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2017-Bread-Guide-16-Pg.Pdf Your Partner in Culinary Excellence Hudson, NY 12534 800.999.6006 or 518.828.4004 www.ginsbergs.com BÂTARD A long, wide, crusty ITALIAN BREAD In general, PUMPERNICKEL BREAD French loaf—similar in crust Italian bread is similar to French Pumpernickel is a dark, dense and crumb, but wider than a bread (also a generic term), rye bread, made from crushed baguette—that can be sliced for but the loaves are shorter and or ground rye grains. It can be sandwiches. plumper, while French loaves dark brown to almost black. are longer and narrower. Contents BRIOCHE A light, slightly RYE BREAD A bread made Baguettes ................................1 sweet loaf or roll made with JEWISH RYE BREAD from rye flour, which is higher eggs, yeast and butter, and Jewish rye is a light rye bread, in fiber and denser than wheat Breadsticks ..............................2 glazed with an egg wash. a mix of wheat and rye flours. bread, and stronger in flavor. Croissants................................2 Often, caraway seeds are The bread is usually made with CIABATTA Italian wheat loaf included for extra flavor. a sourdough starter and may Croissants (Fruit) .....................3 with a porous crumb, made be baked with caraway seeds Flat Breads ..............................3 with yeast. It is baked in a NAAN Naan, which means for additional flavor. variety of styles, depending “bread” in Persian, is a Whole Loaves ..........................4 on the region—the crispness flatbread similar to the original, SOURDOUGH Sourdough Sliced Loaves ..........................6 of the crust and the density pocketless pita. It is usually is a method of baking using Rye ..........................................7 of the crumb will vary. It is a leavened with yeast and baked lactic-acid-producing bacteria popular sandwich bread, used in a tandoor (clay oven). (lactobacillus) that produce White .......................................7 for panini. a characteristic sour taste Dinner Rolls .............................9 PITA Pita takes the form of and aroma. The sour taste FOCACCIA A rich, thick both a thick flatbread and a comes from the lactobacillus, Sandwich Rolls ...................... 11 Italian snack bread. Olive oil is pocket bread consisting of a which lives in symbiosis Brioche ............................. 11 brushed over the dough prior double layer of flatbread. Pita with the yeast, feeding on to baking, to retain moisture. is traditional bread in many the byproducts of the yeast Ciabatta ............................12 While it uses yeast to rise, it is Middle Eastern cuisines, and fermentation. Hamburger .......................12 not kneaded and is a relatively in Mediterranean cuisines from flat bread, often an inch or so Africa to Greece. WHOLE WHEAT BREAD Hotdog..............................13 in height. Whole-wheat bread is made Kaiser ...............................13 PULLMAN LOAF Also known from whole-wheat flour. Unlike Sliders ..............................14 FRENCH BREAD French as a sandwich loaf, is a white white flour, whole wheat has bread is a term that applies to or whole wheat bread baked in not been refined; the bran and Sub ...................................14 a variety of different-shaped a long, narrow, lidded pan; the germ of the wheat grain, which Gluten Free............................15 loaves that have a crusty lid slides on and off the grooves contain most of the nutrition exterior and a chewy crumb. in the pan. The lid creates a and fiber, have been retained Wraps ....................................15 French bread is typically made flat top and even rectangles prior to milling. Bread made from wheat flour, water, yeast for making sandwiches (as from whole-wheat flour is light and salt. opposed to a curved top crust). brown in color. Baguettes French Demi French Baguette parbaked, unsliced Baguette parbaked Item 307 Item 306 60/4 oz 22 ct French Rustic French Baguette parbaked Batard parbaked Item 4390 Item 300 24/10 oz 20/12 oz 1 Ginsberg’s Foods 2017 Bread Guide www.ginsbergs.com Breadsticks 7” French Bavarian Breadstick Pretzel Sticks parbaked Item 62401 Item 4399 72/2.4 oz 120/1.5 oz SUGGESTION Toasted Old Bay Bavarian Pretzel Sticks with Crab Dip - Place frozen pretzels on parchment lined pan and thaw 15-20 minutes at room temperature. Brush thawed pretzels generously with olive oil. Sprinkle pretzel sticks with Old Bay Seasoning and then Pretzel Salt. Bake 5-7 minutes. Let pretzels cool slightly, slice and serve with Crab Dip. Croissants Large Butter Croissant Croissant sliced, large closed crescent preshaped, unbaked shape for premade sandwiches, Item 4408 shortening formula 108/3.4 oz Item 4435 72/2 oz Large Croissant Croissant unsliced margarine unsliced, natural butter flavor Item 4437 Item 4410 48/3 oz 64/1.125 oz Croissant sliced, shortening croissant Whole Grain for sandwiches Croissant Item 4430 thaw & serve, sliced, margarine 48/2 oz Item 4415 96/1.5 oz Bake Crafters Fruit and cream filled croissants on the next page! Ginsberg’s Foods 2017 Bread Guide www.ginsbergs.com 21 CroissantsFruit & Cream Strawberry Cream Raspberry Cream Croissant Croissant preshaped, unbaked preshaped, unbaked all butter Item 4407 Item 4414 72/3.5 oz 72/3.5 oz Flat Breads 6.75”x6.75” 14”x14” Grilled Flatbread Oven Fried Item 4466 whole grain 2 oz. equiv. 