Full Product List
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
BREAD CRUMBS TEXTURE of SPELT Joanna Korczyk
BREAD CRUMBS TEXTURE OF SPELT Joanna Korczyk – Szabó*, Magdaléna Lacko – Bartošová Address(es): Joanna Korczyk-Szabó, Slovak University of Agriculture, Faculty of Agrobiology and Food Resources, Department of Sustainable Agriculture and Herbology, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic. *Corresponding author: [email protected] ARTICLE INFO ABSTRACT Received 21. 10. 2013 Texture analysis is an objective physical examination of baked products and gives direct information on the product quality, oppositely Revised 26. 11. 2013 to dough rheology tests what inform on the baking suitability of the flour, as raw material. Evaluation of the mechanical properties of Accepted 9. 1. 2014 bread crumb is important not only for quality assurance in the bakeries, but also for assessing the effects of changes in dough ingredients Published 1. 2. 2014 and processing condition and also for describing the changes in bread crumb during storage. Crumb cellular structure is an important quality criterion used in commercial baking and research laboratories to judge bread quality alongside taste, crumb colour and crumb physical texture. In the framework of our research during the years 2010 – 2011 were analyzed selected indicators of bread crumb for Regular article texture quality of three Triticum spelta L. cultivars – Altgold, Rubiota and Ostro grown in an ecological system. The bread texture quality was evaluated on texture analyzer TA.XT Plus (Stable Micro Systems, Surrey, UK), following the AACC (74-09) standard and expressed as crumb firmness (N), stiffness (N.mm-1) and relative elasticity (%). Our research proved that all selected indicators were significantly influenced by the year of growing and variety. -
The Japan News / Recipe
Recipe Depth and variety of Japan’s cuisine The “Delicious” page, published every Tuesday, introduces simple recipes, restaurants across the country and extensive background information about Japanese washoku cuisine. By uncovering the history of Japanese food and sharing choice anecdotes, we make cooking at home and dining out even more fun. Our recipe columns In this column, we look back over changes in Japanese cuisine by featuring popular recipes carried in The Yomiuri Shimbun over the past century. Preparing a meal for oneself often comes with many complaints such as, “Cooking just for me is annoying,” and “I don’t know if I can eat everything by myself.” In this series, cooking researchers share tips for making delicious meals just for you. In this column, Tamako Sakamoto, a culinary expert who previously wrote the column “Taste of Home” for The Japan News, introduces tips for home-style dishes typically enjoyed by Japanese families. Taste of Japanese mom Chikuzen-ni Chikuzen refers to northwestern Fukuoka Prefecture. Although the dish is widely known as Chikuzen-ni, local people usually call the dish game-ni. There are several possible origins of the name. One idea is that it comes from “gamekomu,” a local dialect word for “bringing together” various leftover vegetables, even scraps, in a pan. Another theory is that turtle (kame) or soft-shelled turtle (suppon) were cooked together. There are also various views about the roots of the dish. One is that it was a battlefield dish of the Kuroda clan in the Chikuzen district, while another suggests the dish was created by warriors who were stationed in Hakata, Fukuoka Prefecture, when Toyotomi Hideyoshi sent a large army to the Korean Peninsula in the 16th century. -
Bread Snacks Pancakes Tudor Houses Ciabatta Sourdough Rye
