Doughs Breads Buns & Rolls Pastries

Total Page：16

File Type：pdf, Size：1020Kb

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. only, after 2pm) 650g $3.90 Bagels • Plain • Apricot Custard Roasted Red Pepper & 325g $3.95 • Whole Wheat 100g $0.55 • Cherry Custard Tomato Focaccia • Poppy Seed • Sesame • Cinnamon 110g $1.25 Spelt (Available Tues. at 2pm 800g $4.50 Muffins through to Sat.) Doughs • Spelt (With Apple and Raisins) Soft Pretzel 65g $0.95 • Wild Blueberry 100g $1.00 Bread Crumbs 450g $2.25 Puff Pastry Dough $5.80/kg • Carrot Pie Shell (Top or bottom) 8” $1.70 Specialty Fresh Yeast 225g $1.75 Apple Almond Danish 700g $5.90 All information provided is current as of April Apple Turnover 140g $1.25 2020 and may change without notice. All weights Pizza Dough 790g $2.00 provided are approximate. Butter Croissant 90g $1.25.

Copy Link

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.
[Show full text]
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.
[Show full text]
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.
[Show full text]
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.
[Show full text]
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
[Show full text]
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 BÙÊÊ½® 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.
[Show full text]
Recipes Recipes
Chapter 5 RecipesRecipes Chapter 5 Recipes 51 Introduction Skill Levels Some cooks consider a recipe to be a suggestion; others look at it as the final word. We think of recipes as a starting point. All recipes can be modified to personal taste, seasonality of ingredients, and/or cost and availability of food. LunchBox Envy points you in the right direction and you can fill in the gaps. Keep it simple and easy or make it more challenging. The choice is yours. Recipes are split into The Main Dish, Vegetables, Fruits, Drinks, Treats and Snacks, and Dips and Spreads. All sections after the Basics start with a helpful list of lunch components that need little or no preparation. These are quick, healthy items; great for packing in the lunch box when you are in a rush. Basics (pages 54 to 66) are foods, such as rice or pasta, that form the base of many of our recipes. Save time by making a double or triple batch of all these ingredients, then freeze them or have them available in the refrigerator for the week. Plan meals around the basics you have already prepared. Most foods are good for a week in the refrigerator or 3 months in the freezer. Formulas and Recipes Most sections start with a Formula, which allows a recipe to be adaptable. They are ideas and starting points. Don’t limit yourself to the few ingredients we’ve decided to include. Formulas are guidelines, while recipes are specific instructions. Skill Level Icons Recipes have three skill levels, as indicated by the icons below the Zucchini or Carrot Muffins recipe title.
[Show full text]
Effect of Incorporation of Bread Crumbs on the Physico- Chemical and Sensory Quality of Chicken Nuggets
International Journal of Food Nutrition and Safety, 2013, 3(1): 1-6 International Journal of Food Nutrition and Safety ISSN: 2165-896X Journal homepage: www.ModernScientificPress.com/Journals/IJFNS.aspx Florida, USA Article Effect of Incorporation of Bread Crumbs on the Physico- chemical and Sensory Quality of Chicken Nuggets Suradkar US1, Nazir A. Bumla2, A. Maria2, P.N. Zanjad1, Asif H Sofi3, * 1 Department of Livestock Products and Technology, College of Veterinary and Animal Science, Parbhani, Mahrashtra, India 2 Department of Livestock Products and Technology,Apollo college of Veterinary Medicine, Agra Road, Jaipur, 302031. (Rajasthan) 3 Division of Livestock Products and Technology, Faculty of Veterinary Sciences and Animal Husbandry, SKUAST-K, Srinagar (J&K) 190006 India * Author to whom correspondence should be addressed: E-Mail:[email protected] Article history:Received 14 January 2013, Received in revised form 25 January 2013, Accepted 27 January 2013, Published 28 January 2013. Abstract: The study was aimed at evaluating the effect of bread crumbs on the quality of chicken nuggets. Bread crumbs were incorporated in batter at 1% (T1), 2% (T2) and 3% (T3) level and compared with the control (T0) prepared without the incorporation of bread crumbs. The quality parameters studied included physico-chemical indices including moisture (%), protein (%), fat (%), emulsion stability, cooking yield (%), oil pick up (%); and sensory attributes. Moisture, protein, fat and oil pick up showed significant decrease whereas pH, emulsion stability and cooking yield (%) showed non-significant difference when compared with control. Among sensory attributes, texture and overall acceptability showed significant difference with higher scores at 2% level of incorporation.
[Show full text]
The Hot Bread Kitchen Cookbook
