Health discussion

goji berries pregnancySelecting Commercial Bakery and Deli Paper Products

Bakery and deli paper is used in many areas of the food service industry, and most bakers use paper products to wrap items for transport and to comply with health code handling requirements. Commercial bakeries and food service organizations around the world use bakery and deli paper on a daily basis, and these specialized baking products are provided in specific sizes and shapes to make all types of baking easier.

The use of bakery and deli paper will differ with each food service need, as some bakery papers are used during the preparation phase of baking and some are used during the baking process. Other papers are used solely as a means of serving bakery items throughout the day. Some bakery and deli paper products are used as pan liners and baking cups. Bakers prefer to use bakery tissues while removing the bakery products from the display case and this type of bakery and deli paper will be packaged so it will dispense in individual sheets.

These small sized tissues are thinly coated waxed paper products and are often placed around the bakery product to keep them separated from one another and to ensure that the bakery product will maintain its fresh qualities while it is transported from one location to another. Some bakery and deli paper products are shaped as a closed-end sleeve and bakers use this style of paper with bakery products that have icing on the top and fillings in the center.

The paper products enjoyed by bakeries and delis are manufactured in such a way as to contain grease or other food dripping. They also must be easy to reach, so the bakery and deli workers will automatically use the product for sanitation reasons. Of course, the paper must be inexpensive enough so that it is economical to use for the bakery or delicatessen. It is true that the penny items must be considered to know how much it costs to run your business, but it is also true that it is the small touches that the customers appreciate.

There are individual bakery and deli paper products that are used solely for wrapping sub sandwiches, hoagies or croissants and other lunch treats for individual consumption. This sandwich wrapping paper is often white in color but some bakeries will use a foil label as a closure device after the item has been wrapped. This label will often bear the store logo and be pre-printed with the bakery address. When bakers use this type of emblematic seal, they are practicing a good form of advertising.

The lunch bag is widely used among bakeries for packing and is offered in two bakery and deli paper grades. The plain paper lunch bags are used to transport items that do not have any creamy fillings such as plain and decorative cookies. Waxed paper lunch bags are used for packaging and transporting bakery items that contain liquids. Most paper items will be plain white to promote freshness and for ease of use. All bakery and deli paper that is waxed is manufactured to ensure that all bakery products will remain fresh.

We are here with you at egeorgiapacific when it comes to help you with selecting Bakery and Deli Paper Products. Please visit http://www.egeorgiapacific.com/Bakery_and_Deli_Paper_s/38.htm for more information about our Bakery and Deli Paper products.

All about Brie Cheese

Brie appetizers are not only mouthwatering, but they are so versatile. It�s amazing what you can do with a Brie cheese. How did �real� Brie cheese come about in the first place? Well, according to cheese experts, producing Brie cheese started in the French province called, not surprisingly, Brie � a town 60 miles from Paris!

The oldest recorded evidence of its existence was found in the chronicles of Charlemagne. The Emperor at the time, tasted the cheese in the city of Brie around the year 774 BC. And here's another interesting tidbit about Brie cheese... Louis XVI�s last and dying wish was supposedly to have a final taste of Brie.

It is sometimes called Brie de Meaux and is considered one of the most popular of the 400+ cheeses from France. Brie de Meaux�s popularity can be attributed to a competition that took place around 1814. During a Vienna Congress, an argument broke out regarding which country made the best and finest cheese.

As a result, a Frenchman by the name of Talleyrand, suggested a competition between the different countries and their national cheeses, as he was convinced that France would win. And of course, they did! Brie de Meaux was the winner and became known as the �King of Cheeses� and as you can imagine, instantly became an overnight success that swept Europe and has retained that distinction ever since.

As a matter of fact, Brie Cheese from France won a gold medal from the Brie National Contest in both 2000 and 2001.

What makes it so darn good? Brie is made from unpasteurized cow�s milk and has an appealing combination of flavors including hazelnut, fruit and herbs. And it takes approximately 6.6 gallons of milk to make one round of brie cheese!

The process of making it consists of heating the milk to no more than 37 degrees C � but only during the renneting stage. Therefore, the cheese is never cooked. After being put into a mold with a special, perforated shovel called �pelle � Brie�, it is salted with a dry salt. This salting process is used to balance the sweetness that occurs because of the high quality of milk used.

Maturation takes place in a cool cellar. The cheese develops a white mold around it and the creamy part turns to a light straw color. The whole process takes at least 4 weeks and sometimes more.

In France, there are only 5 or 6 real Brie de Meaux producers left. Apparently it�s an economically-challenged industry to get into. Brie has a very fragile curd that is easily broken and requires a special room built only for the use of making Brie and Triple Cr�me. It has to maintain just the right temperature or the maturation process will not work. This, in itself, makes Brie hard to make and evidently requires quite an investment. Therefore, farmers are not as inclined to invest their time and money on such a delicate, not always reliable process.

