DOCSLIB.ORG

Model Aex5 Perfect Model for Your Home

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Model Aex5 Perfect Model for Your Home EXTRUDER & MIXER | COUNTER TOP MODEL AEX5 PERFECT MODEL FOR YOUR HOME Project: _________________________ Item #:__________________________ Qty: ___________________________ CSI Section 11400:_________________ Approval: _______________________ Date: __________________________ PICCOLINA STANDARD FEATURES ■ Automatically mixes and extrudes- all-in-one process ■ Only 15 minutes to mix and extrude 1.25 lbs. per batch [Up to 5 lbs. per hour] ■ Industrial grade professional pasta extruder ■ Large selection of pasta shapes to choose from ■ Removable stainless steel mixer shaft and auger for easy cleaning ■ Portable, compact and versatile machine. Extremely easy to operate with amazing results! ■ Factory and on-location training—the only full–service pasta machine manufacturer in North America ■ Standard colors Red Blue OPTIONAL FEATURES & ACCESSORIES ☐ Additional Standard Dies ☐ Pasta trays - solid and perforated ☐ APC-8 Mobile pasta cart with 8 trays ☐ APC-20 Mobile pasta cart with 20 trays 1 YEAR ☐ Stainless ■ WARRANTY WARRANTY One Year: For more information PARTS Stainless visit arcobalenollc.com/warranty.html ■ TRY BEFORE YOU BUY In an effort to ensure success, we maintain a test kitchen where you can have your very own recipe tested for quality — at NO COST to you! Call for details. Specifications subject to change without notice due to policy of continuous product improvement. 160 GREENFIELD ROAD | LANCASTER, PA 17601 ARCOBALENOLLC.COM | 717.394.1402 @ARCOBALENOPASTA EXTRUDER & MIXER | COUNTER TOP MODEL AEX5 PERFECT MODEL FOR YOUR HOME TECHNICAL SPECIFICATIONS Model AEX5 Hourly Production Up to 5 lbs/hr Flour Capacity 1 lb Mixer Capacity 1.25 lbs per batch Electrical Power 110V/1/60Hz, 4 Amps, 3/8HP Nema Plug 5-15 Machine Dimension 8”W x 12”D x 14”H Net Weight 30 lbs Shipping Class 85 203 mm 305 mm 8 IN 12 IN 14 IN 356 mm ©2018 Arcobaleno™, LLC CAD file available. Please contact factory 717-394-1402. TWO ARCOBALENOLLC.COM | 717.394.1402 PastaPasta Extruder Extruder REDRED STAINLESSSTAINLESS BLUEBLUE OverallOverall View View of of the the AEX18 AEX18 Pasta Pasta Extruder Extruder TheThe AEX18 AEX18 Pasta Pasta Extruder Extruder appliance appliance is is designed designed to to be be installed installed in in catering catering environments environments (bars, (bars, pizzerias, pizzerias, restaurants,restaurants, etc.). etc.). Special Special training training is is not not required. required. However, However, users users should should have have skills skills and and abilities abilities specific specific toto the the catering catering sector. sector. The The appliance appliance is is constructed constructed with with selected selected materials materials and andPASTA appropriate appropriate techniques techniques EXTRUSION toto guarantee guarantee maximum maximum hygiene, hygiene, rust rust resistance, resistance, significant significant energy energy savings savings and andWhat operating operating does safety. safety. the All Allpasta extruder do for you? applianceappliance parts parts in in contact contact with with food food products products are are made made of of suitable suitable materials. materials. The PastaLEFTLEFT SIDE SIDE Extruder saves the mostRIGHTRIGHT SIDEprecious SIDE of resources — TIME! TheThe appliance appliance is is constructed constructed with with selected selected materials materials and and appropriate appropriate techniques techniques to to guarantee guarantee maximum maximum hygiene,hygiene, rust rust resistance, resistance, significant significant energy energy savings savings and and operating operating safety. safety. All All appliance appliance parts parts