DOCSLIB.ORG

Provided by Your Food Co-Op Milling Refining About Bread Machines A

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Provided by Your Food Co-Op Milling Refining About Bread Machines A Provided by your food co-op A L L A B O U T Milling About bread machines F LORIDA Honest Weight Food Co-op, Inc. The milling process affects the nutritional value Bread machines are convenient bread baking Ever’man Natural Foods 484 Central Ave., Albany 315 W. Garden St., Pensacola Hungry Hollow Co-op and quality of the flour. Lower heat methods devices that allow you to have fresh, homebaked New Leaf Market 841 Chestnut Ridge Rd., Chestnut Ridge Flour result in a nutritionally superior flour. Stone bread. A good place to start for making a whole 1235 Apalachee Pkwy, Tallahassee Lexington Cooperative Market GEORGIA 807 Elmwood Ave., Buffalo ground flour is milled by a slow process using grain loaf with your bread machine is to use one Life Grocery & Cafe Syracuse Real Food Co-op 1453 Roswell Rd., Marietta 618 Kensington Rd., Syracuse granite stones, often powered by water which of the many bread mixes we carry. Sevananda Natural Foods Market NORTH CAROLINA scatters the bran evenly through the flour and 467 Moreland Ave. N.E., Atlanta Chatham Marketplace KENTUCKY 480 Hillsboro St., Pittsboro keeps the flour cooler than when ground with If you want to make whole grain breads, be sure Good Foods Market & Cafe Deep Roots Market steel rollers. Although stone ground whole to buy the correct machine. It may be difficult to 455-D Southland Dr., Lexington 3728 Spring Garden St., Greensboro MAINE French Broad Food Co-op 90 Biltmore Ave., Asheville wheat flour is still available, most grains today get a decent wheat-free bread from a machine. If Blue Hill Co-op Community Market & Cafe Hendersonville are machine milled, with superior results. you don’t use wheat, you may wish to continue 4 Ellsworth Rd., Blue Hill Community Co-op 715 Old Spartanburg Hwy., making your bread by hand. A machine will never Rising Tide Community Market Hendersonville 323 Main St., Damariscotta Tidal Creek Cooperative Most of the whole grain flours sold in co-ops have a feel for working the dough, and therefore MARYLAND Food Market Silver Spring Co-op 5329 Oleander Dr., Ste. 100, are milled by an impact or “hammer mill” that will not be able to make adjustments in kneading 8309 Grubb, Silver Spring Wilmington generates almost no heat so the grains do not that can be made when bread is made by hand. Takoma Park Co-op Weaver Street Market 201 Ethan Allen, Takoma Park 101 E. Weaver St., Carrboro get scorched. Our flour comes from companies Be aware that some machines can only produce The Common Market 716 Market St., Chapel Hill 5728 Unit B-1 Buckeystown Pike, 228 South Churton St., Hillsborough that are well-respected for milling high-quality loaves from white flour or a white and wheat Frederick PENNSYLVANIA products. combination. MASSACHUSETTS East End Food Co-op Berkshire Co-op Market 7516 Meade St., Pittsburgh 42 Bridge St., Great Barrington Weavers Way Co-op Green Fields Market 559 Carpenter Ln., Philadelphia 144 Main St., Greenfield 2129 72nd Ave., Philadelphia Refining A note for people Harvest Co-op Markets Whole Foods Cooperative with gluten sensitivity 581 Mass Ave., Cambridge 1341 West 26th St., Erie After milling, some flours are refined. The 57 South St., Jamaica Plain TENNESSEE McCusker’s Market Three Rivers Market refining process strips away the fiber-rich bran All forms of wheat, barley, kamut, oats, rye, spelt 3 State St., Shelburne Falls 937 North Broadway, Knoxville and the germ which contains valuable vitamins and triticale contain gluten. All other grains and River Valley Market VERMONT 330 North King St., Northampton Brattleboro Food Co-op and minerals. White flour is refined whole flours do not contain gluten if processed in a Wild Oats Co-op Market 2 Main St., Brattleboro wheat flour. Flours labeled as wheat instead of gluten-free environment. 320 Main St., Williamstown City Market/Onion River Co-op NEW HAMPSHIRE 82 S. Winooski Ave., Burlington whole wheat are often refined. Some refined Concord Cooperative Market Hunger Mountain Co-op For more information on cooking without wheat, 24 South Main St., Concord 623 Stone Cutters Way, Montpelier flours have been enriched. This sounds a lot Hanover Co-op Food Store Middlebury Natural better than it is. Of the 22 nutrients that are refer to our Food Allergy Solutions pamphlet. 