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Team Usa Wins at Sigep Bread
Volume 19 – Issue 1 march 2011 IN THIS ISSUE Team USA Wins at Sigep Bread Cup 2 Notes from the Chair By DARA REIMERS Team Coach and Owner of The Bread Shack, Auburn, ME 4 Guild News Bread Bakers Guild Team USA has returned victorious from the 5th International Sigep Bread Cup A Tribute to Craig Ponsford 2011 (http://en.sigep.it/) held in Rimini, Italy, on January 22-26, 2011! In addition to first place 12 Regional Events overall, Team USA won the Traditional Bread Category with the Walnut Levain developed by Breadville USA 2011 Michael Rhoads. The Sigep competition team, drawn from the nine-member Team USA, consisted 13 Guild News of Harry Peemoeller, David DeCesare, John Tredgold, and Michael Rhoads. Each team member was Website Update responsible for one of four categories: Harry, as Captain, was a member of the jury and created the 14 World’s Fair of Bread 2010 Artistic Piece; David created the Pilgrim Bread for Cake or Baked Dessert; JT created Loli Bread for German Baking the Healthy Bread; and Michael created the prize-winning Traditional Bread. 16 Breadville USA The Wonders of Brioche PREPARATION AND PRACTICE The road to Rimini began weeks before the Our main concerns were the final presentation 19 Regional Events competition, in Montpelier, Vermont. Each of the products to the jury, the product San Rafael Gathering team member brought his formulas and pro- for the public vote, and what constituted 20 Technical Article cesses to the team practice at New England the Cake category. It was determined that Baking 101: Technology Culinary Institute (NECI) in early January. -
Introduction to Baking and Pastries Chef Tammy Rink with William R
Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk. -
Basic Pastry
“Essential Tips and Techniques in Baking and Pastry Making for Beginners” Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients Understanding Basic Baking Principles What is Formulation and How its work? Technical Aspect (Method, Technical Terms, Equipment) Trouble Shooting Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Flour WHEAT FLOUR IS the most important ingredient in the bakeshop. It provides bulk and structure to most of the baker’s products, including breads, cakes, cookies, and pastries. Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Sugar SUGARS OR SWEETENING agents have the following purposes in baking: ## They add sweetness and flavour. ## They create tenderness and fineness of texture, partly by weakening the gluten structure. ## They give crust colour. ## They increase keeping qualities by retaining moisture. ## They act as creaming agents with fats and as foaming agents with eggs. ## They provide food for yeast. Isomalt Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Fat THE MAJOR FUNCTIONS of fats in baked items are: 1) To add moistness and richness. 2) To increase keeping quality. 3) To add flavour. 4) To assist in leavening when used as a creaming agent, or to give flakiness to puff pastry, pie dough, and similar products. Many fats are available to the baker. Each has distinctive properties that make it suitable for different purposes. Among the properties a baker must consider when selecting a fat for a specific use are its melting point, its softness or hardness at different temperatures, its flavour, and its ability to form emulsions Importance Notes on Pastry and Baking Tips for Beginners Understanding of Ingredients - Eggs Eggs perform the following functions in baking: 1. -
Lechu Neranena (Israel)
