Raw materials
water, olive oil, salt, flour, active dry yeast, multigrains (oats, flax seeds, sunflower seeds)
Storage
Olive oil: 25 °C, away from UV light in stainless steel tanks
Salt: 25 °C in tightly covered silo
Flour, multigrains: 25 °C,RH 40% in dry silo
Active dry yeast: In unopened packages; store at rtp
If opened; must be refrigerated or frozen in airtight containers
Process step
1) Dissolve yeast in warm water in.
2) Add flour, oil and salt.
3) Mix for 2 minutes on medium speed.
4) Stir in multigrain until well blended.
5) Proof for 40 to 45 minutes or until almost double.
6) Shape and scale as desired.
7) Proof for 30 minutes or until double.
8) Bake in oven at 190ºC for 40 minutes.
9) Cool on wire rack.
Monday, April 23, 2007
Tuesday, April 3, 2007
What is food safety???
Food is the basic of life and humans eat in order to survive.
However, with the prospering of the world, food is no longer a basic in life; it has become a form of appreciation and even a form of art, and higher expectations of food quality and safety are involved.
With the ever-improving standard of living, people are willing to pay more in order to get good food--fresh, safe and wholesome food. Putting that aside, the reason why there is so much emphasis on keeping food safe for consumption is to prevent foodborne illness and worse still, death. International organizations and government sectors such as WHO, USDA, FDA and Singapore's very own AVA have been set up to monitor and ensure that standards of food safety are achieved and the food are indeed safe.
Thus, to survive in the F&B industry, the most important aspect is to produce safe food.
Food safety comes first, before any other aspects such as nutrition and innovation.
Consider this: would you rather eat a healthy food that is unsafe for consumption or an unhealthy food that is safe for consumption?
However, with the prospering of the world, food is no longer a basic in life; it has become a form of appreciation and even a form of art, and higher expectations of food quality and safety are involved.
With the ever-improving standard of living, people are willing to pay more in order to get good food--fresh, safe and wholesome food. Putting that aside, the reason why there is so much emphasis on keeping food safe for consumption is to prevent foodborne illness and worse still, death. International organizations and government sectors such as WHO, USDA, FDA and Singapore's very own AVA have been set up to monitor and ensure that standards of food safety are achieved and the food are indeed safe.
Thus, to survive in the F&B industry, the most important aspect is to produce safe food.
Food safety comes first, before any other aspects such as nutrition and innovation.
Consider this: would you rather eat a healthy food that is unsafe for consumption or an unhealthy food that is safe for consumption?
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