SGE-7181
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SGE-7181 is an emulsifier blend designed for breads and biscuits. It improves crispiness and texture in biscuits, increases volume and softness in bread, and allows for fat reduction of up to 10% while maintaining quality. The emulsifier is supplied as cream-colored flakes to be dissolved in hot water and added at 1-2% of flour weight in dough. SGE-7181 provides emulsifying, strengthening, and moisture retention properties to breads and biscuits.
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In dieser Präsentation geben wir einen Überblick über die Vorteile eines Gamification-Ansatzes und dessen Einfluss auf die Mitarbeitermotivation. Anhand eines Anwendungsfalls, bei dem das Wissensmanagement innerhalb der direkt gruppe durch Gamification-Elemente angereichert wurde, wird ein Weg der praktischen Umsetzung vorgestellt.
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The document lists and describes 10 bakels products:
1. Ovalett paste for cakes and sponges that provides outstanding whipping properties and fresh-keeping qualities.
2. Lecitem Pumpable S is a liquid improver for yeast products that can cut egg, milk powder and fat from recipes.
3. Low GI Bread Mix is a multiseed powder for healthy bread that only requires adding water and yeast.
4. Crème cake Muffin Mix is an off-white powder for moist muffins and cakes that requires only water, eggs and oil.
Tops 10 B A K E L S Products
The document lists and describes 10 bakels products:
1. Ovalett paste for cakes and sponges that provides outstanding whipping properties and fresh-keeping qualities.
2. Lecitem Pumpable S is a liquid improver for yeast products that can cut egg, milk powder and fat from recipes.
3. Low GI Bread Mix is a multiseed powder for healthy bread that only requires adding water and yeast.
4. Crème cake Muffin Mix is an off-white powder for moist muffins and cakes where only water, eggs and oil are added.
kashish ppt 2.pptxEEFI QWBQWIRBQWIRQW RIWR
Britannia Industries is India's largest biscuit manufacturer with a market share of 38%. This document outlines the manufacturing processes for Good Day butter biscuits and bourbon biscuits at Britannia's Uttaranchal plant. It describes the key ingredients for each biscuit type, from wheat flour and sugar to fats and flavors. The processing steps include premixing, creaming, mixing, molding, baking, cooling, and packaging. Baking is a multi-zone process to set the structure, release ammonia, remove moisture, and develop color and flavor.
Cheese processing
The document outlines the general steps for cheese processing:
1. Standardize and pasteurize milk to optimize protein and fat levels and reduce bacteria.
2. Inoculate milk with starter cultures and age to develop flavor and lower pH.
3. Add rennet to curdle milk then cut and heat curd to separate whey.
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Bread technology
The document discusses the key ingredients and processes involved in bread making. It provides information on various flour parameters like moisture content, protein content, ash content, and how they impact bread quality. It also discusses the roles of other ingredients like water, salt, sugar and yeast. Water is important for gluten formation and fermentation. Salt strengthens gluten and improves flavor while sugar feeds the yeast. Yeast is the main leavening agent and produces carbon dioxide through fermentation. The document outlines the fermentation process and optimal conditions for yeast activity.
French baguettes
This document provides a recipe for making French baguettes. The ingredients include flour, salt, water, yeast and sugar. The method describes mixing the ingredients into a dough and kneading it for 10 minutes until supple and elastic. The dough is then placed in a warm area to rise for about an hour, punched down, shaped into baguettes, allowed to rise again for up to an hour, brushed with water and baked for 30 minutes. Tips are also provided but not described.
Chef solutions Product Catalog 2018
Chef Solutions is a progressive food service brand that enables chefs around the world to discover their culinary brilliance. We believe food has incredible power to influence our mood, health and lifestyle. As lovers of good food, we are constantly innovating our products to enliven the food that you prepare.
Product Category
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2. Staple Foods
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1. Saves Money & Increases Profitability
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3. Expands Menu – 90% more relevant recipes
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Export products
This document summarizes information about several milk products. It describes butter-vegetable ghee as a high fat mixture of milk and vegetable fats with a soft texture and sweet buttery taste. It is used for frying and braising. The document also describes condensed milk with 8.5% fat and "Cream" condensed milk with 19% fat, including packaging, nutritional information, and shelf life. Finally, it provides information on full cream milk powder, skimmed milk powder, and sweet whey powder, including production method, ingredients, nutrition, and storage conditions.
