milk, sugar, hydrogenated coconut oil, cocoa, modified corn starch, salt, water, Potassium sorbate, sodium bicarbonate, soy lecithin) Whipped Cream Confectioners sugar(sugar,cornstarch) Non Dairy Topping (water, high fructose corn syrup, hydrogenated palm kernel oil, sugar, sodium caseinate (milk derivative) slat, colored with Beta Carotene, mono and diglycerides, natural flavor, xanthan gum, lactylic esters of fatty acids, carbohydrate gum, sodium stearoyl lactylate, dipotassium phosphate. Heavy Cream (Milk, carrageenan, mono and diglycerides, polysorbate 80. Imitation vanilla (Water, caramel color, vanillin, ethyl vanillin, potassium sorbate) Eclair-Butter blend, flour, eggs, water, Chocolate Frosting (Confectioners sugar, butter blend, cocoa, Hot Fudge (corn syrup, nonfat milk, sugar, hydrogenated coconut oil, cocoa, modified corn starch salt, water, Potassium sorbate, sodium bicarbonate, soy, lecithin. Vanilla Pudding (skim milk, modified corn starch, coconut oil, cornstarch, salt, mono and diglycerides, sodium hexametaphosphate, sodium stearoyl lactylate, sodium phosphate, yellow #5 and 6) Sinful Square-Graham cracker, sugar, butter blend, cinnamon, sweetened condensed milk, coconut, Semisweet Chocolate Chips Cream Horn-Puff pastry shell, confectioners sugar (sugar, cornstarch), butter blend, Imitation Vanilla (water, caramel color, vanillin, ethyl vanillin, potassium sorbate), milk Gingerbread-Eggs, sugar, cinnamon, baking soda, ginger, molasses, oil, flour, water Rice Krispy Treats-Rice Krispies (Rice,sugar, salt, malt flavor) butter blend, Marshmallows (corn syrup, sugar, modified food starch (corn) gelatin, water, dextrose) Pie Crust-Flour, salt, shortening Crumb Topping-Flour, sugar, butter blend Graham Cracker Topping-Sugar, butter blend, cinnamon, graham cracker Apple Pie-Apples, sugar, cinnamon, nutmeg, flour, salt, shortening (Palm, Soybean and Cottonseed oil) Blueberry Crumb Pie-Blueberries, flour, sugar, shortening (Palm, Soybean and Cottonseed oil) butter blend Chocolate Cream Pie-Cocoa, vanilla, flour, butter blend, sugar, milk, salt, shortening (Palm, Soybean and Cottonseed oil), water. Cream-Confectioners sugar (sugar, cornstarch) Non dairy topping (water, high fructose corn syrup, hydrogenated palm kernel oil, sugar, sodium caseinate (milk derivative) salt,colored with Beta Carotene, mono and diglycerides, natural flavor, xanthan gum, lactylic esters of fatty acids, carbohydrate gum, sodium stearoyl lactylate, dipotassium phosphate. Heavy Whipping Cream (Milk, carrageenan, mono and diglycerides, polysorbate 80) Imitation vanilla (Water, caramel color, vanillin, ethyl vanillin, potassium sorbate) Chocolate Peanut Butter Pie-Cocoa, vanilla, flour, margarine, sugar, milk, peanut butter, salt, shortening, water, heavy whipping cream, non dairy cream, confectioners sugar Graham Cracker Pie-Egg yolks, vanilla, flour, butter blend, sugar, milk, graham cracker, butter blend, cinnamon, heavy whipping cream, non dairy cream, confectioners sugar. Lemon Meringue Pie-Flour, salt, shortening, water, egg whites, sugar, cream of tartar, lemon pie filling Peanut Butter Pie-Cream cheese, vanilla, peanut butter, confectioners sugar, non dairy topping, cinnamon, margarine, sugar, graham cracker, heavy whipping cream. Pumpkin Pie-Pumpkin, eggs, sugar, brown sugar, salt, cinnamon, ginger, cloves, nutmeg, milk, evaporated milk, flour, salt, shortening, water Raspberry