21. Food Product Design: Foodservice Focus - Simple Steps To Artisan Breads Adding gluten to doughs containing grains other than wheat is common, To offertrue artisan bread, a foodservice operator has seven basic options http://www.foodproductdesign.com/archive/2000/0200focus.html

Simple Steps to Artisan Breads February 2000 Foodservice Focus By: Kirk O'Donnell, Ed.D. Contributing Editor A s a young boy, I didn't take much of an interest in investigating the activities of my grandmother's kitchen, but I do still remember the sense of mystery and awe I felt when we shared her homemade bread and rolls - they tasted so much better than anything we could buy in the store. When I reflect on the recent growth of the artisan bread market in the United States, I firmly believe that it's due not only to quality, but also to a certain "mystery" that accompanies these breads. While continuing to learn about baking and helping advance the craft, professional bakers can provide both of these elements, as my grandmother did for me. Many factors affect the quality and consistency of bread. Most people understand that bread is a simple and common food, but few are aware of the many scientific principles that can be applied to bread production. The factors having the greatest impact on bread quality are ingredients, fermentation and baking procedure. The basics The simplest breads contain only four ingredients - flour, water, salt and yeast. For artisan breads, however, bakers can also use many other ingredients to add flavor, color, softness, volume or other desired qualities.

22. Baking Up A Whole-Grain Rice Bread Wholegrain foods are often touted for their health benefits. AgriculturalResearch service food technologist has developed a whole-grain rice bread mix http://www.sciencedaily.com/releases/2005/01/050104110034.htm

@import "/styles/navbar.css"; @import "/styles/tabStyles.css"; Set home page Bookmark site Add search Latest News ... Email to friend Text Size A A A Front Page ... Advertise With Us Source USDA / Agricultural Research Service Date Print this page Email to friend Baking Up A Whole-Grain Rice Bread Whole-grain foods are often touted for their health benefits. But for people with wheat allergies—or those whose bodies cannot tolerate certain proteins in wheat, rye and barley—trying to get ample servings of whole grains in the diet is a real challenge. U.S. long grain rice. (Photo by Keith Weller / courtesy of USDA / Agricultural Research Service) Related News Stories Wheat May Be Vital In Battle Against Cancer And Other Diseases (February 22, 2002) A new weapon has been discovered in the battle against disease: whole grain wheat. According to Kansas State University biochemist Dolores Takemoto, new research is showing that wheat contains ... full story New Winter Hulless Barley Has High Protein (April 7, 2005) full story Stop Sprouting In The Ears (December 21, 2000) Awnless wheat can reduce the damaging impact of weather on crops, say Australian ...

23. National Food Service Management Institute Do portion sizes of grains and breads differ by age group? Are the CACFP servingsizes of grains/breads different from food product label serving sizes? http://www.nfsmi.org/Information/Newsletters/Mealtime_memo_index.html

PDF Files These files require Adobe Acrobat Reader version 6 software. Click the Acrobat Reader icon to download the free software. Also available in Spanish 2005 issues - Wash Your Hands; Working Safe in the Child Care Setting; Nutrition Facts for Parents; Safe Food Storage; Dietary Guidelines for Americans, 2005 ; Getting the Most from Your Workday ... 2005-6: Getting the Most from Your Workday Time Wasters on the Job Time Planning Guidelines It's About Time Time Out Priority List Dietary Guidelines for Americans, 2005 Areas of the Dietary Guidelines Adequate Nutrients Within Calorie Needs Weight Management Physical Activity Food Groups to Encourage Fats Carbohydrates Sodium and Potassium Alcoholic Beverages Food Safety 2005-4: Safe Food Storage Keeping Food Safe During Storage Storing Foods in the Refrigerator Storing Foods in the Freezer Storing Food in Dry Storage 2005-3: Nutrition Facts for Parents Vegetables Fruits Bread, cereal, rice, and pasta Meat, poultry, fish, dry beans, eggs, and nuts Milk, yogurt, and cheese

24. BakingBusiness.com: Home Ultragrain may now be found both in retail and food service channels, Mr.Neuffer said. Sara Lee expands whole grain lineup with launch of new bread http://www.bakingbusiness.com/headline_stories.asp?ArticleID=75001

