In-Store Bakery Product Knowledge Course 2: In-Store Bakery Breads & Rolls
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Capabilities Overview
CAPABILITIES OVERVIEW Updated October 2013 1 2 3 THE COSTANZO’S BAKERY ADVANTAGE OUR HERITAGE In 1933, an ambitious Angelo Costanzo started a small western New York bakery along the Niagara River known as Costanzo's Bread. He delivered Italian breads to mom and pop grocery stores throughout Buffalo, New York. The business continued to grow, and with the advent of the supermarket concept you could now find Buffalo’s favorite “Costanzo’s Bread” stocked in every store. Over the years Costanzo’s became a trusted brand throughout the Buffalo market. In the 70’s, Angelo Sr. saw the growth potential of submarine shops and pizzerias and refocused the company on servicing local foodservice establishments. Because of the reputation for quality built through the company’s retail sales, Costanzo’s was widely accepted in foodservice and quickly became the desired roll for Buffalo’s leading sub shops. At the same time, Angelo began grooming Angelo Jr. and his brother to take over and expand the family business. In 1977, Angelo Jr. and his brother took over the bakery and moved into a new, larger facility to support their continued growth. As local sales increased, the natural progression was to expand into the national marketplace by developing a line of frozen, fully baked sub rolls and round rolls. This was the beginning of Costanzo’s Bakery, Inc. Over the next several years, Angelo also groomed his sons to take over the business; and in 2000, the third generation was at the helm supported by a team of experienced bakery industry professionals and vendor partners. -
Kilimanjaro Sample Menu
Kilimanjaro Sample Menu DAY 1: Big tree Camp (Mti Mkubwa) Lunch box- Fruits Arrive at camp- Tea or coffee, biscuits, cashew nuts, popcorn Dinner- Starter: Cream of pumpkin soup with garlic bread Main course: Fried fish fillet served with boiled potatoes and green vegetables Dessert- Bananas, oranges Tea and coffee DAY 2: Shira One Camp Breakfast- Morning tea, coffee, juice Assorted fruits Toast with butter, honey and peanut butter Oatmeal, sausage or bacon, eggs, hash browns Lunch- Fried chicken Cheese sandwich served with cucumber Soup and fresh carrots and cucumber Fruit, chocolates Arrive at camp: Hot drinks, popcorn, peanuts and cakes Dinner- Plantain stew with kachumbari(red onion/tomato salad) and bread Spaghetti ragu, mashed potatoes, cabbage & vegetable salad Dessert – Banana fritters, tea, drinking chocolate. DAY 3: Shira Two Camp Breakfast- Morning tea, coffee, juice Omelet, eggs, toast Cornflakes with hot milk Assorted fruits Kilimanjaro Sample Menu Lunch- French toast with hard-boiled eggs Guacamole and cakes Juice, mangos, bananas, cashews Tea, coffee and drinking chocolate Arrive at camp: Hot drinks, mahamri (East African donuts) and biscuits Dinner- Fresh cream of vegetables soup with bread, Fried rice with meat and chapati (thick tortilla) Dessert- Scrambled eggs Pineapple flambé or mangos Tea or coffee DAY 4: Baranco Camp Breakfast- Morning tea, coffee, juice Assorted fruits Toast Oatmeal, scrambled eggs with cucumber and tomato slices Tea, coffee Lunch- Carrot soup with bread Potato salad with chicken Spaghetti -
Ethnic and Traditional Iranian Breads: Different Types, and Historical and Cultural Aspects