Pie- Raspberries, flour, sugar, salt, shortening, water Strawberry Rhubarb Pie-Flour, salt, shortening, water, strawberries, rhubarb, sugar. Cheesecake-Contains wheat. Cream cheese (pasteurized milk, cream milk, carbon bean gum, cheese culture), sugar, honey, graham cracker crumbs (enriched flour, vegetable oil) baking soda, salt, honey, whole eggs, water, unsalted butter (pasteurized cream (milk) natural flavoring) fructose, nonfat dry milk, palm oil, soybean oil, food starch, modified whey protein concentrate (milk) enriched bleached wheat flour, (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid) natural flavors, soy lecithin Brownie- Contains wheat. May contain milk and soy. Sugar, enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, malted barley flour) palm and soybean oil, cocoa, baking soda, egg whites, salt Chocolate Cake Blanks- Contains wheat, egg and soy. Vegetable oil, eggs, water, sugar, enriched flour bleached, wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid, cocoa, palm oil, dextrose, baking soda, sodium, aluminum phosphate, monocalcium phosphate) modified corn starch, propylene glycol mono and diesters, corn starch, maltodextrin, egg white, salt, mono and diglycerides, sodium caseinate, dicalcium phosphate, cellulose gum, soy lecithin, whey, sodium phosphate, datem, natural flavor Yellow Cake Blanks-Contains wheat, egg and soy. Sugar, enriched flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid) palm oil, baking soda, sodium aluminum phosphate, monocalcium phosphate, modified corn starch, dextrose, egg white, propylene, glycol, mono and diesters of fatty acids, corn starch, salt, mono and diglycerides, dicalcium phosphate, cellulose gum, xanthan gum, soy lecithin, why annatto and turmeric extract. White Cake Blanks-Contains wheat, egg and soy. Sugar, enriched flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid) palm oil, baking soda, sodium aluminum phosphate, monocalcium phosphate, modified corn starch, dextrose, egg white, propylene, glycol, mono and diesters of fatty acids, corn starch, salt, mono and diglycerides, dicalcium phosphate, cellulose gum, xanthan gum, soy lecithin, whey. Carrot Cake-Contains nuts. Shredded carrots, brown sugar, olive oil blend, eggs, flour, cinnamon, cloves, salt, baking soda, walnuts, raisins, crushed pineapple, vanilla, coconut, molasses (Cream cheese Frosting) Pumpkin Chip Cookies/Whoopies-Butter, sugar, brown sugar, eggs, vanilla, pumpkin, flour, baking soda, cinnamon, ginger, nutmeg, cloves, chocolate chips. (Cream Cheese Frosting) Banana Bread-Flour, eggs, sugar, bananas, butter, baking soda, salt Govs Whipped Cream-Non dairy topping, heavy whipping cream, confectioners sugar, vanilla extract Coconut-Contains Sulfites. Tree Nut. Desiccated coconut, sugar, water, propylene glycol, salt Marshmallows-Corn syrup, sugar, modified food starch (corn) gelatin, water, dextrose MFB-Contains Soy-Palm oil, soybean oil, cottonseed oil Semisweet Choc Chips-Contains, Milk, Soy. Sugar, chocolate, cocoa butter, milk fat, soy lecithin, artificial flavor, milk Milk Chocolate Chips-Contains, Milk and Soy. Milk chocolate, sugar, nonfat milk, cocoa butter, milkfat, soy lecithin, vanillin Oats-100% rolled oats Blueberry Topping-Blueberries, corn syrup, high fructose corn syrup, sugar, corn starch, glycerine, citric acid, locust bean gum, sodium benzoate. Blue #1 Confectioners Sugar-Sugar and cornstarch.
