Research Paper On Pinoy Bread

Research Paper On Pinoy Bread
The extent to which cost changes pass through a vertically organized production process depends on
the value added by each producer in the chain as well as a number of other organizational and
marketing factors at each stage of production. Using 36 years of Bureau of Social Statistics price
indices data (1972–2008), we model pass–through behavior for bread, two retail food items in two
levels of processing.
According to the Organization of Intelligent Economists, price expectation would be one of reason
on the changing prices of goods specifically on loaves. When there is expectation of price change, if
people expect the price of the good to increase in the near future, then they are more likely to
purchase sooner, which would increase the ... Show more content on Helpwriting.net ...
According to the trade secretary Gregory L. Dominggo, the price should be kept despite the changed
in the cost of flour and the other ingredients.
Another trend for nowadays is that, the production will be based on the consumer demand. Because
we still don't know if the costumers will shift to those of the generic reads present in the locality. But
we hope they will start buying more bread because right there are of the excess capacities in the
industry to meet the spike in addressing the possible supply shortages of breads.
According to the book of the Pinoy Tasty (2010), there are six factors affecting the bread product's
demand that are as follows:
Six Factor Affecting Bread's Demand
An increase and decrease of any of these factors affecting demand will result in a shift in the
demand curve. Depending in its inward and its outward shift, there will be a shift in the quantity
demanded and price.
>Normal goods
When there's an increase in the consumer's income, there will be an increase in the demand for a
good. If the consumer's income falls then there will be a fall in
... Get more on HelpWriting.net ...

Making Your Own Bread At Home
Bread making isn 't an art. Everybody can do it. Its simple,easy and so much fun to do. Here are 7
reasons why you 'd be naturally inclined towards making your own bread at home. Its Easy: Bread
making is so easy. You just have to combine the ingredients and leave the dough for some time. The
next thing is to have the oven bake the bread for you.All you have to do then is to wait to enjoy the
delicious bread. Bread makers have made life even more simpler. It only requires adding all the
ingredients together,setting the time you 'd like to have your bread and a freshly baked bread loaf is
ready for you at that time. Its Inexpensive: Making bread at home costs you less than half the price
you 'd pay at a bakery or store to buy it. You don 't have to pack it or brand it beautifully to make it
expensive. Its your product–cheaper and better than the ones in stores. It is Delicious: Home made
bread tastes far better than the commercially available ones. Once you bake and enjoy a loaf of
bread at home,you 'll never want to buy the commercially available ones. You Know What 's Inside:
At home you can bake your own bread using just 4–5 ingredients. The basic ones being
flour,salt,yeast,sugar and some water. Optionally you may add an egg ,milk,honey etc. But whatever
you add,you know what 's inside. In the commercially available ones there are a number of other
chemicals and bread improving agents like sodium metabisulfate,potassium bromate or ascorbic

Sugar Cookies Research Paper
How to make the perfect sugar cookie
Who wants flat, hard as a rock, and bitter sugar cookies? When you think of sugar cookies you think
of that soft Holiday cookie. Maybe it's frosted or has light coat of sugar. It is one of the most popular
cookies to make sometimes difficult and a bit frustrating but one of the best around. The first step in
making these perfect cookies is to gather all the ingredients. You need to preheat your oven to 375
degrees Fahrenheit. Now you need 2 ¾ cups flour, 1 teaspoon of baking soda, ½ teaspoon of baking
powder, 1 cup of butter, softened, 1 ½ cups of white sugar, 1 egg, and 1 teaspoon of vanilla extract.
Most of my memories making these are with my grandma we would make dozens at a time. For the
next

The Problems Of Bread And The French Revolution At Bordeaux
Brace, Richard Munthe. "The Problems of Bread and the French revolution at Bordeaux." The
American Historical Review 51, no. 4 (1946): 649–667.
Hard labor and low wages where common for the peasants of France during the revolutionary years.
Bordeaux a city in France was well known for its success in exports and imports. The ports of
Bordeaux where considered the best than any other city in France. Its yield of profit was
significantly more than any other city. The upper class prospered and working and peasantry
suffered intense labor. Brace argues that despite low wages and hard labor they were not the cause
of the upcoming revolution in 1789. Brace argues that high prices of bread and scarcity of grain due
to bad harvests where the cause of the civil unrest. Subsistence for peasantry was largely dependent
on bread. When the bread ran and out and starvation became a problem the working class looked to
the government for relief. Brace goes in depth on the government's failure to fix its grain problem,
regulate bread prices, and feed it citizens. Bread is the staple food of the majority of France, without
it revolution was inevitable.
Garrioch, David. Making of Revolutionary Paris. California: University of ... Show more content on
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Bouton focuses on the largest riot in 1775 known as the flour wars. In her article she argues how
men have taken up the woman's role in subsistence riots. Women usually were the ones who created
riots do to over overprice food as it was their job to do all the shopping. Women and men from all
over France attacked flour, wheat and bread shipments. They raided mills and bakeries and
anywhere that sold wheat. Bouton uses records from court hearing to determine to determine how
both female and male behavior was represented during the Flour War of 1775. The Flour is a
significant event because it shows men joining the fight for subsistence food such which fueled the
French

Why Do We Eat Food Essay
INTRODUCTION Food can be a hobby and a true lust of life. Sometimes food can actually be life.
We eat food because we need it to live. It is what gives us the nutrients that we need for our bodies
to grow. Another reason we eat food is because of psychological reasons. If we are happy, we eat; if
we are sad, we eat; boredom, depression and loneliness are other reasons that we eat. We also use
food for social needs. When we have friends or family over we usually have some form of food to
offer them, whether it be a light snack or a full meal.Food is a large part of all holidays and
celebrations, not just the major ones we hear about often, but also small everyday family
celebrations. Food and celebrations unite people in the same family, giving them a common bond.
Celebrations of all sorts, and the food that adorns them brings people from all over the world closer
together around one table. And of all methods of cooking BAKING is what I love doing the most.
Unlike other types of cooking, baking doesn't ... Show more content on Helpwriting.net ...
The cakes we eat today were different from the first cakes made in ancient times, as what history
tells. They were more bread–like and sweetened with honey, they often add nuts and dried fruits.
Medieval European bakers often made fruitcakes and gingerbread which could last for many
months. Sometime in the mid–17th century, round cakes with icing were first baked in Europe.
Advances in technology and ingredient availability is what made this possible. The first icing was
poured on the cake and it was usually a boiled composition of the finest available sugar, egg whites
and flavorings. The cake was then returned to the oven for a while. When removed the icing cooled
quickly to form a hard, glossy covering. Many cakes made at this time still contained dried fruits.
The cake we know today arrived on the scene in the middle of 19th century (Olver, L.