J Ethn Foods - (2017) 1e7 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Ethnic and traditional Iranian breads: different types, and historical and cultural aspects * Vahid Mohammadpour Karizaki Chemical Engineering Department, Quchan University of Advanced Technology, Quchan, Iran article info abstract Article history: Background: Bread making has a long history in Iran. Because of the inseparable relationship between Received 21 December 2016 Iranian people and bread, an increasingly wide variety of this healthy and nutritious food is prepared and Received in revised form consumed throughout the country. The present work aims at documenting and providing information 14 January 2017 about breads of Iranian cuisine. Accepted 20 January 2017 Methods: The required information was obtained via a direct face-to-face questionnaire-based survey Available online xxx among housewives, domestic people, and Iranian bakers. The statistical society was selected by random sampling among people from the top eight most populous cities in the country. Keywords: bread Results: More than 30 types of ethnic and traditional bread of Iranian cuisine are introduced in two main fi ethnic food categories: the rst group includes breads that are consumed all around the country, and the second Iran group consists of those that are prepared in special regions, or by ethnic groups. Conclusion: The historical and cultural aspects of the Iranian foods showed that bread is the most common and popular food in the country. © 2017 Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). -
2020 Annual Recipe SIP.Pdf
SPECIAL COLLECTOR’SEDITION 2020 ANNUAL Every Recipe from a Full Year of America’s Most Trusted Food Magazine CooksIllustrated.com $12.95 U.S. & $14.95 CANADA Cranberry Curd Tart Display until February 22, 2021 2020 ANNUAL 2 Chicken Schnitzel 38 A Smarter Way to Pan-Sear 74 Why and How to Grill Stone 4 Malaysian Chicken Satay Shrimp Fruit 6 All-Purpose Grilled Chicken 40 Fried Calamari 76 Consider Celery Root Breasts 42 How to Make Chana Masala 77 Roasted Carrots, No Oven 7 Poulet au Vinaigre 44 Farro and Broccoli Rabe Required 8 In Defense of Turkey Gratin 78 Braised Red Cabbage Burgers 45 Chinese Stir-Fried Tomatoes 79 Spanish Migas 10 The Best Turkey You’ll and Eggs 80 How to Make Crumpets Ever Eat 46 Everyday Lentil Dal 82 A Fresh Look at Crepes 13 Mastering Beef Wellington 48 Cast Iron Pan Pizza 84 Yeasted Doughnuts 16 The Easiest, Cleanest Way 50 The Silkiest Risotto 87 Lahmajun to Sear Steak 52 Congee 90 Getting Started with 18 Smashed Burgers 54 Coconut Rice Two Ways Sourdough Starter 20 A Case for Grilled Short Ribs 56 Occasion-Worthy Rice 92 Oatmeal Dinner Rolls 22 The Science of Stir-Frying 58 Angel Hair Done Right 94 Homemade Mayo That in a Wok 59 The Fastest Fresh Tomato Keeps 24 Sizzling Vietnamese Crepes Sauce 96 Brewing the Best Iced Tea 26 The Original Vindaloo 60 Dan Dan Mian 98 Our Favorite Holiday 28 Fixing Glazed Pork Chops 62 No-Fear Artichokes Cookies 30 Lion’s Head Meatballs 64 Hummus, Elevated 101 Pouding Chômeur 32 Moroccan Fish Tagine 66 Real Greek Salad 102 Next-Level Yellow Sheet Cake 34 Broiled Spice-Rubbed 68 Salade Lyonnaise Snapper 104 French Almond–Browned 70 Showstopper Melon Salads 35 Why You Should Butter- Butter Cakes 72 Celebrate Spring with Pea Baste Fish 106 Buttermilk Panna Cotta Salad 36 The World’s Greatest Tuna 108 The Queen of Tarts 73 Don’t Forget Broccoli Sandwich 110 DIY Recipes America’s Test Kitchen has been teaching home cooks how to be successful in the kitchen since 1993. -
Shelf-Life Guide
