Bakery Ingredient List May 2021
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Breakfast Lunch Panini
At Chanticleer Café & Bakery we are passionate about quality food and service. We use fresh ingredients and strive to prepare homemade food with distinctive style, and refreshing taste. BREAKFAST Add bacon or sausage to any sandwich for an additional $1.00 Egg, and Cheese on a Croissant ............................................................................................................. $4.95 Fresh baked croissant with a fresh cracked egg and Ashe County cheddar cheese Egg and Cheese on a Biscuit ................................................................................................................... $3.95 Fresh baked biscuit with egg and Ashe County cheddar cheese Egg Whites on an English Muffin ......................................................................................................... $4.25 Toasted english muffin with egg whites and swiss cheese Fresh Fruit Cup ........................................................................................................................................... $2.95 Fresh cut melon, pineapple, grapes and berries Greek Yogurt Cup ....................................................................................................................................... $3.50 Greek yogurt with fresh strawberries, blueberries and honey-granola topping Steel Cut Oatmeal ....................................................................................................................................... $4.25 Steel cut oats with toasted pecans, dried cranberries and cinnamon-brown -
Artisan Pastry Dough and Butter Croissant
Artisan Pastry Dough and Butter Croissant Proof Proof CHEESE PASTRY PRODUCT SPECIFICATION AND INFORMATION SHEET PACKAGE 192 PER CASE RAW WEIGHT NO TOPPING 3.0 oz (+/- .25 oz) STORAGE FREEZER BAKED WEIGHT WITH TOPPING 3.75 oz (+/-.25 oz) SHELF LIFE FROZEN 60 DAYS DIMENSIONS RAW 5.5" x 2.5" x .75" (+/-.25") SHELF LIFE THAWED 0 DAYS DIMENSIONS BAKED (LxWxH) 5.75" x 3.75" x 1.25" (+/-.25") PAN UP UTENSILS NEEDED Pan: Screen Amount: 12 (4x3) Prep: Pan Liner Fig. 1 PAN UP PREP Pull pastry blanks from the freezer and place up to 12 on a lined screen Place pastries in the cooler to thaw under a covered rack Shape product as soon as workable - between 45 - 75 minutes after being pulled from the freezer PRE PROOF PREP Lightly mist dough blanks with water to ensure that the folded corners will seal (Fig. 1) Fold two opposing corners towards the center, overlapping slightly (Fig. 2) Fig. 2 To seal, press down with index finger only where the two corners overlap each other Egg wash pastry evenly (Fig. 3) Apply 1.25 oz of Cream Cheese filling, which will be approx. 5 rows as shown in (Fig. 4) Recommended opening size of Cream Cheese bag is .25" Sprinkle entire pastry with 1/16th oz of Cinnamon Crunch topping - 1 level Silver (#100) scoop will top 4 pastries (Fig. 5) PROOF Floor proof under a covered rack for 45 - 75 minutes Remove cover and place in the proof box for 5 - 10 minutes Fig. 3 Note: Product is fully proofed when the layers barely start to separate PROOF SPECS - N/A PRE BAKE PREP - N/A BAKE Temp: 340 Degrees Vent: Closed Steam: N/A Time: 15 - 20 minutes Proof Note: Bake times may vary by bakery-cafe Fig. -
Pain Au Chocolat Makes 24 Pastries
_____________________________________________________________________________________ Pain au Chocolat Makes 24 pastries These wonderful pastries were the inspiration for us in learning about croissant dough and mastering the methods. There’s something about biting into flaky, bread layers and finding a bite of special chocolate in the middle. The process is the same as basic croissant up to the final formation and last rising. We’ve used the classic shape of a rolled rectangle for the version presented here. Serve them warm with your favorite coffee or tea. 1 Tbsp (1.5 pkg) active dry yeast 6 Tbsp warm