To serve Brie cheese properly, it�s best to allow it to come to room temperature. Some good suggestions of wine to serve with any kind of Brie appetizer is a red C�te-du-Rh�ne, a red Bordeaux or Burgundy and it always goes well with a good quality Champagne.

In the United States, we don�t sell �real Brie� because of the pasteurization laws that have been installed in this country. US FDA regulations say that you can only make cheese with our pasteurized milk. Our �Brie� is not true Brie, but it's as close as we can get to make it taste like Brie de Meaux from France. If you were to put true French Brie next to Brie made in the United States, the difference would be highly noticeable. You would get hooked on the French Brie and have to make yearly trips to France to feed your new craving!

In lieu of going to France, try this savory Brie appetizer. You�ll be glad you did!

Amaretto Brie Appetizer
There's nothing like serving this yummy Amaretto Brie appetizer. Especially when you watch everyone diving into it without leaving a trace behind. Your friends and guests will beg you for this recipe. It's simple to make and the creamy almond flavor is fantastic with a baguette or gourmet-type crackers.

What you'll need:
- 1/2 cup brown sugar (firmly packed)
- 1/2 cup butter
- 1/8 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1 oz. of amaretto liqueur
- 1 round of Brie cheese
- 1/4 cup sliced almonds (chopped walnuts will work also)
- Toast points, sliced apples, baguette or crackers

First, preheat the oven to 350 degrees F. Then melt the butter and add the brown sugar in a heavy sauce pan. Stir until heated through and consistency is smooth and thick.

Remove the pan from the heat and add cinnamon, nutmeg and the Amaretto. Mix ingredients well.

Next, place the Brie round (remove Brie from packaging) in an oven-safe dish. Take the sauce you just created and pour over the Brie. Then, top the sauce with the sliced almonds.

All you need to do is bake it for 10 or 15 minutes until the cheese is soft. You could also microwave it if you are in a big hurry. But only put it in the microwave for 30 second intervals until it is soft and warm. If you microwave it for too long you will end up with Amaretto Brie appetizer soup, and that is not what we want here!

You can serve the melted Brie on a pretty plate surrounded by apple slices, sliced baguette and crackers. It will fast disappear!

If you are interested in other Brie appetizers and other easy to make appetizer recipes, please visit Easy Appetizer Recipes found at the URL below where you'll be pleasantly surprised with the variety of choices.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

Sara Gray is an avid lover of appetizers and has created a great website called Easy Appetizer Recipes where you can find delicious ideas for all kinds of appetizers, raclette grilling, tapas small plates, snacks, chips and dip ideas and soup appetizers.

Cooking Lobster

Lobsters are one of the most delicious foods and are considered as a luxury by some. They are healthy and low in fat. Unfortunately, they taste better when cooked alive and thus cooking lobsters, for some people, can really be a difficult task what with boiling or cutting them when still alive. However, certain specific cooking methods need to be followed to speed up the killing process.

For boiling lobsters, a large pot full of rolling boiling water needs to be added with salt and lemon juice. For a 12 to 14 quarter pot, the water level needs to be at least 6 inches high. Once the water is at full boil, the lobster has to be dropped head first inside the pot. In case of trying the reverse, the lobster might crawl back out of the pot. For a lobster weighing 1 lb, the ideal cooking time would be 12 minutes whereas for a 1.5 lb lobster the time would be 15-18 minutes. A 2 lb lobster needs about 22 minutes for proper cooking. The boiled lobsters can be removed from the water once the shells are bright red and then can be served with melted butter. Lobsters get overcooked very quickly and to avoid this, they need to be taken out as soon as the time is up and placed on grocery bags or paper towels for draining.

For steaming lobsters, they need to be placed inside the pot, along with something with holes at the bottom of the pot, so that the lobsters are never able to sit in the water. A 10-quarter pot might need an inch of water added with salt. While lobsters under 2 lbs require 10-12 minutes of cooking, 15-20 minutes would be needed for those over 2 lbs.

Live lobsters may not be ideal for broiling. Individuals can kill them by stabbing them through the ?T? mark on their head, appearing right behind the eyes. A sharp knife is essential to cut through the center of the shell followed by cracking the shell and prying the sucker open by hands. Claws can also be cracked but not removed. For broiling, the lobsters are brushed with melted butter and placed on a preheated pan or broiler with the shell side down until they are heated through.

Lobster provides detailed information on Lobster, Lobster Tails, Lobster Recipes, Maine Lobster and more. Lobster is affiliated with Salmon Fishing.

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