merita breads
merita breads is located at 1104 thomas rd, west monroe, la. .
wonder, merita, home pride and butternut breads return to grocery stores throughout flowers foods’ geographic market area .
breads wonder nature’s pride merita home pride beefsteak butternut millbrook eddy’s j. j. nissen sweetheart cotton’s holsum bread du jour
merita breads is located at 1104 thomas rd in west monroe and has been in the business of retail - bread since 2010 .
merita, home pride, and butternut bread brands with strong regional following, merita, home pride, and butternut breads, buns, and rolls also are returning to grocery stores within flowers' market area .
hostess brands including local merita bread to close – list of hostess ...
irving, texas — hostess brands, inc. announced several innovation and marketing - related initiatives to its merita brand, including the launch of two new bread varieties: merita smartwhite and merita made with whole grain white. “the merita brand is rich in southern history and has been enjoyed by families for generations, ” said ann oades, director of marketing for merita bread. “in the south, nothing goes together better than good food and good family, and merita is proud to be a part of these traditions. as we look to the next 100 years, merita remains committed to bringing southern families the same delicious, quality breads, with more nutritious choices than ever before. ” new merita smartwhite provides 5 grams of fiber per serving, the same amount of calcium as of that found in an 8 - oz glass of milk per serving, 50 calories per slice, one - third less sodium than regular white bread, and it is a good source of nine vitamins and minerals. merita made with whole grain white provides 8 grams of whole grains per serving, the same amount of calcium as of that found in an 8 - oz glass of milk per serving, one - third less sodium than regular white bread, and it is a good source of nine vitamins and minerals. in addition to the new bread varieties, hostess is launching a new merita advertising campaign that the company said “captures classic southern moments paired with delicious sandwiches made with merita bread. ” the advertising features the brand’s first major packaging update in more than three decades. merita bread now features a new logo, richer colors and design and the merita “quality guarantee, ” which reminds consumers that merita guarantees the quality and fresh baked taste of every loaf .
soft, delicious, nutritious, an american classic. wonder offers breads to satisfy every generation in your family. our heritage of baking wholesome and nutritious breads continues today .
butternut breads, an iconic midwestern brand, are fresh, soft, and delicious .
remarks concerning hearth breads - - vienna bread, french bread, hard crust rolls .
merita baking facilities, were blamed for the decline. the company also suffered a setback of a different sort in august 2000, when a
- - - contains an excellent full - color two page graphic illustrating breads from different countries .
baker’s inn beefsteak blue ribbon bread du jour butternut breads colombo cotton’s di carlo drake’s dolly madison dutch hearth eddy’s good hearth holsom home pride hostess j. j. nissen merita millbrook mrs. cubbison’s nature’s pride parisian standish farms sweetheart toscana wonder bread
founded in 1919, flowers foods is famous for brands like nature' s own, bunny, merita, mrs. freshley' s and others .
enjoy breads and buns with the quality, taste, and freshness you expect from this cherished brand .
s bakeries division of the american bakeries company for $ 132 million. shortly after this purchase, the president of merita, charles a. sullivan, moved over to take command of ibc, becoming president and ceo. with the contribution of the new merita unit, and its own revitalized operations, ibc
these are the oldest breads of all. quickly cooked, extremely delicious, and practically portable, and incredibly versatile. originating in places where fuel was scarce, flat breads are traditionally baked in portable clay ovens called
puffy, light whole wheat breads are displayed in real clay flower pots. baked by britisher heather linsley ross - - in her new york apartment - - the flowerpot breads are selling fantastically well as centerpieces .
[ note: this book also cotains recipes for classic indian breads, though no additional history or reference to medieval times. ]
before the second world war, parker house rolls were probably the choicest and best - known breads in american households .
aldredge also pointed out that long - time wonder and merita consumers will recognize the new
old
look of these brands' packaging .
we went into the archives and pulled packaging designs from earlier days ,
he said .
we' re bringing back the classic wonder and merita logos and colors. we hope the nostalgic look creates happy memories for many and attracts new consumers with its retro appeal .
flowers foods’ mix of brands and products offers something for everyone – from breads that meet specific dietary needs to indulgent snack cakes and sweet pastries .
bread company, famous for its line of hearth breads, and in january 1998 it purchased the john j. nissen baking company of biddeford ,
the wonder, home pride, butternut and merita bread brands are back on grocery store shelves across the united states as of this week, after being off the market since their former owner, hostess brands, declared bankruptcy 10 months ago .