water Two good pinches of sugar 3-1/2 cups flour 1-1/3 cups milk, warmed 1-1/2 Tbsp. sugar 1 Tbsp. salt 4 Tbsp. butter, cut into 8 chunks 1/2 lb. (2 sticks) unsalted butter, chilled Extra flour for dusting while rolling 1 egg (for egg wash) 12 oz. dark, bittersweet chocolate PART 1 – MIXING THE DOUGH 1. ACTIVATE the yeast. The water should be between 95-100°F, or comfortably warm to the inside of the wrist. Add two good pinches of sugar and stir to dissolve prior to adding the yeast granules. Swirl the sweetened water, and sprinkle the yeast on top while the water is still moving. Allow to sit for 5-7 minutes or until the top is nicely foamy and the yeast awakened. 2. MEASURE the flour and place in a large mixing bowl. 3. WARM the milk with the sugar, salt, and 4 Tbsp. butter (cut into chunks) added until 95-100°F, or comfortable to the inside of the wrist and the butter melted. -
Food Menu Nutritional Summary by Region 2.20.2020.Xlsx
The nutritional values provided in this guide or shown on menus or menu boards should be considered approximations. Variations in nutritional values throughout this menu may occur due to deviations in preparation, availability of ingredients, seasonal changes, cooking processes and custom ordering. Data is rounded to meet FDA regulations. 2,000 calories a day is used for general nutrition advice, but calorie needs vary. All of our food items are produced in facilities where known allergens are present. We cannot guarantee that any of our products are free from allergens (including dairy, eggs, soy, tree nuts, wheat and others) as we use shared equipment to store, prepare and serve them. Food Menu Nutritionals_Pastries (Chicago) Saturated Cholesterol Total Dietary Protein Product Category Supplier Item Calories Total Fat (g) Trans Fat (g) Sodium (mg) Sugars (g) Fat (g) (mg) Carbohydrates (g) Fiber (g) (g) Bagels & Breads Aya Pastry Biscuit 700 49 31 0.5 180 1010 58 2 6 9 Bagels & Breads Aya Pastry Country Sourdough 140 0.5 0 0 0 430 29 2 0 5 Bagels & Breads Defloured Zucchini Loaf 320 17 3.5 0 30 300 39 2 24 4 Bagels & Breads NYC Bagel Deli Cinnamon Raisin Bagel 490 1.5 0 0 0 1730 104 6 18 17 Bagels & Breads NYC Bagel Deli Everything Bagel 400 2 0 0 0 880 81 3 12 14 Bagels & Breads NYC Bagel Deli Plain Bagel 390 1 0 0 0 490 80 3 11 14 Bagels & Breads NYC Bagel Deli Sesame Bagel 390 1.5 0 0 0 490 80 3 11 14 Bagels & Breads NYC Bagel Deli Wheat Bagel 470 2 0 0 0 520 100 6 17 17 Cookies & Bars Aya Pastry Double Chocolate Cookie 300 15 10 0 -
Create a Quick Bread
A QUICK BREAD CREATE A SAVORY QUICK BREAD Create a delicious savory quick bread from simple foods. Just follow each step and use your imagination! Each quick bread makes 12 slices. In a liquid measuring cup 1 • Place 2 teaspoons lemon juice or vinegar, add milk (dairy, soy, or almond) to make ¾ cup, let sit for 5 minutes. • Other options: ¾ cup buttermilk; ¾ cup plain yogurt In large bowl 2 Lightly beat 2 eggs with fork OR mix 2 tablespoons ground flax seed with 6 tablespoons warm water. Stir in: • ½ cup pureed white or pinto beans OR ¼ cup oil • Milk mixture from step one Add flavor to bowl (select one) 3 • 1-2 teaspoons dried thyme, sage, rosemary, parsley, basil, chili powder, cumin, or combination of several (optional) • 1-2 teaspoons garlic powder Add dry ingredients to bowl 4 1 2/3 cup whole wheat flour 2/3 cup oatmeal or cornmeal ¼ cup sugar 2 teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt Add extras to bowl (optional): Gently fold in any of the following as desired (do NOT over-mix): 5 • ½-1 cup any of following: onion, green onion, corn, chives, jalapeno, green chili, bell pepper, olives • ½ cup fresh or canned vegetables like shredded zucchini or carrot or pumpkin puree • 2 tablespoons tomato paste • ½ cup shredded cheese • ½ cup chopped nuts/seeds like walnuts, pecans, or almonds • ¼ cup or less sunflower seeds, sesame seeds, poppy seeds DIRECTIONS: Combine ingredients in order listed. Stir to incorporate ingredients, but do not over mix. Pour batter into loaf pan sprayed with cooking spray and bake in preheated oven at 350º F for 40-50 minutes or until toothpick comes out clean. -