Grissini bread sticks
This document provides a recipe for making girssini (bread sticks) that makes at least 20 sticks. The ingredients include flour, salt, yeast, sugar, water and olive oil. The instructions describe how to mix the dough, knead it, let it rise, divide and shape it into sticks about 12 inches long, and then bake them until golden brown. Tips are provided such as not over-flouring the surface while rolling, shaping the sticks using a breaststroke motion, and using fine salt to top the sticks before baking.
Pitta bread
This document provides a recipe for making pitta bread. It lists the ingredients as 200g plain flour, 110ml water, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 10g fresh yeast. The method describes how to make the dough by dissolving the yeast in water, combining the dry ingredients, kneading the dough, proving it, shaping into rounds, baking for 8 minutes per side at 220C, and allowing to cool slightly before serving. The document notes that the pitta bread goes well with homemade falafels.
Brioche bread
This document provides a recipe for brioche. It lists the ingredients as 900g strong bread flour, 15g salt, 25g fresh yeast, 8 eggs, 300ml lukewarm water, 55g caster sugar, and 450g soft unsalted butter. The method describes mixing the butter and sugar, proofing the yeast in water, mixing the dry and wet ingredients, proving and chilling the dough, shaping it, and baking at 200C until golden brown. Tips are provided on shaping the dough into a plaited or ball loaf and allowing it to fully cool before removing from tins.
Walnut and raisin bread
This document provides a recipe for Walnut and Raisin Bread that makes 3 largish baguettes. It lists the ingredients which include strong white flour, granary flour, salt, fresh yeast, butter, Demerara sugar, milk, chopped walnuts, raisins, and caster sugar. The instructions describe how to mix the dry ingredients, warm the milk, dissolve the yeast, brown the butter with sugar and fruits, mix into a dough, knead, prove, divide, shape, second prove, bake, and cool the bread. Tips are provided to substitute different nuts and fruits.
Butter_and_Fats_in_Baking.pptx
Butter comes from churning cream into a solid fat containing at least 80% milk fat. It exists in various grades (AA, A, B) based on quality factors like color and taste. Butter is best for baking between 65-70°F and has a melting point of 95°F. While it can be substituted for other fats in recipes, each has different properties that impact tenderness, moisture, and flavor.
Angel products for food industry
Our Various starch & modified starch Products for Food Industry.If any customized solutions required we can provide suitable products.
Bakery, Confectionery and Snack Products
Shortening, starch, milk products, egg albumen, and aerating agents all play important roles in bakery, confectionery, and snack products. Shortening helps make products tender while starch provides structure and texture. Milk products add moisture, protein, color, and flavor. Egg albumen acts as a binder and leavening agent. Aerating agents like baking soda and ammonium bicarbonate release carbon dioxide to help products rise and have an airy texture. These ingredients are used across industries to achieve desirable qualities in final products.
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This document provides information about ingredients and procedures for making cakes. It discusses common cake ingredients like flour, sugar, eggs, shortening, and leavening agents. It also covers baking tools, temperature guidelines for different cake types, classification of cakes, mixing methods like creaming and two-stage, and important rules for properly mixing cake batter.
Granary loaf
This document provides a recipe for making a granary loaf. It lists the ingredients which include granary malted flour, salt, sugar, corn oil, yeast and water. The method describes mixing the dry and wet ingredients together to form dough, kneading it for 10 minutes, proving it until doubled in size, shaping it and putting it in a tin to prove again before baking at 200C for 18-20 minutes. Tips are included about water temperature for yeast and how water versus milk affects the bread crust and texture.
Cheese Making
This document discusses the process of cheese making. There are many types of cheese that are broadly categorized as soft, semi-hard, or hard based on their moisture content and texture. Cheese is made by coagulating the proteins in milk, which can be done through adding rennet, lactic acid bacteria, or acids. The specific process varies depending on the type of cheese but generally involves coagulation, separation of curds from whey, shaping, pressing, and aging. Quality control through hygiene, controlling temperatures and times, and using starter cultures properly is important to produce safe, high quality cheese.