in in contact contact The Pasta Extruder will automatically mix and knead withwith food food products products are are made made of of suitable suitable materials. materials. The The illustration illustration depicts depicts main main appliance appliance parts parts and and the the pasta dough. The dry ingredients are placed in the mixing listlist includes includes their their descriptions descriptions and and functions functions chamber, then the wet ingredients are added to it while the machine is mixing. (Figure(Figure 1) 1) TOPTOP VIEW/LID VIEW/LID CLOSED CLOSED TOPTOP VIEW/OPEN VIEW/OPEN LID LID FRONTFRONT VIEW VIEW standardstandard features features AutomaticallyAutomatically mixes mixes and and extrudes- extrudes- all-in-one all-in-one process process OnlyOnly 15 15 minutes minutes to to mix mix and and extrude extrude 1.25 1.25 lbs. lbs. per per batch batch [Up[Up to to 5 5lbs. lbs. per per hour] hour] IndustrialIndustrial grade grade professional professional pasta pasta extruder extruder LargeLarge selection selection of of pasta pasta shapes shapes to to choose choose from from PastaPasta die die / Ring/ Ring holder/ holder/ Auger Auger RemovableRemovable stainless stainless steel steel mixer mixer shaft shaft and and auger auger for for easyeasy cleaning cleaning Bronze dies create a rough surface texture that has DID YOU KNOW? DieDie Holder Holder artisanPortable,Portable, visual compact compact appeal and andand versatile versatile is said machine. machine.to hold Extremely sauces Extremely better. easy easy to to Bronze dies can also be supplied with Teflon inserts Teflon dies available for smooth texture and used for operateoperate with with amazing amazing results! results! Gluten Free and Non Traditional Recipes. for a smoother surface. Call for more information! 1‐1Start/Stop‐Start/Stop Button Button SPECIFICATIONSSPECIFICATIONS SpecificationsSpecifications subject subject to tochange change without without notice. notice. 2‐2Mixer‐Mixer Hopper Hopper ModelModel FlourFlour Capacity Capacity MixerMixer Capacity Capacity HourlyHourly Production Production 3‐3Mixer‐Mixer Shaft Shaft AEX5AEX5 1 1lb. lb. SEMOLINA1.251.25 lbs./batch lbs./batch FLOUR RECIPEUp UpFOR to to 5 5lbs. lbs.AEX5 4‐4Safety‐Safety Guard Guard II 5‐ 5Extruder/Mixer‐ Extruder/Mixer@ARCOBALENOLLC@ARCOBALENOLLC Select Select Switch Switch WWW.ARCOBALENOLLC.COM WWW.ARCOBALENOLLC.COMINGREDIENTS PASTAPASTA DIRECTIONS 17 – 18 oz of Semolina flour (500 grams) arcobalenollc.comarcobalenollc.com Put semolina flour in the hopper and press mix. Drizzle 6‐6Extruding‐Extruding Head Head 5 – 6 oz of Water (150 grams) 4 oz of water into the hopper while mixing. Mix for 3-5 7‐ 7Electric‐ Electric Cutter Cutter Note: This may vary upon kitchen humidity & minutes. Check the consistency after 3 minutes; it should environment. Please adjust accordingly. begin to resemble a crumbly dough mixture. Grab a 8‐8Die‐Die Holder Holder handful of dough and open your palm. If you see any dry FOR EGG PASTA flour, drizzle the remaining liquid (2 oz) while in mix mode Add 1 egg per lb of flour for 30 seconds — then begin to extrude. Whole eggs are 65.6%1010 water Egg yolks are 48% water Egg whites are 88% water CAD file available. Please contact factory 717-394-1402. RECIPE! @ARCOBALENOPASTA THREE COMMON TYPES OF FLOUR VARIETY OF FLOUR USED TO MAKE PASTA Bran Output Flour Output AFM150 SEMOLINA DURUM WHEAT Semolina flour is a granular flour with a Durum wheat has the ideal properties FLOUR MILL light yellow color. It is produced fro durum form making the best pasta. It is high in • Ideal for obtaining fresh flour for pasta, wheat, which is used almost exclusively protein and gluten, both of which are pastries, bread, polenta, and many others for making pasta. It is also