Introduction t five o’clock every morning, while most people in A New York City are still dreaming, industrial mixers are spinning inside Hot Bread Kitchen in East Harlem. Lutfunnessa, one of our bakers, boils a pot of water and measures local whole wheat flour for a batch of chapati. While she rolls the dough into perfect rounds, Nancy drains dried corn kernels she has soaked overnight. As head of tortilla production, she will make thousands of delicious, toothsome tortillas in three varieties, each from a different heritage corn. At 6 a.m., Ela comes in to start mixing yeasted doughs for the day, starting with nan-e qandi, a cakey Persian bread. Twenty other doughs will follow, which will be shaped and baked into more than seventy different breads. Throughout the day the mixers combine whole-grain levains, pungent spices, local flours, and New York City water to bake traditional versions of a global array of breads—sourdoughs, a German rye, flatbreads galore, and sweet Mexicanconchas . There is no off switch; every hour of every day, something is rising at Hot Bread Kitchen. At first glance, Hot Bread Kitchen looks like other bakeries. But, behind the braided challahs and loaves of multigrain, a powerful mission pre vails. Hot Bread Kitchen is a social enterprise that provides a life-changing education and opens doors for low-income minority women. The social part of the equation means that bakery trainees learn the skills they need to get management-track positions in the food industry or to start their own food businesses.
[Show full text]
Ingredient Substitutions Fact Sheet No
Ingredient Substitutions Fact Sheet No. 9.329 Food and Nutrition Series|Preparation by P. Kendall* How many times have you been in sugar and flour substitutions. To help Quick Facts ready to cook and found you were out avoid disappointments when substituting of a certain ingredient? Sometimes it is ingredients, understand the physical and • It is sometimes more inconvenient to run out and purchase the chemical properties of all ingredients. convenient to substitute necessary ingredient – it’s easier to use a Measure accurately. an ingredient than it is to similar product as a replacement. go out and purchase the Table 1 gives substitutes that may be There are, however, several factors to used to get a finished product similar to necessary ingredient. consider when substituting ingredients. the original. The following abbreviations • When substituting Take into account differences in flavor, are used: ingredients, take into moisture, texture and weight. tsp = teaspoon account the differences in Substitutions with an acid factor, such Tbsp = tablespoon taste, moisture content, as molasses, need to be neutralized to texture and weight. avoid changes in the flavor and texture oz = ounce of the product. Differences in sweetening lb = pound • When substituting for and thickening power need consideration sugar and flour, consider the differences in sweetening and thickening power. • Understand the physical See Table 1 and chemical properties of pages 2-5 all ingredients. for ingredient • Measuring accurately will substitions help avoid disappointment. © Colorado State University Extension. 9/98. Revised 1/13. www.ext.colostate.edu *P. Kendall, Ph.D., R.D., Colorado State University, associate dean of research, food science and human nutrition.
[Show full text]
Bread Crumbs – Specification
AFDC 15(258) CD3 DRAFT TANZANIA STANDARD Bread crumbs – Specification TANZANIA BUREAU OF STANDARDS 0 Foreword Bread crumbs are sliced residue of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods The Bread crumbs can be used as an outer covering of foods such as poultry, fish, seafood, meats and vegetables. May have full frying applications and oven. This Tanzania Standard is being prepared to ensure the safety and quality of breadcrumbs produced and/ or traded in the country. In the preparation of this Tanzania Standard, assistance was drawn for local manufacturers. In reporting the results of a test or analysis made in accordance with this Tanzania Standard, if the final value observed or calculated is to be rounded off, it shall be done in accordance with TZS 4 (see clause 2). 1 Scope This Tanzania Standard specifies requirements, methods of sampling and test for bread crumbs intended for human consumption. 2 Normative references The following referenced documents are indispensable for the application of this standard. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies; TZS 4, Rounding off numerical values TZS 109, Food processing units - Code of hygiene - General TZS 111: Bakery units – Code of hygiene TZS 122-1/ISO 6579-1, Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella- Part 1: Detection of Salmonella spp.
[Show full text]
Julia's Herb Seasoned Sourdough Breadcrumbs
Herb Seasoned Sourdough Breadcrumbs Recipe from Julia Estrada of Bread and Basil MAKES: ABOUT 4 CUPS OF BREAD CRUMBS TIME: ABOUT 1 HOUR Bread never needs to go to waste. It can be turned into so many things. For this recipe, use some good-but-stale bread. About half of a large loaf is the quantity I used, but the recipe is easily adjustable so feel free to scale up or down to the quantity of bread you want to use up. If you cool the breadcrumbs completely on the tray and seal them in an airtight container, they are shelf-stable for at least a couple months. I suggest grinding them into whatever consistency you think you’ll use most. I like coarser bread crumbs for sprinkling on top of soups, salads, pastas, and other dishes such as roasted vegetables, but a finer crumb works better for breading things like fish and chicken. My final word of advice is to not rush the baking process. You want the crumbs to be fully dried before you remove them from the oven. The level of browning is up to you, but any residual moisture in the crumbs will cause a whole batch to go soggy if you want to store them long-term. INGREDIENTS: *5 cups of sourdough bread cubes, roughly torn or cut into 1 inch pieces (stale bread is great here but not a necessity) 1/4 cup extra virgin olive oil *2 tablespoons of fresh, hearty herbs, such as thyme, rosemary, and sage *1-2 teaspoons garlic powder, to taste Zest of one large lemon (optional) *1 1/2 teaspoons kosher salt, or more to taste *Ingredients available seasonally from your local Greenmarket METHOD: 1.
[Show full text]