Raised pies

These products are also known as raised pies, which indicates the problem in their manufacture. The pastry case has to be shaped and stand up while the filling is added. Presumably, a long time ago, someone considered the problem of making a raised pastry case. If the case was made of ordinary pastry it would collapse on standing. One way of preventing the case collapsing would be to bake it first filled with some inert material. This scheme would work but when the case had been filled with meat the pie would need to be cooked and the case, after being cooked twice, would be inedible. 

Bakery Products. Sorbates are used in and/or on yeast-raised and chemically leavened bakery products. The internal use of sorbates in yeast-raised products at one-fourth the amount of calcium—sodium propionate that is normally added provides a shelf life equal to that of propionate without adversely affecting the yeast fermentation. Sorbates added at one-tenth the propionate level reduce the mix time by 30% (126). This internal treatment combined with an external spray of potassium sorbate can provide the same or an increased shelf life of pan breads, hamburger and hot-dog buns, English muffins, brown-and-serve roUs, and tortillas. The total sorbate useful in or on these baked goods ranges from 0.03 wt % for pan breads to 0.5 wt % for tortillas 0.2—0.3 wt % sorbic acid protects chemically leavened yellow and chocolate cakes (127). Emit-pie fillings and icings can be protected with 0.03—0.1 wt % sorbates. 

The specific heat of aluminum is 0.902 J/g °C. How much heat is absorbed by an aluminum pie tin with a mass of473 g to raise its temperature from room temperature (23.00°C) to oven temperature (375°F) ... 

There is a tendency to think that the issue of Pharmaceuticals in the Environment (PIE) is a relatively recent one brought to prominence over the past decade by high profile works such as the treatise Our Stolen Future [1] and ever more lurid newspaper headlines. However, reviews of the issue were appearing at least a decade earlier including some remarkably prescient content. The publication in 1985 of a review of the fate of pharmaceutical chemicals in the environment [2] raised many of the issues that are still of concern today. 

One of the pivotal papers to raise awareness of the issue of PIE, particularly in the United States, was the US Geological Survey (USGS) National Reconnaissance programme on pharmaceuticals, hormones, and other wastewater contaminants in United States streams [10]. The work provided the first nationwide survey for these contaminants in the United States, and the results were, to many people, startling. The study analyzed samples from a network of 139 streams across the country for 95 organic wastewater contaminants (OWCs) including 30 veterinary and human antibiotics and prescription medications and 14 artificial and naturally occurring steroids and hormones. Out of the 95 OWCs analyzed, 82 were detected in at least one sample and at least one OWC was detected in 80% of the samples collected. 

Interestingly, elimination of the PIE in the isolated AB KO heart revealed a NIE in response to PE (-13%). The NIE in the AB KO heart could be correlated with a reduction in coronary flow caused by PE (-14%) BMY7378, the D-selective antagonist, inhibited the flow reduction and NIE caused by PE. In the WT heart, PE caused a similar flow reduction, raising the possibility that the final PIE was somewhat underestimated by a flow-related NIE. Thus, the D appeared to cause vasoconstriction and flow reduction, with a secondary decrease in contraction, in WT or AB KO heart, providing further evidence for the D in coronary arteries. 

At this year s fundraiser for new playground equipment, Mayor Mayfield had whipped cream pies tossed at her face. One chance to toss a pie cost 2.75. While Mayor Mayfield was in the pie-tossing booth, 242 was raised. How many pies were tossed at her ... 

Dakery products may be classified into two main groups—those leavened by yeast and those by chemical or physical means. Yeast-raised goods include bread, rolls, sweet rolls, raised doughnuts, and crackers. Chemically leavened products include most cakes, cake doughnuts, pastries, and cookies. Foam-type cakes such as angel food and sponge cake are physically leavened by aeration. Pies represent a separate class. 

Should tho tliuinb pie interfere with the head of the hammer in raising the bceech block, it b probable that either the tnmUcr or sear screvi is too loose or broken. 

Nuts are the most nutritious ingredient in many food items. These include confections, ice cream, fruit cakes, meat dressings , gravies, salads, pies, soups, pastries, butters, pastes and others. The nutritional level and price of these products is raised in proportion to the kind and quantity of nuts included in the formula. Poor people of the third world, when they get hungry, turn to raw and roasted nuts as food. During the middle of the past century, peanuts were an important food item for feeding African slaves. 

Braadt aad ei Breads and cereal products made from refined flours, without added fibrous substances Yeast raised doughnuts naked in an oven. araal prodacU Items made Irom bran, candied fiuits, coconut, nuts, pie crust, raisins, seeds, wheat germ and whole gram flour doughnuts tried m tat. 

---