45 South Park St., Hanover Foods Co-op Hanover Co-op Market 9 Washington St., Middlebury lost in the refining process, only five are added 43 Lyme Rd., Hanover Putney Food Co-op Kearsarge Cooperative Grocer 8 Carol Brown Way, Putney back in the enrichment 52 Newport Rd., New London Springfield Food Co-op process. Whole grain flours Lebanon Co-op Food Store 335 River St. (Rt. 106), Springfield 12 Centerra Resource Park, Lebanon Co-op Food Store are not refined and N E W YO R K 209 Maple St., White River Junction contain all of their Abundance Cooperative Market Upper Valley Food Co-op 62 Marshall St., Rochester 193 N. Main St., White River Junction valuable nutrients. Flatbush Food Cooperative VIRGINIA 1415 Cortelyou Rd., Brooklyn Roanoke Natural Foods Co-op GreenStar Cooperative Market 1319 Grandin Road S.W., Roanoke 215 N. Cayuga St., Ithaca 701 W. Buffalo St., Ithaca www.strongertogether.coop ©2010, National Cooperative Grocers Association (NCGA) Printed on elemental chlorine-free, 10% post-consumer 12/10 recycled paper using soy ink. Flour_East.indd 1 12/15/10 9:19 AM is a basic and indispensable food staple, and can vary in quality and Other flours Millet flour, ground from whole millet, adds Flours come from many sources including grains, a nut-like, slightly sweet flavor to wheat breads. nutrition depending on the type of grain and the milling process used. Flour legumes, starchy vegetables, nuts and carob, but It is gluten-free and traditionally used in some Baking and cooking with a variety of whole grains adds nutrition and excitement to your meals. each has its own baking properties and uses. African cuisines. Amaranth flour is a gluten-free flour which Oat flour is made by grinding oat groats to a Types of wheat flours Unbleached white flour is highly refined. combines well with other flours to make smooth fine consistency. Make your own by grinding rolled Flours made from wheat are the most common. Although it has not been bleached, most of the breads, muffins, pancakes and cookies. Amaranth is oats in a food processor or blender. Oats can be Wheat contains the most gluten. Gluten is a nutrients have been removed during the refining an ancient Aztec food with an impressive amount certified gluten-free — other oats may contain protein found in some grains that helps bread process. Unbleached white flour is popular of protein, fiber and minerals. traces of other grains that contain gluten. rise and keep its shape. Flours with more gluten because of its versatility. It can be used for make better breads. breads, pastries, cookies or cakes. To enhance Barley flour adds a nutty, malty flavor to Potato flour is made from peeled and the nutritional quality, substitute part of the breads or pancakes. Barley is usually used as a steamed potatoes that have been dried and All-purpose flour is a blend of refined white flour with whole wheat flour. whole grain or in malting, but it is also valuable ground. It is stark white and very fine. Used to bread flour and pastry flour. This makes it a as a flour because it gives breads a cake-like thicken sauces, it can also be used the same way good choice for any of your baking needs Whole wheat bread flour or hard whole texture and pleasant sweetness. It can also be as brown rice flour. Potato flour is suitable for because it has a moderate gluten content of 10- wheat flour is ground from hard red spring or used as a thickener. Contains gluten. those on a gluten-free diet. 12 percent. hard red winter wheat berries, and is the best for making breads and rolls. Brown rice flour is nuttier and richer tasting Rye flour produces a loaf with a full-bodied, Durum flour is ground from durum wheat, than white rice flour and also more nutritious. bitter, slightly sour flavor. It does not contain the hardest wheat grown. Semolina is refined Whole wheat pastry flour or soft whole It is useful for making breads, cakes, muffins, or enough gluten proteins to raise loaves well durum flour. It is the flour commonly used for wheat flour is milled from soft winter wheat noodles. Brown rice flour contains no gluten. by itself and the gluten it contains is delicate. making pasta. The bran and germ have been berries, a different variety of wheat than the one Keep refrigerated to prevent spoilage. Rye loaves should be kneaded gently to avoid removed by an airsifting process, giving semolina used for bread baking. It has the ability to hold a breaking the gluten strands. pasta its characteristic light color. lot of fat, and is ideal for pastry and cake making. Buckwheat flour is full-bodied and earthy flavored, the traditional flour of Russian blini, Soy flour and soya flour are richer in calcium Gluten flour is made from hard wheat that French Brittany crepes, Japanese soba noodles, and iron than wheat flour, gluten-free and high in has been treated to remove some of its starch storage tips and of course, buckwheat pancakes. Gluten-free protein. Soy flour is ground from raw soybeans; and concentrate its protein. Gluten flour buckwheat isn’t really a grain, but a member of soya flour from lightly toasted soybeans.