(לכו נרננה) Lechu Neranena (Israel) The song speaks of many of the traditions of a Yemenite Shabbat (sabbath), but rather than being religious, the focus is on warm memories of family. Arranged by: Shmulik Gov-Ari Year: 1983 Pronunciation: leh-HOO neh-rah-neh-NAH Translation: Go Rejoice H as in Johan S. Bach Lyricist and Composer: Boaz Sharabi Music: 4/4 meter Singer: Yoel Sharabi, Moshe Hillel Formation: Circle, hands in V position Steps & Styling: Yemenite, staccato and syncopated steps Meas 4/4 meter Pattern 8 meas INTRODUCTION. No action. Dance begins with the singing. I. FIGURE 1: Pivot turns Right foot free, facing center, holding hands in V. 1 Grapevine: open R to R (1), L in front (2), R behind (3), L to side. 2 Hop on L moving slightly to the R (1), step on R to the R (&), step L behind (2). Repeat cts. 1-2 (3, &, 4). 3 Yemenite R: sway R (1), sway L (&), R cross in front (2). Yemenite L (3, &, 4). Lift the arms into W position. 4 Full turn over the L: step fwd on R (1), using the R foot to push, pivot on the L while slightly bending the knees to face outside (2), step fwd on R (3), using R to push, pivot on the L while slightly bending the knees to face in (4). Let go of hands, on cts. 2 and 4, roll the hands in a semi-circle from down to up. 5-7 Repeat meas. 1-3 8 Step R to R side slightly dipping the R shoulder and moving both hands, palms up, from L to R (1), step L next to R (2). -
United States Patent (19) 11 Patent Number: 5,348,751 Packer, Deceased Et Al
US005348751A United States Patent (19) 11 Patent Number: 5,348,751 Packer, deceased et al. 45) Date of Patent: Sep. 20, 1994 (54) DOUGH PRODUCT 4,276,317 6/1981 Hoyashi .............................. 426/501 4,645,673 2/1987 Wilmes .................................. 426/94 75 Inventors: Allan Packer, deceased, late of Bedford, England, by Vivien Packer, FOREIGN PATENT DOCUMENTS legal representative; Richard W. F. 104743 4/1984 European Pat. Off. Yoell, Bedford, England 0104743 4/1984 European Pat. Off. 0132363 7/1984 European Pat. Off. 73) Assignee: Unilever Patent Holdings B.V., 0193371 2/1986 European Pat. Off. Rotterdam, Netherlands 0238682 3/1986 European Pat. Off. (21) Appl. No.: 530,443 1026233 7/1963 United Kingdom . (22 Filed: May 30, 1990 OTHER PUBLICATIONS The New International Confectioner, ed. by W. J. Related U.S. Application Data Fance, p. 862. 3rd Ed., 1976, Ebenezer Baylis and Son 63 Continuation of Ser. No. 277,934, Nov.30, 1988, aban Ltd., London. doned. Primary Examiner-Donald E. Czaja (30) Foreign Application Priority Data Assistant Examiner-Curtis E. Sherrer Nov. 30, 1987 GB United Kingdom................. 8727971 Attorney, Agent, or Firm-Cushman, Darby & Cushman 51 Int. Cl. ............................................... A21 D 6/00 (57) ABSTRACT 52 U.S. C. ...................................... 426/94; 426/297; Method for preparing a dough product comprising the 426/501; 426/502; 426/503 steps of: 58) Field of Search ................... 426/93, 94, 297,501, (a) preparing a dough; 426/502, 503, 556 (b) forming one or more sheets of said dough into a layered body (56) References Cited (c) slicing the layered body in a direction transverse U.S. -
Focus Series Pastry Two-Day Sweet & Savory Croissants
FOCUS SERIES PASTRY TWO-DAY SWEET & SAVORY CROISSANTS WITH SUR LA TABLE CHEF MENU: BASIC CROISSANT DOUGH HAM AND GRUY ÈRE CROISSANTS PAIN AU CHOCOLAT (CHOCOLATE CROISSANTS ) #surlatablecookingclass @surlatable Ingredient Shopping List Below is a list of ingredients you’ll need to make the recipes in this packet. Protein 6 thin ham slices Dairy 1 1/2 cups whole milk 1 pound plus 2 tablespoons unsalted European style butter (see recipe notes) 1 large egg 1 tablespoon heavy whipping cream 1/3 cup (2 ounces) Gruyère cheese Pantry Items 12 semisweet chocolate batons or 1/2 cup (2.5 ounces) chocolate fèves or finely grated semisweet or bittersweet chocolate All-purpose flour 3/8 ounce (4 teaspoons) active dry yeast or 1 tablespoon instant yeast Fine kosher or sea salt Confectioners’ sugar #surlatablecookingclass @surlatable Page 2 of 15 Equipment Needed Below is a list of tools you’ll need to make the recipes in this packet. Cutlery Chef’s knife Hand Tools/Gadgets Mixing bowls (various sizes) Measuring cups and spoons Liquid measuring cup Bench scraper (optional) Ruler Silicone pastry brush Pizza cutter (optional) Fork or whisk Rolling pin Digital scale (optional but recommended) Offset spatula Appliances Stand mixer with a paddle and a dough hook Bakeware 2 rimmed baking sheets Wire baking rack Other Parchment paper Plastic wrap #surlatablecookingclass @surlatable Page 3 of 15 Pre-Class Mise en Place and Notes • Please gather all ingredients prior to class if you will be cooking along. • It is helpful to organize the ingredients by recipe on rimmed baking sheets. • Feel free to pre-measure ingredients, but it is not necessary. -
Rich Yeast Doughs
9 RICH YEAST DOUGHS AFTER READING THIS CHAPTER, YOU SHOULD BE ABLE TO: 1. Produce simple sweet doughs. 2. Produce laminated yeast doughs. 3. Make up a variety of products using sweet doughs, laminated doughs, and sweet-dough fillings and toppings. THIS CHAPTER COMPLETES the study of yeast doughs with a survey of the most important rich yeast doughs. As explained in Chapter 6, rich doughs are those with higher proportions of fat and, sometimes, sugar and eggs as well. Simple sweet-roll doughs are the easiest of these products to handle. Even these, however, require care, as they are usually softer and stickier than bread doughs. Because their gluten structure is not as strong as that of lean doughs, more care must be taken in proofing and baking sweet dough products. Laminated doughs, such as those for Danish pastries and croissants, are especially rich in fat because they consist of layers of butter between layers of dough. Like other sweet doughs, these yeast-leavened doughs are often the responsibility of 181 Gisslen-c09.indd 181 3/22/2016 4:35:38 PM 182 CHAPTER 9 RICH YEAST DOUGHS the pastry chef rather than the bread baker. Considerable practice and skill are required for the makeup of fine Danish products. As in Chapter 7, the dough formulas and makeup techniques covered in this chapter are given in separate sections because each dough can be made up into a great many items. This chapter also includes a selection of fillings and toppings suitable for rich yeast-dough products. Review Chapters 6, 7, and 8 with respect to the basic mixing methods and other produc- tion procedures for yeast doughs. -
A Textbook of Baking and Pastry Fundamentals
A01_LABE5000_04_SE_FM.indd Page 1 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... On Baking A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS | FOURTH EDITION A01_LABE5000_04_SE_FM.indd Page 2 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... Approach and Philosophy of On Baking This new fourth edition of On Baking: A Textbook of Baking and Pastry Fundamentals follows the model established in our previous editions, which have prepared thousands of students for successful careers in the baking and pastry arts by building a strong foun- dation based upon proven techniques. On Baking focuses on learning the hows and whys of baking. Each section starts with general procedures, highlighting fundamental principles and skills, and then presents specific applications and sample recipes or for- Revel for On Baking Fourth Edition mulas, as they are called in the bakeshop. Core baking and pastry principles are explained New for this edition, On Baking is as the background for learning proper techniques. Once mastered, these techniques can now available in Revel—an engag- be used to prepare a wide array of baked goods, pastries and confections. The baking ing, seamless, digital learning experi- and pastry arts are shown in