Breakfast Benedicts Eggs Classics Toasts Pastries X
FULL WINTER DINNER 2019 WANING FRESH SEAFOOD Oysters on the half shell red wine shallot mignonette (gf) Half Dozen 20 / One Dozen 39 (gf) BREAKFAST Chilled Whole Maine Lobster M/P Chilled Alaskan King Crab Legs melted butter (gf) 40 Baja Shrimp Cocktail cocktail sauce, citrus (gf) 22 Galician Octopus peruvian potatoes, capers, olive oil, lemon zest(gf) 19 Grilled King Pacific Prawns one gun ranch greens, persillade sauce (gf) 26 FIRST Crispy California Calamari buttermilk & sumac battered, herb aioli 16 Ora King Salmon Tartare calabrian chili, chives, italian crackers(vg) 20 (gf) PASTRIES X GJUSTA BAKERY CLASSICS ICED SEAFOOD PLATTER 135 one pound whole maine lobster, one pound alaskan king crab legs, four clams, ten oysters, six jumbo shrimp (v) butter croissant, baklava croissant, SEASONAL FRUIT & BERRIESTO START 18 seasonal fruit danish, raisin roll, WANING Aperitivo Platter artisan cheeses, rustic meats, accoutrement 29 farmer’s market selection Burrata Calabrese heirloom tomato, basil, aged balsamic, olive oil (vg) 20 pain au chocolat Moules Frites white wine, steamed mussels, tomato, fennel, herbs, butter, frites 22 (vg) Local(v) Uni olive oil, lemon, radish, toasted baguette 24 (choice of four) STEEL CUT OATMEAL Grilled Avocado12 hass avocado, sweet & tangy tunisian relish, toasted pistachio, currants (v)(gf) 16 Little Gem Caesar little gem lettuce, spanish anchovies, parmigiano reggiano, cherry tomatoes, hass avocado(gf) 14 19 fresh blueberries, dried fruit, pistachioFarmer's Salad seasonal fruits & vegetables, one gun ranch mixed -
Quick Breads
FN-SSB.923 Quick Breads KNEADS A LITTLE DOUGH While baking yeast bread may be intimidating to some people, there are some “quick” options to get you started in the kitchen. Muffins, coffeecakes, scones, waffles, and pancakes are all breads that can be made in a short period of time and with very little effort. The difference between yeast breads and quick breads is the leavening agent. Yeast is a living cell that multiplies rapidly when given the proper food, moisture, and warmth. It must “proof”, or rise, to allow the production of carbon dioxide that allows the bread to rise during baking. Quick breads use the chemical leavening agents of baking powder and/or baking soda. Baking powder and baking soda do not require time for rising, so the batter for quick bread is cooked immediately after mixing. The best thing about quick breads is that the options are limitless when it comes to ingredients. The limiting factor in good quick breads is the correct mixing. Over mixing or under mixing will result in a poor quality product. BASIC INGREDIENTS Different quick bread batters are created by varying the ingredients and combining them in a certain way to form the structure of the bread. The possibilities are endless, but the common factor is the basic ingredients of fat, sugar, eggs, flour, liquid, leavening agent, and a flavoring ingredient. The flavoring might be a fruit or vegetable, a liquid such as buttermilk or fruit juice, an extract, herbs, or spices. Depending how the ingredients are mixed together will determine the texture and quality. -
Boston Gourmet Chefs, 2 Watson Place, Saxonville, MA 01701 Are Under the Kashruth Certification of the Crc (Chicago Rabbinical Council)