Load more

Recommended publications
  • LAS VEGAS PRODUCT CATALOG INGREDIENTS Full Page Ad for FINE PASTRY 11”X 8.5”
    PRODUCT CATALOG LAS VEGAS chefswarehouse.com BAKING AND PASTRY FROZEN/RTB BREAD ...................12 BEVERAGES, GOAT CHEESE ............................21 CONDIMENTS BAKING JAM ..............................4 PIZZA SHELLS ...............................12 COFFEE AND TEA GOUDA.......................................21 AND JAMS TORTILLAS/WRAPS ......................12 HAVARTI.......................................22 BAKING MIXES ............................4 BAR MIXERS ................................17 CHUTNEY ....................................25 WRAPPERS ..................................12 JACK CHEESE .............................22 BAKING SUPPLIES .......................4 BITTERS .........................................17 GLAZES AND DEMI-GLAZES .......25 BROWNIES ..................................12 MASCARPONE ...........................22 COLORANTS ...............................4 CORDIAL ....................................17 KETCHUP .....................................25 CAKES ASSORTED ......................12 MISCELLANEOUS ........................22 CROISSANTS ...............................4 JUICE ...........................................17 MAYO ..........................................25 TARTS ...........................................13 MOUNTAIN STYLE ........................22 DÉCOR ........................................4 MISCELLANEOUS ........................17 MUSTARD ....................................25 COULIS ........................................13 MOZZARELLA ..............................22 EXTRACTS ....................................6
    [Show full text]
  • Study of Psychrophilic, Mesophilic, and Halophilic Bacteria in Salt and Meat Curing Solutions
    A STUDY OF PSYCHROPHILIC, ilESOPHILIC, AND HALOPHTLIC BACTERIA IN SALT AND MEAT CURING SOLUTIONS by HAROLD EUGENE TICKNER a B, S,, Kansas State College of Agriculture and Applied Science, 1949 A THESIS - submitted in partial fulfillment of the 1 ' r requirements for the degree MASTER OF SCIENCE 1 Department of Bacteriology KANSAS STATE COLLEGE OF AGRICULTURE AND APPLIED SCIENCE 1950 X Docu- M TABLE OF CONTENTS \^50 T5 INTRODUCTIi. ^» « • 1 REVIEW OF LITERATURE 2 EXPERIMENT I - PREPARATION OF MEDIA FOR PLATE COUNTS . 17 EXPERIMENT II - PLATE COUNTS FOR ENUMERATION OF RALOPHILIC ORGANISMS IN COMMERCIAL SALT SAMPLES 19 EXPERIMENT III - ISOLATION OF PSYCHROPHILIC- AND MESOPHILIC-HALOPHILIC BACTERIA 21 EXPERIMENT IV - PLATE COUNTS OF CURING SOLUTIONS ... 26 EXPERIMENT V - DETERMINATION OF NUMBERS OF PSYCHROPHILIC ORGANISMS IN THE CURING SOLUTIONS ...... 2fi EXPERIMENT VI - TESTING PURE CULTURES OF PSYCHROPHILIC ORGANISMS IN STERILE CURING SOLUTIONS 33 EXPERIMENT VII - PREPARATION OF CURING SOLUTION TO CHECK GROWTH OF PSYCHROPHILIC- AND MESOPHILIC-HALOPHILIC BACTERIA IN A NEW CURING SOLUTION AO EXPERIMENT VIII - DETERMINATION OF NUMBERS OF MESOPHILIC AND MESOPHILIC-HALOPHILIC BACTERIA IN MEAT CURING SOLUTIONS A2 EXPERIMENT IX - DETERMINATION OF CHLORIDE CONTENT IN OLD USED CURING SOLUTIONS U EXPERIMENT X - DETERMINATION OF AMOUNT OF PROTEINS IN OLD USED CURING SOLUTIONS 46 EXPERIMENT XI - PREPARATION OF A "SYNTHETIC AGED CURING SOLUTION" EMPLOYED AS A MEDIUM FOR CHECKING GROWTH OF PURE CULTURES OF ORGANISMS ISOLATED FROM SALT AND MEAT CURING SOLUTIONS A3 EXPERIMENT XII - A COMPARISON OF BACTERIA FOUND IN SALT AND MEAT CURING SOLUTIONS 55 EXPERIMENT XIII - ORGANISMS REQUIRING SODIUM CHLORIDE FOR GROWTH 57 DISCUSSION 59 ii CONCLUSIONS 64.
