Alum Granules, Crystal Pure 1 lb: K
This is Frontier's nitrogen-flushed double-wall silverfoil pack. Some Frontier packs are double-walled wax-lined paper. Single-acting baking powders have Alum (sodium aluminum sulfate) as the acid. Single-acting baking powders react slowly at room temperature and release more of the gas when heated. Single-acting baking powders are better for products that will sit a while before being cooked. Layer cakes, cookies, biscuits, and many other bakery products are leavened by carbon dioxide from added baking soda (sodium bicarbonate). Added without offsetting amounts of an acidic substance, sodium bicarbonate tends to make dough alkaline, causing flavour deterioration and discoloration and slowing carbon dioxide release. Addition of an acid-reacting substance promotes vigorous gas evolution and maintains dough acidity within a favorable range. Satisfactory acid compounds include Alum, cream of tartar (potassium acid tartrate), sodium acid pyrophosphate, and various forms of calcium phosphate. Instead of adding soda and leavening acids separately, most commercial bakeries and domestic bakers use baking powder, a mixture of soda and acids in appropriate amounts and with such added diluents as starch, simplifying measuring and improving stability. The end products of baking-powder reaction are carbon dioxide and some blandly flavoured harmless salts. All baking powders meeting basic standards have virtually identical amounts of available carbon dioxide, differing only in reaction time. Most commercial baking powders are of the double-acting type, giving off a small amount of available carbon dioxide during the mixing and makeup stages, then remaining relatively inert until baking raises the batter temperature. This type of action eliminates excessive loss of leavening gas, which may occur in batter left in an unbaked condition for long periods. |
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Your Price: $7.74
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Yeast, Active Dry 1 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Yeast is a living, microscopic, single-cell organism, biologically classified as a fungus, that, as it grows, converts its food (through a process known as fermentation) into alcohol and carbon dioxide. This trait is what endears yeast to winemakers, brewmasters and breadbakers. In the making of wine and beer, the yeast's manufacture of alcohol is desired and necessary for the final product; and carbon dioxide is what makes beer and champagne effervescent. The art of breadmaking needs the carbon dioxide produced by yeast in order for certain doughs to rise. Active dry yeast cells are alive but dormant because of the lack of moisture. Active dry yeast is yeast that has been put into a dormant stage and dehydrated, then mixed with cornmeal to prevent it from clumping. When mixed with a warm liquid (110° to 120°F), the cells once again become active. Mix the yeast with half of the flour in a recipe, and all of the other dry ingredients. Bring the water to 120 to 130 degrees Fahrenheit, add it to the dry ingredients, and then stir for three minutes. The flour will protect the yeast from the high temperature. Dry yeast should be stored in the refrigerator. |
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Your Price: $7.11
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Double Active Baking Powder Aluminum Free - 50 Lb Dble.Act.Bak.Pow.Alum/Fre: GR
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Powder Baking - 5 Lb Dble Act Bak Pow Alum/Free: GR
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Double Active Baking Powder Aluminum Free - 6/5 Lb Dbl Act Bak Pow Alum/Fre: GR
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Baking Soda Arm & Hammer - 10 Lb Baking Soda Arm & Hammer: GR
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Baking Soda Arm & Hammer - 50 Lb Baking Soda Arm & Hammer: GR
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Poppy Seed Cert. Organic (Papaver somniferum) 1 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. These are the 'poppy seeds’ called for in all the bread and cake recipes. Great baked on bread or into cake. Although the word has become taboo, 'poppy seeds' are opium poppy seeds, the seeds of papaver somniferum. These are viable seeds that will sprout beautiful poppies, should you care to adorn your garden, or just have chewy small sprouts for your salad. Then again, you may just prefer to experiment with the innumerable cake and bread recipes that call for poppy seeds. The number of strudel, croissant, dumpling and jam recipes that call for poppy seeds is absolutely mouthwatering. Ground poppy seeds are a common thickening agent in Indian cooking, used for spicy sauces. Japanese shichimi togarashi, an all-purpose spice mix, takes advantage of poppy seeds' nutty flavor. |
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Your Price: $11.97
