Whole Grains are Gourmeys preferred ingredient along with other natural sweeteners. This causes the finished product to be tasty, with great nutritional.

Slides:



Advertisements
Similar presentations
Types of pastry 1. Shortcrust pastry 2. Flaky 3. Puff pastry 4. Choux pastry 5. Phyllo.
Advertisements

Chapter 25: Cakes and Cookies
Mrs Mac’s Bake-Your-Own Gourmet Range
The Process Paragraph Unit -4-.
“School Gardens Lead to Healthy Bodies and Healthy Minds” Green Schools Conference March 28, 2014 Sacramento, CA.
Additives Used in Large Scale Production. Additives can be; Natural – extractions from plants or animals e.g. beetroot juice or vitamin C synthetic/nature.
Everything you needed to know about BAKING but were afraid to ask.
COMPILED BY: CHEF DHARA GOTE Types of Flours By- Mrs. Dhara Gote (Bakery)
María Teresa Catalán Paulina Rosales Senior 2B August 15th The Wessex School English Department “Chewing Gum”
FRESH TO YOU EACH DAY. A Variety of Baked Goods  Breads  Croissants  Bagels  Muffins  Rolls  Sweet specialties  Pastries  Cookies  Cakes.
The muffin method. The pan should be placed on the rack in the middle of the oven A preheated oven is important so the product can be baked at an optimal.
Chocolate Oatmeal Protein Cookies By Anthony Escobar.
Eggs.
PIZZA PRODUCT INVESTIGATION.
Milk … From Cow to You.
Salt dough. Ingredients 2 cups flour 1 cup salt 1 cup water You can make this using any cup, mug or pot. Just use the same one for each measurement and.
SAAFoST CAREER ROADSHOW BY NOZUKO ZUKI MHLAULI 30 SEPT’11.
Step by Step!!! Your handy, dandy guide to body wraps and mud.
 B A K I N G B A S I C S * Read recipe several times * Prepare all ingredients and necessary equipment before starting * Prepare pan (greasing/flouring)
© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 10 a fishy tale.
High School Display Setup Dairy Farmers of Canada Poster March isNutrition Month CookingLittle Fun Tip #1 Tip #2 Tip #3 Tip #4 Tip #5 Tip #6 More Info.
Chapter 42- Food & Nutrition Class
Welcome to Culinary Arts With Chef Rominsky Enjoy the slide show.
 To know current labelling requirements.  To understand why food may be packaged in different forms to extend shelf life.  To be able to recall The.
Cookies and Cakes.
Kitchen Equipment. Name the following pieces of kitchen equipment and give TWO main uses for each one 1. Chopping large foods e.g. pumpkin 2. Cutting.
© Livestock & Meat Commission for Northern Ireland 2015 Managing time.
OUR FOOD AND SUPERMARKETS. There’s a wide range of supermarkets in England. This is Morrison's.
May 11, 2009 Warm Up: What are food additives? Today Food Additives Notes Begin Food Additives Assignment.
Home Economics Secondary 3 Making of Pastry. types of pastry Shortcrust pastry Shortcrust, or short, pastry is the simplest and most common pastry. It.
5 Star Supermarket Boonah New Store Boonah Boonah New Store.
BASICS. Learning Targets Main ingredients used in baking Basic types of flour's used in baking Proper measurements for baking.
Whole Grains Bread FRESH TO YOU EACH DAY. A Variety of Baked Goods  Breads  Croissants  Bagels  Muffins  Rolls  Pies  Tarts  Pastries  Cookies.
Ch. 21 ~ Section 2 Quick Breads Objectives:  Learn some additions to quick breads that will add to their nutritional value  Identify the difference between.
Chapter 8.1 Bakeshop Basics. No small amount of time, effort, and precision go into creating delicious desserts. It is important to know the general ingredients.
Unit 17: Baking With a Focus on Breads All chefs should posses a degree of baking skills American Culinary Federation: Culinary Fundamentals.
ORIENTATION TO SCHOOL NUTRITION MANAGEMENT. Starting in reverse order: 6. “Next…” 5. “What do you want?” 4. “Come on and get moving!” 3. “Stop talking!”
Baking and Quick Breads. Ingredients Used in Baking Flour The endosperm portion of the wheat kernel Provides structure to the baked product Gluten Develops.
Easy-To-Make Muscle Building Recipes Putting yourself on a muscle building diet doesn't have to be a painful process? Whether your goal is fat loss or.
Basic expectation reminder.
1.02 M Timetables 1.02M Timetables.
Functions of ingredients
Great Grains Bakery FRESH TO YOU EACH DAY.
Lesson Three: Whole Grain Goodness
Whole Grains Bread FRESH TO YOU EACH DAY.
2 halves make a whole lot of fun!
Nutrition Labels and food safety
Top Chef for a Day BY:.
Monday, September 11th Today will be grade level meetings. I will take attendance and we will go down to the cafeteria. Finish Microorganisms and You.
Campaign to impart information on health, nutrition, hygiene and advantages of knorr soup at schools and colleges Supplying free samples of knorr soup.
QUICK BREADS Unique baked goods that are made quickly-they rise quickly. EXAMPLES: waffles, pancakes, biscuits, loaf breads, etc.
Top Chef for a Day BY:.
Types and Cooking Methods
اهمیت تجزیه و تحلیل خطر در ایمنی مواد غذایی
Simple spring rolls © Food – a fact of life 2009.
FRESH TO YOU EACH DAY Great Grains Bakery.
Yeast Breads Foods II Breads that use a fungus called yeast that release CO2 and alcohol through fermentation when provided food (sugar) in a warm environment.
FACT ALL SAY that the risk of heart disease, stroke and cancer is reduced by 50% or more by consuming servings of fruits, vegetables and grains.
Whole Grains Bread FRESH TO YOU EACH DAY.
Whole Grains Bread FRESH TO YOU EACH DAY.
New Product Development
Whole Grains Bread FRESH TO YOU EACH DAY.
What is a duvet. WHAT IS A DUVET COVER? Duvet definition: A duvet cover is a protective sleeve that covers your duvet, much like a pillowcase on your.
Food Service Occupations 1
The Mysteries of Food Processing
TRIAL EXAM REVISION 2019 Name: Hot Cross Buns.
Whole Grains Bread FRESH TO YOU EVERY DAY.
Food Budget Unit ARR2 Randall
Nutrition. Good Food Health.
Presentation transcript:

Whole Grains are Gourmeys preferred ingredient along with other natural sweeteners. This causes the finished product to be tasty, with great nutritional value as well…

Once we receive all of the wholesome ingredients, the next step is to mix them together. Safety and Cleanness is mandatory for a successful product out come.

Prior to going through the baking assembly line the sample product must have a ph level test conducted by qualified food scientist.

Once it has rolled through the slow baking process in the time set to ensure they are fresh, soft and moist, then onto pre- packaging.

After the slow baking process, the product is then moved to packaging. The packaging list the whole some ingredients and benefits of such, which you can view on the store shelf.

A great Pastry Chef once said it is what we dont know that we should fear and what we know we should benefit. We trust you enjoyed the presentation. The End