Cookies wafer

Nuts and seed offer the widest choice of oils where the physical condition of the oil is important. Nut oils vary from very solid coconut and palm oils to very liquid canola, safflower and sunflower oils. Thus confectioners, bakers, salters, ice-cream makers and snack food manufacturers have a choice of nut oils to fulfill their needs. A single manufacturer of cookies, wafers, tea cakes, sandwich fillings, fruit cakes, layer cakes and pancake mixes has a choice of oils that meet the particular needs. Nuts and oily seed having the highest oil content are least stable. Schley cultivar of pecans, with 68% oil, is less stable than cultivars containing less oil. The iodine value, which measures the degree of unsaturation of the oil is used commercially as a means of predicting shelf-life. The ratio of oleic to linoleic acids is also a measure of oil stability. 

Finely ground peanut or pecan butter, or thoroughly comminuted almonds, when added to pancakes or waffles up to about 5%, improve the flavor and texture and increase the nutritional quality. Similar results are obtained when superfine nut particles are added to baked goods such as cookies, wafers, tea cakes and ginger snaps. 

Methadone Street Names Amidone, chocolate chip cookies (methadone or heroin combined w/ MDMA), fizzles, street methadone, wafer (brand Dolophine,... 

Place the wafers in a sealable plastic bag, seal the bag, and crush them with a mallet or a kid s wooden hammer until some small chunks remain but most of cookies are crumbled. (Clyde loves to do this part ) Set aside. 

There are many types of shortenings, each tailor-made for a particular application. There are also general-purpose shortenings that are used in the preparation of many foods in cooking and frying and in the manufacture of bakery products such as cakes, cookies, rusks, wafer, pastries, and bread (86, 87). 

Filling Fat. Fillings for sugar wafers or sandwich cookies consist of fat and sugar, with flavor and color added as desired. The consistency of the hlling is determined to a large extent by the SFI profile of the fat used. This prohle must meet three requirements ... 

Proteases are especially of use in production of cookies, crackers, wafers and cakes were a weak gluten stmcture is required. Doughs of weak gluten do not shrink and batters have a low viscosity and do not contain lumps of coagulated gluten. 

Tree nuts, cereals, potato, cocoa, biscuits, wafers, muesli bars, pastry, cakes Walnut-containing food products Chocolate chip cookies, fruit and nut bars, cereal, crackers, chocolate, granola... 

The Food Composition Table F-21 presents the nutritive values for many of the most popular baked goods—biscuits, cakes, cupcakes, cookies, crackers, doughnuts, muffins, pancakes, pies, waffles, and wafers. 

The flour is used for the production of chemically leavened bakery items such as cookies, hot cakes, muffins, biscuits, wafers, and coffee cakes, or chemically leavened donuts. 

Ingredients Short Bread Peanut Butter Vanilla Wafer Chocolate Wafer Sugar Cookie Sugar Wafer... 

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