Advantages Of Healthy Pizza
Pizza is the one of the most popular fast food item in the world. There would hardly be anyone who
hasn't tasted a pizza in United States. Pizza is made from a flat bread, which is shaped into a round
form and uses different kinds of topping. The word pizza came from Geata in Central Italy in the
10th century (Maiden, 2003). But modern pizza is formed from a place in Italy Napes (Helstosky.
2008). For my project I have compared a healthy pizza to a frozen pizza, which is readily available
in supermarkets. People prefer frozen pizza because it is cheap and easily available. Homemade
healthy pizza is more nutritious and can be made low cost, the two most important thing that we
need is a passion towards cooking and eating healthy.
Ingredients ... Show more content on Helpwriting.net ...
Frozen pizza uses unbleached wheat flour whereas healthy pizza used organic unbleached wheat
flour. Wheat flour has both bran and germ. The bran contains fiber, which is useful for our body
whereas germ, is contains the fat which causes rancidity of the product. Mostly pizzas are made
from all–purpose flour which does not have neither bran nor germ. Therefore pizzas made from all–
purpose flour has a longer shelf life. The next ingredient is yellow cornmeal and provides a color
and texture to the pizza and the corn starch used in the sauce act as a thickening agent in the sauce.
Both of it has a high carbohydrate content. Obesity is the major issue this country is facing and
pizza is one of major fast food that most of the people consuming.
The next key ingredient is yeast, yeast is the biological leavening agent which leavens the dough of
the pizza crust. Major difference with frozen pizza is that in the healthy pizza I used organic yeast,
which is better than ordinary yeast. In the frozen pizza, tricalcium phosphate is added which acts as
an anticaking agent which prevents the formation of lumps when we mix the flour with liquid
ingredients and also it helps in improving the shelf life of the product. This is the major ingredient
used in commercial preparations to improve the shelf life of the

Persuasive Essay On The Classic Chocolate Cake
Baking is a skill that I have always been eager to learn. This past summer, I learned that I am
unfortunately, intolerant to dairy and have a gluten sensitivity. Most places do not offer gluten–free
and dairy–free options so it has been difficult for me to find baked goods that I am able to eat. I have
been meaning to learn some recipes that I can bake and eat that work with my dietary needs. Many
of the vegan and gluten–free chocolate cakes that I have tried so far have been very good, and is
something that I want to try making myself.
In the YouTube video, "Classic Chocolate Cake (Vegan and Gluten Free)", the creator Something
Vegan demonstrates her recipe of a vegan and gluten–free chocolate cake. The video starts with the
finished product of the chocolate cake and then transitions to an empty bowl. She has captions in the
video showing what each ingredient is and then shows them being added one by one to the bowl.
She starts with the dry ingredients first, adding oat flour, rice flour, brown sugar, cocoa powder,
baking soda, and salt. She then whisks the dry ingredients together and starts to add the liquid
ingredients of water, oil, vanilla, and vinegar into the same bowl and mixes it into the dry
ingredients. She then pours the batter into two metal pans and then transitions the video, showing
the cakes once they are baked. The video once again transitions to another empty bowl which is
used to make the frosting. She starts with adding powdered sugar, cocoa, and vegan

French Savory Essay
Recipe Makes French Fries Crisp And Savory
French fries, food is very well suited for a snack while relaxing get together with family or watching
television, when the picnic was usually can not miss with this one snack. The taste is crisp and
sprinkled with spicy sweet spices make everyone like this one kind of food. French fries are also
suitable for children's food menu lunch, picnic, and a companion course fried chicken. But
sometimes we are annoyed because we just potato fries already limp or weakness after fried, not
crisp anymore. Well, for that, this time, I'll tell you how to fry potatoes in order to stay crispy for
long periods without additional preservatives.
French fries are foods made from potatoes and have high enough carbohydrates. The many benefits
of potatoes, such ... Show more content on Helpwriting.net ...
Put the potatoes in the hot oil, and always use a medium heat so that the potatoes did not quickly
burn.
In order not greasy, before serving fried potatoes that have been drained first, let pedestal with tissue
paper so that the oil absorbs into the tissue paper, presented new.
Once fried, the potato can be given extra chili powder to taste spicier french fries or other seasoning
powder according to your taste.
Prepare tomato sauce or mayonnaise to taste the most delicious to enjoy healthy french fries that you
create. More delicious eaten in the warm conditions. French fries snack is also suitable for travel or
sightseeing, as french fries easily taken anywhere and can be eaten by anyone. Both kids and parents
love french fries crispy snack menu.
So easy the way the process of making this crunchy french fries? Do not be thinking much more,
you should just go ahead and buy the materials needed and immediately try to practice it in your
home.
So first recipe this time, hopefully useful, do not forget to subscribe for free and join this site. Thank
you visit, see you again and Happy

Prue Leith Herb Project
Black Pepper
PESACH BRISKET RECIPE
Cooking/Preparation Time: 4 hours
Yield: 8–10 servings
Equipment: Large dish, Convection oven, Chopping board, Chef's knife, Measuring spoons
Serving Dish: Large platter with the arranged vegetables surrounding and a carving knife
Cost per Portion: R45.00
Nutritional Value (per 100g): o Carbohydrate: 15g o Protein: 45g o Fat: 10g
Ingredients:
2,5kg lean Kosher brisket
30ml Kosher salt
30ml whole black peppercorns
1 litre beef stock
75ml sweet chilli sauce
100ml Manischewitz or any sweet wine
30ml barbecue sauce
15ml lemon juice
50ml olive oil
1 large sweet onion, finely sliced
6 carrots, chopped
1kg potatoes, peeled and quartered
Method:
Sprinkle seasonings over meat and rub in gently.
Drizzle meat with olive oil and sear the meat in a 260 degree Celsius oven for 10 minutes on each
side. Combine liquids and vegetables, pour over meat, drizzle with the olive oil, cover and cook at
180 degrees Celsius for 3 hours.
Freezes well in a zip–locked bag for up to 4 weeks.
Alternatively: Can keep potatoes separate and shallow fry in a pan with sunflower oil for 6 minutes
until golden brown and serve as an accompaniment.
Vanilla
CHEESECAKE RECIPE
Cooking/Preparation Time:
Yield: 8 slices
Equipment: Convection oven, Blender, Mixing bowls, Pan/Microwave (to melt butter)

Serving Dish: Large cake tray, further instructions below
Cost per Portion: R12.00 per slice
Nutritional Value (per 100g): o Carbohydrate: 22g
o

The Bistro on Patrick Street in Waterford
Contents
Executive summary: 2
Industry analysis 3
Type of business 5
Business objectives 6
Business goals: 6
Company Mission Statement 7
Swot Analysis: 7
Pest analysis: 8
Competitor analysis 8
Ownership Structure 9
Legal Ownership 9
Internal Management Team: 9
External Management Resources 10
HR Needs 11
Wages 11
Industry Laws and Regulations 13
Suppliers (prices, terms, conditions, perceived benefits, back plan 13
Quality Control Procedures 14
Day to Day Operations (production) 14
Physical Plant 14
Equipment 14
Assets 15
Special Requirements 15
Inventory 15
12 month forecast 17 profit and loss 18
Bibliography 19
Executive summary:
The premises I have chosen is unit is 47 The Bistro, Patrick Street, Waterford.
Rent is negotiable and I have yet to hear back from the advertiser but based on the other properties
around the area and also taking into account the fact that the building is ready to go I estimate the
yearly lease to cost €15000–25000k
I would like to apply for a loan to secure a rental agreement on this property with the intention to
start up a novelty cake shop / bakery cafe named "The Bakery" .The reasons I chose this area of

Waterford city are as follows,
It is a known location,
There is a lot of foot fall in the area,
The premises has all the equipment available without new purchase necessary,
It is in the centre of town.
This business plan will lay out every step involved in starting my business , my finances and my
budgets and my ability to repay the loan.