Sourdough bread
This document provides a recipe for making sour dough bread. It lists the ingredients which include fresh yeast, water, rye flour and strong white bread flour. The method describes the steps to make the dough such as mixing the yeast with water, combining the flours and salt, kneading the dough until smooth and elastic, letting it rise for 2 hours, shaping it and allowing it to prove until doubled in size before baking. Baking instructions are given to bake at 230C for 20-30 minutes until golden brown. A tip is provided that rye flour is used to prevent the gluten from breaking down.
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1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
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1、留学生专业人才库服务（留信分析）
2、国（境）学习人员提供就业推荐信服务
3、留学人员区块链存储服务
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本公司拥有海外各大学样板无数，能完美还原。
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1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
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【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信：95270640】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信：95270640】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份【微信：95270640】
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：可来公司面谈，可签订合同，会陪同客户一起到教育部认证窗口递交认证材料，客户在教育部官方认证查询网站查询到认证通过结果后付款，不成功不收费！
办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】外观非常精致，由特殊纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理布里斯托大学毕业证Bristol学位证硕士学位证成绩单【微信：95270640 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
What is a typical meal for a person on a Mediterranean diet?
Curious about what a typical Mediterranean diet dinner entails? Dive into our collection of delectable Mediterranean diet recipes for dinner that are both nutritious and satisfying. From savory grilled chicken with Greek-inspired flavors to vibrant vegetable pasta dishes, we've curated a menu that captures the essence of Mediterranean cooking. Explore the world of Mediterranean flavors and elevate your dinner table with our inspired recipes that celebrate health and taste in every bite
W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...
W.H.Bender Quote 67 - Start with the MENU! The First Step in a Restaurant Sta...William (Bill) H. Bender, FCSI
The Menu affects everything in a restaurant; as our friend and FCSI consultant Bill Main says, “The Menu is your blueprint for profitability.”
Let’s start with the segment. What will be your marketing and brand positioning? It depends on what menu items you serve. What type of cooking methods and equipment will you use? GUEST EXPERIENCE = FACILITY (Space) DESIGN + MENU + SERVPOINTS™
W.H. Bender & Associates
408-784-7371
whb@whbender.com
www.whbender.com
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SGE-7181
- 2. SGE – 7181 EMULSIFIER
- 3. SGE – 7181 A perfect blend of emulsifiers specifically designed for breads and biscuits.
- 4. APPLICATION IN BISCUITS • Crispiness and texture improvement • Crust color improvement • Fat reduction • Even distribution of fat in dough leading to uniform baking & elimination of raw taste of the flour • Helps in preventing ' Cracks' of 'Blister Bursting' thereby reducing breakage losses • Improves color & appearance of biscuits • Facilitates easy release of dough from the moulds & cutters • Improves the palatability
- 5. APPLICATION IN BREADS • Dough strengthening • Increased tolerance towards variations in mixing • Volume increase • Crumb structure improvement • Crumb softening • Moisture retention
- 6. HOW TO USE • It is essential that use of our product should be learnt properly. • For getting the Cream of SGE - 7181, take 4 kg hot water (70-80 ⁰ C) and stir 1 kg SGE - 7181 Flakes into the hot water till it is dissolved properly in water. • Let the liquid settle for about 3 to 4 hours for cooling to get a good white cream. • We recommend 1 to 2 % Cream of flour weight in bread and biscuits.
- 7. PRODUCT SPECIFICATION • COLOR – Cream Color • STATE – Flakes • ACID VALUE – 25-30 mg KOH/g • pH – 5 – 6 • MELTING RANGE – 48-52 ⁰ C • SAPONIFICATION – 180 Max • IODINE VALUE – 5 Max
- 8. • STORAGE To be stored in cool temp. of 25⁰ C -30⁰ C • PACKING 15 Kg corrugated box. • SHELF LIFE One year from the date of manufacturing. • DOSAGE Varies from 0.2 – 0.6 % of flour weight for breads and biscuits.
- 9. MAJOR BENEFITS 100 % REPLACEMENT OF GMS EXTREMELY COST EFFECTIVE – CAN REDUCE THE FAT CONTENT BY 10 %. SGE – 7181 IS A COMPLETE EMULSIFIER PACKAGE OUTSTANDING POSITIVE CHANGE IN THE QUALITY OF BREADS AND BISCUITS.