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In Today's Newsletter
 > Cranberry bars
 > Mixing 101: Methods for making the perfect dough in your bakery
 > Bread with a bite
 > Q: We have used both brown and white eggs in our bakery. Is there a difference in the eggs beyond shell color?



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November 25, 2009



Formula of the Month
Cranberry bars
Instructions:

Press the bar mixture into a full sheet pan. Pour the condensed milk evenly over the crumb mixture. Sprinkle the peanut butter chips, cranberries and walnuts on top.
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Artisan Bread
Mixing 101: Methods for making the perfect dough in your bakery
Minor variations in the way bakers combine ingredients can greatly impact bread’s aroma, flavor and crumb. Lionel Vatinet addressed modern mixing techniques and philosophies during a recent Bread Bakers Guild of America class.
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Bread with a bite
Pain au cèrèales or multigrain bread offers the best of all worlds–the healthfulness of whole grains, the sweetness of honey and the sourness of wheat levain. It is a perfect bread product for bakers to use to combat carb-leary customers.
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Workbench
Q: We have used both brown and white eggs in our bakery. Is there a difference in the eggs beyond shell color?
A: Beyond the color, there is no difference. White and brown eggs are nutritionally identical. The color of chicken eggs is determined by materials that are deposited while the eggs develop inside the hen's oviduct. Some chickens deposit white pigments, while others deposit brown pigments. Some chicken breeds, such as the Aracauna and Americauna, lay blue to green eggs, just to add to the color spectrum.
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glanbianutritionals.com



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