in 2013, flowers foods purchased the merita bakery campus near railroad park and regions field for $ 1. 8 million. the property was later sold to liv development and corporate realty and is being redeveloped into a mixed - use facility .
descends from a venerable line of ancient spiced breads and sweet cakes. when cinnamon was introduced to europe by returning crusaders, it became the spice of wealthy choice for cakes, pies, breads, puddings and other dishes. english
pokerounce
was the medieval counterpart of today' s cinnamon toast. easier to prepare and digest than
. although campaillou' s concept is ancient, the earliest print references we find to breads with this name are from the early 1990s. this coincides with the birth of the
european bakers breads, buns, and rolls are sold through foodservice distributors across the united states for use in restaurants. you’ll also find these delicious thaw - and - service breads in your favorite quick serve, cafeterias, schools, casual, and fine dining establishments nationwide. a selection of european bakers products may also be found in the deli section of your favorite supermarket .
s revenues came from bread, and 30 percent from cakes. although sales of white bread had grown stagnant, as people became more health conscious, sales of variety breads, such as interstate
s revenues came from bread, with 30 percent derived from cakes. although sales of white bread had grown stagnant, as people became more health conscious, sales of variety breads, such as interstate
we' re thrilled to be baking these wonderful breads and know that millions of consumers will be smiling when they find their favorite back in their grocery store ,
noted keith aldredge, flowers foods' vice president of marketing .
we are using the same recipes and paying close attention to quality and freshness. we want these breads to be great from the very first taste .
, [ 2008 ] traces the family of bagel - type breads to medieval italy. she pushes back widely accepted dates and provides additional insights with regards to this food' s evolution and subsequent diaspora .
what’s more, the packaging has received a retro makeover. “we went into the archives and pulled packaging designs from earlier days, ” added aldredge. “we’re bringing back the classic wonder and merita logos and colors. we hope the nostalgic look creates happy memories for many and attracts new consumers with its retro appeal. ”
wonder, merita, and the other brands are being baked at flowers bakeries around the country and are available throughout the company' s direct - store - delivery (dsd) market. this market currently reaches more than 77% of the u. s. population in the east, south, southwest, and california .
tea breads and tea cakes, collective terms of which the first is the more general. it applies to all the yeast - leavened baked goods considered suitable for afternoon tea or high tea in britain, including many spiced, fruited, and enriched breads and buns. the latter term is applied especially to flat buns... often fruited, and lightly enriched with butter and egg; these are usually split, toasted and spread with butter .
it' s wonder - ful! the wonder re - launch includes wonder classic white, wonder whole grain white, and wonder 100% whole wheat breads. also returning are wonder hamburger and hot dog buns, and rolls .
the history of bread and cake starts with neolithic cooks and marches through time according to ingredient availability, advances in technology, economic conditions, socio - cultural influences, legal rights (medieval guilds), and evolving taste. the earliest breads were
hostess brands, inc. , known as interstate bakeries during most of its existence, was a wholesale baker and distributor of bakery products in the united states. on november 16, 2012, it began liquidation proceedings. it is the owner of the hostess, wonder bread, nature’s pride, dolly madison, butternut breads, and drake’s brands. locally, merita bakery in downtown orlando is a part of the hostess brands and is also set to close according to the orlando sentinel article on hostess brands liquidation. it’s iconic neon signs can often be seen from i - 4, travelling east and west through downtown orlando .
irish soda bread, as we know it today, surfaces in the mid - 19th century, when bicarbonate of soda was first used as a leavening agent. prior to this time, similar breads and raised cakes were made with sourdough and barm brack ,
“we are using the same recipes and paying close attention to quality and freshness, ” said keith aldredge, vp of marketing at flowers, whose top brands include nature’s own and tastykake. “we want these breads to be great from the very first taste. ”
sourdough breads fell out of favor in french cities after the turn of the [ 20th ] century, w hen commercial yeast became available. recently, however, sourdoughs are back in vogue and, once again, prevail in the smaller bakeries of france .
while wonder will be positioned as our national white bread brand, merita, home pride, and butternut are great additions to our line - up of regional white bread brands, which already includes sunbeam and bunny ,
aldredge noted .
white bread consumers are very brand loyal, so each of our bakeries has a specific plan to ensure that we are offering consumers what they want .