Year 4 Technology Autumn 1 Spring 2 Summer 2 Term1.1 Term 2.2 Term 3.2 Bread Snacks Pancakes Tudor Houses Name the tools they are using Name the tools they are using People who design houses are called architects. Name the ingredients they are using Name the ingredients they are using Ordinary Tudor houses were built from wooden beams Know what can happen if they do not practise health and safety Know what can happen if they do not practise health and Know the reasons for hygiene-washing hands, wearing apron and hair being safety which formed the ‘skeleton’ of the building. tied. Know the reasons for hygiene-washing hands, wearing apron The beams were uneven because they were cut by hand Use the appropriate verbs to explain what they are doing and hair being tied. and Explain the process using a full sentence Use the appropriate verbs to explain what they are doing not machines. Name different types of bread: Ciabatta, Explain the process using a full sentence Shrove Tuesday gets its name from the ritual of shriving Most Tudor houses had a thatched roof made from straw Whole-Wheat Bread, Sourdough that Christians used to undergo in the past. In shriving, a and water weed. Rye Bread Pita Bread Focaccia Multigrain person confesses their sins and receives absolution for them Only wealthy Tudors could afford to have chimneys. Lent begins on Ash Wednesday. It is a season of Brioche, French Baguette The poor had a hole cut into the roof to allow smoke to preparation before the celebrations of Easter. -
Lexicon Development and Napping for the Sensory Description of Rye Bread
LEXICON DEVELOPMENT AND NAPPING FOR THE SENSORY DESCRIPTION OF RYE BREAD IN NORTHERN EUROPE AND THE UNITED STATES Meetha James, Delores Chambers, Kadri Koppel, Edgar Chambers IV Center for Sensory Analysis and Consumer Behavior Dept. of Food, Nutrition, Dietetics, and Health, College of Human Ecology Introduction Results/Findings – Lexicon Development • Rye Bread is well know for Lexicon Development 28 Sensory its Flavor Versatility. Descriptors • A limited number of studies Northern European • Overall grain • Toasted • Dough-like • Salt have been done to Rye bread • Wheat-like • Burnt • Leavening • Sweet understand the sensory Overall Grain A general term used to describe characteristics of rye breads • Rye • Brown-sweet • Yeasty • Sour the aromatic which includes musty, dusty, US Rye bread slightly brown, slightly sweet and is • Bran • Molasses • Fermented • Bitter associated with harvested grains and dry grain stems. • Malt • Honey • Caraway • Astringent Objectives Reference: Bob’s Red Mill Wheat Bran = 6.0 (f) • Musty-dry • Dark-fruit • Coriander Bob’s Red Mill Oat Bran= 13.0 (f) Preparation: Serve in 1 oz. cup. • To develop a lexicon which acts as a tool for • Nutty • Dark- • Dill chocolate understanding the flavor profile of rye bread • Brown • Anise consumed in Northern Europe and the US. • To understand existing market trend and white spaces by napping rye breads. 8 Clusters were identified by Cluster analysis Methods Cluster 1 High in Dark Chocolate, LEXICON DEVELOPMENT Dark-fruit, Nutty, Brown, Bitter • 7 highly trained panelists from Center for Sensory Analysis and Consumer Behavior developed a sensory lexicon to describe a wide range of rye breads. • 32 Rye bread samples from Northern Europe and the US were used for the profiling. -
Oven Fried Chicken Tenders a Delicious and Healthy Alternative to Traditional Fried Chicken
Oven Fried Chicken Tenders A delicious and healthy alternative to traditional fried chicken. Storage instructions: Refrigerate and reheat in the oven. You can also freeze in a single layer on a cookie sheet and then transfer to a plastic storage bag for a quick snack anytime. U.S. Metric 1 cup Breadcrumbs, whole wheat 110g 3 Tbsp Parmesan Cheese, grated 15g 1/4 tsp Garlic Powder 0.75 g 1/4 tsp Thyme, dried 0.25 g 1/4 tsp Kosher Salt 1.5 g To taste Black Pepper, ground To taste 2 large Eggs, beaten 2 large 1 lb Chicken Breasts (about 2), boneless and skinless 455 g Pinch Cayenne Pepper (optional) Pinch Preparation: 1. Gather all ingredients and equipment. Preheat oven to 400°F (200°C). 2. Mix bread crumbs with the parmesan, garlic powder, thyme, salt, pepper, and cayenne. 3. Place eggs and bread crumb mixture in 2 separate shallow dishes. 4. Pat chicken dry and cut each chicken breast into "thumb sized" pieces. 5. Run the strips through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. 6. Lay the strips in the bread crumbs, turn it over and press it into the breading to evenly coat. Shake excess crumbs off chicken. 7. Place the chicken on a baking pan or baking rack and then place in oven. Bake for 10-15 minutes or until the internal temperature reaches 165°F (74°C). **Nutrition Facts on Reverse 4/30/18 Nutrition Facts 4 Servings Serving size 4 ounces (2-4 tenders) Amount per serving Calories 280 Calories from Fat 60 Total Fat 7 g Saturated Fat 3 g Trans Fat 0 g Monounsaturated Fat 0 g Cholesterol 160 mg Sodium 400 mg Total Carbohydrate 22 g Dietary Fiber 3 g Total Sugars 0 g Includes 0g Added Sugars Protein 31 g Vitamin D 0 % Calcium 0 % Iron 0 % Potassium 120 mg Phosphorus 1 mg 4/30/18. -