    [Show full text]
  • H., M 8 1 STUBS WM
    2 U.S. WEATHER BU- - REAtf. Jan. IS Last 1 SUGAR-- 96 Test 24hours,rainf2l!,.CO. 2 Centrifugals. 3.S?c.; Tcmpcraturc,max.77; " Per Ton, $77.80. S3 ii 4i i i i . in www lyitiwiii fi m urv ttmkM$ i J min. 67. , Weather, juidiym oms, vs. g partly cloudy, fresh g ,zs-- . & i wjjan win fi tzul--. ' T'rwmrrs-uus- t ii u ti m in tts it tt i it 2 trades. vi i I 20. g SUNDAY, 1908.-FOUR- TEEN VOL. VI., NO. 264. HONOLULU, HAWAII TERRITORY, JANUARY 19, na. PAGES. 0. h., M 8 1 STUBS WM. AUSTIN WHITING LUSITANAS DOCTOR OUTRANKS IE PASSES TO THE BEYOND THE HEHJ U5BUD THEIR LIE OFFICERS 01 THE Two Interfering Friends Slash- H S 1 - ed by Infuriated Woman-- Ail :r ,1 1 in Hospital. HOSPITAL SHIP RELIEF A stabbing affair, In which a woman cut up three men so badly that all had to be taken to the hospital, took The Portuguese Society place last night about ten o'clock on Punchbowl. A native named Kahau Brownson's Resignation Fails to Alter Celebrate in New nale is the worst Cut up and It was his the wife Annie that wielded the butcher's President's Mind Ruef Quarters. cleaver that did the cutting. The Goes, to Co - other wounded men are William I 1 t .4l i Trial elho and Kaulio, friends of the hus- Immediately. The magnificent new clubhouse and band who interfered to save him from ociety hall of the Lusitana Society, being murdered.
    [Show full text]
  • The Art of Using Salts for the Ultimate Dessert Experience
    Sea Salt Sweet THE ART OF USING SALTS FOR THE ULTIMATE DESSERT EXPERIENCE HEATHER BAIRD © 2015 by Heather Baird Photography © 2015 by Heather Baird Published by Running Press, A Member of the Perseus Books Group All rights reserved under the Pan-American and International Copyright Conventions Printed in China This book may not be reproduced in whole or in part, in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system now known or hereafter invented, without written permission from the publisher. 1122 Books published by Running Press are available at special discounts for bulk purchases in the United States by corporations, institutions, and other organizations. I dedicate this book to my For more information, please contact the Special Markets Department at the Perseus Books Group, 2300 Chestnut Street, Suite 200, Philadelphia, PA 19103, or call grandmother Rosa Finley. (800) 810-4145, ext. 5000, or e-mail [email protected]. ISBN 978-0-7624-5396-2 Your spirit is with me always. Library of Congress Control Number: 2015942586 E-book ISBN 978-0-7624-5811-0 9 8 7 6 5 4 3 2 1 Digit on the right indicates the number of this printing Cover and interior design by Susan Van Horn Edited by Jennifer Kasius Typography: Archer, Beton, Isabella Script, Museo, Neutra Text and Nymphette Running Press Book Publishers 2300 Chestnut Street Philadelphia, PA 19103-4371 Visit us on the web! www.offthemenublog.com www.sprinklebakes.com contents acknowledgments Acknowledgments . 5 THANKS TO MY SUPPORTIVE AGENT center piece of cake.