The Cp105 Patisserie Of Bachelor Of Culinary Arts And...
The CP105 Patisserie of Bachelor of Culinary Arts and Business introduces students to practical
techniques and theoretical skills, and also knowledge pertaining to traditional and contemporary
patisserie techniques. Throughout the course students will increase knowledge, skills and passion for
the art of pastry. There are two parts to the CP105 Patisserie assessment: Part 1 is a report that
involves self–directed research and reflection on the evaluation of patisserie practices. Students are
expected to conduct primary and secondary researches to gain knowledge about patisserie
businesses. The researches should include critiques on efficiency and effectiveness of work practices
over time and the rationale of uses, including market viability, and be able to make logical
recommendations based on the research. The main objective of the report is to make comparisons
traditional and contemporary patisserie practices and the reasons they have been adopted.
My research for this assessment is based on bread and mainly on sourdough. I have selected to
specialize my researches in the production of bread, giving me the freedom and allows me to
concentrate on baking. I have conducted primary researches by observing local patisserie outlets and
interview bakers to obtain information and gain knowledge.
Sourdough is simply "soured" dough, or dough that has been fermented. Unlike regular, non–soured
bread, like french bread, traditional sourdough does not rely on added sugar or yeast

How To Make Macarone
Have you ever wondered how a macaron is made? Do you know where it came from? Do you know
how many flavors there are? This paper will tell you all about macarons. Macaron and Macaroni
mean the same thing. But, don't use macaroni in replacement of a macaron shell. There is so much
more to making a macaron then making two shells with flour and water and adding frosting to the
middle. To make a macaron you will need butter, eggs, salt, sugar, almond flour, food coloring(the
color that your flavor is going to be), vanilla extract, and your choice of a filling flavor. First, mix
together the sugar and almond flour into a somewhat big bowl. Into a smaller bowl mix egg whites
and butter together and then pour that mixture into the flour/sugar mixture. ... Show more content on
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Some of the common flavors are, almond, chocolate, pistachio, strawberry, orange, rose, and salted
caramel. There are about 100 flavors or more of macarons, basically any dessert flavor is also a
macaron flavor. For example, Coffee is a ice cream flavor, a cake flavor, and also a macaron flavor.
The top 5 most voted macaron flavors are, pistachio. Pistachio is the top most voted macaron flavor
in the world. The second most voted flavor is raspberry. The third is passionfruit. The fourth and
fifth most voted macaron flavors are coffee and almond. There is even a kool–aid flavor. Some other
interesting flavors of macarons are maple syrup and bacon, cotton candy, grapefruit, oreo,
cheeseburger, s'mores, nutella, green tea, bubble gum, tahini sesame seed, and even a salmon
macaron. Which one would you like to try? Which one do you think would be the worst

Food Shortage In Venezuela
Current food shortage in Venezuela Venezuela was at one time the wealthiest nation in South
America, yet nourishment costs have soared as of late, constraining many to rummage for things to
eat. The cost of fundamental foodstuffs is presently around five times the lowest pay permitted by
law. Here are three ways that Venezuelan organizations and representatives are coping with the
shortage, loss of obtaining force and mind deplete that emergency has created.
Crafting ... everything
The corn flour used to make arepas, the meaningful corn–cake eaten by Venezuelans of every
monetary stripe, has been rare for quite a while. Empresas Polar, the creator of the once pervasive
Harina PAN, says the administration is choking them with controls that ... Show more content on
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Accordingly, numerous private ventures have discovered a specialty offering cash checking
machines to those urgent to monitor their mounting heaps of bills. The request has become so high
that the machines have supplanted iPads and cell phones on the racks of numerous hardware stores.
There are four steps to end food shortage in Venezuela, Make living moderate
The economy has huge irregular characteristics that should be balanced. In this way, the primary
thing to guarantee is that poor and working Venezuelans don't experience the ill effects of the
alteration. This implies setting up a framework to ensure that sustenance, pharmaceutical, and
different basics are accessible at moderate costs. There are numerous administrations that have such
frameworks – including the U.S., where more than 45 million individuals get nourishment stamps.
Settle the cash
When this framework is set up, the legislature can bring together the swapping scale. This is the
most harming irregularity in the economy. It has been causing an expansion devaluation winding
since the fall of 2012. The rising underground market rate expands expansion, which at that point
nourishes once again into the cost of the bootleg market dollar, in a proceeding with endless loop.
Dispense with useless value controls
Once these measures are taken, and shoppers are shielded from rising costs for basic

Herbed Dumplings
Herbed Dumplings
Ingredients:
1½ cups Gluten Free Master Baking Mix flour
1 to 3 teaspoons fresh or dry herb mixture of your choice
1 large egg
1/3 to 2/3 cup ice water, approximately
Directions:
* Sift and measure GF Master Baking Mix flour; transfer to a medium size bowl. * Add desired
amount of herb mixture to the flour and mix to combine. * Beat egg with 1/3 cup ice water. * Using
a fork, mix egg and water mixture into the flour to make soft, biscuit like dough. Add more ice water
or flour, if needed, but make sure your dough is soft, not overly wet or dry, because a little too much
liquid or flour will result in heavy or tough dumplings. * Spoon dumplings by the rounded
tablespoon over gently simmering stew or broth, ... Show more content on Helpwriting.net ...
Note: The best way to tell when dumplings are done is to break one open. They are done when they
are cooked through, with no doughy part remaining inside.
Another way to test dumplings is with a wooden pick or toothpick inserted in center. It it comes out
clean, dumplings are done.
Tips: For plain dumplings, omit herb mix from the recipe.
To increase flavor of dumplings or to perfectly much dumplings to your dish, mix into the flour
some of the herbs or herb combinations used in the main recipe for your stew or broth.
When adding dry herbs, use less than fresh herb mixture. You want to complement, not to
overpower your dish.
Popular fresh herb mixture: 2 teaspoons minced fresh parsley, 1 teaspoon minced fresh chives and
1/4 teaspoon onion powder.
Popular dry herb mixture: 1 teaspoon dry parsley, 1/2 teaspoon thyme, 1/2 teaspoon marjoram and a
touch of cayenne pepper or chili powder.