high in protein necessary components for • Adjustable grinder for regulating the flour granular and gluten. When using Semolina flour pasta making. • Minimal footprint with equal efficiency in a extruder, you will be delighted with • Create authentic Italian pasta with inter superior results! changeable screens for different granularity WHOLE WHEAT GLUTEN FREE DOUBLE ZERO Whole wheat flour is produced from Gluten is the protein present in wheat In Italy, flour is classified as 1, 0, or 00, grinding the full wheat berry (kernel). flour and it can be challenging to bake according to how finely ground the flour All parts of the wheat berry are used in without it. Some popular gluten free flours is and how much bran and germ have the flour including the bran, germ and are white rice, buckwheat, millet, masa been removed. 00 is the most highly endosperm; which when milled, creates and chickpea flour. refined flour and is talcum powder soft, the speckled brown color that is a yet holds its protein and nutritional value. characteristic of the flour. FOUR ARCOBALENOLLC.COM | 717.394.1402 SPAGHETTI #8 1.7mm #9 1.9mm #10 2.1mm #11 2.3mm FETTUCCINE LINGUINE #35 8mm #22 4 x 1.6mm Teflon SPAGHETTI/ ALLA CHITARRA #27 3mm PAPPARDELLE #37 12mm @ARCOBALENOPASTA FIVE MAFALDE BUCATINI/ PERCIATELLI #50 8.5mm #55 12mm #61 3mm #62 4mm RIGATONI #75 4.8mm #78 10mm (with ridges) (with ridges) #77 8mm #79 12mm (with ridges) #82 25mm (with ridges) (1 inch — with ridges) SIX ARCOBALENOLLC.COM | 717.394.1402 CANESTRI/LUMACHE BUCATINI/ #100 10.5mm #101 13.5mm (with ridges) (with ridges) PERCIATELLI MACARONI #133 10.5mm #134 13.5mm (with ridges) DID YOU KNOW? Teflon dies available for smooth texture and used for Gluten Free and Non Traditional Recipes. Call for more information! CRESTE DE GALLO #138 6.2mm @ARCOBALENOPASTA SEVEN GNOCCHI SARDI #190 12mm (with ridges) #195 24.5mm (with ridges) GEMELLI & CASARECCE #214 6.4mm #215 8.8mm #220 8.8mm DID YOU KNOW? Teflon dies available for smooth texture and used for FUSILLI Gluten Free and Non Traditional Recipes. Call for more information! #230 7mm #231 19.8mm #232 12.6mm #239 6.5mm #240 8.4mm #241 10mm EIGHT
Load more

Recommended publications
  • "It All Starts with the Choice of Grain, Which Is First a Question
    "It all starts with the choice of grain, which is first a question of place and time." -- Karen Hess, A Century of Change in the American Loaf The Greenmarket Regional Grains Project is pioneering the new frontier in local food: grains. With our partners, we're building the marketplace for grains grown and milled in the northeast. We are educating and connecting growers, processors, bakers and chefs -- sparking a rise in demand for local grains while helping ensure the crop supply and processing infrastructure are there to meet that demand. The evidence is clear: Regional grains have arrived. Spring is here! And with the longer days and warmer weather come lots of exciting changes for the Grains Project: we've got new products; Beer & Spirits of New York is back; and we're going to start highlighting the local farmers, millers, bakers and chefs that are driving the movement forward! Upcoming Market Dates The Grainstand is coming to Jackson Heights this Sunday! The retail stand also continues its weekly presence at Union Square on Wednesdays, Fridays and Saturdays. Here is our full schedule through May: April 28 USQ Friday April 29 USQ Saturday April 30 Jackson Heights, Queens May 3 USQ Wednesday May 5 USQ Friday May 6 USQ Saturday May 7 Carroll Gardens, Brooklyn May 10 USQ Wednesday May 12 USQ Friday May 13 USQ Saturday, Grand Army Plaza, Brooklyn May 17 USQ Wednesday May 19 USQ Friday May 20 USQ Saturday, Inwood, Manhattan May 24 USQ Wednesday May 26 USQ Friday May 27 USQ Saturday, 82nd St, St.