120/3.3 oz Item 4469 192/2.2 oz 8” White Pita 6x13” Flatbread parbaked Pocket 18/4 ct. inner pack Item 4619 Item 4630 8/10 ct 72/3 oz 12”x5” Rustic 7” Pita Bread pre-oiled, pocketless Oval Flatbread Item 4613 Item 4462 12/10 ct 48/4.8 oz My Favorite Pita 14”x14” 7” Gyro Pita Plain Flatbread pocketless, 100% vegetarian parbaked Item 4614 Item 4453 12/10 ct 40/12 oz 3 Ginsberg’s Foods 2017 Bread Guide www.ginsbergs.com 7” Wheat 6” Wheat Pita Gyro Pita Pocket pocketless, 100% vegetarian 100% ground wheat flour Item 4616 Item 4626 12/10 ct 12/6 ct 7” Gyro Pita Oval Tandoori pre-oiled Panini Bread Item 4618 Resembles nan baked onto walls 12/10 of tandoor ovens. hand stretched, contains no trans fat, and 100% vegetarian. Item 4454 12/10 ct 8” Panini pre-grilled Item 4490 Flatbreads are great 10/10 ct to make quick mini pizzas and a great addition to the menu Whole Loaves French Boule Rustic Flat Perfect size for serving chowders, Ciabatta soups, or chicken salad. parbaked Item 4479 Item 4395 20/16 oz 28/6.5 oz Ciabatta 6x3 Ciabatta Panini parbaked Item 286 Item 317 48/3.25 oz 15/16.6 oz 6x3 Ciabatta Panini multi grain Item 287 Italian Bread Dough 48/3.25 oz Shape is typically shorter and plumper than French bread. Proof-and-bake Item 1820 24/19 oz More Whole Loaves on the next page! Ginsberg’s Foods 2017 Bread Guide www.ginsbergs.com 4 More Whole Loaves 11” Italian Loaf XL Sourdough parbaked Item 321 Item 284 5/38 oz 18/16 oz Small Italian Loaf Dough Item 2082 40/12 oz 8” Tomato Basil Focaccia Item 4460 Table Italian 15/10 oz Bread parbaked Item 279 20 Loaves Honey Wheat Demi Loaf Dough Item 2037 Multi Grain Loaf 60/6 oz parbaked Item 4391 6/40 oz Parisien Bread White Demi Loaf Long crusty loaf of bread with a soft, Dough moist interior texture; approx. 22.5” long. parbaked Item 2038 Item 4483 60/6 oz 18/18 oz Small Rustic 14” White Loaf Country Bread Item 370 Item 313 8/32 oz 14/16 oz Lyndell 5 Ginsberg’s Foods 2017 Bread Guide www.ginsbergs.com Sliced Loaves Marble Panini Artisan Panini bread featuring a Challah combination of dark and white rye thick sliced with subtle hints of caraway. 20 us- Item 278 able slices (1/2” thick) per loaf 10/24 oz Item 291 6/35.27 oz Carberry Country White Marble Reuben 10” loaf with 12 usable thick slices 14 usable 3/4” thick slices per loaf Item 380 Item 282 6/1 ct 10/27 oz French White Multi Grain Panini Artisan panini bread featuring a blend Pullman of wheat flour, flax seeds, oat flakes, 25 slices per loaf rolled oats, sesame and sunflower Item 276 seeds. 16 usable slices (5/8” thick) 10 Loaves per loaf. Item 293 6/35.30 oz Multi Grain 18 usable slices per loaf Rustic Panini Item 312 24 usable slices 10/27 oz Item 269 6/48 oz. Italian Panini 20 usable slices per loaf Raisin Bread 18 usable slices per loaf Item 314 Item 308 6/35.3 oz 16/16 oz Italian Sandwich 18 usable slices Item 268 8/18.61 oz More Sliced Loaves on the next page! Ginsberg’s Foods 2017 Bread Guide www.ginsbergs.com 6 Seedless Rye 15” loaf with 24 usable slices More Item 309 Sliced Loaves 6/40 oz Light Oval Rye Sourdough 16 usable thick slices 23 slices per loaf Item 315 Item 275 6 loaves 6 Loaves Light Rye Sourdough 15” loaf with 26 usable slices 15” loaf with 16 usable thick slices Item 310 Item 320 6/40 oz 6/40 oz Oval Rye Bread 19 usable 5/8” thick slices Garlic Toast 128/1.4 oz. slices 3/4” thick Item 267 Item 285 6/43.1 oz 16/8 ct Jewish Rye Texas Toast 22-24 slices 14” loaf with 14 usable slices Item 319 Item 325 6 loaves 8/24 oz Oval Marble Rye Wheatberry 15” loaf with 26 usable slices 19 usable thick slices Item 290 Item 4383 6/40 oz 8 loaves Marble Rye 15” loaf with 16 usable thick slices Wheatberry Item 288 Open top, 16 usable slices 6/40 oz Item 340 6/2.1 lb Rotella’s 7 Ginsberg’s Foods 2017 Bread Guide www.ginsbergs.com Wheat Pullman White Pullman 14” loaf, 24 usable thick slices 14” loaf with 24 usable slices Item 345 Item 375 10/22 oz 10/24 oz White Club Wheat Club 14” loaf with 24 usable slices 14” loaf with 24 usable slices Item 360 Item 350 8/32 oz 8/32 oz Open Top Dinner White High Crown 13” loaf with 20 usable 9/16” slices 18 usable thick slices Item 4384 Item 271 6/1 ct 8 loaves Sandwich Suggestions ADULTERATED GRILLED YUMMY DESSERT CHEESE Guacamole Cheese - It’s easy with GRILLED CHEESE pepper jack cheese, sliced avocado Hawaiian - Cheddar and provolone, and a squeeze of lime Chocolate - Yes, a grilled cheese sliced pineapple, teriyaki sauce.
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