Doughs Breads Buns & Rolls Pastries
Breads Buns & Rolls Pastries White / 100% Whole Wheat Hamburger Buns (Dozen) Strudel French 650g $2.15 White 750g $2.90 Apple 20” / 880g $6.00 Regular 650g $2.15 Sesame 750g $2.90 Cherry 20” / 880g $6.60 Sandwich 650g $2.20 Whole Wheat 750g $2.90 Wild Blueberry 20” / 880g $7.00 Salt Free 650g $2.80 Dinner Rolls (Dozen) Pies (Special, by order only!) Featuring our Butter - Spelt flour crust White 410g $2.20 Baguette 350g $1.95 Apple 8” / 720g $6.20 Sesame 410g $2.20 Rye Breads Apple Crumble 8” / 720g $6.50 Whole Wheat 410g $2.20 Light Regular 850g $3.40 Cherry 8” / 720g $6.80 Hot Dog Buns (Dozen) Caraway Wild Blueberry 8” / 720g $7.20 (Baked Wed. & Fri. only) 850g $3.60 White 690g $2.90 Pound Cake Sunflower 850g $3.60 Whole Wheat 690g $2.90 Plain 435g $3.45 80% Whole Rye 850g $3.60 Kaiser Rolls (Individual) (Baked Wed. & Thurs. only) Carrot 435g $3.50 White 115g $0.50 7-Grain Lemon Poppy Seed 435g $3.75 Whole Wheat 115g $0.50 Small 575g $2.85 Banana 630g $4.60 Specialty (Individual) Large 900g $3.95 Cookies Raisin Buns 75g $0.50 Baguette 350g $2.40 Chocolate Chip 450g $4.50 Crusty Buns / Shripper 65g $0.35 Raisin Oatmeal Raisin 450g $4.50 Salt Sticks 60g $0.40 Small 700g $3.20 Coconut 450g $4.50 Poppy Seed Sticks 60g $0.40 Large 1400g $6.00 The Triple Buffalo Buns 150g $0.60 (Oatmeal, Coconut & chocolate chip) 450g $4.50 Specialty Panini Buns 110g $0.60 Danish Braided Loaf 650g $2.75 Muesli Buns 70g $0.55 • Apple Flax 550g $2.65 Flax Buns 60g $0.50 • Cherry Muesli 575g $3.50 • Wild Blueberry 7-Grain Buns 60g $0.50 140g $1.25 Natural Sourdough • Lemon (Baked Wed. -
Rye Bread in the Canton of Valais
WP T2 – IDENTIFICATION OF BEST PRACTICES IN THE COLLECTIVE COMMERCIAL VALORISATION OF ALPINE FOOD INTANGIBLE CULTURAL HERITAGE WP leader: Kedge Business School Deliverable n. D.T2.2.1 Field Study: Rye Bread in the Canton of Valais Involved partner: Valentina Pitardi, Diego Rinallo Kedge Business School This project is co-financed by the European Regional Development Fund through the Interreg Alpine Space programme. Abstract Rye used to be the most common cereal cultivar in the Alps. Far more robust than other cereals, rye easily adapts to harsh climate and high altitudes and, therefore, was for centuries the staple food of mountain populations. Various factors, including the improvement of the population economic well- being, led to a progressive reduction in its consumption and production. Thanks to a Protected Denomination of Origin (PDO), local actors covering the entire supply chain (rye and flour production, baking) were able to safeguard and revitalise this important element of the Valaisan food heritage and productive landscape. The PDO product specification allows some flexibility in production methods to better include bakers of different size and the adaptation of bread to local consumer tastes. In the Haut-Valais and in the German-speaking parts of the Canton, consumers like rye bread with a more acid taste, whereas in the Bas-Valais and the French-speaking parts of Switzerland they prefer a less acid bread with a more neuter taste. Slow Food also contributed to the safeguarding of traditional Valais rye bread with the establishment of a Presidium centred upon the fifth-generation Arnold Bakery of Simplon Dorf, which is also a member of the PDO association. -
Increasing the Amount of Fibre in Your Diet
