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Bakery Cafés
A bakery is an establishment that produces and sells flour-based baked goods made in an oven such as bread, cookies, cakes, doughnuts, bagels, Pastry, pastries, and pies. Some retail bakeries are also categorized as Coffeehouse, cafés, serving coffee and tea to customers who wish to consume the baked goods on the premises. In some countries, a distinction is made between bakeries, which primarily sell breads, and pâtisseries, which primarily sell sweet baked goods. History Baked goods have been around for thousands of years. The art of baking was very popular during the Roman Empire. It was highly famous art as Roman citizens loved baked goods and demanded them frequently for important occasions such as feasts and weddings. Because of the fame of the art of baking, around 300 BC, baking was introduced as an occupation and respectable profession for Romans. Bakers began to prepare bread at home in an oven, using Flour mill, grist mills to grind grain into flour for their br ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baked Goods
Baking is a method of preparing food that uses dry heat, typically in an oven, but it can also be done in hot ashes, or on hot Baking stone, stones. Bread is the most commonly baked item, but many other types of food can also be baked. Heat is gradually transferred from the surface of cakes, cookies, and pieces of bread to their center, typically conducted at elevated temperatures surpassing 300 °F. Dry heat cooking imparts a distinctive richness to foods through the processes of caramelization and surface browning. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center.p.38 Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoking (cooking), smoke pit. Baking has traditionally been performed at home for day-to-day meals an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Otto Frederick Rohwedder
Otto Frederick Rohwedder (July 28, 1880 – November 8, 1960) was an American inventor and engineer who created the first automatic bread-slicing machine for commercial use. It was first used by the Chillicothe Missouri Baking Company. Early life and education Rohwedder was born in Des Moines, Iowa, on July 7, 1880, the son of Claus and Margaret Rohwedder, of ethnic German descent. He was the second youngest of four brothers and a sister. Rohwedder and his family lived in Davenport, where he attended Davenport public schools. He then became an apprentice to a jeweler to learn a trade. Rohwedder also studied optometry, graduating in 1900 with a degree in optics from what is now the Illinois College of Optometry in Chicago. He became a jeweler. Marriage and family Rohwedder married Carrie S. Johnson in 1905. They settled in St. Joseph, Missouri, and had two children, Margaret and Richard. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbread
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are Unleavened bread, unleavened, although some are leavened, such as pita bread. A Serving size, serving of 85g (~3 ounces) of pita bread has 234 Calorie, calories. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, Comal (cookware), comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest food processing, processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus Valley Civilisation, Indus civilization. The origin of all flatbread baking systems are said to be from the Fertile Crescent in West Asia, where they would su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Roll
A bread roll is a small, oblong individual loaf of bread served as a meal accompaniment (eaten plain or with butter). Rolls can be served and eaten whole or are also commonly cut and filled – the result of doing so is considered a '' sandwich'' in English. Europe Rolls are common throughout Europe. Even in the same languages, rolls are known by a variety of names. Some European languages have many local and dialectal terms for bread rolls. These include German language diminutives of ''Brot'' (bread) in most of western and central Germany (where they are called ''Brötchen'') and in Switzerland (where they are called ''Brötli''). Other German language terms include ''Rundstück'' ("round piece") in Hamburg and Schleswig-Holstein; ''Weckerl'' or more specific ''Semmel'' in Austria, Saxony and southern Bavaria; ''Weck'' and ''Weckle'' in much of Baden-Württemberg, Franconia and Saarland; ''Schrippe'' in Berlin and parts of Brandenburg. Some of these names reappear in other E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread
Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cultures' diets. It is one of the oldest human-made foods, having been of significance since the dawn of Agriculture#History, agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be Leavening agent, leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced Baker's yeast, yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. Bread may also be Unleavened bread, unleavened. In many countries, mass-produced bread often contains Food additive, additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. Etymology The Old English language, Old English word for bread was ( in Gothic langua ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Artisan Bread