Load more

Recommended publications
  • Celiac Disease Resource Guide for a Gluten-Free Diet a Family Resource from the Celiac Disease Program
    Celiac Disease Resource Guide for a Gluten-Free Diet A family resource from the Celiac Disease Program celiacdisease.stanfordchildrens.org What Is a Gluten-Free How Do I Diet? Get Started? A gluten-free diet is a diet that completely Your first instinct may be to stop at the excludes the protein gluten. Gluten is grocery store on your way home from made up of gliadin and glutelin which is the doctor’s office and search for all the found in grains including wheat, barley, gluten-free products you can find. While and rye. Gluten is found in any food or this initial fear may feel a bit overwhelming product made from these grains. These but the good news is you most likely gluten-containing grains are also frequently already have some gluten-free foods in used as fillers and flavoring agents and your pantry. are added to many processed foods, so it is critical to read the ingredient list on all food labels. Manufacturers often Use this guide to select appropriate meals change the ingredients in processed and snacks. Prepare your own gluten-free foods, so be sure to check the ingredient foods and stock your pantry. Many of your list every time you purchase a product. favorite brands may already be gluten-free. The FDA announced on August 2, 2013, that if a product bears the label “gluten-free,” the food must contain less than 20 ppm gluten, as well as meet other criteria. *The rule also applies to products labeled “no gluten,” “free of gluten,” and “without gluten.” The labeling of food products as “gluten- free” is a voluntary action for manufacturers.
    [Show full text]
  • Warren V. the Stop & Shop Supermarket Company
    Case 7:20-cv-08718 Document 1 Filed 10/19/20 Page 1 of 17 Sheehan & Associates, P.C. Spencer Sheehan 60 Cuttermill Rd Ste 409 Great Neck NY 11021 Tel: (516) 268-7080 Fax: (516) 234-7800 [email protected] United States District Court Southern District of New York 7:20-cv-08718 Kari Warren, individually and on behalf of all others similarly situated, Plaintiff, - against - Class Action Complaint The Stop & Shop Supermarket Company LLC, Defendant Plaintiff by attorneys alleges upon information and belief, except for allegations pertaining to plaintiff, which are based on personal knowledge: 1. The Stop & Shop Supermarket Company LLC (“defendant”) manufactures, distributes, markets, labels and sells graham crackers purporting to be sweetened primarily with honey and containing a predominant amount of whole grain graham flour under their Stop and Shop brand (“Products”). 2. The Products are available to consumers from defendant's retail stores and their online ordering services and are sold in boxes of 14.4 OZ (408g). 3. The relevant representations include “Graham Crackers,” “Honey,” dark brown crackers, a honey dipper and copious amounts of honey on top of the crackers. 1 Case 7:20-cv-08718 Document 1 Filed 10/19/20 Page 2 of 17 4. The representations are misleading because despite the touted presence of honey and whole grain graham flour, the amount of these ingredients is less than consumers expect. 5. The Product’s representations convey that honey is the exclusive, primary and/or most significant sweetener in the Products. 6. However, the Product is sweetened primarily with sugar and contains only a miniscule amount of honey.