roti. a general indian term for bread. in this sense it covers the whole amazingly diverse range of breads found in the subcontinent. however, it is also used in narrower senses, for example in some parts of india as an alternative name for chapati and phulka, or as part of the names of particular breads. the origins of roti, as the wide meaning of indian breads, can be traced back 3, 000 or 4, 000 years, to the arrival of the aryans in the indus valley. in this connection it is noteworthy that barley was the major grain eaten by the aryans. although wheat was known from very early times, its widespread adoption for bread - making purposes came relatively late... numerous names of breads incorporate the term roti. these may reflect the method of cooking (tandoori roti); or something to do with the shape and size (roomali roti is as thin as the scarf for which it is named). but more often they refer to the type of flour used; thus besan ki roti contains chickpea (besan) flour. roti in the wide sense have become an important element in the intercontinental culinary scene, mainly because so many of these indian unleavened breads have spread to other parts of the world where indians and their foodways have become established ...
without raising prices. this concentrated brand building resulted in 1997 sales of more than $ 3 billion, an increase of 11. 6 percent over the previous year. during this time the company also introduced a number of new products, including fat - free wonder and butternut breads and hostess lights .
alpine valley bakery makes delicious, high quality organic breads that appeal to the whole family. alpine valley bakery products are usda organic and non - gmo product verified, and many of them carry the whole grains council stamp. you can find alpine valley bakery products nationally at select retailers and club stores .
this chewy, spongy bread results from a high ration of water to flour. it is bake on an inverted wok (metal handles only !) to yield large, flat loaves; it no wok is available, make the breads smaller and bake them on a griddle on top of the stove .
flowers foods, inc. signs two asset purchase agreements with hostess brands, inc. as the
stalking horse bidder
for certain hostess assets. one of the agreements provides for the purchase by flowers of the wonder, nature' s pride, merita, home pride and butternut bread brands; 20 bakeries; and approximately 38 depots for a purchase price of $ 360 million. the other agreement provides for the purchase by flowers of the beefsteak brand for $ 30 million .
nature’s own is america’s best - selling bread, offering a delicious selection of fresh breads and buns made from nature’s best ingredients. nature’s own products have no artificial preservatives, colors, or flavors and never have since their debut in 1977. they also have no trans fat or cholesterol per serving and are low in fat .
these versatile middle - eastern flatbreads are perhaps the oldest breads known. soft and thin, they provided the basis for a variety of popular portable items, most notably pizza, and a variety of filled pocket or rolled sandwiches. modern menus often call these
wraps .
asian and european pancakes are related in both method and function .
artisan bread baking. single class $ 79, friday, may 3, 1: 00 - 4: 00pm. amy scherber, owner of nyc' s amy' s bread and co - author wtih toy dupree of the new amy' s bread, demonstrates her special approach to aromatic breads, all designed for home ovens .
of all the immigrant ethnic groups, indians coming to the caribbean as indentured servants did not recognize the majority of food items that they were given to eat as part of their rations. their diet consisted mainly of staple carbohydrates and some seasonal vegetables. most could not afford any additional supplement to their diet as they would have been charged for extra food items and their wages were almost nonexistent. indian families could usually afford only the ingredient to make their traditional breads, chappatai or roti, which required only flour and water, and which were made on a special griddle, called a tawa, brought by indian immigrants to the caribbean. however, they could not afford to make the traditional accompaniments to go with these breads, like dahl, a type of porridge made from lentils. instead, they would eat these breads with some of the local caribbean varieties of pepper, or wild spinach (called baji). judging by their availability and the frequency of their consumption by many ethnic groups, chappati and roti, especially, are still some of the most popular indian foods in the caribbean .
who made the first potato bread, when and where? excellent question! breads containing mashed potatoes first surface in mid - 18th century and proliferate a century later. mashed (sieved) potatoes add color, texture, and a variety of nutrients to baked goods. the resulting product is lighter is than standard wheat bread. cakes, biscuits and doughnuts were also made with potatoes. norwegian
as interstate moved into the late 1980s, its efforts to recover appeared to be bearing fruit. sales of white bread had stabilized, and the company also began to introduce new products, such as coffee cakes, pecan rolls, pudding pies, and a wider variety of breads. to keep manufacturing efficiency high, interstate shut down five plants and spent $ 109 million to modernize 27 others .
in addition, in 1986, the company also made a series of acquisitions, in hopes of filling in marketing gaps. in may, it purchased the purity baking company, of decatur, illinois, which made sunbeam breads, and in december, stewart sandwiches of utah was brought into the interstate fold. stewart sandwiches sold frozen and refrigerated products, such as roast beef and turkey sandwiches .