Also try to add to the dry ingredients some of the following: minced yellow onion, crumbled cooked
bacon, minced fresh basil or crumbled dry basil, dill, sage, rosemary, grated Parmesan or Romano
cheese, grated Cheddar cheese or a touch of spices. Spices like curry powder, saffron, chili powder,
cayenne pepper, turmeric, onion powder, celery powder, ground black or white pepper are great for
increasing flavor and color of your dumplings. You can also use 1 or 2 teaspoons of your favorite
dry seasoning

Describe How To Make Cookies Research Paper
To get started you will need to find a clean and roomy work area. Next, you will need to position the
racks in the top and bottom thirds of the oven. Also, preheat the oven to 350 degrees Fahrenheit,that
way it is ready to go when the cookies are ready. Now it is time to start making the cookies! First
you will need to sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt, and pepper
through a sifter into a medium bowl. Once done with that set it aside until later. Second, you will
need to use a hand–held electric mixer to beat the butter and vegetable shortening in a large bowl on
high speed for about one minute or until well combined. Add the brown sugar and beat until light
and fluffy, which is about two minutes. Now beat in the ... Show more content on Helpwriting.net ...
After you have cut the cookies out, transfer them onto a non–stick cookie sheet, leaving about one
inch of space between each cookie. Carefully knead the scraps together, chill about for 5 minutes,
roll out, and cut more cookies. Place the cookies in the oven to let the baking begin. While baking
you will need to switch the positions of the cookies from top to bottom and back to front halfway
through the baking process. Bake until the edges of the cookies are set and crisp, which is
approximately 10–12 minutes. Once the cookies are done baking, take them out of the oven and
place them on a wire cooling rack, so they can completely cool. Repeat all of the above for the other
half of the dough. Now the fun part begins, decorating! To make the Royal icing you use a hand–
held electric mixer at low speed to beat the confectioners sugar, egg–white powder, and water until
completely combined. Increase speed to high and beat mixture until the icing is very stiff, shiny, and
thick enough to pipe. Once you are done mixing the icing, fill a pastry bag to pipe the icing onto the
cookies. To fill the pastry bag use a rubber spatula to scoop the icing into the

Personal Essay : My Identity And Personal Identity
My Identity Self–identity is molded as a young age, but continues to change as we get older. This is
something that as we are growing up do not realize. During a person's lifetime, many of us pause to
think what influences a person's identity. What makes us the individual that we are? I would say that
it is our home, where we live with our parents and siblings. Why do we have trust in certain things?
Why do we believe the way we do? I would say it is based on the way we were taught and raised a
set of opinions that have been instilled in a person since they were young. I would say there are
three great influences in my life that makes me who I am today my parents, my religion and my
culture. My upbringing has molded me into who I am today. Since I was growing up, my parents
taught me about showing respect to everyone especially our superiors. My parents always taught us
that being a good citizen in the community always identifies the individual as a good person. My
parents taught us that when two adults are having a conversation to never interrupt. When someone
was talking and if walking through was necessary, it is proper to say excuse me I need to walk
through. Taking what does not belong to you. Helping a person out when it is needed. Learning
patience and learning that sometimes the best thing to do is just to be quiet. An example I can say
that I went through as I was growing up I was 10 years old it was the summer of 1984 when we had
several family members move in to live with us and this is where their teachings came in place. We
had my dad's sister and her family come and lives with us until they could find their own place it
was my aunt and her husband and her six children. They had 3 boys and 3 girls. My parents had 2
boys and 4 girls. We lived in a four bedroom home, so we had two families living together this is
when I had to learn that when my parents would buy food I had to be considerate that there were
other people living with us, learning to share. This is when I learned that I had to be patient and
quiet. I learned that patient comes in when you have to learn to share your things with others and
being quiet when

Questionnaire On Noodles
Noodles are known for their widely consumption throughout the world. Wheat flour which is
usually used to make instant noodles has low fibre and protein contents (lysine). Legumes are
becoming popular in various food applications as it is rich in fibre and protein. This study was
carried out to establish the proportions of cowpea flours that would produce good quality noodles, in
composite with soft wheat flour. Up to 50% cowpea flour substitutions were made. The following
parameters were investigated on the flours: functional properties and proximate composition. For
the preferred noodle by the sensory panels; cooking qualities and proximate composition were
determined. Sensory evaluation was conducted to assess the acceptance preference of the products.
The results showed that moisture content of flours affects the final quality of noodles. Wheat and
cowpea at 70:30 had high cooking weight (37.00g). From the sensory analysis, no significant
difference (P> 0.01) existed between noodles ... Show more content on Helpwriting.net ...
Generally, there was no variation in taste among the treatments samples with the exception of the
control sample and wheat and cowpea (70:30). Wheat 100% was the most accepted with a score of
(1.73). For the flour substitutions wheat and cowpea at 70–30 % was generally accepted whiles
wheat and cowpea at 90–10 % was the next preferred. The bulky nature of cowpea flour had a
positive impact on the noodles produced from cowpea since it contributed to its meaty nature.
Wheat 100% (1.80) was the most accepted in terms of colour. However texture likeness decreased
significantly with cowpea flour addition above 30%. Hence cowpea flour can be substituted in
instant noodles up to 30% level without any deteriorating effect on its sensory quality. The high
moisture content of cowpea flour as shown in Table 1 may have an influence on its poor texture.
Noodles from wheat 100% was the most acceptable in reference to its

How to Bake Colonial Bread Essay
Introduction Crisp, brown, delicious –– these all describe the sensation of bread, a food that has
managed to survive throughout time. Thought to be created more than 7000 years ago, bread has
played a role as a staple food from the Ancient Egyptians to the people of today. Bread is now used
as a main food source that is eaten all over the world. Even in the midst of the colonial times,
colonists created bread as a main food product in their time. Bread was made in the colonists' daily
lives, for it was a versatile food that was simple to make. By following steps and having some
patience, we may recreate bread like the colonists once did.
Step 1: PREHEAT THE OVEN Before ... Show more content on Helpwriting.net ...
As you transition from using the spoon to your hands when mixing the dough, you will notice that
the dough will end up with a rugged look. Be sure to clean the sides of the bowl with the dough.
With the dough ready, it is now time to move on to kneading.
Step 3: KNEADING THE DOUGH To begin kneading, you must lightly sprinkle flour on a wooden
surface or counter, about 1 tablespoon. Cover your hands with flour and plop the dough on the
working area. Hold one side of the dough with one hand and stretch the top portion of the dough
with another hand without tearing it. Turn the dough and continue kneading for 8 to 10 minutes until
the dough is smooth and stretchy. Add flour to the dough if it still is sticky and toss it 2 to 3 times
during kneading.
Step 4: FERMENTING THE DOUGH Once the dough has been kneaded, it is time to allow the
yeast in the bread to rise. First, settle the dough in the original mixing bowl that is lightly spread
with flour. Tapping the dough with lightly buttered fingers is not necessary, but will prevent the
dough's surface from drying up. With a dry towel, cover the bowl and place the it in a warm area
around 80–85oF for 1 hour. The dough should be twice its original size once finished rising. A tip to
check if the dough has risen is to poke one finger into the dough. If the dent stays, the dough has
properly risen.
Step 5: SHAPING AND SECOND RISING With the dough