SHELF-LIFE GUIDE Storage does not improve food quality. The quality of a food will also not decrease significantly during storage as long as it is stored properly and used within the recommended time frame. Maintaining a food’s quality depends on the quality of the raw product, procedures used during processing, the way food is stored and length of storage. These short but safe time limits will help keep refrigerated foods from spoiling or becoming dangerous to eat. Because freezing keeps food safe indefinitely, recommended storage times are for quality only. Storage times are from date of purchase unless specified on chart. It is not important if a date expires after food is frozen. Guidelines from www.whatscookingamerica.net Food Item Room Temperature Refrigerator Freezer Comments (70° F) (37° to 40° F) (0 °F) Breads Dough Tube cans of rolls, Use-by-date Don't freeze biscuits, pizza dough, etc. Ready-to-bake pie crust Use-by-date 2 months Cookie dough Use-by-date 2 months unopened or opened Breads Room Temperature Refrigerator Freezer Comments (70° F) (37° to 40° F) (0 °F) Breads, fresh Store at room Storing in the 3 months Overwrap well to prevent drying temperature. Use the refrigerator promotes out; thaw at room temperature. date as a guide or use staling. within 3 to 5 days. Bread and rolls, unbaked 1 to 2 days 2 months Sometimes dough doesn't rise as dough well if frozen. Muffins, rolls, quick 3 days 1 to 2 months Wrap individually, pack in rigid breads containers to prevent crushing. -
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. -
French Toast Breakfast Flatbread Biscuits and Gravy Skillet Philly Skillet Caffrey Breakfast Breakfast Burrito House Pancakes Lo
FRENCH TOAST 3 Thick slices of Texas toast dipped and seared in cinnamon apple buttermilk. Comes with butter and syrup - 8 BREAKFAST FLATBREAD Monterey jack cheese, Graziano sausage, bacon, scrambled eggs, red onions, greens peppers and mozzarella cheese. Served on our flatbread - 11 BISCUITS AND GRAVY SKILLET Biscuits and gravy with two eggs done to your liking. Served with hash browns - 11 PHILLY SKILLET Philly beef, peppers, onions, mozzarella cheese on a bed of hash browns. Topped with two eggs however you like. Comes with a side of toast or 2 pancakes - 11 CAFFREY BREAKFAST 2 Eggs, 4 bacon or 2 sausage pattys, hash browns and your choice of toast or 2 pancakes - 10 BREAKFAST BURRITO Graziano sausage or bacon, red onions, peppers, monterey jack cheese and scrambled eggs wrapped in a flour tortilla. Severed with hash browns and a side of salsa - 10 HOUSE PANCAKES 4 Pancakes served with butter and syrup - 7 Add chocolate chips or strawberries for $2 1/2 order $5 LOADED HASH BROWNS A double order of hash browns with your choice of cheese and 4 items - 8 Add toast or 2 pancakes $2 Add two eggs $3 BUILD YOUR OWN OMELETTE Two egg omelette with cheese and your choice of 4 items. Comes with hash browns and your choice of toast or 2 pancakes - 10 Graziano Sausage, Ham, Bacon, Pepperoni, Onions, Tomatoes, Jalapeños, Mushrooms, Black Olives, Green Peppers, Sweet Peppers, Pineapple Cheeses - American, Swiss, Cheddar, Pepper Jack, Mozzarella ADD ONS TO ANY ORDER toast $2 | 2 sausage patties $3 4 bacon strips $3 | hash browns $3 - with cheese $4 2 biscuits and gravy $5 | 2 eggs $3 *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. -
French Toast Makes 4 Two-Piece Servings
Name _________________________________________ Date _______________ Read the recipe and answer the questions. French Toast Makes 4 two-piece servings. What to do: You’ll need: 1. Combine eggs, sugar, milk and spices in a • 4 eggs bowl. • 4 tablespoons sugar 2. Put sliced bread into mixture and turn until • ½ cup milk bread is soaked. • ½ teaspoon cinnamon 3. Melt 4 tablespoons butter in frying pan. • ¼ teaspoon nutmeg 4. When butter bubbles, place soaked bread • 4 to 6 tablespoons butter in pan and brown on both sides. • 8 slices of bread 5. Add additional butter to pan when needed. • maple syrup 6. Place two pieces on each plate, cover with • powdered sugar maple syrup and sprinkle with powdered sugar. From Rookie Cookie’s Goodies, The Mini Page® 1. Which things are most important in this recipe? a. Powdered sugar and nutmeg b. Cinnamon and maple syrup c. Bread and milk d. Eggs and sugar 2. How many servings will this recipe make? a. 2 b. 4 c. 6 d. 8 3. In which step should you be the most careful? a. Step 1: Combine eggs, sugar, milk and spices in a bowl. b. Step 2: Put sliced bread into mixture and turn until bread is soaked. c. Step 4: When butter bubbles, place soaked bread in pan and brown on both sides d. Step 6: Place two pieces on each plate, cover with maple syrup and sprinkle with powdered sugar. 4. If you wanted to change the recipe to make 8 servings, what would you have to do? a. Melt the butter longer b. -
