Cake and Bread

• 1 pk Forzen rich’s rolls
• 1/2 c Brown sugar
• 1 Stick of butter
• 1/2 c Pecans
• 1 pk Small vanilla pudding

RECIPES Instructions :

Place frozen rolls in bundt pan. Melt butter and pour over rolls. Mix pudding, brown sugar and nuts togehter. Sprinkle mixture over rolls. Cover pan with paper towel or waxed paper and let rise overnight. Bake 350 degree oven for 30 minutes.

Recouse: http://free-bread-recipes.blogspot.com/2008/09/debs-breakfast-cake-recipe.html

This purpose of this study was to examine the relationship between exposure to wheat flour, soya flour and fungal amylase and the development of work-related symptoms and sensitization in bread and cake bakery employees who have regular exposure to these substances. The study populations consisted of 394 bread bakery workers and 77 cake bakery workers whose normal jobs involved the sieving, weighing and mixing of ingredients.

The groups were interviewed with the aim of identifying the prevalence, nature and pattern of any work-related respiratory symptoms. They were also skin-prick tested against the common bakery sensitizing agents, i.e., wheat flour, soya flour, rice flour and fungal amylase. The results of personal sampling for sieving, weighing and mixing operations at the bakeries from which the study groups were taken were collated in order to determine typical exposures to total inhalable dust from the ingredients, expressed as 8 hour time-weighted average exposures. Data from the health surveillance and collated dust measurements were compared with the aim of establishing an exposure-response relationship for sensitization.

The prevalence of work-related symptoms in bread bakery and cake bakery ingredient handlers was 20.4% and 10.4% respectively. However, in a large proportion of those reporting symptoms in connection with work, the symptoms were intermittent and of short duration. It is considered that the aetiology of such symptoms is likely to be due to a non-specific irritant effect of high total dust levels, rather than allergy. None of the cake bakers and only 3.1% of the bread bakers had symptoms which were thought to be due to allergy to baking ingredients. Using skin-prick testing as a marker of sensitization, the prevalence of positive tests to wheat flour was 6% for the bread bakers and 3% for the cake bakers.

Comparable prevalences for soya flour were 7% and 1 % respectively. However, the prevalence of positive skin-prick tests to fungal amylase was 16% amongst the bread baking group with only a single employee (1 %) in the cake baking group having a positive test. Furthermore, this employee had previously worked in a bread bakery. The difference in rates of sensitization to wheat flour between the bread and cake bakers is not statistically significant, whereas the difference for soya flour is at the borderline of statistical significance (p=0.045).

In contrast, the difference in fungal amylase sensitization is significant at the 0.1% level. For both bread and cake bakers, the 8 hour time-weighted average exposures for each of the activities showed a wide variation with mixing having the lowest average exposure and sieving the highest. Out of the allergens studied in this investigation, fungal amylase is the principal sensitizer in large scale bread bakeries, with the main source of exposure being the handling of bread improvers. In contrast, the risk of sensitization to wheat flour is low in both bread and cake bakeries. The absence of positive skin-prick tests in the subgroup of cake bakery employees who regularly handle fungal-amylase-containing flour suggests that their levels of exposure are below the threshold for sensitization to amylase.

By T. A. Smith and P. Wastell Smith

Ranks Hovis McDougall Limited King Edward House, 27/30 King Edward Court, Windsor, Berkshire, SL4 1TJ, UK

Source: http://occmed.oxfordjournals.org/cgi/content/abstract/48/5/321?ck=nck

Jesse Tan, 29, has got more than just good looks in common with his identical twin brother Jerry: they are both organic bakers.

Working from the rustic little family-run Rainforest Bakery in Chulia Street, the brothers are starting to make a name for themselves by providing decent hand-made organic breads to Penangites which, once tasted, are never forgotten.

“Home-made bread is heavier, and the tastes and textures are completely different,” Jesse instructed us. “We use different methods to bring out certain unique fragrances”.

It all started when father Tan Boo Geok opened up the Rainforest Restaurant, a cafe-style eatery attached to the Olive Spring Hotel which is connected to the bakery. It was one of the first places in town to serve affordable, authentic western food like home-made soups, Lassi, salads and fresh or grilled sandwiches to backpackers.

“Our foreign guests kept commenting on the many different types of breads that they miss from back home,” he explained.