a cultural and historical context as well, so that students ence. The instruction, practice, and understand how different techniques and flavor profiles developed. assessments provided are based on Chapters are grouped into four areas essential to a well-rounded baking and pastry learning science. The assignability professional: and tracking tools in Revel let you ❶ Professionalism Background chapters introduce students to the field with material gauge your students’ understanding on culinary and baking history, food safety, tools, ingredients and baking science. -
PRODUCT CATALOGUE 2017/7 EN VIENNOISERIE Ready to Bake P
PRODUCT CATALOGUE 2017/7 EN VIENNOISERIE Ready to bake P. 4 1. DEFROST & BAKE 2. FREEZER TO OVEN Since 1984, Gourmand is offering quality bake-off ± 48-52 min ± 20-25 min pastries, primarily French-style viennoiserie and Danish products. All of our products are manufactured at our state of the art production facility in Mouscron Belgium which FREEZER DEFROST BAKE FREEZER BAKE specializes in producing laminated dough. Consumers are enjoying our baked-off delights in over DANISH PASTRY Ready to bake P. 28 50 countries across the world. Both our sweet and savoury delicacies can be found in retail, foodservice FREEZER TO OVEN and on-the-go channels. ± 17 min FREEZER BAKE VIENNOISERIE Ready to prove P. 34 DEFROST, PROVE & BAKE ± 135 min FREEZER DEFROST PROVE BAKE 3 DEFROST & FREEZER BAKE TO OVEN VIENNOISERIE ± 48-52 min ± 20-25 min Ready to bake FREEZER FREEZER 1. CROISSANTS ....................................... P.6 2. PAINS AU CHOCOLAT ......... P.18 3. PAINS AUX RAISINS ............ P.20 DEFROST DEFROST Plain Straight .......... 6 Plain Curved ...........10 Sweet filled ..............12 Savoury filled .........16 BAKE BAKE 4. SPECIALITIES ................................. P.22 5. VIENNOISERIE MIXES...... P.26 Butter butter Superblend margarine blend Sweet ................... 22 Savoury ................24 4 5 All our plain croissants are NAFNAC, No Artificial Flavours and No Artificial Colours. CIA TIFI L F PLAIN CROISSANTS STRAIGHT R LA A V O O N U • R Ready bake to S S , R N U O O A L R O T C I F L I C A I Ready bake to - - VIENNOISERIE VIENNOISERIE CROISSANTS Mini Mini Midi Croissant Croissant Croissant Croissant Croissant Straight Straight Croissant Straight Croissant Straight Premium Croissant 25 g 25 g 42 g 55 g 67 g 70 g 80 g 70 g Butter Butter Butter Butter Butter Butter CROISSANTS 22 % 22 % 24 % 22 % 20 % 24 % 1115.0025 1117.2025 1115.0042 1115.0055 1115.1067 1117.1070 1115.0080 1115.0070 product code (old ref. -
Middle Eastern Cuisine
MIDDLE EASTERN CUISINE The term Middle Eastern cuisine refers to the various cuisines of the Middle East. Despite their similarities, there are considerable differences in climate and culture, so that the term is not particularly useful. Commonly used ingredients include pitas, honey, sesame seeds, sumac, chickpeas, mint and parsley. The Middle Eastern cuisines include: Arab cuisine Armenian cuisine Cuisine of Azerbaijan Assyrian cuisine Cypriot cuisine Egyptian cuisine Israeli cuisine Iraqi cuisine Iranian (Persian) cuisine Lebanese cuisine Palestinian cuisine Somali cuisine Syrian cuisine Turkish cuisine Yemeni cuisine ARAB CUISINE Arab cuisine is defined as the various regional cuisines spanning the Arab World from Iraq to Morocco to Somalia to Yemen, and incorporating Levantine, Egyptian and others. It has also been influenced to a degree by the cuisines of Turkey, Pakistan, Iran, India, the Berbers and other cultures of the peoples of the region before the cultural Arabization brought by genealogical Arabians during the Arabian Muslim conquests. HISTORY Originally, the Arabs of the Arabian Peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as labneh (yoghurt without butterfat). As the indigenous Semitic people of the peninsula wandered, so did their tastes and favored ingredients. There is a strong emphasis on the following items in Arabian cuisine: 1. Meat: lamb and chicken are the most used, beef and camel are also used to a lesser degree, other poultry is used in some regions, and, in coastal areas, fish. Pork is not commonly eaten--for Muslim Arabs, it is both a cultural taboo as well as being prohibited under Islamic law; many Christian Arabs also avoid pork as they have never acquired a taste for it. -