Chicago Rabbinical Council 2701 West Howard Street Chicago, IL 60645-1303 Ph: 773.465.3900 Fax: 773.465.6929 www.crcweb.org/kosherletters Rabbi Sholem Fishbane, Kashruth Administrator May 30, 2019 Total # of Products on Certificate: 55 KASHRUTH CERTIFICATION and Frozen Foods This is to certify that the following products, distributed by: Boston Gourmet Chefs, 2 Watson Place, Saxonville, MA 01701 are under the Kashruth certification of the cRc (Chicago Rabbinical Council). Product Name Status Certifying Requirement UKD-ID Brand: C`est Gourmet 1 3.75 oz Cinnamon Buns Dairy cRc-D Logo Required CC2260380 2 Apple Hand Pie Dairy cRc-D Logo Required CC2213839 3 Apple Strudel Dairy cRc-D Logo Required CC2176520 4 Apple Turnover Dairy cRc-D Logo Required CC2144554 5 Bear Claw Dairy cRc-D Logo Required CC2245014 6 Blueberry Hand Pie Dairy cRc-D Logo Required CC2213837 7 Blueberry Turnover Dairy cRc-D Logo Required CC2144555 8 Cheese Danish Strudel Dairy cRc-D Logo Required CC2244981 9 Cherry Hand Pie Dairy cRc-D Logo Required CC2213838 10 Cherry Turnover Dairy cRc-D Logo Required CC2144556 11 Chocolate Chip Twist Dairy cRc-D Logo Required CC2144557 12 Chocolate Croissant Dairy cRc-D Logo Required CC2244994 13 Cinnamon Breakfast Pretzel Dairy No symbol needed CC2184620 14 Cinnamon Buns, Classic Dairy cRc-D Logo Required CC2244964 15 Cinnamon Hand Pie Dairy cRc-D Logo Required CC2235480 Note: The UKD is an identification number assigned by the cRc for global tracking. Expiration Date: 12/31/2019. For up-to-date certification information please visit -
Wholesale Price List
Danish Pastry House, LLC PO Box 903 Watertown, MA 02471 Tel: 617-926-2747 Fax: 617-231-0665 [email protected] www.danishpastryhouse.com Wholesale Price List Category Product Name Unit Info MORNING PASTRY Plain Croissant ea Almond Croissant ea Chocolate Croissant ea Ham & Cheese Croissant ea Spinach & Ricotta Croissant ea Tomato & Pesto Croissant Cup ea Cherry Cream Cheese Strudel ea Sticky Bun ea Icing Snail ea Chocolate Mayor Snail ea Apple Bear Claw ea Apple Danish ea Raspberry Danish ea Custard Danish ea Thebirkes - Poppyseed Danish ea Kringle - Large Whole Whole, Half, or Quarter Kringle - Small Whole ea Cinnamon Brioche Braid - Large Whole, Half, or Quarter MINIS Plain Croissant ea Apple Croissant ea Raspberry Croissant ea Almond Croissant ea Chocolate Croissant ea Ham & Cheese Croissant ea Spinach & Ricotta Croissant ea Sticky Bun ea Icing Snail ea Apple Bear Claw ea Apple Danish ea Raspberry Danish ea Custard Danish ea Apple Turnover ea Raspberry Turnover ea MINI MUFFIN Banana Walnut ea 2-3 bite Blueberry ea Chocolate Chocolate Chip ea Coffee Cake ea Corn ea Lemon Poppyseed ea Morning Glory ea Orange Chocolate Coconut ea Pistachio ea Pumpkin ea Raisin Bran ea Raspberry Almond ea SMALL MUFFIN Banana Walnut ea available in brown or white paper Blueberry ea Chocolate Chocolate Chip ea Coffee Cake ea Corn ea Lemon Poppyseed ea Morning Glory ea Orange Chocolate Coconut ea Pistachio ea Pumpkin ea Raisin Bran ea Raspberry Almond ea Vegan Carrot ea LARGE MUFFIN Banana Walnut ea Blueberry ea Chocolate Chocolate Chip ea Coffee -
A Guide to Royal Baking Powder
A GUIDE TO ROYAL BAKING POWDER THE EVOLUTION OF BAKING POWDER It hardly seems possible that the deli- unless they blended these ingredients cious, tender cakes and biscuits we correctly, and in the right proportion so greatly enjoy today are direct de- each time the results were most un- scendants of the sun-baked slabs of certain. grain and water our primitive ances- tors considered so good. ROYAL INTRODUCED IN 1866 Yet, the most important and essen- tial difference between them is the In 1866, however, American house- presence of a leavening agent. wives were offered a combination of Cream of Tartar and soda, prepared commercially by careful measure and EARLY COOK BOOK RECORDS exact rule, perfectly blended, care- fully sealed in cans and always ready Practically all the recipes for cakes for instant use. This was called Royal published in old cook books mention Baking Powder. large numbers of eggs—which appar- It met with immediate approval, ently were depended upon to some for it represented a sure and safe extent for leavening. These cakes way of leavening flour mixtures—a must have been strange indeed by way that abolished guess-work and comparison with what we call cake waste and increased the certainty that today! In the late seventeen hun- what went into the oven would come dreds, we do find records of "pearl- out perfectly raised. ash" being used in molasses and gin- ger cakes. Following its use came ROYAL BECOMES THE STANDARD Saleratus,- a crude form of our pres- ent baking soda, which had to be used Because of its marvelous leavening with sour milk, vinegar or molasses. -