    [Show full text]
  • Product Catalog Table of Contents
    Product Catalog Navigation: ctrl+F (find), type in keyword Table of Contents or click on an item below. Product classses listed alphabetically. CLASS PAGE CLASS PAGE CLASS PAGE BAGEL BASE MIX 1 DAIRY - BLEND 6 MOLD INHIBITORS 9 BAGELS - PAR BAKED 18 DAIRY - FROZEN 18 MOUSSE 4 BAGELS - PROOF N BAKE 13 DAIRY - LIQUID 22 MUFFIN MIX - FLAVORED 10 BAGS - PAPER 18 DAIRY - REFRIGERATED 21 MUFFIN MIX - LOW FAT 10 BAGS - POLY 18 DAIRY - WHEY 6 MUFFIN MIX - PLAIN 10 BAGS - WAX 18 DANISH - UNBAKED 14 MUFFINS - BAKED 17 BAKLAVA 15 DANISH BASE 6 MUFFINS - UNBAKED 16 BISCUIT MIX / SCONE MIX 1 DANISH FILLING / POUCH PACKS 22 NAPKINS 20 BOX - WHITE CHIP 19 DANISH FILLINGS - PAILS 23 NUGGET - GUMBIT 10 BOXES - CORRUGATED 19 DANISH MIX 3 NUTS 10 BOXES - WINDOW 19 DECORATIONS 22 ORGANIC FLOUR 8 BREAD - PROOF N BAKE 13 DOILLIES 20 OTHER - FORTE GANACHE CHIP 21 BREAD BASE 2 DONUT - FRENCH MIX 7 PADS 20 BREAD MIX 2 DONUT - FRENCH THAW N SERVE 17 PAN GREASE 30 BREADING / SEASONING 2 DONUT BASE 7 PAN LINERS 20 BROWNIE - THAW N SELL 13 DONUT BASE - FLAVORED 7 PIE - FILLINGS (DRY) 7 BROWNIE MIX 2 DONUT CAKE MIX - FLAVORED 6 PIE BASE 10 BUTTER 18 DONUT CAKE MIX - SEASONAL 6 PIE FILLINGS 28 CAKE - THAW N FINISH 13 DONUT CAKE - THAW N SELL 15 PIE FILLINGS - NO SUGAR ADDED 30 CAKE BASE 3 DONUT CAKE MIX - VANILLA 6 PIE FILLINGS - PREMIUM 30 CAKE CIRCLES 20 DONUT FILLINGS - DRY 7 PIE SHELLS - RAW 16 CAKE DECORATING - COLORING 1 DONUT FILLINGS - PAILS 24 PIES 16 CAKE DECORATING - PIPING JEL 1 DONUT MIX - YEAST RAISED 6 POLY BAGS 18 CAKE DECORATING - SUPPLIES 1 DONUT
    [Show full text]
  • PHOENIX Chefswarehouse.Com BAKING and PASTRY TORTILLAS/WRAPS
    PRODUCT CATALOG PHOENIX chefswarehouse.com BAKING AND PASTRY TORTILLAS/WRAPS......................8 BEVERAGES, HAVARTI.......................................19 CONDIMENTS BAKING MIXES ............................4 WRAPPERS..................................8 COFFEE AND TEA JACK CHEESE .............................19 AND JAMS BROWNIES ..................................10 MASCARPONE ...........................19 BAKING SUPPLIES .......................4 BAR MIXERS ................................15 CHUTNEY ....................................24 CAKES ASSORTED ......................10 MISCELLANEOUS........................19 COLORANTS ...............................4 CORDIAL ....................................15 GLAZES AND DEMI-GLAZES .......24 TARTS ...........................................10 MOUNTAIN STYLE........................19 CROISSANTS ...............................4 JUICE ...........................................15 KETCHUP .....................................24 COULIS........................................10 MOZZARELLA..............................20 DÉCOR ........................................4 MISCELLANEOUS BEVERAGE ....15 MAYO ..........................................24 PUREE..........................................10 MUENSTER...................................20 EXTRACTS ....................................4 NECTAR .......................................15 MUSTARD ....................................24 ZEST..............................................10 PARMESAN .................................20 FILLING ........................................4
    [Show full text]
  • 2021 Territorial Skills Competition
    2021 TERRITORIAL SKILLS COMPETITION 32 – Baking Date: April 24th, 2021 Location: TBD Duration of contest: 7:30 am – 4:00 pm CONTEST INTRODUCTION The purpose of this challenge is to measure the competitor’s readiness and highlight the excellence and professionalism in the area of confectionary and pastry work. Time Task 7:30 am – 7:45 am Arrival. Orientation. 