    [Show full text]
  • An Organic Khorasan Wheat-Based Replacement Diet Improves Risk Profile of Patients with Acute Coronary Syndrome: a Randomized Crossover Trial
    Nutrients 2015, 7, 3401-3415; doi:10.3390/nu7053401 OPEN ACCESS nutrients ISSN 2072-6643 www.mdpi.com/journal/nutrients Article An Organic Khorasan Wheat-Based Replacement Diet Improves Risk Profile of Patients with Acute Coronary Syndrome: A Randomized Crossover Trial Anne Whittaker 1, Francesco Sofi 2,3,4,*, Maria Luisa Eliana Luisi 4, Elena Rafanelli 4, Claudia Fiorillo 5, Matteo Becatti 5, Rosanna Abbate 3, Alessandro Casini 2, Gian Franco Gensini 3 and Stefano Benedettelli 1 1 Department of Agrifood Production and Environmental Sciences, University of Florence, Piazzale delle Cascine 18, 50144 Florence, Italy; E-Mails: [email protected] (A.W.); [email protected] (S.B.) 2 Unit of Clinical Nutrition, Careggi University Hospital, Largo Brambilla 3, 50134 Florence, Italy; E-Mail: [email protected] 3 Department of Experimental and Clinical Medicine, University of Florence, Largo Brambilla 3, 50134, Florence, Italy; E-Mails: [email protected] (R.A.); [email protected] (G.F.G.) 4 Don Carlo Gnocchi Foundation Florence, Via di Scandicci 269, 50143, Florence, Italy; E-Mails: [email protected] (M.L.L.); [email protected] (E.R.) 5 Department of Clinical and Experimental Biomedical Sciences, Interdipartimental Center for Research on Food and Nutrition, University of Florence, Sesto Fiorentino, Florence, 50019, Italy; E-Mails: [email protected] (C.F.); [email protected] (M.B.) * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +39-055-7949420; Fax: +39-055-7949418. Received: 20 November 2014 / Accepted: 21 April 2015 / Published: 11 May 2015 Abstract: Khorasan wheat is an ancient grain with previously reported health benefits in clinically healthy subjects.
    [Show full text]
  • The Art and Science of Baking Ingredients, Techniques, and Recipes for Successful Baking in Your Kitchen
    How to Bake The Art and Science of Baking Ingredients, techniques, and recipes for successful baking in your kitchen. DENNIS WEAVER How to Bake The Art and Science of Baking Ingredients, techniques, and recipes for successful baking in your kitchen. Dennis Weaver How to Bake The Art and Science of Baking Fifth Edition. Copyright © 2019 The Prepared Pantry. All rights reserved. Photographs by The Prepared Pantry. Used by permission. The material herein is published by The Prepared Pantry for the private use of individuals and may not be used for commercial purposes without the express consent of the publisher. The information contained herein is believed accurate but the publisher makes no warranties, express or implied, and the recipient is using this information at his or her own risk. For permission to use any material from any part of this book including subsequent chapters for commercial purposes, contact the publisher at: The Prepared Pantry www.preparedpantry.com 2 N. Landmark Lane Rigby, ID 83442 1-208-745-7892 Contents Preface Introduction Chapter 1 Flour—the Basic Ingredient and How to Use it for the Best Baked Goods Chapter 2 The Wonderful World of Eggs Chapter 3 How to Make Bread and Pastries with Yeast Chapter 4 The Secrets of Using Chemical Leaveners—Baking Powder and Baking Soda Chapter 5 Fresh from the Dairy—Dairy Products and How to Use Them Chapter 6 Butter, Shortening, and Oil—The Fats We Bake With Chapter 7 How Sweet it is—How to Use the Family of Sweeteners Chapter 8 Chocolate! How to Make the Best Desserts Preface This fifth edition is expanded from the earlier four editions.
    [Show full text]
  • Types of Flour Used in Baking
    FN-SSB.921 Types of Flour KNEADS A LITTLE DOUGH Used in Baking The use of different flours will result in varied textures, flavors, and nutritional value. Some flours will produce a heavy, compact bread, while others will produce a lighter bread. Some flours may cause a full- bodied or bitter flavor while others present a nutty, woodsy flavor. Follow your recipe for best results. With practice you can begin to substitute flours with good success. All-purpose flouris a blend of hard and soft wheat. Self-rising flouris simply all-purpose flour pre-blended with baking powder and salt. Bread flour is made from hard wheat, which has a high protein content. It is the preferred flour for making bread. Enriched flourhas the B-vitamins and iron, that are lost during milling, added back to the flour. Whole-wheat flouris milled from the whole kernel. When used alone, whole-wheat flour produces a heavy, compact, dark bread. The germ and bran cut the developing gluten strands. Whole-wheat bread flouris ground from hard wheat and has a higher gluten content. To create your own whole wheat bread flour, add one tablespoon gluten to each cup of whole-wheat flour. Graham flourresembles whole wheat flour in taste but has less protein. Durum flouris made from the hardest of wheats. A bread made entirely from durum wheat is inedible. Semolina flouris durum flour minus the bran and wheat germ. It is usually used as a pasta flour but can be used in breads. Kamut flouris a relative of durum wheat. It is high in protein but low in gluten, so it must be combined with a higher gluten flour to produce an acceptable bread.