Heavy Influence On Mexican Culture
Something I learned
Being born into a small town in Texas where a heavy influence on Mexican culture applies to almost
everyone. It makes me realized that food really plays a major part in identifying myself as a
Mexican. Because the food, makes our culture unique. In addition, learning to make my very first
ever batch of tamales made me realized that it was a memorable experience.
It was early in the morning, and I had just woken up because I hear voices and objects being moved
around in my grandma's kitchen. I got up from the bed and made my way down the hallway straight
to the kitchen. Once I entered the kitchen I saw all of my aunts with my grandma kneading the corn
flour. I just stood there by the wooden door and watched as my aunts would laugh and talk to each
other while the kneaded the corn flour. It was a beautiful sight to see because of the sunlight that
was coming in from the window was hitting their faces and making it look like they were glowing. I
started to look around the medium size room and saw the big dining table in the middle of the
kitchen leaving little space to walk around properly.
I had walked into the kitchen, and all my aunts turned around and saw me standing there. My aunt
Diana told me in Spanish "Come over and sit down and help us make tamales for Christmas dinner.
It's about time you start learning our Mexican traditions." So I went and washed my hand before
being able to sit down next to her and she told me to help knead the dough with

Flour Milling Essay
2.0 – Development of flour milling
2.1 – History of flour milling
Flour milling is believed to have been around since the prehistoric days, with evidence suggesting
that crude flour was being made by crushing and grinding wild grains between rocks since 9000B.C.
(Funk & Wagnalls New World Encylopedia, 2015). As humanity developed people began using
mortar and pestles to grind grains and seeds into crude wholemeal flour. A mortar and pestle is a
very simple but useful device that is a narrow and deep bowl and a solid club–like object that relies
on the brute strength of the user to crush the objects into a fine powder or paste. Developments in
this technique lead to a new devices such as saddle quern stones, this is a two piece stone device that
is set up that the base stone is concaved with a large stone on top that is oscillated back and forth
along the curve to grind the grains, and later lead to rotary hand quern stones. Evidence of the rotary
hand quern being used goes back 7500 years ago and is still being used by many villages throughout
Asia and Africa. As communities developed and grew these hand operated quern stones were not
producing enough flour for the amount of man labour that was being applied in the process, so
larger stones were being used that had an increased capacity, that large sturdy animals like oxs,
would operate.
Throughout time the main concept of flour milling has remained constant, even with the modern
advancements in this field, there is still

The Process Of Making Flour Essay
Today, grain are collecting and threshing by harvesting machines with large headers to put it in a
grain wagon in order to transfer it to be stored (see Fig. 2). Making flour process is one of the most
important steps before bread making that is obtained by grinding the seeds in a very huge milling
machine (see Fig. 3). The process of making bread starts with collecting the ingredients like sugar,
flour, milk, malt, salt and storing them in storage. Certain types of Lorries carry flour from which
different types of bread are made of. Later on, it is put into containers that are found in a separate
place taking the form of a tower. Other ingredients are left in the storage area (see Fig. 4). Special
dough kneading machine that is provided with a powerful double screw is utilized in kneading
process. While the ingredients are mixing together, the machine starts from a low to a high speed.
The dough became ready during five minutes before transporting it to the next place where it is
proportioned (see Fig. 5). Divider is a very special machine used to divide the dough into parts of a
certain weight that are considered. These pieces are transported from the divider to machine taking
the con shape which is responsible for give them a rounded shape which in their turn are left to be
fermented for about nine minutes. After germination process, the rounded shapes are formed in a
long oval form. The spheres are kneaded flat and then rolled up (see Fig. 6). White bread is baked in
a

The Formality Of Baking Essay
The Formality Of Baking
Baking is a method that requires meticulous concentrating which can be joyous as well as
frustrating. In order to understand baking it is necessary to grasp the basics. To understand the basics
is practicing and conditioning yourself the proper methods of doing so. One of the easiest dough to
assemble is the straight dough method, which is a combination of water, yeast, sugar, milk solids,
butter and salt. The salt is added last because it inhibits the growth of the yeast. All of the
ingredients are mixed in a mixing bowl"(Gisslen, p68, ch4). The straight dough method is a starter
point to making dough. There are many varieties to dough that require ... Show more content on
Helpwriting.net ...
The mealy dough is best used as a bottom crust to prevent sogginess"(Gisslen, p235, ch11). To
produce a cake that is editable a basic sponge method is useful. A sponge method is a basic cake
batter that includes egg foam, egg yolks, sugar, and sifted flour folded in"(Gisslen, p329, Ch14). If
being fancy is your cup of tea a creaming method is wonderful, it begins with the blending of fat and
sugar. It is used for cakes and cookies, very useful for products that have high fat and sugar content.
Great for cakes"(Gisslen, p326, ch14). To make a cake more appealing in texture, whipping cream
can be added. Whipping cream has a high fat content of thirty to forty percent, the higher the fat
content in the whipping cream the less likely it is to weep or separate into liquid and foam"(Gisslen,
p44, ch3). To have a taste of France making a Pate a choux would be ideal. Pate a choux means
cabbage paste referring to cream puffs that look like little cabbages. It consist of water, milk, half
water or milk, shortening, salt, bread flour, and eggs"(Gisslen, p279, ch12). Making dough from
scratch can be a tricky process. To make bread will include having flour. The best flour to use will
be bread flour. Bread flour is also called wheat flour; since there are a variety of flours it is best to
become knowledgeable of which flour is being used. Bread flour is slightly coarse when rubbed
between the fingers, if it is squeezed into a lump in the hand it falls

Functional Foods And Its Effect On The Risks Of Chronic...
Functional foods are those foods that are beneficial to health and are able to reduce the risks of
chronic diseases. The interest in functional foods has increased in the recent years as people look for
safer way to improve general health and living. In India, despite of low level of public awareness
compared to western markets, functional foods and ingredients are finding huge growth as
consumers switch on to the promise of healthier foods, beverages and supplements.
On the contrary, due to urbanization the increased demand for ready to eat products at reasonable
costs also increased, particularly the bakery products. But in recent times functional foods are
rapidly increasing in popularity in sectors such as dairy products or confectionery, in bakery it is still
relatively underdeveloped. Bread is one such important staple food and the most widely consumed
bakery product all over the world. In bread making, the use of white flour (refined) has been
increased with an aim of improving the aesthetic value of white bread, which in–turn led to drastic
reduction in the nutritional density and fiber content when compared to bread made from whole
grain cereals. In recent years, cereals and its ingredients such as beta–glucan, arabinoxylan, resistant
starch, oligosaccharides etc are accepted as functional foods and nutraceuticals. Cereals, in
particular oat and barley, offer another alternative for the production of functional foods. By
supplementing or substituting white

Different Types And Patterns Of The World
It is early in the morning, and women in Hindu families all over the world are preparing to begin
their day. As the women in these families, they have many duties and rituals that they perform daily
for them and their families. After washing up, they clean the house and make sure that everything is
properly decorated. Next, they prepare the place that they are going to perform a ritual where they
make something called a Kolam.
Kolams are made in many different places, there are different types and patterns, and there are many
reasons that Kolams are said to be made. First, I want to look at what they actually are: A kolam is a
drawing that is typically done at the entrance of a house and is created from rice flour. Kolams are
not only made for the entrance of a house however. Kolams are also made for things other than
every day activities such as weddings and in front of temples, which are considered sacred kolams
that are not to be touched. Kolams are drawn for festivals and many other special events. Although
there are several traditional patterns, kolams do not always have a pattern and the creativity of the
drawing is left up to whomever is drawing it. Kolam is practiced only by women and is taught to the
younger girls in the family by the mothers. They are very intricate drawings and there are certain
ways in which the women go about drawing them.
The place that the women prepare for the kolam is cleaned and then dampened with water in hopes
that the dried flour