in addition, in 1986, the company also made a series of acquisitions, in the hope of filling in marketing gaps. in may, it purchased the purity baking company, of decatur, illinois, which made sunbeam breads, and in december, stewart sandwiches of utah was brought into the interstate fold. stewart sandwiches sold frozen and refrigerated products, such as roast beef and turkey sandwiches .
scandinavian breads were of many sorts and forms: round or oblong, thin or thick, leavened or unleavened. they were baked from many different grains. barley and oats were common in the north, rye in the south, whereas wheat bread - - in the early modern period as in the middle ages - - was primarily eaten by the elite, at festival time, and in church rituals (holy bread)... unleavened breads were baked on stones (slabs of rocks), griddles, or small frying pans. they had in common that they could not be kept for more than a few days. it is possible that the need for preservation was one of the motivating forces behind the very thin dry and crisp breads that could be stored for years. they are typical of northern scandinavia... in grains had been ground on manually operated rotary querns, but in the late middle ages the millstones worked by steam water were introduced, and larger amounts of grain could be ground in a shorter time. but the mills depended on a good flow of water, which mainly occurred in spring and in autumn. and these two seasons were just the seasons for baking of the thin crisp bread .
many kitchens had an oven, furnus, sometimes called a fornax... the oven consisted of a square or dome - shaped hollow construction of brick or stone, with a flat floor, often made of granite, sometimes lava. it was filled with dry twigs when lit. when the flire was spent, the glowing embers were swept aside. the first heat of the glowing oven was suitable for baking unleavened or thin breads. pizzas are still cooked this way, and this type of oven is still considered best for baking top - quality bread. thin breads go in first, then large round loaves to in, or meat dishes, and the door is closed. after an hour or so, these are removed, but the oven is still hot, so finer pastries follow, then dishes that require the least heat, such as meringues .
( 1798)... however, there exists a french cake of alsatian origin called solilem or solimeme which is fairly similar to the sally lunn... and it may be that both sally lunn and solimem derive ultimately from french soleil lune, sun and moon (cake), golden on top over a paler base. in the southern states of the usa, the term sally lunn stands for a variety of yeast and soda breads .
the wonder relaunch includes wonder classic white, wonder whole grain white and wonder 100% whole wheat breads, along with wonder hamburger and hot dog buns, and rolls. the brand is back in grocery stores throughout flowers’ market area, which includes baltimore, boston, indianapolis, kansas city, las vegas, los angeles, memphis, miami, new orleans, philadelphia, phoenix, pittsburgh, richmond, st. louis, san diego, san francisco and tulsa .
according to the food historians, cinnamon originated in sri lanka. the early history of this spice is unclear. it is generally agreed that this spice was known to the ancient greek and roman people. it was highly valued. the earliest uses seem to be as incense and flavoring in wine. the ancient roman recipes recorded by apicius for sweet bread products do not include cinnamon; they were spiced with pepper. ancient egyptian breads were sweetened with honey and flavored with nuts .
in india the processes of baking, roasting, and grilling are all achieved by tandoori cooking. this is because the food is prepared in a tandoor, which simultaneously bakes, roasts, and grills. the tandoor is believed to have originated in the northeastern part of persia (present - day iran). its use spread to different parts of the continent with migrations, and as a result, today the tandoor is used in all of central asia... in india the tandoor was initially built for the purpose of baking breads (still its main use). the dough is stretched and shaped into flat breads and smacked onto the sides of the pit, to which it adheres. it puffs up and bakes in 7 to 10 minutes. the cooked breads are then peeled off gently with long metal skewers specially designed for this purpose. in the earlier part of the nineteenth cnetury, in peshawar, a city in the northwest frontier region of pakistan (the part of india), an ingenious method for cooking meat was invented and introduced. today, it has become one of the most popular cooking methods in india. in this process, whole chickens and large chunks of lamb were threaded on specially designed long skewers, lowered into the tandoor pit, and cooked. any food thus cooked was referred to as tandoori food... just about any meat that can be threaded on skewers can be cooked in a tandoor .
when the romans conquered europe they brought with them recipes, ingredients and cooking techniques. the bread made in southern france / northern italy around 610ad (the date often cited for the
invention
of the pretzel) would likely have been similar in both technique and ingredients to loaves produced by ancient roman bakers. many different kinds of breads were made at that time, of various flavors and grains. the crispness of the finished product is a function of oven temperature and baking time .