Warwickshire Dietetic Service Increasing the amount of fibre in your diet This information can be given out by dietitians, doctors and practice nurses. It provides information on how to increase dietary fibre intake for conditions such as irritable bowel syndrome (constipation predominant), constipation, diverticular disease and high cholesterol. Increasing the amount of fibre in your diet What is Dietary Fibre? Fibre, or roughage, is found in plant foods. It is not digested by the body so this makes it important for bowel health. Fibre does not provide any calories, minerals or vitamins, but is important as part of a balanced diet. There are two main types: soluble and insoluble. Why should I eat fibre? There is strong evidence that eating plenty of fibre is associated with a lower risk of heart disease, stroke, type 2 diabetes and bowel cancer. High fibre foods can also help to protect against diverticulitis, irritable bowel syndrome and haemorrhoids. High fibre foods are generally low in calories and tend to be more filling than low fibre foods. They can therefore help to reduce the amount you eat if you are trying to lose weight. Fibre promotes the growth of ‘good’ bacteria in your bowels. Fibre adds bulk and softens your stool by holding water. This can help to prevent and relieve constipation. Insoluble fibre This type of fibre passes through your gut mostly unchanged, absorbing water and adding bulk. It helps other food and waste products move more easily. It is tough and fibrous and is found in the stalks, skins and leaves of vegetables and the outer coating of grains. -
S'crumb'tious CRUMBSTM
4/5/2019 S’crumb’tious CRUMBSTM Taste and Texture » Phenomenal User Friendly Applications » Endless Ingredients and Nutrition » Best Available Food Allergen Friendly » Gluten & Casein Free, Vegan Simply, the Best Bread Crumbs in the World. Chip’r “Eat together, Live Together” F www.gfxcftrends.com 1 About Us – GFxCF Trends GFxCF Trends is dedicated to providing a great food experience for everyone eating together at the same table. Including, our growing gluten and casein intolerant family and friends who find limited healthy choices that everyone eating together likes. We are starting with the basics. Crumbs…real bread crumbs! Our S’crumb’tious CRUMBS퐓퐌 are a transparent food with minimal ingredients so you know exactly what you are eating. Made from a foundation of high quality rice flour, corn and potato starch. No gluten, No casein, No eggs, No salt! Just enough natural cane sugar to feed the yeast during preparation. A premium bread crumb for all your coating, filler, and topping applications. Whether or not you have a food allergy or prefer a Vegan diet, these are Simply the best bread crumbs in the world! Make any recipe better with a S'crumb'tious Coating퐓퐌 or a S'crumb'tious Topping퐓퐌. Find a growing inventory of great recipes and tips for cooking on our website at: www.gfxcftrends.com F www.gfxcftrends.com 2 The story behind our crumbs Chip’r is our S’crumb’tious chipmunk. He knows a real great crumb can make any recipe better! Our story can be traced back to over a 100 years ago in France when a French baker developed his version of a French bread loaf. -
Food Menu Report: Artisan Bread
Food Menu Report: Artisan Bread Item Name Ingredient Statement Allergen Statement Loaves 100% Whole Grain Bread (Whole Grain White Wheat Flour, Water, 10-Grain Cereal [Cracked Whole Wheat, Rye Meal, Corn Meal, Oats, Rye Flour, Soy Grits, Sunflower Seeds, Crushed 100% Whole Grain Hearth Triticale, Barley Flakes, Millet, Flaxseed], Clover Honey, Sea Salt, Yeast, Ascorbic Acid). Contains Soy, Wheat. Asiago Cheese Bread (Unbleached Unbromated Enriched Flour [Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Malted Barley Flour, Water, Asiago Cheese [Pasteurized Asiago Cheese Milk, Cheese Cultures, Enzymes], Sea Salt, Yeast, Malt, Ascorbic Acid). Contains Milk, Wheat. Challah Bread (Unbleached Unbromated Enriched Flour [Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Malted Barley Flour, Water, Organic Eggs, Sugar, Butter [Cream, Challah Salt, Milk], Milk Powder, Sea Salt, Yeast). Contains Egg, Milk, Wheat. Ciabatta Ciabatta Bread (Unbleached Unbromated Enriched Flour [Niacin, Reduced Iron,Thiamine Mononitrate, Riboflavin, Folic Acid], Malted Barley Flour, Water, Sea Salt, Yeast, Ascorbic Acid. Contains Wheat. Classic 10 Grain Bread (Unbleached Unbromated Enriched Flour [Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Malted Barley Flour, Water, 10-Grain Cereal [Cracked Whole Wheat, Rye Meal, Corn Meal, Oats, Rice Flour, Soy Grits, Sunflower Seeds, Crushed Triticale, Barley Flakes, Millet, Flaxseed], Stone Ground Whole Wheat Flour, Clover Honey, Sea Salt, Classic 10 Grain Yeast, Ascorbic Acid). Contains Soy, Wheat. French Boule/Baguette (Unbleached Unbromated Enriched Flour [Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Malted Barley Flour, Water, Sea Salt, Yeast, Malt, French Baguette Ascorbic Acid). Contains Wheat. French Boule/Baguette (Unbleached Unbromated Enriched Flour [Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Malted Barley Flour, Water, Sea Salt, Yeast, Malt, French Boule Ascorbic Acid). -
Starters KETTLE & GREENS SANDWICHES the GOODS
FOOD MENU Starters KETTLE & GREENS ROASTED AVOCADO NACHOS $14 add grilled or crispy chicken for $5 Potato chips, avocado, house beer cheese, goat cheese, charred corn salsa, Anaheim chiles, coriander chutney, pickled onion, fresh NORTHWEST SALAD $14/8 cilantro, & pickled jalapeno Roasted Beets, goat cheese, red onion, baby spinach, candied POPCORN CAULIFLOWER $12 pecans and huckleberry vinaigrette Crispy fried cauliflower tossed in local hot sauce & served with MISO BLT SALAD $14/8 pickled carrots, topped with Brush Creek blue cheese & fresh Greens, miso vinaigrette, cherry tomatoes, green onions, mint, cilantro cilantro, seed mix, & pork belly croutons REPUB FRIES $12 KALE SALAD $13/8 Fries with our BBQ spice, red pepper sauce, garlic aioli, & topped Baby kale, pretzel croutons, garlic confit, shaved lemon zest, with fresh cilantro, & Brush Creek blue cheese add a fried egg $1 Reggiano cheese and creamy garlic dressing HIMALAYAN SEA SALT PRETZEL $12 REPUBLIC CHILI $9 Served with our beer cheese sauce and beer mustard Our house chili topped with pork belly, coriander chutney, pickled BELLY SNACKS $11 onions, cilantro, and pickled jalapenos Cured and slow-cooked pork belly, crisp-fried and tossed in maple CARROT SOUP $7 powdered sugar, & served with chili aioli, pickled ginger, & topped with fresh cilantro Topped with cilantro sauce, toasted coconut and curry powder CRISPY GARLIC DIP $13 Roasted garlic whipped with cheese and sour cream, topped with crispy garlic, olive oil, cilantro, lemon zest and smoked black SANDWICHES pepper, & served -
Roasted Asparagus with Bread Crumbs & Herbs Recipe Borrowed from Sara Forte’S Book the Sprouted Kitchen Serves 3-4 1
Harmony Valley Farm An update for our Community Supported Agriculture Members - Since 1993 May 30-31, 2014 Staying True to Your Roots This Week’s Box By Andrea Yoder & Richard de Wilde OòÙó®ÄãÙ PÙÝÄ®ÖÝ ÊÙ OÄ®ÊÄÝ: We have come to the end of our parsnip stores The most recent issue of Mother Earth un l the fall, and are just star ng to harvest overwintered onions. More to come! News featured an interes ng ar cle writ- GÙÄ GÙ½®: Green garlic can be used in place of scallions or garlic cloves in any ten by journalist Richard Manning. The recipe. The en re plant is edible from the lower, white por on all the way to the ends tle of his ar cle was “Hidden Downsides of the green tops. Enjoy green garlic raw or cooked. of the Green Revolu on.” In this ar cle, AÙç¦ç½: Arugula is a spicy salad green that can add a lot of fl avor to your meal when Manning links the impact industrial agri- used in spring salads. Arugula leaves are more delicate in comparison to spinach. It is culture has had on the decline of human best to dress arugula using a light vinaigre e just before serving. health and well-being around the world. SÊÙÙ½: Sorrel is a versa le spring green that can be enjoyed both raw or cooked. It With an increasing emphasis on increas- has a bright citrus fl avor that will get your a en on. Try sorrel in your morning fruit ing yields to “feed the world,” perhaps smoothie and have an invigora ng day! we’ve forgo en some of the fundamen- Sçã M®ø ÊÙ BÙÊʽ® R: Both the baby greens mix and the broccoli raab are tal basics of what it means to “feed the fl avorful Asian greens that are delicious when simply wilted in a hot pan with oil and world.” Manning introduces his thoughts drizzled with sesame oil.