Machane-Yehuda-Map-A4.Pdf
Specific Stores, by Category Specialty foods/juices: Agas 1 – 15 Bars/Pubs: Achim Chamami fresh rice cakes 17 Azura – 11 Beer Bazaar – 5 Azura juices – 2 B’Mordoch – 25 Casino de Paris – 13 Balah malabi – 3 Bahadanus hummus – 20 Freddy Lemon – 5 Basher cheeses – 7 café – 7 Manchis Bar – 22 Birkat Yehonatan – 5 Café Mizrachi – 17 May 5th – 8 Cohen Chamutzim – 5 Cofizz – 2 O’Connel’s – 8 dates – 8 Dawini Pita Bar – 28 Que Pasa – 21 granola – 6, 18 Falafel No. 1 – 22 Shuk’a – 21 Hadassa Health Food – 28 Fishenchips – 21 Sirtaki – 5 Halva Kingdom – 5, 8 Fortuna – 26 small quasi-bar – 13 health food – 22, 23 grill restaurant – 22, 29 Tahrir – 16 pumpkin – 13 HaKetzavim Express – 8 Re:Bar – 4 HaShlosha – 25 Miscellaneous: sachlav – 21 Hatchepuria – 24 barber (men’s) – 3 Shuk Boutique cheeses+ – 9 Ish Tabach – 27 barber/hair salon – 24 Tehina Kingdom – 6 Jachnun Bar – 21 bath mats – 16 Uzi Eli “The Etrog Man” – 21 Jacko’s Street – 27 cell phone accessories – 3, 4, 8 kebabs – 19, 24 cloth – 16 Bakeries: Krubis – 17 coffee beans – 8, 12 Abadi – 7 kubbeh – 21 Discount Bank – 29 Baklava, kanafe, etc. – 7 Levy Brothers Falafel – 4 drug store – 1 Boutique Central – 8 Manou BaShuk – 6 eggs – 1, 4, 5 bread (generic pita, etc.) – 1, 3, 5, 9 Meachi – 18 Eli’s Shop – 10 bread (Bukharan) – 29 Meurav Yerushalmi – 21 flowers – 4, 8, 23 Burekas Ramle – 23 Mikhmoret – 20 granny carts and luggage – 4 Calderon Pita – 5 Morris – 19 hookahs – 17 Chachmat HaBurekas MiHaifa – 3 Mousseline – 26 The Kippa Man – 4 Duvdevan – 8 Pasta Basta – 20 knife sharpener – 13 Duvshanit -
Jamie Geller's
jamie geller’s ROSH HASHANAH SIDES HIGH HOLIDAY RECIPE eBOOK If you’re anything like me, then you’re already dreaming about serving your famous family brisket, favorite roast chicken or even an impressive turkey for Rosh Hashanah. But the sides, well too often, the sides get relegated to second fiddle, and become an afterthought. But sides are where things can really get interesting, where you can flex those creative muscles and where you can easily incorporate Rosh Hashanah simanim, the foods that symbol- ize good fortune in the year to come. So I'm thrilled to share my new simanim inspired sides with you in this special ebook. This time of year recipes featuring simanim represent some of our most popular content and "sides" is one of highest trending searches. So I hope you find this ebook a happy marriage of all our favorites to round out those show stopping mains your planning. (And just in case you need help with your entrees, click here for a bevy of beauties, also simanim inspired, because I'd never, ever leave you hanging). Table of Contents This Ebook was produced in collaboration Spinach Salad with Pomegranate with Latet Israeli Humanitarian Aid. Latet (“To Dressing | 6 Give” in Hebrew) was founded in 1996 and is the largest NGO combating poverty and food Grilled Plums with Chopped Kale and insecurity in Israel. Acting as an umbrella Honey Vinaigrette | 8 organization for 180 local associations, Latet | 10 operates the leading national food bank and Apple Rice Salad runs impactful aid programs, providing Balsamic Cucumber and ongoing assistance to 60,000 households Carrot Ribbon Salad | 12 and 1,000 Holocaust survivors.