3. heat an inverted wok over a gas flame and oil lightly using an oiled paper towel held with tongs. drape each disk over the rolling pin and transfer to the hot wok. do not worry if the dough does not lay flat; let it cook before trying to straighten out any folds. cook for 30 seconds. turn with tongs and cook another 30 seconds; turn and cook another 15 - 20 seconds on the first side. wrap in towels and keep warm while cooking the remaining breads .
by the mid - 1990s, this strategy had succeeded so well that interstate was in a position to make a major acquisition. in early january 1995, the company announced an agreement to buy one of its primary competitors, the continental baking company, for $ 330 million and 16. 9 million shares of interstate stock. continental, owned by ralston purina, produced the widely popular lines of wonder and wonder lite breads, as well as the snack cakes, donuts, pies, muffins, and cookies marketed under the hostess name. as continental
do you love to start your day with fresh bread? when you shop the bakery at sam' s club®, you can make sure you always have fresh bread in the house. whether you and your family prefer specialty breads like buttery croissants or more traditional bread loaves (white and wheat varieties), you' ll find what you' re looking for in the sam' s club® bakery. brew up a pot of hot coffee and set out the butter and jam. nothing beats a simple breakfast before you start your busy day .
flowers foods has previously stated its interest in acquiring certain hostess assets should they become available .
this agreement is consistent with flowers foods' long - term growth objectives to reach significantly more of the u. s. population with its fresh breads, buns, and rolls ,
says george e. deese, chairman and chief executive officer of flowers foods .
we believe these assets would enhance our ability, over time, to provide more u. s. consumers with quality baked foods at a good value through existing and new retail and foodservice customers .
euro doughs traditional breadmaking methods are the mark of brakes premier artisan bread range of part - baked breads that require just a few minutes in the oven. they are bulk - fermented for up to eight hours to reduce the need for yeast and to allow the traditional flavours and ingredients to spread through the dough. the dough is carefully handled to retain air, and stone - baked for a strong crust and deep flavour. four lines under the real french brand are made from wheat grown a quarter - of - a - mile from any road. they include pavé rustique pavé rustique multi - cereals, with brown and yellow linseed, sesame and sunflower seeds and an oat flake finish the hand - finished, chewy baguette artisan, made from rich camp rémy flour and the artisan bread selection, which includes lines made from a 50 - year - old starter dough. other breads include focaccia, an olive bloomer, a hand - cut, soil association - certified organic bloomer, using organic and malt wheat flour, and the campagne rye boule, a blend of french wheat, light rye and campaillou flour. pack sizes range from 10 to 30 rolls .
too). in some areas the soft breads are soft from the beginning, because they are fried less than the crisp ones, but in most places the lefse is made the same way as crisp bread and stored. when it is prepared for use, it is sprinkled with water to become soft. at festive occasions lefse is buttered and folded according to certain established rule, which are different from region to region. up until the early twentieth century people baked lefse in the homes, but today a lot of small bakeries deliver the crisp kind in cartons or the soft king in plastic bags .
originated in central / eastern europe. this hearty cold climate grain sustained hungry humans for thousands of years. rye cultivation probably began as an accident. this makes it difficult to pinpoint the exact date & place of the first loaf of rye bread. we are told the ancient greeks and romans knew rye bread but did not make much use of it. rye bread, and related products, are traditionally associated with the hungriest people of northern europe. recipes vary according to culture and cuisine. rye was introduced to the new world by european colonists. this grain flourished in new england. some popular rye breads :
salt - rising bread is one of the oldest breads in this country. it has a delicious and unusual flavor and a very smooth texture. in fact, it is one of the most remarkable of all breads. it does present one great difficulty for the breadmaker. it is unpredictable. you may try the same recipe without success three or four times and find that it works the fifth time. or you may bet a loaf that is halfway good. if it works, fine; if it doesn' t, forget it. i am including it in this collection because it is a worthy recipe, but i do so with a warning that you may be disappointed. to keep the starter at a steady temperature, which the recipe requires, leave it in an electric oven with the light on - - this will provide just enough warmth - - or in a gas oven with the pilot light on. in the old days it used to be kept in hot water for 25 hours, the bowl covered with quilts. the foam that forms may not be one, two, or three inches in thickness, but if it foams at all make the loaf and see what happens. good luck !
a new bread that overcomes most objections in reducing diets has just been placed on sale in washington. it is called hollywood bread. thousands of women throughout the country who are overweight today are including this new bread in their diets. it helps them remove excess poundage without endangering or sacrificing energy. hollywood bread is delcious in flavor, yet it contains less calories than most ordinary breads. it is made of whole wheat and eight nonfattening vegetables important to the diet. it is rich in minerals and vitamins so necessary for health and energy. it' s filing but not fattening, because it is baked without lard, grease or animal fats .