    [Show full text]
  • Whole-Wheat Flour Milling and the Effect of Durum Genotypes and Traits on Whole-Wheat Pasta Quality
    WHOLE-WHEAT FLOUR MILLING AND THE EFFECT OF DURUM GENOTYPES AND TRAITS ON WHOLE-WHEAT PASTA QUALITY A Dissertation Submitted to the Graduate Faculty of the North Dakota State University of Agriculture and Applied Science By Lingzhu Deng In Partial Fulfillment of the Requirements for the Degree of DOCTOR OF PHILOSOPHY Major Program: Cereal Science June 2017 Fargo, North Dakota North Dakota State University Graduate School Title WHOLE-WHEAT FLOUR MILLING AND THE EFFECT OF DURUM GENOTYPES AND TRAITS ON WHOLE-WHEAT PASTA QUALITY By Lingzhu Deng The Supervisory Committee certifies that this disquisition complies with North Dakota State University’s regulations and meets the accepted standards for the degree of DOCTOR OF PHILOSOPHY SUPERVISORY COMMITTEE: Dr. Frank Manthey Chair Dr. Senay Simsek Dr. Julie Garden-Robinson Dr. Elias Elias Approved: November 1st, 2017 Dr. Richard Horsley Date Department Chair ABSTRACT An ultra-centrifugal mill was evaluated by determining the effect of mill configuration and seed conditioning on particle size distribution and quality of whole-wheat (WW) flour. Ultra-centrifugal mill configured with rotor speed of 12,000 rpm, screen aperture of 250 μm, and seed conditioning moisture of 9% resulted in a fine WW flour where 82% of particles were <150 µm, starch damage was 5.9%, and flour temperature was below 35°C. The single-pass and multi-pass milling systems were evaluated by comparing the quality of WW flour and the subsequent WW spaghetti they produced. Two single-pass mill configurations for an ultra-centrifugal mill were used (fine grind: 15,000 rpm with 250 μm mill screen aperture and coarse grind: 12,000 rpm with 1,000 μm mill screen aperture) to direct grind durum grain or to regrind millstreams from roller milling to make WW flour and WW spaghetti.
    [Show full text]
  • Grains – Finding All the Answers
    Grains – Finding All the Answers Linda Stull School Nutrition Programs August 2014 GRAINS 2 Grain Requirements for the NSLP and SBP: USDA Memo SP 30-2012 Addresses the new implementation of “ounce equivalencies” (oz eq) in the school meal programs and defines “whole grain-rich” (WGR) Quantities of grains are based on ounce equivalencies in a manner that is consistent with the DGAs and MyPlate food guidance system Beginning July 1, 2013, all grains must be credited using “oz eq” method 3 Ounce Equivalencies Calculating Ounce Equivalencies Can credit ounce equivalencies based on: ◦ 1) ounce weights listed in SP 30-2012 & updated Exhibit A ◦ 2) grams of creditable grain in each product portion Documented by standardized recipe Product formulation statement signed by manufacturer 6 Ounce Equivalent Standards Grain products must be credited using the oz eq method ◦ Baked goods - 16 grams of creditable grain to provide 1 oz eq credit . Breads . Biscuits . Bagels ◦ Cereal grains - 28 grams (approximately 1.0 ounce by weight) of dry product, the cooked volume equivalent is ½ cup cooked . Oatmeal . Pasta . Brown rice ◦ Ready-to-eat cereal - 28 grams or 1.0 ounce of product is considered an ounce equivalent . 1 cup of flakes or rounds . 1 ¼ cups puffed cereal . ¼ cup granola 8 Comparing the Two Methods of Calculating Ounce Equivalencies 11 12 Whole Grain-Rich Criteria Beginning SY 2014-15, all grains served must be whole grain-rich ◦ Lunch ◦ Breakfast 18 What is a Whole Grain? Whole Grain-Rich vs Whole Grain SY 2014-2015: All grains must be whole grain-rich (not 100% whole grain) ◦ Whole grain-rich = At least 50% whole grain and rest of product/blend must be enriched refined flour What Foods Meet Whole Grain-Rich Criteria? Contain 100% whole grain OR Contain a blend of whole-grain meal and/or flour and enriched meal and/or flour of which at least 50% is whole grain.