7:45 am – 8:15 am Set up 8:15 am – 12:00 pm Competition Time 11:50 am – 12:00 pm Presentation of French Macaron Filled Cookies 12:00 pm – 12:45 pm Lunch 12:45 pm – 3:30 pm Competition Time 2:30 pm – 2:40 pm Presentation of French Pastries 3:20 pm – 3:30 pm Presentation of Decorated Bar Cake 3:30 pm – 4:00 pm Clean Up SKILLS AND KNOWLEDGE TO BE TESTED • French Macaron Filled Cookie • French Pastries • Decorated Bar Cake SPECIFIC REQUIREMENTS Competitors will be tested on ingredient selection and portioning, mixing, make up procedures, methods of finishing, baking and presentation. During the competition, the judges will be evaluating their workplace safety, sanitation, hygiene and organization. Competitors will also be evaluated on effective use of ingredients. Examples are: • Are they producing only the required quantities • Do they have significant quantity of extra product • Did they have to re-make a product a second time All food waste must be placed into a plastic bag, which will be provided at each workstation. Disposing of the food waste cannot be done until competitors have received notice from the judges at the end of competition day. Their ability to work on their own and adapt to changing equipment and environment is essential.
    [Show full text]
  • Basic Pastry
    “Essential Tips and Techniques in Baking and Pastry Making for Beginners” Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients Understanding Basic Baking Principles What is Formulation and How its work? Technical Aspect (Method, Technical Terms, Equipment) Trouble Shooting Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Flour WHEAT FLOUR IS the most important ingredient in the bakeshop. It provides bulk and structure to most of the baker’s products, including breads, cakes, cookies, and pastries. Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Sugar SUGARS OR SWEETENING agents have the following purposes in baking: ## They add sweetness and flavour. ## They create tenderness and fineness of texture, partly by weakening the gluten structure. ## They give crust colour. ## They increase keeping qualities by retaining moisture. ## They act as creaming agents with fats and as foaming agents with eggs. ## They provide food for yeast. Isomalt Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Fat THE MAJOR FUNCTIONS of fats in baked items are: 1) To add moistness and richness. 2) To increase keeping quality. 3) To add flavour. 4) To assist in leavening when used as a creaming agent, or to give flakiness to puff pastry, pie dough, and similar products. Many fats are available to the baker. Each has distinctive properties that make it suitable for different purposes. Among the properties a baker must consider when selecting a fat for a specific use are its melting point, its softness or hardness at different temperatures, its flavour, and its ability to form emulsions Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Eggs Eggs perform the following functions in baking: 1.
    [Show full text]
  • Making Butter and Cheese on the Farm C
    South Dakota State University Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange South Dakota State University Agricultural Bulletins Experiment Station 2-1-1916 Making Butter and Cheese on the Farm C. Larsen V.R. Jones Follow this and additional works at: http://openprairie.sdstate.edu/agexperimentsta_bulletins Recommended Citation Larsen, C. and Jones, V.R., "Making Butter and Cheese on the Farm" (1916). Bulletins. Paper 164. http://openprairie.sdstate.edu/agexperimentsta_bulletins/164 This Bulletin is brought to you for free and open access by the South Dakota State University Agricultural Experiment Station at Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. It has been accepted for inclusion in Bulletins by an authorized administrator of Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. For more information, please contact [email protected]. BULLETIN No. 164 February, 1916 South Dakota State COilege of Agriculture and Mechanic Arts DAIRY HUSBANDRY DEPARTMENT , MAKING BUTTER AND CHEESE ON THE FARM BOWEN PUBLISHING CO., HURON, S. D. 345 GOVERNING BOARD. Hon. T. W. Dwight, President .. .....Sioux Falls, S. D. Hon. August Frieberg, Vice President, Beresford, S. D. Hon. A. M. Anderson .................. Sturgis, S. D. Hon. Frank Anderson ... , ..............,Vebster, S. D. Hon .. J. W. Campbell ..- ..................Huron, S. D. STATION STAFF. T. W. Dwight .............. ..........Regent Member J. W. Campbell ....................... Regent Member Ellwood C. Perisho .................President of College James W. Wilson ....Director and Animal Husbandman N. E. Hansen ..........Vice Director and Horticulturist James H. Shepard .........· .........- .. .. Chemist C. Larsen ................ ........ Dairy Husbandman A. N. Hume ......Agronomist and Supt. of Sub-Stationa J. G.