The hearth bread (also known as rustic bread, artisan bread, sometimes "French bread") is a "freestanding" (made without a bread pan) loaf baked at high temperature (up to 500 °F, frequently using steam) that is both crusty and chewy. The higher baking temperatures are possible due to the use of lean doughs. If the dough contains significant amounts of natural sugar (produced during the longer fermentation) or sugars or oil are added to the dough, lower temperatures are used. Hearth breads are frequently made in a traditional way: a piece of fermented dough is baked on the heated floor of a masonry oven, hearth oven. This type of bread is produced in a wide variety of local shapes and styles and is popular at small bakeries. The well-known shapes include baguette, batard (a shorter version of baguette with three slashes instead of seven), ficelle, Parisian (a large loaf), Boule (bread), boule, Vienna bread, and a crusty hard roll. The typical traits of the hearth breads incl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flour Treatment Agent
A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes, yeast nutrients, mineral salts, oxidants and reductants, bleaching agents and emulsifiers. They are food additives combined with flour to improve baking functionality. Flour treatment agents are used to increase the speed of dough rising and to improve the strength and workability of the dough. Examples Examples of dough conditioners include ascorbic acid, distilled monoglycerides, citrate ester of monoglycerides, diglycerides, ammonium chloride, enzymes, diacetyl tartaric acid ester of monoglycerides or DATEM, potassium bromate, potassium iodate, calcium salts such as calcium iodate, L-cystine, L-cysteine HCl, glycerol monostearate, azodicarbonamide, sodium stearoyl lactylate, sucrose palmitate or other sucrose esters, polyoxyethylene sorbitan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flour Bleaching Agent
Flour bleaching agent is the agent added to fresh milled grains to whiten the flour by removing the yellow colour pigment called xanthophyll. It whitens the flour, which is used in the baking industry. Overview Usual flour bleaching agents are: *Organic peroxides (benzoyl peroxide) * Calcium peroxide *Chlorine *Chlorine dioxide * Azodicarbonamide *Nitrogen dioxide *Atmospheric oxygen, used during natural aging of flour Use of chlorine, bromates, and peroxides is not allowed in the European Union. Bleached flour improves the structure-forming capacity, allowing the use of dough formulas with lower proportions of flour and higher proportions of sugar . In biscuit making, use of chlorinated flour reduces the spread of the dough, and provides a "tighter" surface. The changes of functional properties of the flour proteins are likely to be caused by their oxidation. In countries where bleached flour is prohibited, microwaving plain flour produces similar chemical changes to the bleac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allergy
Allergies, also known as allergic diseases, are various conditions caused by hypersensitivity of the immune system to typically harmless substances in the environment. These diseases include Allergic rhinitis, hay fever, Food allergy, food allergies, atopic dermatitis, allergic asthma, and anaphylaxis. Symptoms may include allergic conjunctivitis, red eyes, an itchy rash, sneeze, sneezing, coughing, a rhinorrhea, runny nose, shortness of breath, or swelling. Note that food intolerances and food poisoning are separate conditions. Common allergens include pollen and certain foods. Metals and other substances may also cause such problems. Food, insect stings, and medications are common causes of severe reactions. Their development is due to both genetic and environmental factors. The underlying mechanism involves immunoglobulin E antibodies (IgE), part of the body's immune system, binding to an allergen and then to FcεRI, a receptor on mast cells or basophils where it triggers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hanna Partanen - Kalakukkoleipomo - Kasarmikatu - Kuopio - M
Hannah or Hanna may refer to: People, biblical figures, and fictional characters * Hannah (name), a female given name of Hebrew origin * Hanna (Arabic name), a family and a male given name of Christian Arab origin * Hanna (Irish surname) (includes Hannah), a family name of Irish origin * Hannah (biblical figure), mother of Samuel Places United States * Hannah, Georgia * Hanna City, Illinois * Hanna, Indiana * Hanna, Louisiana * Hannah, Michigan * Hanna, Missouri * Hannah, North Dakota * Hanna, Oklahoma * Hannah, South Carolina * Hanna, South Dakota * Hanna, Utah * Hanna, West Virginia * Hanna, Wyoming * Hannah Run, a stream in Ohio Elsewhere * Hanna, Alberta, Canada, a town * Hannah, a small village in Hannah cum Hagnaby, a civil parish in Lincolnshire, England * Hana, Iran, a city in Isfahan Province * Hanna, Lublin Voivodeship, Poland, a village * Haná (German spelling: Hanna), an ethnic region in Moravia, Czech Republic * Hannah Island (Greenland) * Hanna Lake ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Strawberry Cupcakes (6092771387)
The garden strawberry (or simply strawberry; ''Fragaria × ananassa'') is a widely grown hybrid plant cultivated worldwide for its fruit. The genus ''Fragaria'', the strawberries, is in the rose family, Rosaceae. The fruit is appreciated for its aroma, bright red colour, juicy texture, and sweetness. It is eaten either fresh or in prepared foods such as jam, ice cream, and chocolates. Artificial strawberry flavourings and aromas are widely used in commercial products. Botanically, the strawberry is not a berry, but an aggregate accessory fruit. Each apparent 'seed' on the outside of the strawberry is actually an achene, a botanical fruit with a seed inside it. The garden strawberry was first bred in Brittany, France, in the 1750s via a cross of '' F. virginiana'' from eastern North America and '' F. chiloensis'', which was brought from Chile by Amédée-François Frézier in 1714. Cultivars of ''F.'' × ''ananassa'' have replaced the woodland strawberry '' F. vesca'' in co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