    [Show full text]
  • Estimation of Semolina Partially Substitution by Wheat Germ Flour in Specific a KSA Local Lovely Product
    Middle East Journal of Applied Volume : 05 | Issue : 03 | July-Sept. | 2015 Sciences Pages: 670-675 ISSN 2077-4613 Estimation of Semolina Partially Substitution by Wheat Germ Flour in Specific a KSA Local Lovely Product Garsa Ali Al Shehry Nutrition and Food Science, College of Designs and Home Economics- Taif Univ., Saudi Arabia ABSTRACT Plant materials with high protein and fat contents are of great importance in the food technology, wherein, the significances are determined not only by their nutritional value, but also by the involvement in the formation of the basic functional and technological characteristics. Such properties are consequently impact on the consumer palatability of the final products. Therefore, the wheat germ powder (0, 5, 10 or 15%) was partially substituted by the same amount of the main ingredient (semolina flour) in a KSA local product (busbousa) formula. Major chemical compositions, anti-nutritional components and water and fat absorbance capacity of the wheat germ were compared to that found in original tested semolina. Impact of the existence substitutes on such tests, in addition to sensory evaluation, in the final product was, also, extended studied. The resulted data showed that, due to the significantly higher amounts of protein, fat, fiber and ash and the significantly lower antinutritional components, the whole wheat germ was more nutritious than semolina. Such findings cleared the fact that the higher wheat germ percent addition, the higher nutrients and lower antinutrition components existence in the final product. On the other hand, the sensory evaluation of the tested products showed that most of the studied attributes were more preferable in case of the 10% whole wheat germ than all the other tested busbousa formulas.
    [Show full text]
  • Do Ancient Types of Wheat Have Health Benefits Compared with Modern Bread Wheat?
    Do ancient types of wheat have health benefits compared with modern bread wheat? Article Published Version Creative Commons: Attribution 4.0 (CC-BY) Open access Shewry, P. R. (2018) Do ancient types of wheat have health benefits compared with modern bread wheat? Journal of Cereal Science, 79. pp. 469-476. ISSN 0733-5210 doi: https://doi.org/10.1016/j.jcs.2017.11.010 Available at http://centaur.reading.ac.uk/75999/ It is advisable to refer to the publisher’s version if you intend to cite from the work. See Guidance on citing . To link to this article DOI: http://dx.doi.org/10.1016/j.jcs.2017.11.010 Publisher: Elsevier All outputs in CentAUR are protected by Intellectual Property Rights law, including copyright law. Copyright and IPR is retained by the creators or other copyright holders. Terms and conditions for use of this material are defined in the End User Agreement . www.reading.ac.uk/centaur CentAUR Central Archive at the University of Reading Reading’s research outputs online Journal of Cereal Science 79 (2018) 469e476 Contents lists available at ScienceDirect Journal of Cereal Science journal homepage: www.elsevier.com/locate/jcs Do ancient types of wheat have health benefits compared with modern bread wheat? * Peter R. Shewry Department of Plant Science, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK School of Agriculture, Policy and Development, University of Reading, Earley Gate, Reading RG6 6AR, UK article info abstract Article history: A number of studies have suggested that ancient wheats have health benefits compared with modern Received 12 October 2017 bread wheat.