    [Show full text]
  • 10" Round Cakes
    Customer Name ________________________________________________________________________ Phone ____________________________ Pick-Up Time __________ ALL THANKSGIVING ORDERS MUST BE PICKED UP NO LATER THAN 4:00 P.M., WEDNESDAY, NOVEMBER 25th. For Associate use only: Please use the scheduled order feature when entering order. Please attach copy of receipt to order form. Breakfast for the bunch Brunch for the bunch QTY QTY ___ Pastry ring (serves + 12) $8.99 ___ Quiche Loraine (serves + 8) $34.99 ___ Pastries and coffee (serves + 12) $39.99 ___ The German tray (serves + 12) $36.99 Individual Sweets Cheesecakes - 10" Round Pastries QTY QTY ___ Cheesecake $50.00 ___ Almond croissant $2.99 ___ Chocolate cheesecake $52.00 ___ Apple streusel $2.99 ___ Pumpkin cheesecake $53.00 ___ Apple turnover $2.99 ___ Raspberry topped cheesecake $53.00 ___ Bear claw $2.99 ___ Turtle topped cheesecake $53.00 ___ Blueberry cheese wreath $2.99 ___ Butter croissant $2.99 ___ Cherry streusel $2.99 Cakes - 12" Round ___ Cherry turnover $2.99 QTY. ___ Chocolate croissant $2.99 ___ Black Forest cake $48.00 ___ Cinnamon roll $2.99 ___ Butter-cream cake $42.00 ___ Cheese Danish $2.99 ___ Carrot cake $42.00 ___ Fruit Danish $2.99 ___ Chocolate cake $42.00 ___ Hazelnut braid $2.99 ___ German chocolate cake $45.00 ___ Peach cheese streusel $2.99 ___ Italian cream cake $45.00 ___ Pudding pretzel $2.99 ___ Mandarin orange cake $45.00 ___ Nussecken $2.99 ___ Cream horn $3.49 Breads Klobasnek QTY. QTY ___ German rye sourdough bread $4.79 ___ Sausage and cheese $2.89 ___ Rustic
    [Show full text]
  • Senarai Kilang Dan Pembuat Makanan Yang Telah Mendapat Sijil Halal
    SENARAI KILANG DAN PEMBUAT MAKANAN YANG TELAH MENDAPAT SIJIL HALAL DAERAH NO KILANG / PEMBUAT MAKANAN Belait 1. Ferre Cake House Block 4B, 100:5 Kompleks Perindusterian Jalan Setia Diraja, Kuala Belait. Negara Brunei Darussalam No Senarai 1 ponge Cake 2 ed Bean B skuit 3 ed Bean Mini Bun 4 utter Mini Bun 5 uger Bun 6 ot Dog Bun 7 ta Bread 8 offee Meal Bread 9 andwich Loaf 10 Keropok Lekor 11 urry Puff Pastry 12 Curry Puff Filling 13 onut 14 oty B oy/ R oti Boy 15 Noty Boy/ Roti Boy Topping 16 eropok Lekor kering 17 os K eropok Lekor 18 heese Bun Jumlah Produk : 18 2. Perusahaan Shida Dan Keluarga Block 4, B2 Light Industry, Kuala Belait KA 1931 Negara Brunei Darussalam No Senarai 1 Mee Kuning 2 Kolo Mee 3 Kuew Tiau 4 Tauhu Jumlah Produk : 4 Hak Milik Bahagian Kawalan Makanan Halal, Jabatan Hal Ehwal Syariah, Kementerian