    [Show full text]
  • Dict-En-Fr-Food V3
    Dictionnaire Anglais-Français de l’Alimentation English-French Food Dictionary Version 3.0 Pascal Médeville (CC BY-NC-ND 4.0) 1 This work is distributed under Creative Commons license CC BY-NC-ND 4.0. Please revise the information below and stay within the limits of the license. 2 Le présent travail est distribué dans le cadre de la licence Creative Commons CC BY-NC-ND 4.0. Veuillez lire les informations ci-dessous et respecter les limites imposées. 3 Sigles et abréviations utilisés dans ce dictionnaire : adj. : adjectif agr. : agriculture bot. : botanique ichtyol. : ichtyologie Ind. : Indonésie it. : Italie J : Japon microbiol. : microbiologie œnol. : œnologie p.ex. : par exemple UK : Royaume Uni US : États-Unis d’Amérique vét. : médecine vétérinaire zool. : zoologie Historique des versions/Version history : Date Objet No. de version Déc. 2008 Version initiale 1.0 Juin 2009 Corrections diverses ; Ajout de nouvelles sources ; Ajout de nouvelles 2.0 références bibliographiques Avril 2020 Ajout de nouvelles entrées ; Corrections diverses ; Ajout de nouvelles 3.0 sources ; Ajout de nouvelles references bibliographiques 4 Pour vos traductions anglais-français ou chinois-français dans le domaine de la gastronomie ou de l’agro-alimentaire, veuillez prendre contact avec Pascal Médeville à l’une des adresses suivantes : [email protected] ou [email protected]. For all your food and agrifood translation needs (English to French of Chinese to French), you can contact Pascal Médeville, at [email protected] or [email protected]. Pour toutes vos traductions et besoins de publication assistée par ordinateur en chinois ou d’autres langues asiatiques, n’hésitez pas à faire appel à Pascal Médeville ou à Parallels Translation Office : www.parallels-translation.net.
    [Show full text]
  • FDA Responds to Thousands of Comments on Proposed Food
    INSIDE THIS ISSUE FDA Responds to Thousands of Comments on Proposed Food Safety Rules As a result of a groundswell response to proposed rules for produce farmers and processors, this summer the Food and 3 Drug Administration (FDA) will seek additional public comment on revised portions of its new rules implementing the Director's Letter Food Safety Modernization Act (FSMA). Nutrient Management Legislation 4 More than 18,000 comments were submitted to the FDA in response to its proposed produce safety standards, and more OEFFA Conference 2014 than 7,000 comments were received on the draft preventative controls rule—food safety measures aimed at facilities Affirming Our Roots, Breaking New Ground that process food for human consumption. 6 Farm Activism Some of the most significant issues identified in the public comments will be revised, including the rules dealing with water quality standards and testing, standards for using raw manure and compost, provisions affecting “mixed-use facili- 7 ties” (farms that engage in value-added processing), as well as due process considerations for farms that are eligible for Agricultural Coexistence qualified exemptions under the new regulations. 9 News Briefs Further, the FDA had indicated that additional issues in need of revision may be added to the list as they complete the public comment review process. 11 Building a Successful Farm Business This is the first major overhaul of national food safety rules in more than 75 years. In January 2013, the FDA released the 12 draft rules for the Food Safety Modernization Act, which was passed by Congress in 2010. Organic News 13 OEFFA’s analysis finds that redrafting the four areas is a good start, but additional revisions are needed to make FSMA Making Sense of the NOP workable and fair.
    [Show full text]
  • WGC Newsletter #2 September 2000
    The WHOLE GRAIN CONNECTION Aiming to enhance the desirability and availability of 100% whole grain breads, and other 100% whole grain products, preferably from organically and sustainably grown grains Newsletter number 2, September 2000 The Conclusion of the Summer builds one. Imagine the local industry and One observation stands out above all others employment that would result. Imagine the from this amazing summer of harvests, and joy from those in the cities eating all their that is that the most successful farms are the foods so directly and responsibly farm ones that somehow carry their product all produced. Carrying this to a logical the way to the customer. extension, the Farmers Market stands would The Farmers Markets and some kind of become none other than shopping stores, or customer subscription are the connections at least constantly stocked stands in a that are allowing this to be, and this is permanent, daily, covered Farmers Market. wonderful for crops of fresh vegetables, and fresh fruits. But the link that would allow an California Wheat Commission even steadier, direct flow between farmer and the Whole Grain Connection and customer, would be a good farm kitchen, form a link where many of these things could be The California Wheat Commission is a non- preserved for year round use or at least be profit trade organization for California wheat converted to a table ready form. This applies farmers. They have a staff of four under the to greens that are washed to near perfection directorship of Bonnie Fernandez, offices before leaving the farm, fruits made into all and a well equipped wheat testing laboratory kinds of preserves, concentrates and juices, in Woodland, all supported by a small nuts that are dried and packaged, milk that percentage from the first sale of each can be made into a cultured product, but member farmers’ wheat.