Jesse enrolled on a local baking course, after which he started making his own bread. However, this was not enough and he took off for London where he learnt a lot about organic baking.

“‘Organic’ does not just mean the ingredients used, but also the method of making the breads as well. We don’t use enhancers, preservatives, improvers or conditioners,” he explained.

They stick to tried-and-tested traditional methods which rely purely on good basic raw material: flour, salt, yeast and water. That is why the breads are heavier, with more body and uneven textures, a more satisfying experience altogether.

Over the next three years, he toured Europe, working and spending time in as many different types of bakeries as he could in countries like France, Germany, Italy and the Czech Republic €“ all places which are of course famous for their baguettes, ciabattas and brot (bread).

“Whenever I hit a town or city I would try and get into a local bread shop and learn from the head baker,” he added.

A few years ago, he finally returned to the family business in Penang, where he brought Jerry up to date on what he had picked up abroad.

Nowadays the brothers share the title “Chief Baker”, producing fresh bread every morning from the premises in Chulia Street.

They introduce a new type of bread or roll every month, experimenting with different flours and ingredients, and continue to receive feedback and ideas from expatriate friends and guests who visit their establishment from all over the world.

“Jerry and I discuss new ideas between ourselves and give each other feedback,” he said.

The Rainforest Bakery is open from Mondays to Saturdays from 9am to 8pm. If you’re interested, give them a call at 04-261 4641.

by HELEN ONG

Helen Ong is a self-confessed foodie who loves to hunt down the best of Penang. She is the author of the book Great Dining in Penang.

Source: http://thestar.com.my/metro/story.asp?file=/2008/9/21/sundaymetro/2042104&sec=sundaymetro

Yes, Grants Bakery. A bastion of fine baked goods and – one day a week – a New England tradition.

It’s official. Tomorrow, the 22nd, is the first day of fall.

Which makes today the last day of summer.

I think I might cry.

We, at b, spent the summer sampling ice cream and gelato, frozen custard, fried fish and grilled burgers.

All of which sound a little less appealing when you’re starting to think pumpkins, Halloween costumes and those apple cider donuts a certain Auburn family sells every fall at their orchard.

Which is is precisely why now is such a good time for a jaunt over to Grant’s Bakery on a Saturday afternoon for some yummy baked beans.

Grant’s is, apparently, famous for them.

A little odd for a bakery that, most days of the week, specializes in artistically frosted wedding and birthday cakes, cookies, roasted nuts and other goodies.

But on Saturdays, Grant’s doubles as a veritable bastion of New England – or Franco – culinary tradition, serving up several kinds of baked beans, hot dogs and slaw along with fat chunks of birthday cake or fruit turnovers.

I went in last weekend to pick up some lunch.

And to tell you the truth, my first reaction was neither pleasure nor dismay. I was surprised – not only by the large number of patrons (For a bakery? On a weekend?), but by the dizzying number of bean options to choose from.

I don’t even remember them all.

There were baked beans made with pea beans, yellow eye beans and kidney beans, as well as cholesterol-free baked beans. You could get them with pork and onions or without.

If you’re from Maine, you probably know what all that means.

Me? I’d only ever had “Boston baked.”

The kind with so much molasses it makes your head spin.

And speaking of Boston and molasses – well, you probably don’t want to hear about the 21 people who were killed by a sea of the stuff in the Molasses Tragedy of 1919, do you? At least, not while reading about food.

Back to the beans.

I asked the woman in line behind me what she usually ordered, and she suggested the pea – adding that her husband is partial to the kidney beans, but she doesn’t touch ‘em.

So I got the pea, with hot dogs, coleslaw and bread, for somewhere around $5.50.

They threw in a small slab of cake for 75 cents.

The beans smelled nice in my car. Less sweet, more savory, than any baked beans I’ve had in the past.

I quickly cooked up the dogs when I got home (they come cold, wrapped for transport), and set down to try the meal.

The hot dogs were wonderful. Light and delicious. As was the bread. The beans were warm and earthy, with a mild sweetness and just the right amount of tang. I could see, trying Grant’s version, why they had become so popular over the years. I could eat them every day. And the coleslaw rounded the meal out perfectly. It was much better than most. The cabbage was sliced thin, the dressing just the right consistency – not so thin as to run off, leaving you with a pile of wilted cabbage, but not so thick that it tasted like mayonnaise, either. I’m not even a coleslaw person, and I ate it by the forkful, pairing well with the beans and the hot dogs, and adding a certain lightness and freshness to an otherwise very heavy meal.