    [Show full text]
  • Authentically Organic Grain
    Authentically PASTA Organic Grain EDEN Selected ~ Authentic Organic American Grain • Golden Amber Durum Wheat • Buckwheat • Khorasan Wheat (kamut®) • Spelt • Quinoa - high altitude Andean • Rye • Short Grain Brown Rice The grain, antique Italian equipment, slow drying, and people who care make exceptional pasta. Box colors tell the percentage of whole grain – Gold 100% whole grain, Blue 60% whole grain, and Green 100% sifted semolina or patent durum flour. pareve Twenty-three varieties, all are 100% organic. Eden Foods’ Detroit Organic Pasta Company has been making pasta since 1923. Brass dies form the macaroni. Organic Pasta Rollers make the ribbons. Whole grain flour is milled by access.edenfoods.com Eden. Semolina and patent durum flour are milled by an [email protected] organic partner. EDEN Pasta is easy, versatile, and an Phone 800.248.0320 | Fax 517.456.7025 excellent way to enjoy essential organic grain. © 2017 Eden Foods Clinton, Michigan 49236 09422 L705 100% Organic - 100% Whole Grain UPC code Case Pack Case Pack UPC Kamut® Ditalini - Whole Grain Kamut Wheat* 6/12 oz Kamut & Quinoa Twisted Pair - 70% Whole Grain Kamut ® 6/12 oz Wheat* w/ 30% Whole Grain Quinoa* Kamut Elbow Macaroni - Whole Grain Kamut Wheat* 6/14 oz % Kamut & Buckwheat Rigatoni - 70 Whole Grain Kamut Wheat* 6/12 oz w/ 30% Whole Buckwheat* Kamut Spaghetti - Whole Grain Kamut Wheat* 12 /14 oz Kamut Spirals - Whole Grain Kamut Wheat* 6/12 oz * Kamut Vegetable Spirals - Whole Grain Kamut Wheat, Spinach 6/12 oz Powder,* Beet Powder,* Carrot Powder*, Annatto Powder*
    [Show full text]
  • Rediscovery of Couscous in the World
    Global Journal of Medical Research: L Nutrition & Food Science Volume 18 Issue 1 Version 1.0 Year 2018 Type: Double Blind Peer Reviewed International Research Journal Publisher: Global Journals Online ISSN: 2249-4618 & Print ISSN: 0975-5888 Rediscovery of Couscous in the World By Ayse Nur Yüksel, Mehmet Durdu Oner & Mustafa Bayram Gaziantep University Abstract- World food industry is changing by re-discovering traditional food tastes and techniques. Due to increase in curiosity on gastronomy, new tastes and “Geographical Indication-food origination”, local foods are started to re-designing by food industry. Couscous is one of them, which is the world-wide known traditional cereal product, today. Its popularity has been increasing, recently. Especially, in the Western market, it is prepared due to its taste, rapid preparation and usage in salads (tabbouleh). There are three couscous types such as Turkish, African and pasta-like depending on the formulation, processing technique and usage. Pasta-like couscous is widely produced by pasta companies by using same pasta production line by changing the die of press. Couscous commonly produced by using semolina and sorghum in Africa and Asia, however in Turkey, traditional Turkish couscous is generally prepared by coating of bulgur granules with semolina, wheat flour; egg and water or milk. In the literature, studies have recently been made for enrichment of couscous by either substitution of semolina with legume flours and other grain flours or adding nutritious ingredients to the composition. Worldwide, total exportation and importation quantity of couscous are 124, 481 and 126, 799 tons in 2016, respectively. Nowadays, the need for easy prepared meals increased due to the fast lifestyles and people are more aware about the importance of nutritionally valued products and its benefits to health.
    [Show full text]
  • Historic, Archived Document Do Not Assume Content Reflects Current
    Historic, archived document Do not assume content reflects current scientific knowledge, policies, or practices. 1253 * Issued April 15,191G. U. S. DEPARTMENT OF AGRICULTURE. FARMERS' BULLETIN 389. BREAD AND BREAD MAKING. BY HELKN W. ATWJ^Tl&R. PREPARED UNDER THE SUPERVISION OF THE OFFICE OF EXPERIMENT STATIONS. JV. C. TRXJE^, Director. WASHINGTON : GOVERNMENT PRINTING OFFICE-. 1910. LETTER OF TRANSMITTAL. U. S. DEPARTMENT OF AGRICULTURE, OFFICE OF EXPERIMENT STATIONS, Washington, D. Ö., January 31, 1910. SIR: I have the honor to transmit herewith an article on Bread and Bread Making, prepared by Miss Helen W. Atwater in accordance with instructions given by the Director of this Office. In preparing this bul- letin Miss Atwater has consulted the available sources of information, including standard works on the subject, as well as the reports of investi- gations relating to bread and bread making which have been conducted under the auspices of this Office, especially those carried on under the supervision of Director C. D. Woods, of the Maine Agricultural Ex- periment Station, and by Prof. Harry Snyder, at the Minnesota Ag- ricultural Experiment Station. Perhaps no topic connected with the subject of human food is of more general interest than bread, and no crops are more important to the farmer than the bread-yielding cereals. This bulletin, which summarizes the most recent information on the use of cereals for bread making, is believed to be useful and timely, and its publication as a Farmers' Bulletin is therefore recommended. It is designed to supersede Farmers' Bulletin No. 112, bearing a similar title and issued in 1900.
    [Show full text]