    [Show full text]
  • A Grain Guide | Colvin Run Mill
    A Guide to Grain This guide is to help you understand the different products of Colvin Run Mill. Our products are produced via historic methods and contains no preservatives or additives. We grind three different grains: wheat, corn, and buckwheat. Wheat There are 6 classes of wheat: • Hard red winter: excellent baking characteristics for wheat foods; general purpose flour • Hard red spring: hearth breads, rolls, croissants, bagels, pizza crust; used to improve flour blends • Soft red winter: cookies, crackers, cakes, and for blending for baguettes and other breads • Soft white: cakes, pastries, confectionary products • Hard white: Asian noodles, whole wheat breads, pan breads, flat breads • Durum: pasta, couscous, seminola Fun Wheat Facts: Mixing hard and soft wheat produces all-purpose flour. Soft red winter wheat is grown throughout the eastern third of the U.S., including in Virginia. Self-rising flour is all-purpose flour with salt and leavening added. The middlings of durum is also known as couscous. American Frugal Housewife, 1832 Pie Crust Wheat Recipes Makes1 crust 1 ¼ cup soft flour 8 tbs. butter Dusties 3-4 tbs. ice water 1 cup stone-ground wheat flour Rub butter into the flour with your hands until, 1/3 cup shortening when clasped tightly, the mixture forms a ball. pinch of salt Wet mixture with 3-4 tbs. of cold water until it 4 tbsp. water sticks together. your favorite fruit preserves Flour a board and rolling pin, and roll the dough out until it is thin enough to see the outline of the powdered sugar to top board underneath.
    [Show full text]
  • Wheat from Field to Flour
    a resource on the production of wheat and the science of creating flour TABLE OF CONTENTS Introduction .............................................................................................. 1 Part 1 – WHEAT PRODUCTION .......................................................................................... 3 Parts of the Wheat Plant ........................................................................... 4 Wheat Growth Stages (Feeke’s System) .................................................. 5 Classes of Wheat ...................................................................................... 8 Wheat Products ........................................................................................ 10 Raising Wheat .......................................................................................... 11 Planting and Harvest Dates ...................................................................... 14 The Market ............................................................................................... 15 United States Grade and Grade Requirements ......................................... 16 Part 2 – THE SCIENCE OF WHEAT AND FLOUR ........................................................... 17 Why Eat Wheat ........................................................................................ 18 A Kernel of Wheat ................................................................................... 20 Wheat Flour ............................................................................................. 21 Milling.....................................................................................................
    [Show full text]
  • The Wheat We Eat Safety, Quality, and Nutrition of Today’S Wheat
    by Chrissy Carroll, MPH, RD 1 HOUR CE CBDM Approved The Wheat We Eat Safety, Quality, and Nutrition of Today’s Wheat NUTRITION CONNECTION Whole wheat products can be a nutritious addition to the plate Misconceptions in the media are rampant when it comes to wheat Gluten is a group of proteins found in several grains, including and nutrition. Wheat has become the big bad wolf of the food wheat, rye, barley, and triticale. These proteins are responsible supply to many people, yet it’s historically engrained in the diets of for the structure and elasticity in certain grain products. When some of the world’s healthiest populations. While there are valid you bite into a crusty piece of French bread, with its crisp concerns about excessive refined grains in the Western diet, whole outside and fluffy interior, you can thank gluten for helping wheat products can be a nutritious addition to the plate. develop that texture. Let’s break down some of the most common myths surrounding People with celiac disease must avoid all forms of gluten. In wheat and our health: their bodies, the gluten proteins cause damage to the villi in the intestinal tract. Avoiding gluten completely is the only way to MYTH 1 ensure digestive (and whole-body) health. Wheat is bad for you because it contains gluten. Other people may have a condition called non-celiac wheat Truth: Gluten is only bad for you if you have celiac disease or non- sensitivity. In these cases, people do not test positive for celiac celiac wheat sensitivity.