French Toast
40491-110034440 French Toast WHOLE SLICE, WHOLE GRAIN, CINNAMON GLAZED Commodity Code: 100047 Product Specifications UPC/GTIN 10038057404912 Product Description Distributed Frozen Whole slices of whole grain French toast dipped in egg and sweetened with Shelf Life 270 Days Frozen a cinnamon sugar glaze individually packed in a heatable wrap. Servings per Case 110 Pack Size 110/2.9 oz. Product Attributes Net Weight 19.93 lbs. Gross Weight 21.68 lbs. IW F X No high fructose corn syrup, artificial colors and artificial flavors. Box Dimensions 16.0" x13.313" x 10.438" Cube 1.29 Cubic Ft Meal Pattern Contribution Pallet 9 Tie X 7 High (63 boxes) Material Pack Type Individually Wrapped M|MA = 1.00 oz. Eq G = 1.50 oz. CN Labeled Yes Religious Designation None CN 087131: Each 2.90 oz. serving of Whole Grain Cinnamon Glazed French Toast provides 1.00 oz. equivalent meat alternate and 1.50 oz. equivalent grains for the Child Nutrition Meal Nutrition Facts Pattern Requirements. Serving Size 2.9 oz. Calories Per Serving 210 Heating Instructions % Daily Value Total Fat 7g 9% THAW: PREP HEAT: Saturated Fat 2.5g 11% 3-5 DAYS IN CASE 350ºF 10 MIN. Trans Fat 0g • Place on sheet pan with Cholesterol 105mg 35% Quick thaw (24 hours): If frozen: Increase heat Unpack and place on sheet liner or non-stick spray time to 12 minutes Sodium 300mg 13% pans in refrigerator Total Carbohydrates 28g 10% Dietary Fiber 2g 8% INGREDIENT STATEMENT: Whole Wheat Bread [Whole Wheat Flour, Water, Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Total Sugars 8g Riboflavin, Folate), Sugar, Wheat Gluten, Yeast, Soybean Oil, Salt, Calcium Propionate (to retard spoilage), Dough Improver: (Malted Wheat Added Sugars 8g 16% Flour, Enzymes, and 2% or less of Ascorbic Acid)]. -
Paper Title: FOOD ADDITIVES
Paper No.: 13 Paper Title: FOOD ADDITIVES Module – 21 : Raising agents, Glazing agents and Sequesterants for the food industry 21.1 Introduction Raising agents, Glazing agents and Sequesterants have their distinct role in various food products. Important raising or leavening agents, glazing agents and sequestering agents used for the food industry are discussed in this module. 21.2 Raising agents for the food industry Raising agent or Leavening Agent is a substance used to produce or stimulate production of carbon dioxide in baked goods in order to impart a light texture, including yeast, yeast foods, and calcium salts. It is a substance or combination of substances which liberate gas and there by increased volume of a dough. Different raising agents are discussed below: 21.2.1 Calcium carbonate Calcium carbonate is a naturally occurring mineral (chalk or limestone), but the food- grade material is made by reaction of calcium hydroxide with carbon dioxide, followed by purification by flotation. It is used as a colour, a source of carbon dioxide in raising agents, an anti-caking agent, a source of calcium and a texturising agent in chewing gum. Calcium carbonate is used in chewing gum and in bread. 21.2.2 Calcium phosphates The calcium phosphates are manufactured by the reaction of hydrated lime and phosphoric acid under conditions controlled to maximize the yield of the required product. Monocalcium phosphate Monocalcium phosphate is used as a raising agent when rapid reaction with sodium bicarbonate is required. Dicalcium phosphate Dicalcium phosphate is available in both dihydrate and anhydrous forms. The dihydrate is used as a raising agent in combination with other phosphates and sodium bicarbonate. -