25. BakingBusiness.com: Home With the help of Sara Lee’s foodservice Division, we equip food service operations The product, which is available in natural grain parisian bread, http://www.bakingbusiness.com/co_article.asp?ArticleID=71595

26. Baking Up A Whole-Grain Rice Bread / December 27, 2004 / News From The USDA Agri Research service food technologist has developed a wholegrain rice bread mix Not only does the new rice bread qualify as whole grain, providing the http://www.ars.usda.gov/is/pr/2004/041227.htm

Printable Version Email this page Advanced Search News News by e-mail News archive ... Noticias en espa±ol Rice: coming soon to a whole-grain bread loaf near you. Click the image for more information about it. Baking up a Whole-Grain Rice Bread By Erin Peabody December 27, 2004 Now, an Agricultural Research Service food technologist has developed a whole-grain rice bread mix made for home bread machines. Not only does the new rice bread qualify as whole grain, providing the high-in-fiber bran fraction of the grain, it also boasts a texture comparable to that of whole-wheat bread. The product is especially valuable to the roughly two million Americans with celiac disease, according to Ranjit Kadan , a food technologist at the ARS Food Processing and Sensory Quality Research Unit in New Orleans. These individuals must avoid grain products made from wheat, rye and barley because they contain the protein called gluten. Developing a gluten-free, whole-grain bread that not only is tasty but also has the right texture is a tough task, since gluten proteins offer a kind of resiliency that's essential for making breads and other baked goods. But Kadan experimented until he found the best rice cultivar and flour particle size for the whole-grain bread. For decades, rice has been considered one of the most easily digested grains. In his home country of India, according to Kadan, rice has been traditionally fed to those with chronic diet-related illnesses because of its hypoallergenicity.

27. Caravan Bakeries: Product List If you like a full flavored, robust and hearty grain bread, Designed forretail bakers, instore supermarkets and food service accounts. http://www.caravanproducts.com/prodlist.asp?type=r&category=rVarietyBreads

28. Kraft Food Service RITZ Dinos in a 1.0 oz. bag equals 11/2 grain bread equivalent. A HONEY MAIDBlueberry 1.3 oz. bar equals 3/4 grain bread equivalent. http://www.kraftfoodservice.com/includes/rackNRollMain.jsp

29. ConAgra Foods, Inc. When it comes to getting whole grains from bread, many consumers are food Ingredients is a leading source for both food ingredients and services, http://www.conagrafoods.com/media/media_release.jsp?ID=20041009

30. :Maine Made: Whole Grain Health Food: Gluten Free, Yeast Free Bread Mixes bread Club Subscription service monthly shipments for 3 months. Whole grainbread, health food gifts. Whole grain bread, health food gifts. http://www.mainemade.com/members/profile.asp?ID=2648

31. Vegetarian Journal's Foodservice Update Product Listing -- The Vegetarian Resour Products Natural foods, soup, grains, crackers, vegetarian chili, snacks To join and receive Vegetarian Journal and food service Update, send $30 ($45 http://www.vrg.org/fsupdate/productssubject.htm

VRG Home About VRG Vegetarian Journal Books ... Links Vegetarian Journal's Foodservice Update Product Listing Names and addresses of over 150 companies offering vegetarian food items in institutional sizes, listed alphabetically by subject. To see listed alphabetically by company name, click here Baked Goods Beans Bread ... Vegetarian Entrees BAKED GOODS (Cakes, Cookies, Crackers, Muffins, etc.) American Marketplace Foods, Inc. 1405 Southwest 6th Ct., Suite S Pompano Beach, FL 33069 FAX: 954-942-4822 Products: Muffin-A-Day, frozen batter for institutional use, Fanny bars Cybros, Inc. PO Box 851 Waukesha, WI 53187-0851 FAX: 414-547-8946 Products: Bakery items that are all natural, no preservatives, special dietary breads Dietary Specialties, Inc. 865 Centennial Ave. Piscataway, NJ 08854 FAX: 732-980-6770 Website: www.dietspec.com or www.menudirect.com Products: Gluten-free and low protein foods, breads and crackers, pasta, cereal, mixes Frankferd Farms Foods 717 Saxonburg Blvd. Saxonburg, PA 16056 Website: www.frankferd.com Products: Organic foods, soy products, grains, beans, cereals, etc. Jaclyn's Food Products, Inc.