    [Show full text]
  • Examining the Growth and Nitrogen Economy of Organically Selected Spring Wheat Cultivars
    EXAMINING THE GROWTH AND NITROGEN ECONOMY OF ORGANICALLY SELECTED SPRING WHEAT CULTIVARS By Laura Wiebe A Thesis submitted to the Faculty of Graduate Studies of The University of Manitoba in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Department of Plant Science University of Manitoba Winnipeg, Manitoba Copyright © 2014 by Laura Wiebe TABLE OF CONTENTS ABSTRACT ......................................................................................................................................... III ACKNOWLEDGEMENTS ................................................................................................................ IV LIST OF TABLES & FIGURES ........................................................................................................ VI 1. INTRODUCTION .............................................................................................................................. 1 2. LITERATURE REVIEW .................................................................................................................. 6 2.1 ORGANIC AGRICULTURE ................................................................................................................ 6 2.1.1 SOIL FERTILITY............................................................................................................................ 6 2.1.2 Weed Management and Ecology ............................................................................................ 8 2.1.3 Crop Yields in Organic Systems ..........................................................................................
    [Show full text]
  • Whole Grains for the Cafeteria, Classroom, and Community Cafeteria | Vermontharvestofthemonth.Org to Promote the Use of Local, Seasonal Foods
    Harvest of the Month provides resources Whole Grains for the cafeteria, classroom, and community Cafeteria | VermontHarvestoftheMonth.org to promote the use of local, seasonal foods. Tidbit Whole grains are members of the true grass family, Poaceae. When eating a whole grain, you are receiving the greatest nutritional value. Enjoy a spectrum of whole grains: wheat berry salad, popcorn with olive oil, fresh garlic and salt, rice and beans or oat-based granola! Cooking Tips Meeting the new USDA guidelines for whole grains: To qualify as whole grain rich (WGR), 50% of the grain ingredients in a single product must be whole grain, or the first ingredient of a product must be a whole grain (and this can only be preceded by water). 50% of an offering can be a refined grain, but it must be enriched. All grains served at breakfast and lunch must be WGR by July 1, 2014 (2014-2015 school year). If you do your own baking, we suggest pre-mixing flour 50% whole grain and 50% refined. RECIPES Maple Granola Whole Wheat Apple Muffins Yield: 20 cups, 80 ¼ cup servings; ~27 cups yogurt, Yield: ~60 medium muffins 80 1/3 cup servings (optional) Ingredients: Ingredients: 3 ¾ cups all-purpose flour 2 ½ cups applesauce 18 cups old fashioned oats or oat groats 3 ¾ cups whole wheat flour 5 eggs 1 cup raisins 2 ½ cups honey or sugar 1 2/3 cups milk 1 cup dried apple slices 2 ½ tsp. salt 2 Tbsp. vanilla extract 2 ½ Tbsp. ground cinnamon 3 Tbsp. baking powder + 1 tsp. 1 2/3 cups vegetable oil 2 cups vegetable oil 10 cups apples (sub berries, 2 cups maple syrup when in-season) Directions: 7 32 oz.
    [Show full text]
  • The Journey of the Wheat Berry
    Well Within of SoHo Chiropractic and N u t r i t i o n Dr. Beth Forgosh THE JOURNEY OF THE WHEAT BERRY Have you ever wondered how white flour is made? The website Healthy Eating Politics has an interesting article about the process. Most commercial wheat production is, unfortunately, a “study in pesticide application,” beginning with the seeds being treated with fungicide. Once they become wheat, they are sprayed with hormones and pesticides. Even the bins in which the harvested wheat is stored have been coated with insecticides. If bugs appear on the wheat in storage, they fumigate the grain. A whole grain of wheat, sometimes called a wheat berry, is composed of three layers: The bran The germ The endosperm The bran is the layer where you’ll find most of the fiber, and it’s the hard outer shell of the kernel. The germ is the nutrient-rich embryo that will sprout into a new wheat plant. The endosperm is the largest part of the grain (83 percent), making up most of the kernel, and it’s mostly starch. White flour is made from the endosperm only, whereas whole-wheat flour combines all three parts of the wheat berry. Old time mills ground flour slowly, but today’s mills are designed for mass-production, using high-temperature, high-speed steel rollers. The resulting white flour is nearly all starch, and even much of today’s commercially processed whole wheat flour has lost a fair amount of nutritional value due to these aggressive processing methods. White flour contains a small fraction of the nutrients of the original grain, with the heat of the steel rollers having destroyed what little nutrients remain.