the israeli and western name for the arab bread called khubz adi (ordinary bread) or names meaning arab, egyptian, syrian bread or kumaj (a turkish loanword properly meaning a bread cooked in ashes), baked in a brick bread oven. it is slightly leavened wheat bread, flat, either round or oval, and variable in size... the name had a common origin with pizza... in the early centuries of our era, the traditional greek word for a thin flat bread or cake, plakous, had become the name of a thicker cake. the new word that came into use for flat bread was pitta, literally pitch, doubtless because pine pitch naturally forms flat layers which many languages compare to cakes or breads... the word spread to southern italy as the name of a thin bread. in northern italian dialects pitta became pizza, now known primarily as the bearer of savoury toppings but essentially still a flat bread... early arab cookery texts do not refer to khubz, since it was bought from specialists, not made in the home. however, it is safe to assume that its history extends far into antiquity, since flatbreads in general, whether leavened or not, are among the most ancient breads, needing no oven or even utensil for their baking .
interstate bakeries corporation is the largest independent baker in the united states, producing breads and cakes in more than 60 bakeries across the country. the company distributes its products under a wide range of brand names, including sunbeam, dolly madison, wonder, and hostess. founded in the 1930s, the company grew by acquiring other regional and national bakers. in the late 1970s, it was purchased by a failing computer leasing firm, whose financial difficulties troubled the company well into the 1980s. by the start of the 1990s, however, after more than a decade of modernization, interstate had recovered to take the lead in its industry by buying out its largest competitor .
the interstate bakeries corporation is the largest independent american baker, producing breads and cakes in more than 60 bakeries across the united states. the company distributes its products under a wide range of brand names, which include sunbeam bread, dolly madison cakes, and through a subsidiary, wonder bread and hostess cakes. founded in the 1930s, the company grew by acquiring other bakers around the country. in the late 1970s, it was purchased by a failing computer leasing firm, whose financial difficulties troubled the company well into the 1980s. by the start of the 1990s, however, after more than a decade of modernization, interstate had recovered fully enough to take the lead in its industry by buying out its largest competitor .
word mark anadama goods and services (cancelled) ic 030. us 046. g & s: bakery products - namely, bread and particularly white and cornmeal and molasses breads. first use: 18500000. first use in commerce: 18760701 mark drawing code (1) typed drawing design search code serial number 73087934 filing date may 21, 1976 current filing basis 1a original filing basis 1a registration number 1056211 registration date january 11, 1977 owner (registrant) anadama mixes, inc. unknown weston massachusetts (last listed owner) anadama mixes, inc. corporation massachusetts 11 colonial way weston, mass. 02193 boston massachusetts 02193 assignment recorded assignment recorded type of mark trademark register principal live / dead indicator dead cancellation date june 7, 1983
pain de campagne (literally translated from french as
country bread
) is a naturally leavened round loaf. the natural leavener is similar to american sourdough. our survey of bread history souces and historic (american) newspaper articles and magazines reveals this type of of bread was enjoyed long before the unbiquitous baguette, now generally considered synonymous with
french bread .
pan de campagne, and other rustic county loaves, have enjoyed a resurgence of culinary interest in recent years. american food critics offer two possible reasons (1) the decline of the quality of the baguette (2) consumer interest in a wider variety of breads beyond the plain soft white sandwich loaf. bakery chains such as panera bread are happily capitalizing on this delicious market .
does not use the term
sourdough
although several of her recipes would be considered sourdough breads. jennie includes five methods for making yeast cakes that are dried in the oven or in the sun. this demonstrates that in the years immediately after the california gold rush, manufactured yeast was not always available... california claims the honor of originating sourdough bread. the boudin bakery in san francisco says that it has produced the
original
sourdough since isidore boudin grought his starter... from mexico in 1849, and mated that lively starter with french baking technique... over the course of its history, sourdough has been fermented with everything from a starter based on unflavored yogurt to a combination of hops and potato water .
without the raisins. america' s earliest european settlers considered finely ground wheat (en) bread to be the highest standard in this particular food genre. wheat was an
old world
grain. seeds were transplanted and harvested but it took several decades before these early plantings yielded enough grain to produce the amount of bread colonial houswives craved. in the meantime, make - do cooks worked with native crops (maize aka injun, or indian, meal) and hardier old world grains that proliferated more quickly (rye). several new kinds of hybrid breads were introduced to the early american diet. combinations of rye and corn / maize (aka injun) were not uncommon. molasses was a cheap substitute for real cane sugar. none of these native ingredients were particularly loved .
