August Bakers Get on a ROLL! August Is All About Sandwiches
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
National Retailer & Restaurant Expansion Guide Spring 2016
National Retailer & Restaurant Expansion Guide Spring 2016 Retailer Expansion Guide Spring 2016 National Retailer & Restaurant Expansion Guide Spring 2016 >> CLICK BELOW TO JUMP TO SECTION DISCOUNTER/ APPAREL BEAUTY SUPPLIES DOLLAR STORE OFFICE SUPPLIES SPORTING GOODS SUPERMARKET/ ACTIVE BEVERAGES DRUGSTORE PET/FARM GROCERY/ SPORTSWEAR HYPERMARKET CHILDREN’S BOOKS ENTERTAINMENT RESTAURANT BAKERY/BAGELS/ FINANCIAL FAMILY CARDS/GIFTS BREAKFAST/CAFE/ SERVICES DONUTS MEN’S CELLULAR HEALTH/ COFFEE/TEA FITNESS/NUTRITION SHOES CONSIGNMENT/ HOME RELATED FAST FOOD PAWN/THRIFT SPECIALTY CONSUMER FURNITURE/ FOOD/BEVERAGE ELECTRONICS FURNISHINGS SPECIALTY CONVENIENCE STORE/ FAMILY WOMEN’S GAS STATIONS HARDWARE CRAFTS/HOBBIES/ AUTOMOTIVE JEWELRY WITH LIQUOR TOYS BEAUTY SALONS/ DEPARTMENT MISCELLANEOUS SPAS STORE RETAIL 2 Retailer Expansion Guide Spring 2016 APPAREL: ACTIVE SPORTSWEAR 2016 2017 CURRENT PROJECTED PROJECTED MINMUM MAXIMUM RETAILER STORES STORES IN STORES IN SQUARE SQUARE SUMMARY OF EXPANSION 12 MONTHS 12 MONTHS FEET FEET Athleta 46 23 46 4,000 5,000 Nationally Bikini Village 51 2 4 1,400 1,600 Nationally Billabong 29 5 10 2,500 3,500 West Body & beach 10 1 2 1,300 1,800 Nationally Champs Sports 536 1 2 2,500 5,400 Nationally Change of Scandinavia 15 1 2 1,200 1,800 Nationally City Gear 130 15 15 4,000 5,000 Midwest, South D-TOX.com 7 2 4 1,200 1,700 Nationally Empire 8 2 4 8,000 10,000 Nationally Everything But Water 72 2 4 1,000 5,000 Nationally Free People 86 1 2 2,500 3,000 Nationally Fresh Produce Sportswear 37 5 10 2,000 3,000 CA -
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. -
Cacib Izola, 2021 7.08.2021
CACIB IZOLA, 2021 7.08.2021 MEDNARODNA RAZSTAVA PSOV VSEH PASEM ESPOSIZIONE INTERNAZIONALE CANINA INTERNATIONAL ALL- BREED DOG SHOW S PODELITVIJO CACIB IN CAC SLO NAZIVOV / WITH ATTRIBUTION of the CACIB of the FCI and CAC SLO od the KZS 07. 08. 2021 KOPER - CAPODISTRIA ORGANIZATOR - ORGANIZED BY Društvo Canis – Societa Canis & LKD Koper WWW.ISTRADOGSHOWS.EU WWWWW CACIB IZOLA, 2021 7.08.2021 07. 08. 2021 KOPER - CAPODISTRIA ORGANIZATOR - ORGANIZED BY Društvo Canis – Societa Canis & LKD Koper Organizacijski odbor / Organizing Committee predsednik/president Denis KUZELJ, FCI all breed judge strokovni vodja/expert manager Željko dr. GAJIĆ, FCI judge vodja tehnične službe/logistics manager Grozdan GRIŽANČIČ finančni vodja/financial services SM Studio Matevljič vodja ocenjevalnih krogov/ring stewards manager Tanja Čas delegat KZS/delegate of the KZS Boris Baič, FCI all breed judge moderator/speaker Andreja Čučnik, FCI judge & Petru Muntean, FCI all breed judge veterinarska služba/veterinary service Veterinarska postaja Koper zdravstvena služba/medical service Iris Ozimič & UCI WWW.ISTRADOGSHOWS.EU WWWWW 2 CACIB IZOLA, 2021 7.08.2021 PROGRAM / PROGRAM Saturday – Saturday Od/from 06:00 Dovod psov na razstavo / Admission to the Show grounds 07:00 Otvoritev prireditve / Show Opening 07:10 – 10:00 Ocenjevanje psov po razstavnih krogih / Judging FCI Groups 1, 2, 6, 7, 8, 10 Od/from 18:00 Dovod psov na razstavo / Admission to the Show grounds 19:00 – 22.30 Ocenjevanje psov po razstavvnih krogih / judging FCI Groups 3, 4, 5, 9 20.30 – 22.30 Posebna CAC razstava za pse 9 FCI Skupine / CAC Speciality for FCI Group 9 22.45 – 24.00 Zaključni izbor najlepših psov razstave / Best in Show SODNIKI ZA DEFILE PRVAKOV / HONOUR RING JUDGES Približna ura / Aprox. -
Physicians Mutual Insurance Company Cookbook