    [Show full text]
  • VIENNA STYLE WHEAT BERRY 13" FROZEN 6/1/38.06 OZ Nutrition Facts
    VIENNA STYLE WHEAT BERRY 13" FROZEN 6/1/38.06 OZ Bread Loaf Product Last Saved Date:16 November 2015 Nutrition Facts Product Specifications: Man Prod Dist Prod Serving Size: 2.38 OZ Code Code GTIN Pack Pack Description Number of Servings per Package: 16 00195 716170 10075192001958 6 X 1 1N Amount Per Serving Calories: 200 Calories from Fat: 30 Brand Brand Owner GPC Description % Daily Value* Rotella's Italian Bakery Rotella's Italian Bakery Inc. Bread (Frozen) Total Fat 3.5 g 5% Gross Weight Net Weight Country of Origin Kosher Child Nutrition Saturated Fat 0.5 g 3% Trans Fat 0.0 g 256.66 OZ 228.36 OZ USA Yes No Cholesterol 0.0 mg 0% Shipping Information Sodium 340 mg 14% Length Width Height Volume TIxHI Shelf Life Storage Temp From/To Total Carbohydrate 37 g 12% 24.25 IN 19.75 IN 5.875 IN 1.628 CF 4x12 270 Days -15 FA / -5 FA Dietary Fiber 2 g 9% Sugars 5 g Ingredients : 7 g Unbleached Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Coarse Protein Cracked Wheat, Yeast, Honey, Fully Refined Soybean Oil, Granulated Sugar, Wheat Gluten, Salt, Corn Syrup, Barley Malt Extract and Saccharifying Enzymes, Calcium Propionate (to retain freshness), Dough Improver (Malted Wheat Flour, Enzymes and 2% or Less of Ascorbic Acid), Calcium Sulfate, Per Srv Per Srv Enzymes, Caramel Color, Ascorbic Acid Vitamin A 0% Vitamin C 8% Calcium 10% Iron 10% *Percent Daily Values are based on a 2,000 calorie diet.Your daily values may be higher or lower depending on your calorie needs.
    [Show full text]
  • Get Your Freekeh on These Seven Wholesome Ingredients Have Beauty and Grains
    Page 1 of 5 Saturday, January 14, 2012 As of 12:00 AM New York 49º | 36º CONSIDER THIS U.S. Edition Home Today's Paper Video Blogs Journal Community World U.S. New York Business Markets Tech Personal Finance Life & Culture Opini Arts & Entertainment Cars Books & Ideas Fashion Food & Drink Sports Travel Health WS 1 of 12 2 of 12 TOP STORIES IN Where Art and Kiawah Island Life & Architecture Collide Property Is Culture Reduced 10% to $26 Million CONSIDER THIS JANUARY 14, 2012 Get Your Freekeh On These seven wholesome ingredients have beauty and grains Article Comments Email Print Save Like 9 198 By KRISTEN MIGLORE Available Romn Super PA F. Martin Ramin for The Wall Street Journal, Styling by Anne Cardenas http://online.wsj.com/article/SB10001424052970203471004577141363042147218.html?... 2/10/2012 Page 2 of 5 Old-world grains are making a comeback. Progra Dry foods with unpoetic names like spelt, teff and millet have long inhabited the bulk bins Afghans at health-food stores. Following on the heels of heirloom tomatoes and heritage pork, old- world grains have begun to pop up on menus at hip, ingredient-driven restaurants, too. Their reputed heart benefits and other nutritional credentials are nice perks, but their nuanced flavors and rugged textures have spurred chefs to experiment with these ingredients in earnest. 'Big' W CEO's St Known as "ancient grains," thanks to the advanced age of the species (a cool 5,000 years old in some cases) and because they've managed to evade the industrial grooming of modern crops like wheat and corn, these old-school strains have retained their unique personalities.
    [Show full text]