Hal Ehwal Ugama, Negara Brunei Darussalam 26 August, 2014 Page 1 of 47 DAERAH NO KILANG / PEMBUAT MAKANAN 3. Syarikat Hajah Saibah Haji Hassan Dan Anak-Anak Block 4 No B6 Kompleks Perindustrian Pekan Belait,Kuala Belait Negara Brunei Darussalam No Senarai 1 Mee Kuning 2 Kuew Teow 3 Kolo Mee Jumlah Produk : 3 4. Syarikat Hajah Saibah Haji Hassan Dan Anak-Anak Block 4B No 6 Tingkat Bawah,Kompleks Perindustrian Pekan Belait,Kuala Belait, Negara Brunei Darussalam No Senarai 1 Karipap Ayam 2 Karipap Daging 3 Karipap Sayur 4 Popia Ayam 5 Popia Daging 6 Popia Sayur 7 Samosa Ayam 8 Samosa Daging 9 Samosa Sayur 10 Onde Onde 11 Pulut Panggang Udang 12 Pulut Panggang Daging 13 Kelupis Kosong Jumlah Produk : 13 Brunei-Muara Hak Milik Bahagian Kawalan Makanan Halal, Jabatan Hal Ehwal Syariah, Kementerian Hal Ehwal Ugama, Negara Brunei Darussalam 26 August, 2014 Page 2 of 47 DAERAH NO KILANG / PEMBUAT MAKANAN 1.
    [Show full text]
  • Baking Supplies
    Baking Supplies Brand Item Description Pack/Size Item# UPC Temp Division(s) Stocked Ac Food Craftin Cake Drip Black 12/8.5 oz 270994 7-18813-51983 D NW RM WE Cake Drip Blue 12/8.5 oz 270993 7-18813-53867 D NW RM WE Cake Drip Gold 12/8.5 oz 270999 7-18813-53872 D NW RM WE Cake Drip Pink 12/8.5 oz 270998 7-18813-53866 D NW RM WE Cake Drip Red 12/8.5 oz 271000 7-18813-53865 D NW RM WE Cake Drip Silver 12/8.5 oz 270996 7-18813-53873 D NW RM WE Gumballs Pastel Shimmering 48/7 oz 270995 7-18813-52113 D NW RM WE Lollipops Unicorn 18/6.8 oz 270997 7-18813-52120 D NW RM WE Ancient Grains Brownie Mix Og 6/17.5 oz 185062 0-78314-24105 D NW Cake Mix Yellow Og 6/17.5 oz 185061 0-78314-23105 D NW Apollo Fillo Dough 12/16 oz 41781 0-74702-00222 F NW RM Fillo Dough Country Extra Thick 24/16 oz 237809 0-74702-25121 F NW Arrowhead Mills Flour Buckwheat Og Gf Nat 6/22 oz 239688 0-74333-68425 D WE Flour Coconut Og Gf Nat 6/16 oz 239687 0-74333-68426 D WE Flour Spelt Whole Og Nat 6/22 oz 239689 0-74333-68431 D WE Seeds Flax Og 6/16 oz 40864 0-74333-47684 D RM WE Athens Dough Filo Pastry Sheets 12/16 oz 30332 0-72196-00100 F RM Phyllo Shells Mini 15 Ct 12/1.9 oz 30340 0-72196-07250 F WE Aunt Pattys Sugar Coconut Unrefined Og Nat 6/10 oz 237355 0-30042-50152 D NW Aussie Bakery Puff Pastry 12/17.5 oz 72506 8-25458-00905 F NW Bake N Joy Streusel Topping Butter Flavored 1/15 lb 260291 7-93760-11970 D WE Bakersland Tart Butter Vanla Apple Frangipane 1/12 ea 262198 8-50011-25501 F WE Tart Butter Vanla Berry Frangipane 1/12 ea 262195 8-50011-25502 F WE Tart Butter
    [Show full text]