Time to get cooking with the Physicians Mutual family Recipes from our family to yours. © Physicians Mutual®, 2012 2013 Special Edition Life happens around your kitchen table Five generations ago, the Physicians Mutual family was founded at a kitchen table — so we understand how important it is to spend time at your table with loved ones. We’ve collected these recipes from customers, employees and agents all over the country. Every recipe tells a story — a simple story about good food and great conversations with loved ones. Physicians Mutual is pleased to share this cookbook … from our family to yours. Table of Contents Rise and Shine! Super Soups 9 Meri’s Low-Sodium 39 Baked Potato Soup Cinnamon Pancakes 39 Taco Soup 9 Meri’s Fake-Him-Out 40 Homemade Turkey Soup Low-Sodium “Sausage” 41 Minestrone Soup 10 Ham Strata 42 Vegetable Chili 11 Omelet Ham Bake 43 Gazpacho 12 Sausage Bread 44 The Food Doctor’s Special Soup 13 Breakfast Pizza Hot Dish 45 Regina’s Wedding Soup 14 Peppery Cornmeal Pancakes With Bacon 45 Green Chili Stew 15 Sour Cream Coffee Cake 46 Healthy Chili 16 Slow Cooker Sausage 47 Cheesy Ham and Potato Soup Breakfast Casserole 48 “I Can’t Believe It’s Chili” 17 World’s Best Pancakes 49 Cheeseburger Soup 17 Healthy Guacamole Breakfast 50 Creamy Brie Soup 18 Impossible Pie 51 Beer Cheese Soup 19 Slow Cooker Breakfast Casserole 52 Tomato Tortellini Bisque 20 Oat Scones 53 Chicken and Dumpling Soup 21 Apple Coffee Cake 54 Meri’s Tasty Slow-Cooked 22 Empire State Muffins Low-Sodium Chili All Kinds of Apps It’s a Toss Up! 25 Tomato -
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. -
List of Gluten Free Breads and Mixes.Pdf
Table of gluten -free breads and mixes allowed from 4th December 2018 Barkat gluten-free all purpose flour mix Barkat gluten-free brown rice bread Barkat gluten-free hi-fibre bread mix Barkat gluten-free par-baked baguettes Barkat gluten-free par-baked rolls Barkat gluten-free par-baked white bread sliced Barkat gluten-free wheat free multigrain rice bread Barkat gluten-free white rice bread Barkat gluten-free wholemeal sliced bread Ener-G gluten-free brown rice bread Ener-G gluten-free dinner rolls Ener-G gluten-free rice loaf Ener-G gluten-free Seattle brown loaf Ener-G gluten-free tapioca bread Ener-G gluten-free white rice bread Finax gluten-free coarse flour mix Finax gluten-free fibre bread mix Finax gluten-free flour mix Genius gluten-free brown sandwich bread sliced Genius gluten-free seeded brown farmhouse loaf sliced Genius gluten-free white sandwich bread sliced Glutafin gluten-free 4 white rolls Glutafin gluten-free baguettes Glutafin gluten-free bread mix 32 Glutafin gluten-free fibre bread mix Glutafin gluten-free fibre loaf sliced Glutafin gluten-free high fibre loaf sliced Glutafin gluten-free multipurpose white mix Glutafin gluten-free part-baked 2 long white rolls Glutafin gluten-free part-baked 4 fibre rolls Glutafin gluten-free part-baked 4 white rolls Glutafin gluten-free Select bread mix Glutafin gluten-free Select fibre bread mix Glutafin gluten-free Select fibre loaf sliced Glutafin gluten-free Select fresh brown loaf sliced Glutafin gluten-free Select fresh seeded loaf sliced Glutafin gluten-free Select fresh -
Pinchin' Pennies in the Kitchen -- 4 Ways to Use Day-Old Bread FN1743
NDSUNDSU EXTENSION EXTENSION SERVICE SERVICE FN1743 (Reviewed September 2020) 4 Ways to Use Day-old Bread Using day-old bread can help you stretch your food dollars. Some bakeries offer day-old bread at discounted prices. You might buy a few loaves because you found a great deal; unfortunately, you might get tired of it before you use all of it. What can you do with it? If you leave bread on your countertop for too long, it can become moldy or stale. If you store bread in your refrigerator, it does not mold as quickly but it becomes stale. Bread becomes stale in the refrigerator more quickly than on your countertop. Moldy bread must be thrown away, but stale bread can be toasted or heated another way and used in recipes. Freezing bread prevents it from becoming stale so quickly. Bread can be used in a variety of recipes, and it is a good source of carbohydrate, photo iStock which fuels our body. Bread provides B vitamins, including thiamin, riboflavin, niacin and folic acid, and the mineral iron. Whole-grain bread is a good source of fiber, so strive to make half of your grain food choices whole grains. Don’t pass up a bargain on bread • Use bread as a meat extender. Some recipes call for soft bread crumbs and others call for toasted cubes. Try a variety of breads, including heart-healthy Add the bread crumbs to ground beef to make meat whole-grain bread. Consider these options loaf or meatballs. for using bread: • Try making recipes with day-old bread. -