Delicious.

I won’t even go into the cake. It was just heavenly – but you’d expect that from a bakery now, wouldn’t you? Grant’s also sells chicken pies, salmon pies and macaroni and cheese weekly: chicken on Thursday, salmon and macaroni on Friday. I highly recommend making the trip next time you’re in the mood for some comfort food.
Tasty tidbits

What: Grant’s Bakery

Where: 525 Sabattus St., Lewiston

When: 7 a.m. to 6 p.m. Monday-Saturday

Why: Delicious cakes and, on Saturdays, franks and several kinds of beans.

Atmosphere: Low-key bakery. No seating.

Price: Moderate. Two franks and a baked bean meal set me back around $5.50

Call: 783-2226 or www.grantsbakery.com

Source: http://www.sunjournal.com/story/283849-3/bsection/Eats_Grants_Bakery/

Have you ever wondered where that fresh loaf of bread you pick up at 9 a.m. comes from?

I’ve always wanted to know, and that led me and Burnaby NOW photographer Larry Wright to the Valley Bakery in North Burnaby, where bakers Paul Tsarouhas and Joseph Cho start work at 4 a.m. each day and prepare a wide variety of breads, pastries and cakes that people are able to enjoy as soon as Valley’s doors open at 9 a.m.

In the fifth instalment of our six-part series on Tough Jobs, you’ll read about a man who loves being a baker and the power of positive thinking.

Tsarouhas told his story about how he’s always wanted to be a baker, ever since he was a child in Montreal.

His passion for his craft kept us awake at a time when we were tired from a full night of following people on the midnight shift.

Tsarouhas also told us that he believes in mind over matter: If you don’t mind, it doesn’t matter.

The only problem Tsarouhas ever had with working an overnight shift was when he had to start at 10 p.m. and finish at 6 a.m. the next day.

But, as Tsarouhas will explain, it isn’t the number of hours or the pay that distressed him enough that he had to go to his boss, Jack Kuyer, to ask for a change.

Here’s the story of Paul Tsarouhas and Joseph Cho at the Valley Bakery.

- – -

Working a 10-to-6 shift doesn’t seem that hard, but don’t try telling that to Valley Bakery’s Paul Tsarouhas.

“I could never get my head around starting work on one day and finishing the next,” said the 29-year veteran baker. “I’m much more comfortable starting work at 4 a.m. and finishing at noon.”

Yes, the 10-to-6 shift Tsarouhas refers to was an overnight shift that began at 10 p.m. one night and didn’t end until the next morning.

Tsarouhas and Joseph Cho are the first bakers in at the longtime North Burnaby business, and, by the time the store opens at 9 a.m., there are rows upon rows of fresh breads, buns, pastries and cakes for customers to buy.

On a recent weekday, NOW photographer Larry Wright and I had the opportunity to see the overnight work being done at Valley Bakery.

“We’re about halfway done today’s order of 400 loaves of bread,” says Tsarouhas just before 6:30 a.m., when we poke our heads through the back door. “It’s been a good day so far.”

Tsarouhas is feeding trays into the oven that goes down almost two metres from eye level.

Each tray of bread takes approximately 20 to 40 minutes to bake at temperatures between 375 and 475 F.

The aroma of fresh bread is heavenly, but the Greek man with the big, hearty laugh doesn’t have time to savour the smell.

It’s Tsarouhas’ job to know what’s gone in the oven and what has to come out.

“I don’t need to look at the clock to know when I have to take something out,” he says.

“We’ve got a really good system here, and it works that I work well with Joseph.”

When the two come into work at 4 a.m., Tsarouhas begins mixing the dough while Cho gets supplies out of the fridge and begins the table work of shaping the various breads, buns and pastries.

Cho’s in his second stint at Valley Bakery, and he’s talking while portioning out two-kilogram slabs of dough that will be made into hamburger buns.

Continue reading:

http://www.canada.com/burnabynow/story.html?id=665ba357-2267-45f7-b9cf-bcf6870c1448&p=2