Marketing Pl Glf Cafe
GLF Cafe 1. Executive Summary This business plan provides a in–depth evaluation and plan of the
present and potential profitability, liquidity and financial security of GLF Cafe. This business has
prospective future in the cafe market as it is a unique and original business. GLF Cafe will satisfy
the demands of the target audience, because gluten and lactose free dieting popularity has been
increasing rapidly. 1.1 Business Name and Justification GLF Cafe is a original name. This name has
been chosen by the owner as it will provide a variety of ONLY lactose and gluten free food and
beverages for those who are on these diets. The initials GLF is a abbreviation for (Gluten and
Lactose free Cafe.) 1.2 Vision and Mission statement "Healthy ... Show more content on
Helpwriting.net ...
The location in George street is optimal as it is outside a chain of bus stops and train stations. Those
who come to work early can stop by GLF Cafe before going to work as it is in a good location. It is
possible that the working class who are thinking about having a healthier diet may be influenced and
supported by the business. 1.5 Ownership and legal structure This business will be operation by a
sole trader. As the business running under a sole trader it would not be hard to register the business.
The reason why this business will be operated by a sole trader is that the owner has complete control
of the decisions regarding the business. A sole trader can employ staff at will, will receive full
profits and dissolving or exiting the business will requiring no hassle at all if the situation arises. 1.6
Business Goals For the first two years of operate this business has the following goals to achieve: To
win the TIME OUT Food Awards for best cafe. To have a excellent costumer base. To create original
and interesting lactose and gluten free recipes. To implement a social media promotion campaign.
To train all employees to the highest standards a cafe can produce. 1.7 SWOT Analysis 2.
Operations and Human Resources 2.1 Staff Personal and skill requirements The willingness to help
people. A passion for good food and beverages. Good problem–solving and decision–making skills.
Strong organisational skills. The ability to lead and supervise people. Ability

Influence On Mexican Culture
Being born into a small town in Texas where a heavy influence on Mexican culture applies to almost
everyone. It makes me realized that food really plays a major part in identifying myself as a
Mexican. Because the food, makes our culture unique. In addition, learning to make my very first
ever batch of tamales made me realized that it was a memorable experience.
It was early in the morning, and I had just woken up because I hear voices and objects being moved
around in my grandma's kitchen. I got up from the bed and made my way down the hallway straight
to the kitchen. Once I entered the kitchen I saw all of my aunts with my grandma kneading the corn
flour. I just stood there by the wooden door and watched as my aunts would laugh and talk to each
other while the kneaded the corn flour. It was a beautiful sight to see because of the sunlight that
was coming in for the window was hitting their faces and making it look like they were glowing. I
started to look around the medium size room and saw the big dining table in the middle of the
kitchen leaving little space to walk around properly.
I had walked into the kitchen, and all my aunts turned around and saw me standing there. My aunt
Diana told me in Spanish "Come over and sit down and help us make tamales for Christmas dinner.
It's about time you start learning our Mexican traditions." So I went and washed my hand before
being able to sit down next to her and she told me to help knead the dough with them. My grandma
had

Bread Making : A Unique Segment Of Rheology
Bread making is certainly a unique segment of rheology. As mentioned earlier, rheology is the study
of the flow and deformation of a material. In the case of bread making, it is difficult to disturb the
process without botching up the structure of the material. Brick and mortar stores have an intuitive
feel for how bread dough is supposed to feel but that is impossible to calculate it on the industrial
scale. It is in this area, that the study of rheology plays a huge role. In this section, we will discuss
how protein plays a big role in the rheological parameters of dough. Furthermore, we will see that
the process variables that directly affect the break–making process are temperature, time/viscosity,
and shear rate. We have to ... Show more content on Helpwriting.net ...
As these tins continue along the conveyor belt, the second proving stage takes place. However, this
process lasts longer than the first as it travels in a warm area on the conveyor belt for about 50
minutes. In the final stage of the baking process, the loaves pass through a 60–foot wide oven for
about 20 minutes at about 450oF. Once the breads gain their recognizable shape and texture, they
are then left to cool for about 90 minutes. According to the specifications of the customers, the bread
will then be sliced and bagged.
This process is designed to be able to manipulate dough to different specifications. While the
process has only one purpose –to prepare and bake the dough for the baked good – the dough has
the ability to make numerous types of food. It all starts with the type of flour used. The four types of
commonly used flour is cake flour, pastry flour, all–purpose flour and bread flour. Cake flour and
pastry flour both have low protein in them which in turn gives them a low viscosity. Having a low
viscosity results in a light, airy structure which is the perfect framework to make cake and biscuits
from. Contrastly, all purpose flour and bread flour have a high protein and high viscosity which
allows for a denser and more chewy structure such as bread and pizza.
Proteins are such a big factor to the rheological properties of bread, but why is it so important? In
any type of

Apple Cake Informative Essay
Specific Purpose: To demonstrate my audience the three main points how to make an apple cake.
Central Idea: The three main points on how to make an apple cake are gather materials, gather
ingredients, and prepare it. Introduction
I. Everyone loves to eat, but the most people love to eat cakes.
II. Sweet desserts can easy raise your mood quickly.
III. Today, I will demonstrate you the three main points on how to make an apple cake and which are
gather materials, gather ingredients, and prepare.
(Transition: Let's start by looking at materials that we need for our cake.) Body
I. The first step on making apple cake are gather materials,

Bread Produced with 100% Ontario Based Flour
In January, 2013 we began our experimental work by conducting detailed analysis of results of
bread produced with 100% Ontario based flour. Since direct application of Ontario based flour
resulted in excessive dryness, and reduced volume of bread, we decided to conduct series of semi –
industrial trials in order to adapt our present formula to new flour chemical composition. The
objective of our investigation in this phase was to apply Ontario flour, and get the bread with the
same moisture, and volume as it is originally.
After this first attempt in January, 2013 we firstly tried to increase gluten structure. Gluten is
additive commonly used in bakery industry which primary function is to enhance gas retention
capacity, water absorption, and retention, as well as, increase dough strength. Initially, our formula
contained 3 – 4 % of gluten, and we tested formulas with up to 10% of gluten. Increasing of gluten
did not give significant results, and formulas with 10% of gluten had increase of volume of about
10%. We did not test formulas with more than 10% of gluten because it is very expensive additive,
and it is not economically to apply it in higher concentrations.
After learning that gluten does not give expected results, our next step was increasing protein level
by introducing the balancing the flours. We decided to introduce harder wheat flours with higher
concentration of proteins. Average protein level of Ontario flour is 10.5%, while west flours contain
12.7 ±