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Evaporated Milk - 6/97Oz. Evaporated Milk: GR
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Carnation Sweet Condensed Milk - 24/14Oz Carnation Swt Cd Milk: GR
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Cocoa Powder Dutch-process (10-12% Cocoa Butter) Cert. Organic (Theobroma cacao) 1 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. This is 10-12% cocoa butter cocoa powder. With a serving of 1 Tbsp., total fat is 1.5 grams. Real chocolate is a cocoa paste made from cacao seeds. Cacao seeds are the fruit of the cacao tree, Theobroma cacao. Cacao is a Mayan word, not an Aztec word. The Aztecs, who rose to power hundreds of years after the Mayan collapse, called Vanilla 'tlilxochitl,' 'black flower.' It flavored their 'cacao water,' 'cacahuatl' in the Aztec tongue Náhuatl, 'chocol haa' in the ancestral Mayan tongue. Cacahuatl was made from vanilla, cocoa beans, honey, hot water and other spices, such as annatto. The Aztecs considered Cacahuatl to be aphrodisiac. Cacao was named Theobroma by Linnaeus, the word meaning 'food of the gods.' The fruit of the cacao tree is a huge berry, the cacao pod, usually egg or melon-shaped, 5 to 12 inches long and 3 to 5 inches wide. The cacao pod contains 30 to 40 seeds. It takes 20 to 25 pods to get 2 pounds of cocoa. Once the tree reaches maturity, fruit pods will sprout from its trunk and branches. The golden-red to purple fruit pods turn brown at maturity, at which time they are split open and the insides scooped out. Each pod generally produces 20 to 40 almond-shaped cacao beans. http://www.robwildridge.pwp.blueyonder.co.uk/MAKING.HTM: There are three main products from cocoa: cocoa powder, plain chocolate and milk chocolate. The first few stages are the same for both cocoa powder and chocolate. Fermentation and drying, and often roasting are usually performed in the country where the cocoa was grown. Fermentation Beans removed from the pods are left to ferment for 5-6 days. This is usually at a raised temperature (45-50°C). The seeds germinate and die. Drying For 1-2 weeks the beans are left on mats or trays in the sun to dry, during this process they loose approximately half their weight, while the enzyme action from the fermentation continues. Roasting The beans are roasted for 1-2 hours at 99-104°C for chocolate or 116-121°C for cocoa powder. This process helps to develop the flavour and aroma. Winnowing The beans have their shells removed by a cracking and fanning process, producing 'cocoa nibs'. Dutching (alkalizing) This process was invented by the Dutchman Van Houten, cocoa nibs are heated with potassium or sodium carbonates before the grindng process to improve the ease with which the resulting cocoa mixes. This process also weakens the flavour and darkens the drink, and is not used by all manufactures. Grinding The nibs are then ground to produce waht is known as chocolate liquor. It is here that the paths for cocoa powder and chocolate split. Cocoa Dutching This step is more or less required to make cocoa properly, but is identical to the Dutching step above. Pressing The Chocolate is pressed to remove the fat. This was originally done by boiling and skimming, b |
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Your Price: $12.15
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Egg Powder Cert. Organic 1 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Pure dried egg powder, for recipes, and for quick and easy scrambled eggs anywhere. 4 cups per lb. 1 cup = 16 tablespoons. 2 tablespoons per egg. 32 eggs per pound. |
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Your Price: $34.11
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Flour, Whole Wheat, Cert. Organic 5 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. |
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Your Price: $15.30
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Milk, Non-Fat Dry Powder Cert. Organic 5 lb: K
This is Frontier''s nitrogen-flushed double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Delicious, certified organic, for a quick drink and convenient recipe addition. |
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Your Price: $53.91
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Carrot Powder Cert. Organic (Daucus carota) 1 lb: K
This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. The nutritious carrot, a particularly rich source of carotene (provitamin A), figures in more delcious recipes than one can count. Low in calories, carrots are an excellent source of beta carotene, converted in the body to Vitamin A and a source of folacin and fiber. Diced carrots are a convenient recipe additive, and carrot powder is a convenient sauce and smoothie additive. |
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Your Price: $15.93
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