19th century american cookbooks sometimes contain instructions for sourdough starter and bread. they are hard to find because they listed under different names. sourdough is revealed by examining method and mode. one of the differences between traditional * sourdough * and regular bread is not the type of leavening (in addition to traditional starters we find yeast - based recipes) but the fact that the leavening is saved and employed in perpetuity. most leavened breads, then as today, are mixed quickly and baked as soon the sponge is ready. 18th and 19th century cookbooks warn cooks not to mix up too much leaven ahead of time because it sours. they also provide instructions regarding how to * fix * soured bread and preserve yeast longer by drying into cakes. one popular 19th century cookbook author decreed :
culinary evidence confirms the practice of combining little balls of dough in one pan for cooking was popular in the mid - 19th century. parker house rolls are perhaps one of the best known examples. pioneers and cowboys also favored one - pot baked goods because they adapted easily to portable dutch ovens. early - mid 20th century american cookbooks are full of recipes for refrigerator rolls; dough chilled overnight which could be used to make breads of many shapes and flavors .
clover leaf
rolls with cinnamon and butter toppings were common. modern recipes with this name date in print to 1945. some food historians state monkey bread was a collaborative culinary product of zasu pitts (actress & accomplihsed cook / cook book author) and ann king (her african - american albany texas cook). ms. pitts' recipe
tandoor. the middle eastern clay oven, found from arab countries to india. the original babylonian form of the name, timuru, is probably related to nar, the semitic word for fire... in the tandoor, the breads (necessarily flat in shape) are slapped onto the vertical wall, where they bake quite quickly by a combination of radiant heat and convection. after the day' s bread - making, casseroles and other dishes may be baked in a tandoor (as in a brick oven) to use the residual heat. in cold climates, the tandoor also heats the house, like the hearth in europe... in the middle ages, skewered meats were more often roasted in a tandoor than over burning coals, as they still are in central asia. tandoor meat cookery has been popular in india since 1948, when a kashmiri restaurant named moti mahal became a fashionable dining spot for politicians in new delhi. as a result, indian tandoor restaurants have sprung up all around the world .
the federal trade commission ordered national bakers services, inc. , chicago, to stop misrepresenting that its hollywood bread contains fewer calories than other commercial breads. in an opinion written by ftc chairman dixon, the commission said there is' no significant difference' in the calorie content of national' s hollywood bread and commercial white bread. the only reason a slice of the bread contains fewer calories is that it is thinner. the commission said the concern' s advertisements' definitely create the impression that hollywood bread is specialy concocted by a formula which results in a bread of lower calorie content,' when in fact the' only way' a consumer can reduce with bread is to eat less of it. by not informing the consumer of this' unvarying fact,' the concern is being deceptive in its advertising, chairman dixon said... . national licenses more than 180 bakeries to produce its trademarked bread. these licensees pay national a fee of one or more cents a loaf to defray the cost of advertising, th commission said .
“salt - rising bread isn’t made a great deal any more, except by persons in whose families it has been a favored food for many years. it is much different from yeast bread. the leavening agent is a gas producing bacillus which may be present in flour, cornmeal, or in the air. the texture is heavy, the crumb is moist, and the flavor is somewhat cheesy. addicts to this bread consider it perfectly delicious. there is a disagreeable odor while the dough is undergoing fermentation, but this disappears during baking. chance is an important element in making salt - rising bread. we can be pretty certain about yeast breads, for we know the fermentative action of yeast, but we can only hop and guess that the bacteria which produce gas for unyeasted bread are present and will do their work. experimenters have found that hot, dry, weather usually is favorable to these bacteria. after heavy rains success has been rare. salt - rising bread is made from a ‘starter. ’ the organism is coddled along in a liquid medium until it starts its gas formation. then the dough is made .
below is an exerpt of the november 25th article written by michael hiltzik of the los angeles times. click here to read the full article .