First Episode Of Our Schools New Cooking Show Today
1st Person:
When the final bell rings I'm ready. I jump up and grab my books off the surface of my desk. At my
locker, I wrap my apron around my waist and secure my hat. Then I take off running down the
hallway, trying to beat the crowds to the cafeteria. When I get to the kitchens, I'm the first one there.
I'm surprised because Ms. V said to get here early because we're filming today. I set my stuff down
and start to wash my hands. I hear the door open and I turn. In comes Ms. V lugging our bag of
equipment. Behind her is Hannah carrying boxes. "Hi Cassie!" Ms. V says, setting down her load
and starting to set the camera up. More kids slowly trickle in and take their spots at the table while
Ms. V, Hannah, and I prepare for ... Show more content on Helpwriting.net ...
Their zucchini bread was one of their best recipes. "In a medium bowl, place 3 cups of all purpose
flour, 1 teaspoon of salt, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 3 teaspoons
of cinnamon." Ezra says. Cassie mouths the words of everyone 's lines. Then Porter takes over.
"In a large bowl beat 3 eggs, 1 cup of vegetable oil, 3 teaspoons of vanilla extract, and 2 cups of
sugar." He says, beating it all together.
"Then add your dry ingredients and mix well." Greta says as she takes over. "Make sure not to over
mix." The bowl is passed to Cassie.
" Then add 2 cups of grated zucchini to the batter and mix well." Cassie says, heart pounding.
"Pour the batter into an two 8 x 10 pans and bake in a preheated oven for 45 minutes at 325
degrees." Kayla says, getting up and placing the bread into the oven.
"When a toothpick inserted into the middle of the pan comes out clean, the bread is done. Enjoy!"
Jordan smiles, showing the camera our previously made loaf. Linda smiles and finished the episode.
Cassie breaths a sigh of relief as the camera shuts off. The episode went as planned and Ms. V looks
pleased.
"Great job everyone!!!!" Ms. V says, smiling as she packs up the camera. "You can go!" Cassie
heads out the door, planning what she's going to tell her parents about this good day.
3rd Person Omniscient:
"Mom!! I'm home!!!" Cassie shouts as she lets herself into her house. Ms. Golding hears Cassie's
shouts and

Flour Choices For The Gluten Free Diet
Table of Contents
Introduction
Chapter One: Flour Choices for the Gluten–Free Diet
Chapter Two: Quick and Easy Crepes for the Busy Person
Chapter Three: Gluten–Free Everyday Crepes
Chapter Four: Ethnic Gluten–Free Crepes
Chapter Five: Vegan and Vegetarian Gluten–Free Crepes
Best Practices & Common Mistakes
Conclusion
Book Description
The Ultimate Crepe Cookbook: 50 Easy to Follow Savory, Gluten–Free Recipes for Everyone
Whether your health conscious or it's for health related reasons, many people are eliminating gluten
out of their diets and substituting similar products in its place. With this savory Gluten–Free crepe
cookbook, I will take the frustration out of the term Gluten–Free and provide you easy to follow
recipes that contain ... Show more content on Helpwriting.net ...
Don't Delay. Download This Book Now. Introduction
How would you like to take the struggle and frustration out of finding those certain recipes that are
Gluten–Free? It's actually quite simple. I have taken all the work out of the equation and created a
Gluten–Free friendly cookbook, that's full of savory crepe recipes. Just read my easy–to–follow
instructions and ingredient lists, and you too will be creating mouth–watering dishes to appease any
picky eater.
Crepes are a very versatile food that can be filled or eaten plain. Generally, they are utilized and
substituted for breads, tortillas, and flat based pastries. They can be stuffed and rolled with copious
ingredients to create that signature dish your family and friends will crave.
Endless opportunities are at your disposal, whether it's a succulent meat crepe with cheese, or a
vegetable infused creation with an added sauce. In addition, these savory Gluten–Free crepe recipes
are at your fingertips and take on any flavor you can imagine.
As a user friendly, descriptive savory Gluten–Free crepe cookbook you can set your mind at ease.
Gluten–Free cooking should be a pleasant experience and not something you're scratching your head
over.
In this edition you will learn:
Substitutes for wheat based flour or wheat by products
How to create simple meals that don't require a lot of time

An assortment of ethnic savory crepes that are Gluten–Free
Everyday savory crepes

Perfect Pumpkin Diet
With fall approaching, it is that time of year that everything is pumpkin flavor. With many different
options of pumpkin flavor from pumpkin spice latte, pumpkin pie, and my favorite pumpkin bread.
Making pumpkin bread is simple and loved by everyone who loves pumpkin flavors. Pumpkin bread
is something anyone can make if they just follow three simple steps: preparation, mixing, and the
baking process. The first step in making the perfect pumpkin bread is gathering the ingredients,
mixing bowls, and measuring cups needed in baking this fall treat. You will first want to gather all
the ingredients needed and lay them on the counter and make yourself familiar with the steps and
directions in making pumpkin bread. You will need Libby' Pure Pumpkin, sugar, vegetable oil,
water, eggs, flour, baking soda, salt, ground cinnamon, and ground nutmeg in the preparation
process. Next, you need to gather mixing bowls, a mixer, and measuring cups. To make the baking
process easier you might want to organize the food items according to the ... Show more content on
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While baking bread you will first want to mix all the dry ingredients together in a large bowl and set
aside. In a medium mixing bowl, combine three and one third cups of flour, two teaspoon of baking
soda, one and half teaspoon of salt, one teaspoon of cinnamon, and one teaspoon of nutmeg. The
next steps you will need to mix all the wet ingredients in a large blender bowl. You will need to mix
two cups of Libby' Pure Pumpkin, three cups of sugar, one cup of vegetable oil, two – third cup of
water, and four eggs into a large mixing bowl. Once all the wet ingredients are well folded together
you will slowly begin to add the dry ingredients into the bowl a little bit at a time. Once all the dry
ingredients are mixed in with the wet ingredients it is time to pour the batter into the pans and begin
cooking this perfect fall

Regina's Flour Shoppe
This rustic pie takes all the great qualities from a regular pie: A browned pastry crust plus a gooey
fruit filling minus all the fuss thanks to it's free–form style.
The filling is forgiving as you can use whatever is local and in season or head to the frozen section
and take your pick of frozen fruits (there is a grocer near me that stocks frozen cloudberries and
local sour cherries what a treat!), so choose your flavor, roll out the pastry which takes some muscle,
but be patient and it will work with you.
This galette is inspired by Kimberley Phaneuf of Regina's Flour Shoppe, from the newly printed
Feast, cookbook. If you haven't checked out this cookbook it's a gem, cover to cover. Two girls
traversed the prairies, coasts, tundra and ... Show more content on Helpwriting.net ...
Pulse a few times, just until the dough comes together, adding more water only if it appears dry.
On a lightly floured surface, gently knead the dough three to four times, then pat it into a disc (or
two, if making smaller galettes) and wrap in plastic. Let it rest and chill in the refrigerator for at
least 2 hours (or up to 24) before rolling.
When you're ready to roll out the galette, remove the dough from the refrigerator and let it sit at
room temperature until slightly softened, about 10–15 minutes.
Dust the countertop with flour and line a baking sheet with parchment paper. Roll the dough out in a
circular shape to about ¼–inch (6mm) thick. Don't worry if it looks a little wonky. It's rustic! Once
rolled, transfer the dough to the prepared baking sheet.
To make the filling, add the sugar, cornstarch, lemon zest, and thyme to a large bowl and mix
together. Add the fruit and stir to combine.
Pour the fruit mixture onto the centre of the prepared crust, leaving a 2 ½–inch (6 1/2 cm) border
around the edge. Fold the edges of the crust over the fruit toward the centre–this will keep your
filling contained. Chill in the refrigerator for 20–30