32. Frequently Asked Questions Migrant Feeding Site – food service sites which primarily serve children frommigrant Breakfast – milk; vegetable, fruit, or juice; grain or bread http://www.dhss.mo.gov/sfsp/Faq.html

DHSS Home State Home Ask Us Home ... USDA Non-Discrimination Statement breadCrumbs("main",">>","index.htm","crumb","crumb","crumb","0"); Frequently Asked Questions Summer Food Service Program What is the Summer Food Service Program (SFSP)? What is a sponsor? What types of organizations can sponsor the program? What types of sites are approved for operation? ... More Frequently Asked Questions What is the Summer Food Service Program (SFSP)? The SFSP is a program administered by the Missouri Department of Health and Senior Services (MDHSS) and funded by the U.S. Department of Agriculture (USDA) The SFSP provides nutritious meals to needy children age 18 and under during the summer months when school lunch and breakfast programs are not operating. The program also provides meals to individuals over age 18 who are determined by a state educational agency to be mentally or physically disabled, and who participate in a school program for the mentally or physically disabled. SFSP Sponsors receive financial and technical support to operate and administer the program. What is a sponsor?

33. Summer Food Service Program  Revision 03-1  Effective Upon Receipt SFSP 981, grains/Breads Requirements in the Summer food service Program. SNP 98-2,Change in Crediting of Salsa. SNP 98-1, Commercial Infant and Other http://www.dads.state.tx.us/handbooks/sfsp/rmemo/03-1.htm

@import url("/handbooks/res/hbkstyle.css"); REVISION NOTICE To: All Holders of Summer Food Service Program Handbook (Book 092) Revision No.: Effective Date: Upon Receipt Subject: Revisions to and Online Availability of the SFSP Handbook The SFSP Handbook is also available through the DHS Internet site at: http://www.dhs.state.tx.us/publications/index.html#hb Delete your entire handbook except Forms and replace it with the revised version that is attached. The following Policy Alerts have been incorporated into the handbook and should be deleted: SFSP 2003-1 Revised Form 1532 SFSP 2002-8 Revised Food Buying Guide SFSP 2002-7 Revised Income Eligibility Guidelines SFSP 2002-5 Waiver of Meal Service Time Restrictions SFSP 2002-3 Combining SFSP Claims SFSP 2002-2 Nontraditional Meal Service Sites in Urban Areas SFSP 2002-1 Alternate Protein Products as a Meat//Meat Alternate SFSP 2001-6 Special Nutrition Program (SNP) Agreements SFSP 2001-4 SFSP 2001-3 Submittal of Camp Enrollment Information SFSP 2001-1 Electronically Reproduced Forms SNP 93-2 Variations in Meal requirements for Religious Reasons: Seventh Day Adventist Schools, Institutions, and Sponsors

34. SFSP,  Section 4100,  Item 4156,  Grains/Breads Requirements Health and Human services Commission. Summer food service Program foods thatqualify as grains/breads include, but are not limited to http://www.dads.state.tx.us/handbooks/sfsp/4000/4156.htm

@import url("/handbooks/res/hbkstyle.css"); Health and Human Services Commission Summer Food Service Program Search Handbook Home Revisions Table Of Contents Forms ... Item 4150 Item 4156 Grains/Breads Requirements Each serving of grains/breads must contain at least 14.75 grams (0.52 ounces) of enriched or whole grain meal or flour, bran, or germ, in any combination. Enriched or whole-grain meal or flour, bran, or germ does not have to be the main ingredient by weight for an item to count as a grains/breads serving. Some foods (e.g., enriched whole grain or fortified ready-to-eat breakfast cereals), that list sugar as the first ingredient may be counted as a grains/breads serving. However, due to the high sugar content, it is recommended that these cereals be served less often than other cereal choices. Note: Items such as bran muffins and other products containing bran or germ are counted at the same level as items made from enriched or whole-grain meal or flour. Foods that qualify as grains/breads include, but are not limited to:

35. SFSP - Meal Patterns Summer food service Program Meal Patterns 2 Breads and grains must be madefrom wholegrain or enriched meal or flour. Cereal must be whole-grain, http://www.hhsc.state.tx.us/programs/snp/sfsp/SFSP_pattern_children.html

SNP Home DHS Home Contact DHS Search DHS ... Related Links Summer Food Service Program Meal Patterns Breakfast NOTE: Each of the three components must be included. Component Serving Size Item 1 milk 1 cup fluid milk 1 fruit OR vegetable 1/2 cup juice OR fruit OR vegetable 1 grain OR bread 1 slice 1 serving 3/4 cup 1/2 cup 1/2 cup bread OR cornbread, biscuit, roll or muffin OR cold dry cereal OR hot cooked cereal OR pasta, noodles or grains Fruit or vegetable juice must be full-strength. Breads and grains must be made from whole-grain or enriched meal or flour. Cereal must be whole-grain, enriched, or fortified. Lunch or Supper NOTE: Each of the four components must be included. Component Serving Size Item 1 milk 1 cup fluid milk 2 fruits OR vegetables 3/4 cup juice OR fruit OR vegetable 1 grain OR bread 1 slice 1 serving 3/4 cup 1/2 cup 1/2 cup bread OR cornbread, biscuit, roll or muffin OR cold dry cereal OR hot cooked cereal OR pasta, noodles or grains 1 meat OR meat alternative 2 oz. 2 oz. 2 oz. 1 large 1/2 cup 4 Tbsp.

36. Summer Food Service Program: Policy Alerts And Notices Archive SFSP 981, grains/Breads Requirements in the Summer food service Program .htm 1. SNP 98-1, Commercial Infant and Other foods as Reimbursable Meal http://www.hhsc.state.tx.us/programs/snp/archive/sfsp_alerts_noticesx.html

SNP Home DHS Home Contact DHS Search DHS ... Related Links Summer Food Service Program Policy Alerts NOTE: These policy alerts are provided for reference purposes only. Each has been deleted, rescinded, amended or incorporated into a program handbook and is no longer in effect as written. Alert # Title Format Format Attachments SFSP 2004-8 Revised Income Eligibility Guidelines for 2004 - 2005 .doc .pdf SFSP 2003-03 Revised Income Eligibility Guidelines .doc .pdf SFSP 2003-01 Revised Form 1532, Special Nutrition Programs Claim for Reimbursement .doc .pdf none SFSP 2002-01 Alternate Protein Products as a Meat/Meat Alternate .htm none SFSP 2002-02 Nontraditional Meal Service Sites in Urban Areas .htm none SFSP 2002-03 Combining SFSFP Claims .htm none SFSP 2002-04 Screening for Delinquent Tax or Debts .htm none SFSP 2002-05 Waiver of Meal Service Time Restrictions .htm none SFSP 2002-06 Submittal of Budget Information for School Sponsors .htm none SFSP 2002-07 Revised Income Eligibility Guidelines .htm SFSP 2002-08 Revised Food Buying Guide .htm none SFSP 2001-01 Electronically Reproduced Forms .htm none SFSP 2001-02 Screening for Delinquent Tax or Debts .htm none SFSP 2001-03 Submittal of Camp Enrollment Information .htm SFSP 2001-04 Change to Term "Open Enrolled Sites" .htm none SFSP 2001-06 Special Nutrition Programs (SNP) Agreements .htm SFSP 2001-05 Summer Food Service Program Pilot Project .htm SFSP 2000-04 State Funding for the Summer Food Service Program .htm none SFSP 98-1 Grains/Breads Requirements in the Summer Food Service Program