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). -
2017 a Nnu Al Report
2017 ANNUAL REPORT Table of Contents A Message from BVCA Partnership.......................................................................................................................................................................... 1 Leadership Team ..................................................................................................................................................................................................... 1 Board of Directors ................................................................................................................................................................................................... 2 Our Mission ............................................................................................................................................................................................................. 2 Board Adopted Top Advocacy Issues ....................................................................................................................................................................... 2 Our Vision ............................................................................................................................................................................................................... 3 Client Demographics ............................................................................................................................................................................................... 3-4 The Promise of Community Action -
GLUTEN-FREE FOOD LIST (Formulary)
GLUTEN-FREE FOOD LIST (Formulary) November 2017 Every month you may select up to _______ units of prescribable gluten-free food from the following pages. Your Dietitian* or Community Pharmacist** will confirm the monthly number of units you may order. Please write the items you wish to order on the ‘Gluten-Free Food Requirement Order Form’*** and hand the completed form to your Community Pharmacist to place your order. ***Copies of the Order Form and the most up to date version of this Gluten-Free Food List (Formulary) are available at: http://www.nhshighland.scot.nhs.uk/Publications/Documents/Leaflets/Scott ish%20Gluten-free%20Food%20Service.pdf Other useful information is available at: https://www.nhsinform.scot/care-support-and-rights/nhs- services/pharmacy/gluten-free-food-service https://www.coeliac.org.uk/home/ Your *Dietitian Your **Community Pharmacist KEY GF Gluten-free WF Wheat-free (approved by ACBS as suitable for individuals with established gluten-sensitive enteropathies with co-existing established wheat sensitivity) If you require a large print copy of this Food List or have an enquiry, please contact the Formulary Assistant on 01463 706806 or email [email protected] Lead reviewer: Formulary gluten-free review group Approved by: Formulary Subgroup of NHS Highland Area Drug & Therapeutics Date: November 2017 (Amended December 2018) Committee Version: 7 Review date: November 2018 Warning: document uncontrolled when printed 1 Contents Page SUMMARY 3 SECTION A Bread, rolls, buns and baguettes (non-fresh) 4 Fresh bread, rolls, buns and baguettes 5 Home baking: Bread mixes and flour 6 Pizza bases 6 Pasta 7 Crackers and crispbreads 7 Baking aids 8 Breakfast cereals 8 Manufacturer’s contact details 9 This Food List (Formulary) is a list of prescribable gluten-free products that can be ordered by patients in NHS Highland.