Elizabeth Street Cafe's Croissant Room
Private Events 2 Private Dining Croissant Room is the charming private dining space located next door to Elizabeth Street Café. Named after its original use as the restaurant's bakery production headquarters, the private dining room is equipped with a full bar and cozy courtyard patio offering a variety of special event setups. Whether hosting an intimate dinner, cocktail party, holiday event, baby shower, or corporate gathering, this special space can accommodate your needs. Elizabeth Street Café is known for: great croissants & Stumptown coffee, bánh mì served on fresh baked baguettes, crisp spring rolls, steaming bowls of pho, tasty noodles, house cocktails & fruity boozy punches, and fresh pastries. ELIZABETH STREET CAFÉ 3 ELIZABETH STREET CAFÉ 4 Croissant Room 24 PERSON DINING PATIO BAR DINING RESTROOM ENTRANCE CAPACITY Seats: 24 Additional amenities include: Full Bar + Patio 400 ft2 MENU TYPE Family-style coursed breakfast, lunch, dinner, & cocktail events. OCCASIONS Wedding receptions, rehearsal dinners, baby showers, bridal showers, holiday parties, and corporate events. *If interested in private dining for groups larger than 24, please inquire about our buffet options. ELIZABETH STREET CAFÉ 5 Croissant Room 16 PERSON DINING PATIO BAR DINING RESTROOM ENTRANCE CAPACITY Seats: 16 Additional amenities include: Full Bar + Patio 400 ft2 MENU TYPE Family-style coursed breakfast, lunch, dinner, & cocktail events. OCCASIONS Intimate dinners, cocktail parties, baby showers, bridal showers, holiday engagements. ELIZABETH STREET CAFÉ 6 6 Croissant Room COURTYARD PATIO CROISSANT ROOM CAPACITY Seats: 16 (additionally to inside) Standing: 40 300 ft2 MENU TYPE Passed appetizers, cocktail events, brunch, lunch, dinner family-styles. OCCASIONS Wedding receptions, rehearsal dinners, baby showers, bridal showers, holiday parties, and corporate events. -
French Macarons Flavors by the Dozen Breakfast Pastries Mini
By the Dozen By the Dozen French Macarons $21/Dozen Breakfast Pastries Mini Regular Dessert Pastries Mini Regular Butter Croissant $18 $36 Vanilla Cupcake $18 $30 Flavors PB&J Chocolate Croissant $21 $39.60 Vanilla Coconut Cupcake $18 $30 Banana Caramel Pistachio Strawberry Cheese Croissant $21 $39.60 Strawberry Mousse Cupcake $18 $30 Birthday Cake Pomegranate Raspberry Cheese Croissant $21 $39.60 Southern Red Velvet Cupcake $18 $30 Blueberry Raspberry Cream Cheese Croissant $21 $39.60 Tiramisu Cupcake $18 $30 Chocolate Red Velvet Blueberry Pinwheel $21 $39.60 Chocolate Ganache Cupcake $18 $30 Chocolate Coconut Rose Almond Croissant $24 $45 Chocolate Mousse Cupcake $18 $30 Chocolate Raspberry Salted Caramel Chocolate Almond Croissant $24 $45 Berry Nutty Cupcake $18 $30 Fruity Pebbles Strawberry Hazelnut Croissant $21 $39.60 Chocolate Salted Caramel Cupcake $18 $30 Grape Toasted Almond Ham & Cheese Croissant $27 $52.50 Lemon Raspberry Mousse Cupcake $18 $30 Hazelnut Key Lime Toasted Coconut Toasted Sesame Plain Muffin $18 $27 Fruit Tarts $18 $42 Lavender Vanilla Lemon Poppy Seed Muffin $18 $33 Chocolate Tarts $15 $39.60 Lemon Vietnamese Coffee Raisin Bran Muffin $18 $33 Almond Tarts $15 $39.60 Lemon Raspberry Blueberry Muffin $18 $33 Pecan Tarts $15 $39.60 Matcha Green Tea Seasonal: Chocolate Chip Muffin $18 $33 Lemon Tarts $15 $39.60 Mocha Madness Spiced Pumpkin Cream Cheese Muffin $18 $33 Orange Peppermint Coffee Cake Muffin $18 $33 Eclairs $19.80 $39.60 Orange Chocolate Apple Cinnamon Muffin $18 $33 10% off Promo on Breakfast Pastries Banana Nut Muffin $18 $33 Napoleons $21 $42 If you order at least 24 hours from your time of pick up, we Orange Cranberry Muffin $18 $33 will honor 10% off your breakfast pastries order.