Homestyle Dishes F Rom Around T He World Let Us Cater Your Office
Homestyle Dishes F rom Around T he World Let us cater your office, wedding or family gathering (10 - 400 people) for more info, go to MartinosI nternationalCafe.com Beverages Cappuccino Daily S ecials French Vanilla or Seasonal Flavor 2.39 – Free Refills House Coffee - Monday - Proudly serving 100% Columbian Full Breakfast Special Regular or Decaf 2.39 – Free Refills Service $1 off any Americana Breakfast Platter Bar 7-10:30 a.m. only. Not valid with any other discount. Loose Leaf Hot Teas (2.39 per pot) Gyro Special Served with French fries 5.99 Wiener Schnitzel With spaetzels, paprikash sauce and a spinach salad 8.99 German Bratwurst and Pierogies Two beer-boiled brats, grilled and served with pierogies & sauerkraut 9.99 - Tuesday - Breakfast Special 79¢ coffee, tea or soft drinks with any purchase 7-10:30 a.m. only. Not valid with any other discount. The Hot Italian Sub Black Teas: British Breakfast (regular or decaf) • Ham, salami, Italian dressing, melted mozzarella cheese, onions, Blackberry Sage • Earl Grey • Ginger Peach • leaf lettuce and tomatoes 6.99 Add hot peppers .69 Mango Ceylon • Vanilla Almond • Republic Chai Penne Pasta Green Teas: Pomegranate or Honey Ginseng Topped with Martino’s homemade meatballs & Italian sausage and your choice of marinara or blush sauce Herbal Teas (caffeine free): Orange Ginger Mint Served with Italian wedding soup and garlic bread 8.99 or Chamomile Lemon Italian Lasagna Fresh Brewed Gourmet Iced Teas A huge portion of our Martino’s homemade, 100% China Black. Regular or Sweet Tea 2.49 – Free Refills signature lasagna, served with garlic bread 9.99 Arnold Palmer Tea + Lemonade 2.49 - Wednesday - Breakfast Special Soft Drinks Pepsi • Diet Pepsi • 7 Up • Coca-Cola • $2 off any omelette Vernor’s Ginger Ale • Diet Coke • Pink Lemonade • 7-10:30 a.m. -
Starch Chemistry Staling Causes and Effects
VOLUME 3 /NUMBER 9 Bread Staling Practical technology from Lallemand Inc. Starch Staling Causes and Effects Chemistry TALING REFERS T O the undesirable wrapped bread tastes dry because water has D-glucose is the basic building block of changes (other than microbial spoil- migrated from the crumb to the crust and starch. Its chemical model is a hexagon Sage) that take place between the time from the starch to the gluten. made up of one oxygen atom, five carbon bread is baked and consumed. Understand- Crust softening in wrapped bread is atoms (numbered 1 through 5), and two ing the different aspects of staling and the caused by an increase in moisture from about forms ( alpha- and beta- ) depending on its factors that affect them can help bakers 12 to 28 percent. This changes the dry, crisp, structure at position 1: make better decisions about their formu - pleasant texture of fresh crust into the soft, las, ingredients, processes, and packaging. leathery, unpleasant texture of stale crust. 6CH OH 6CH OH 2 2 Flavor losses and changes occur as 5 O 5 O HH H HOHH ASPECTS OF STALING some flavor components diminish faster 1( ) 1 4 OH H α 4 OH H (β) Crumb firming is caused by changes in than others. The taste o f fresh bread is usu - HO OH HO H 3 2 3 2 starch structure. The starch in wheat flour ally a combination of sweet, salty, and H OH H OH is made up of straight and branched chains slightly sour, but with age the sweet and alpha-glucose beta-glucose contained in granules.