37. Home > Food > Food Science And Technology > Grains, Others Seeds And Products Home food food science and technology grains, others seeds and products BRI Australia Ltd (formerly the bread Research Institute of Australia) is http://agrifor.ac.uk/hb/cd0160a1d814c23e94cc54a1cc942ce0.html

low graphics Home Food Food science and technology Grains, others seeds and products American Association of Cereal Chemists Web site of the American Association of Cereal Chemists (AACC), an international organisation of cereal scientists and other professionals in related fields, which aims to support and link these professionals, and also publishes books and journals. The site provides information about the society and its membership, as well as details of meetings, news items, general information on cereal chemistry, details of of short courses, a searchable publications catalogue and journal information, including access to the tables of contents of the journal Cereal Foods World, and free full text access to a featured article. The 'Grain Bin' provides links to related Web resources. professional associations chemists cereals USA ... Bakery Training Council The Bakery Training Council (BTC) is the National Training Organisation for the baking industry in the UK. It is a partnership of the National Association of Master Bakers (NAMB), the Scottish Bakery Training Council (SBTC), the In Store Bakery Consortium (ISBC) and the Welsh Bakery Training Council (WBTC). The site lists the objectives and services of the BTC, and provides information on the qualifications structure, including careers, vocational qualifications, training programmes and providers. Publications are listed, with ordering instructions. vocational training non-governmental organizations bakery industry bakers ... BRI Australia Ltd BRI Australia Ltd (formerly the Bread Research Institute of Australia) is an independent research centre for grains, grain processing, milling and baking, with customers in these industries. The site outlines BRI's consultancy services, including training, its current research areas and recent publications (with order details), and provides information about membership of BRI.

38. BRI Australia Limited Go grains provides quality information about the nutrition and health benefitsof grains Leading Edge Bakery food service Journal Baking Business http://www.bri.com.au/

" BRI Australia Limited is an independent national organisation engaged in research, training and the provision of services for the grain, flour milling, grain processing and grain based food industries" Science and nutrition working together..... Go Grains provides quality information about the nutrition and health benefits of grains and legumes. Communications are scientifically based and address issues identified in consumer research. Click on the logo above for more details..... Remembering Syd Packham Australasian Baker Magazine Baking Business Free Adobe Acrobat Reader Australian Business Limited Events for BRI Australia Associate Members Employment Law Seminar Series CLICK HERE Business Planning CD CLICK HERE Metropolitan Events Calendar CLICK HERE Regional Events Calendar CLICK HERE PO Box 7 NORTH RYDE NSW 1670, Australia - Ph: 61 2 9888 9600 Fx: 61 2 9888 5821 Email: briaust@bri.com.au

39. Food Program bread or Grain, Juice, Fruit, or Vegetable, Vegetables and/or Fruits A staffperson will also visit your home to monitor your food service and provide http://fcs.sdstate.edu/family_resource_network/foodprogram.htm

Family Resource Network The Child and Adult Care Food Program What is the CACFP? The Child and Adult Care Food Program (CACFP) is a federal program of the Food and Nutrition Service, U.S. Department of Agriculture (USDA). The primary goal of the Child and Adult Care Food Program is to improve the diet of children 12 years of age or younger. (Older children from families of migrant workers and certain people with disabilities may receive CACFP meals under certain conditions). Proper nutrition is important to good health and is also an important part of a successful childcare program. Children need well-balanced meals in order to meet their daily energy needs and to help them build strong bodies and minds. What will my reimbursement be? The CACFP helps ensure children are receiving balanced nutritious meals. Participating daycare homes and daycare centers are reimbursed for meals served to children in their care. The maximum reimbursement that can be received for each child on any day is 2 meals and 1 snack, or 2 snacks and 1 meal. The rates are as follows: Tier 1 Tier 2 Breakfast Lunch/Dinner Snacks **Tier 1 and Tier 2 are categories that define the level of reimbursement providers receive for meals. There are several factors that determine what tier you will be reimbursed. This information will be discussed with each provider on an individual basis.

40. Three Ways To Determine Grains/Breads Serving Equivalents Recipes for School food service and A Tool Kit for Healthy School Meals. Guidance for Calculating the grains Contribution in grains/Breads Crediting http://www.dpi.state.wi.us/dpi/dfm/fns/grnguide.html

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