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.

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'. See similar questions...

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. See similar questions...

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. See similar questions...

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

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. See similar questions...

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. See similar questions...

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. See similar questions...

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. See similar questions...

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. See similar questions...

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. See similar questions...

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. See similar questions...

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. See similar questions...

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. See similar questions...

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. See similar questions...

One thing you can try is to put ½ tablespoon of oil in each corner of the pan before adding the water. This method has worked well for many people. See similar questions...

The nonstick baking pan provides excellent release; however, the kneading blades sometimes make the bread difficult to remove. If this happens, allow the bread to cool at least 15 minutes in the pan before attempting to remove the bread. If necessary, twist the two wing nuts that are under the pan in both directions to help release the kneading blades from the loaf. See similar questions...

Our bread is like sourdough in that it has a starter, but that's where the similarity ends. Virtually every sourdough has something added to it to make it rise, like yeast, dairy, sugar or vinegar. We add nothing-just the flour and water to make our starter. Some people say that it is really "wild yeast" in the air that causes the bread to rise. See similar questions...

This is a frequent question that we get, since on one hand, at many restaurants it is common to get a basket of bread rolls (usually from a nearby bakery) and, on the other hand, many Indian restaurants around the world have "dinner plates" that include a portion of rice. There are two parts to the answer to this question: one is a commercial part and the other more important part is the artistic part. See similar questions...