Brandysnaps: Traditional French Tuile Cookie
Brandysnaps This is a play on a traditional French tuile cookie. They are lacey and crispy and so
adaptable. If you are planning to shape the cookies, bake only a few at a time. If the cookies cool too
much and you can't shape them, just pop the baking tray back in the oven for 2–3 minutes. The
cookies should soften enough to shape. 1/2 cup unsalted butter
1/2 cup granulated sugar
1/3 cup dark corn syrup
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 cup all–purpose flour
1/4 teaspoon vanilla extract
1 teaspoon brandy extract Preheat oven to 325° F. Line a sheet pan with parchment paper or a
silicone baking mat. In a heavy saucepan, combine the butter, sugar, corn syrup, cinnamon, and
ginger.
Cook over medium–low heat,

Research Paper On How To Make Snickerdoodles
People learn to bake for many different reasons, a few of them include relieving stress and having
something to do in your freetime. In this paper I will teach you how to bake one of the easiest
cookie recipes there is: Snickerdoodles. To make Snickerdoodles you first need to gather all the
ingredients needed which include flour, baking powder, salt, unsalted butter, sugar, eggs, and ground
cinnamon. Then you preheat your oven 350 degrees, after that take two sticks of butter out of the
fridge to thaw. While the butter is thawing put 2 ¾ cup flour, ½ teaspoon salt, and 2 teaspoons
baking powder into a small and whisk together until mixed, then set aside. Next, take the larger
bowl, place the 2 sticks of softened butter along with

Essay
Ever since the "United Socialist Party of Venezuela" took control of the country's affairs in 1999, the
economic situation has worsened with the passage of time. Throughout the years, careless and
corrupt government officials have enacted policies that focus on benefitting high–ranked party
members and their families, making the majority of citizens suffer under terrible circumstances.
Among these circumstances we can find the long queues that people have to go through to access
basic goods because of the critical shortages of products. This situation leads me to an unforgettable
anecdote that I have kept in my memory for a long time. I remember that one day when I was 14
years old, my brother Leonardo picked me up from school at 1 p.m. As ... Show more content on
Helpwriting.net ...
Fortunately, this did not happen while I patiently waited for my turn and I was able to buy the corn
flour packages safely with my brother. When Hugo Chávez became the President of Venezuela in
1999, he immediately started a campaign whose focus was to expropriate or nationalize cement,
iron, electricity and food production companies to strengthen his "socialist" base. It is common
knowledge that companies need investments to grow and create jobs, and this is exactly what was
not happening because companies were moving to other places like Colombia or Panama to avoid
expropriation and have a stronger judicial security. However, the business that has unfortunately
suffered the most is the oil industry. My father worked on this industry for more than 45 years, and
he was able to look at how the plants were deteriorating because of poor management practices. We
have had several conversations about this issue and he always gets somewhat nostalgic when he
talks about it because he remembers how the massive oil production and its exportation was
changing the country's economy rapidly and positively and how the nation was suddenly ranked as
having one of the most miserable economies in the region because of

How To Make Gingerbread Cookie
Today I will be talking about making gingerbread cookie mix in a jar.This is a fun and easy
christmas gift.I think it's a lot of fun. Start by finding all your ingredients which are 2 cups all–
purpose flour,1 teaspoon baking powder,1 teaspoon baking soda,1 1/2 cups all–purpose flour,2
teaspoons ground ginger,1 teaspoon ground cloves,1 teaspoon ground cinnamon,1 teaspoon ground
allspice,1 cup packed brown sugar then get a one quart canning jar then Mix 2 cups of the flour with
the baking soda and baking powder. Mix the remaining 1 1/2 cups flour with the ginger, cloves,
cinnamon, and allspice. In a 1 quart, wide mouth canning jar, layer the ingredients starting with the
flour and baking powder mixture, then the brown sugar, and finally the

The Science of Wheat Flour
Most bread is made with wheat flour and when this flour is either kneaded or beaten, gluten starts to
develop. This gives the dough its elasticity and its stretchy consistency. When the gluten proteins are
coated with water high molecular weight glycoprotein weakened due to the cutting action of
kneading and mixing and they are rearranged into layers to form gluten.
The two main proteins involved in the gluten making process are gliadin and glutenin. When
starches are heated in water, they suck up the water and swell. They eventually bust and the water
that was incased inside the granule comes out and forms a thick gel, this is called gelatinsiatation.
This is not very common in bread as not much water is used, so most granules don't bust but are
incased with water. All of these starch granules are all linked and the gluten's job is to break down
and release water, which is absorbed by the starch granules. This in turn makes the gluten "set" and
become stiff, which is why bread doesn't fold when taken out of the oven.
Water's main purpose is to hydrate the other ingredients. Water "feeds" the starch proteins as stated
above which starts the forming of dough. Water is also dispersed evenly throughout the dough and
since yeast needs moisture to work its magic water aids in this process.
Yeast has a couple of functions in the bread making process. The first is that the dough starts to
expand due to the yeast and therefore produces the bread's crumb. Secondly, yeast

I Have Twin 2 1
I have twin 2 1/2 year olds. One boy, one girl. And they love to help me do everything. The problem,
as most of you parents will know, is that "help" isn 't exactly the right word. Of all the chores I
attempt to accomplish in my house, my kids ' favorite to assist with is baking. While I do not
pretend to be an expert on the subject here are a few tips to successfully bake with little hands
helping. Split up the measuring In my household everything has to be split into at least two. The
same rule applies to measuring in baking. If I have to measure one cup flour, I will use a half–cup,
or even better a quarter–cup so they each get to pour twice. I do this with every ingredient in the
recipe, even the little things like salt or baking powder. Explain what you are doing as you go along:
"We need one cup of flour so let 's measure four quarter–cups." This is not just fun, it 's a learning
experience too. Let them stir...but watch the spoon Of course a mess is going to be made, but I make
a mess if I bake by myself too. When making items like brownies or cakes that don 't require the use
of an electric mixer this is an easy suggestion. I learned the hard way when making cookies that an
electric mixer, a toddler, and a spoon do not mix: I took one step away to get the eggs and my
daughter let go of the spoon while the mixer was running. We now have bent beaters that still work,
but make a very loud noise. Eating raw dough won 't kill them Part of the fun in baking is

Research Paper On Pinoy Bread

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