These products are not recommended for canning; choose recipes that you can freeze. In fact, most of these products are not really "canned." The directions call for baking in the jar and then closing with a canning lid. Many recipes for quick breads and cakes are low-acid and have the potential for supporting the growth of a bacteria like Clostridium botulinum if it is present inside the closed jar. One university's research showed a high potential for problems.

Once the vacuum seal is broken, the entire cake will slide right out of the jar. Simply turn the jar upside down. Please not that in rare instances, the cake may not slide out. When this happens, use a kitchen knife and run it along the inside wall of the jar. Then turn the jar upside down.

The most efficient way for you to place an order is at this website or by simply calling us. For our contact information, click here.

Our bakery mixes have shelf-lives varying from 120-270 days. Shelf-lives specific to each product can be found on their specification sheets. To find the spec sheet for the product you’re interested in, please use our Search Products page.

TCIJ products are baked directly in mason jars and vacuum-sealed. We guarantee that these cakes will stay fresh and delicious for 6 months from the date they are sealed. Be sure to review the expiration date provided on the label. We offer this guarantee ONLY IF the jars remain unopened. Also, keep in mind that TCIJ products must be stored in a cool dry place to guarantee freshness. Once the seal is broken, our cakes will remain edible for up to three days.

I've been wracking my brain trying to come up with an explanation, any explanation...and I just can't think of one. If you presume that because Banana 'Bread' is made in a loaf pan, whereas a cake is usually baked in a round pan—by that same logic, Pound Cake would be Pound Bread, which doesn't sound quite as inviting. Take muffins, for example. It's funny when people eat a muffin thinking they're being so 'healthy'. The word 'muffin' is just the Latin derivative of 'deceptive baked-good'.

It is likely that too little liquid was added to your dough. During bread making one adds liquid to the yeast to stimulate its production of CO2 allowing the dough to rise. If too little liquid is added the yeast cannot produce enough gluten, causing the loaf to be too small and dense.

To prepare an unfrosted cake for freezing, wrap in plastic food wrap, aluminum foil or place in a resealable plastic freezer bag. To prepare a frosted cake for freezing, place cake in freezer until frozen. Then wrap as directed above. Occasionally, moisture from the frosting may dampen the top of the cake which is why we recommend freezing cakes unfrosted. Hint: Buttercream frostings freeze better than fluffy frostings as buttercream holds its shape better.

The classic recipe for a pound cake includes 1 pound each of butter, sugar, eggs and flour. It is a thick, dense moist cake. The mixing of the butter incorporates enough air to provide the support a pound cake needs. Mixing the butter with the sugar is done before all the other ingredients are added. During baking, the air in the butter expands and the moisture in the eggs turns to steam, raising and lightening the cake.

Often people think that they can save money by buying larger containers of canned food, transferring the contents (or leftovers from the first use) to smaller jars and re-processing it. Others wonder if this is a way to save leftovers from any size can for a longer time than they will keep in the refrigerator. We have no safe tested processes to do this.

In industrial facilities, radioactive substances are available that some people have used to expose old glass in an effort to change its color. Since the radiation in these substances can be especially potent, the change in color may be astonishingly deep. Usually these jars are either dark purple or kind of a sickly dark brown color depending on what chemical originally was used to clarify the glass.

All bread has yeast and the idea is that you TOAST it WELL. This kills the yeast. I would avoid sourdough and fruity breads but the others are fine. Return to Top.

Our bread rises as a result of the starter method we use. All Pacific Bakery products are made under supervision of Kosher Overseers of America (KOA). They are not suitable for Passover because they are leavened.

Any other questions not answered here please contact the Food & Nutrition Services office at 915-779-4216

Commercial breads can contain non-vegan ingredients, including whey, honey, shortening (some labels specify vegetable shortening, which is vegan), milk, and eggs. Sodium stearyl lactylate, glycerides, emulsifiers, natural flavor, mono- and diglycerides, glycerides, emulsifiers, artificial flavor, and lactase are just a few of the ingredients that, although not in every case necessarily animal-derived, should be considered non-vegan. Some bakeries grease the bread pans with animal fat.

Ezekiel, Essene and Manna breads are made from 100% sprouted grains, as opposed to all other commercially available sprouted grain breads which also have regular flour included in the recipe. The lectins in many grains are contained in the seed coat. The seed coat is actually metabolized by the seed/grain when it is germinated, thereby eliminating the lectin and rendering the food useable. New brand names of sprouted grain bread are continually coming to market.

The Zone is not about completely avoiding certain foods, but more about making wise choices and balancing your foods. No food is absolutely banned on the Zone. While these food items should not be used often, it is ok to include them with your meals on occasion. As a general rule, you should try to keep unfavorable carbohydrates to 25% or less of your total carbohydrate allotment.

For answers, experiments, pictures and step by step instructions for making bread, visit this website: www.howstuffworks.com/bread.html.

instant read thermometer will let you know when the bread is thoroughly cooked. It should read at 190 degrees F when put into the middle of the bread after baking. If the cycle is over and bread is not cooked all the way through, you may finish it in your conventional oven. Another option, if you bread maker has a Bake Only cycle, is finishing it in the pan. However, most machines need time to cool off before they can bake again.

Bread collapsing may be a sign that you are using too much liquid. When too much fluid is added gluten growth is stimulated so much that the dough cannot hold its structure and collapses.

Batter bread is a shortcut, no-knead yeast bread. Ingredients are simply mixed, then the batter is spread in a pan to rise and bake.

Sourdough, named for its unique flavor, has a slightly sour flavor. The bread won fame in the gold rush days when each prospector carried his own pot of yeast starter (a mixture of yeast, water and flour) for making breads and griddle cakes.

We have three 8 hour production shifts. Your cake will be baked by midnight and decorated by the time you are scheduled to pick it up.

Some cakes need to be refrigerated and some do not. When possible, it's best to refrigerate, especially during the summer. Cakes with whipped cream, cream cheese, Ganache, fresh fruit and mousse always need to be refrigerated.

You will start it off and our trained staff will take over. That is included in most of our catering packages and is a free service.

You swear you saw salad tongs and a crab fork on the instrument tray just before the anesthesia kicked in. You commonly utter the phrase: "What changed tonight at 2am that made this emergency after 6 months?!" but there is no need to worry. By taking a few minutes each day for a week preceding the exam and doing the following practice exercises, you will be totally prepared for the test, and best of all, you can do these simple practice exercises right in your home.

You can take a wedding cake as long as it is solid, and does not have a liquid, cream or jam filling.