…the true recent history of hostess can be excavated from piles of public filings from its two bankruptcy cases. to start with, the company has had six ceos in the last 10 years, which is not exactly a precondition for consistent and effective corporate strategizing .
the most recent and presumably final incumbent, gregory rayburn, had been with the company all of nine days before taking over in march when driscoll, who earlier had been described in court papers as “key to … the future well - being” of the company, departed suddenly and without explanation .
hostess first entered bankruptcy in 2004, when it was known as interstate bakeries. during its five years in chapter 11, the firm obtained concessions from its unions worth $ 110 million a year. the unions accepted layoffs that brought the workforce down to about 19, 000 from more than 30, 000. there were cuts in wages, pension and health benefits. the teamsters committed to negotiations over changes in antiquated work rules. the givebacks helped reduce hostess’ labor costs to the point where they were roughly equal to or even lower than some of its major competitors’ .
but the firm emerged from bankruptcy with more debt than when it went in — in with $ 575 million, out with $ 774 million, all secured by company assets. that’s pretty much the opposite of what’s supposed to happen in bankruptcy. by the end, there was barely a spare distributor cap in the motor pool that wasn’t mortgaged to the private equity firms and hedge funds holding the notes (and also appointing management) .
as management experts such as peter drucker have observed, the goal of a successful business must be to find and serve customers. do that, and the numbers take care of themselves. the hostess approach was entirely backward — meeting the numbers became job one, and figuring out how to grow the business became job none…
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organic bread brand in the country, and our products are always usda organic and non - gmo project verified. every loaf is packed with protein, fiber, whole grains, and absolutely no artificial ingredients or preservatives .
a snack favorite since 1914, tastykake offers a complete line of snack cakes, pies, donuts and pastry product available in supermarkets and other retail outlets. celebrated for their fresh taste and quality, tastykakes include such classics as krimpets, kandy kakes and juniors .
since its debut in 1994, mrs. freshley’s has become a brand synonymous with freshness and fun. available nationally, you can find mrs. freshley’s wide array of sweet treats in vending machines, convenience stores, and other retail outlets. look for them in single - packages or convenient multipack boxes .
little miss sunbeam and the sunbeam brand are owned by quality bakers of america, a baking cooperative. flowers is one of 10 baking companies in the u. s. that franchises the right to market baked foods under the sunbeam brand .
in july 1867, captain john derst opened a small bakery in savannah, ga. derst baking company is still baking fresh captain john derst’s old fashioned bread as well as other baked goods and can be found in select markets in alabama, florida, georgia, kentucky, mississippi, north carolina, south carolina, tennessee, and virginia .
flowers is proud to offer a line of delicious corn and flour tortillas that are perfect for quesadillas, fajitas, burritos, enchiladas, and other tantalizing mexican dishes .
bunny bread is a franchised brand that got its start in the midwest. the brand was so successful with children of all ages that it is now available in many areas of the united states. flowers has franchised the rights to sell bunny bread in select markets from the american bakers cooperative .
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the fda and leaders across the food safety industry (academics, certifying body leaders, gfsi leaders) fully agree that haccp hazardous analysis is necessary for establishing fsma food safety plan preventive controls. this webinar will prepare attendees to meet this requirement by discussing the fundamentals of haccp and hazardous analysis leading to fsma .
the “state of the industry: snack & bakery” editorial webinar, presented by snack foods & wholesale bakery, will take place on august 16, 2017, at 2 p. m. eastern. this webinar will provide expert snack and bakery perspectives and will discuss key developments within snack and bakery, addressing both “big picture” issues and specific examples related to snack and bakery product categories .
effects of organic production on food quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings. the title is a' must - have' for everyone working within the food industry .
june' s snack food & wholesale bakery publication features our state of the industry: bakery report .
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merita is a brand of breads that was produced by hostess brands and now produced by flowers foods , available throughout the southeastern united states until november 16 , 2012 , when hostess 's management decided to liquidate hostess . the company gave as their reason for this action that they had been crippled by a strike by bctgm , the bakers ' union . union spokespersons attributed the company 's situation to poor management over a long period of years . on january 11 , 2013 , flowers foods purchased the brand from hostess . 
merita is a brand of breads that was produced by hostess brands and now produced by flowers foods, available throughout the southeastern united states until november 16, 2012, when hostess's management decided to liquidate hostess. the company gave as their reason for this action that they had been crippled by a strike by bctgm, the bakers' union. union spokespersons attributed the company's situation to poor management over a long period of years. on january 11, 2013, flowers foods purchased the brand from hostess.
merita is a brand of breads that was produced by hostess brands and now produced by flowers foods, available throughout the southeastern united states until november 16, 2012, when hostess's management decided to liquidate hostess. the company gave as their reason for this action that they had been crippled by a strike by bctgm, the bakers' union. union spokespersons attributed the company's situation to poor management over a long period of years. on january 11, 2013, flowers foods purchased the brand from hostess.