...Bread is the best thing since sliced bread Defined by Kerr and Thomson (1998) as a “food made of flour or meal and baked”, is a popular and commonly eaten food in many countries (Baker 2006). The practice of buttering bread, however, is perhaps a little controversial. Crusty (2006) sees bread and butter together, not only as tasty and satisfying, but also as a classic food combination. This opinion is questioned, however, by Ciabatta (2007) who suggests that some breads, particularly open-textured Mediterranean types, are better served more naturally without fatty spreads. He further describes how the flavour of bread can be enhanced by the use of olive oil for dipping. It is apparent, therefore, that not only is there discrepancy in whether bread should in fact be served on its own, but also regarding the type of butter, spread or oil that is most appropriate as an accompaniment. Indeed, Lardy et al (2007) discuss the overwhelming selection available and suggests that choice needs to be based on many different aspects. Considerations should include intended use, taste, colour and nutritional content. It would seem from this list that many of these aspects are quite subjective, with one person, for example, preferring the taste and colour of butter over margarine. Even nutritional content may vary in importance and significance between individuals. Although intended use would appear to be the one area where rationale should underpin choice, Lardy et al (2007) do not explicitly...
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...& J. Sandwich” The first step to making a P.B. & J. sandwich would be to purchase the necessary products for the P.B. & J. sandwich which would be: 1 loaf of bread, wheat or white whatever your preference, 1 jar of peanut butter creamy or crunchy whatever your preference, 1 jar of jelly or jam once again whatever your preference, 1 square of paper towel, and 1 knife. First place the paper towel on the table in front of you spread out, secondly you need to open the up the bag of bread by taking off the wire tie off or plastic square pinch thingy that keeps the bread fresh. Thirdly take two pieces of bread out and place them flat next to each other on the paper towel re-close the loaf of bread with either the wire or plastic pinch off thingy. Then open up the jar of peanut butter then gab the knife by the handle as if you were to the peanut butter out of the jar and scoop. Once you have scooped the peanut butter out of the jar then spread it on one of the two pieces of bread that are laid flat on the paper towel; then repeat the same process with the jam or jelly on the opposite bread. The final step is to join the two pieces of breads together on the sides on witch you placed the peanut butter and jelly or jam. It is finally complete in order for you to enjoy the wonderful creation of the P. B. &...
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...The Problem of Bread and the French Revolution at Bordeaux Author(s): Richard Munthe Brace Source: The American Historical Review, Vol. 51, No. 4 (Jul., 1946), pp. 649-667 Published by: Oxford University Press on behalf of the American Historical Association Stable URL: http://www.jstor.org/stable/1843902 . Accessed: 31/05/2014 09:57 Your use of the JSTOR archive indicates your acceptance of the Terms & Conditions of Use, available at . http://www.jstor.org/page/info/about/policies/terms.jsp . JSTOR is a not-for-profit service that helps scholars, researchers, and students discover, use, and build upon a wide range of content in a trusted digital archive. We use information technology and tools to increase productivity and facilitate new forms of scholarship. For more information about JSTOR, please contact support@jstor.org. . Oxford University Press and American Historical Association are collaborating with JSTOR to digitize, preserve and extend access to The American Historical Review. http://www.jstor.org This content downloaded from 168.28.193.235 on Sat, 31 May 2014 09:57:49 AM All use subject to JSTOR Terms and Conditions The Problem of Breadand the French Revolution at Bordeaux RICHARD MUNTHE BRACE* IN France throughout the eighteenth century, the city of Bordeaux experienced a progressive commercial development. Among the assets contributing to this growth were excellent harbor facilities and the fortunate location for trade with the West Indies...
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...1. What are the nutrients found in bread? QUICK ANSWER: Some of the nutrients found in bread include protein, thiamine, niacin, riboflavin, iron and calcium. The amount of nutrients differ with the type of bread consumed, with whole wheat and grain bread having higher amounts of nutrients. Wheat is a component of all types of bread, even white bread. Nutrients commonly found in larger quantities of wheat include B vitamins such as riboflavin and thiamine. One hundred grams of bread can contain approximately 15 percent of calcium and 30 percent of thiamine toward a human's nutritional needs in their diet. A person should eat bread daily — along with other grains — as part of a balanced diet. NUTRITIONAL PROPERTIES OF BREAD Bread supplies a significant portion of the nutrients required for growth, maintenance of health and well-being. It is an excellent source of proteins, vitamins, minerals, fibre and complex carbohydrates. It is also low in fat and cholesterol. Bread is quite bulky so it takes longer to digest and is therefore more satisfying and less fattening than the fats, sugars and alcohols commonly consumed in excess. All breads are nutritious, and the differences between them in nutritional value are not significant if we eat a balanced diet. Chemical Composition of Wheat The composition of the dry matter of wheat varies widely depending on soil, climate and genetic variations between wheat types. Wheat in New Zealand has a protein content that ranges on average...
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...Panera Bread Company – History In 1978, Louis Kane purchased Au Bon Pain, a fast casual restaurant that focused on artisan breads. Kane merged Au Bon Pain with Ronald Shaich’s company The Cookie Jar in 1981. Au Bon Pain, looking to move away from their urban niche market, acquired the St. Louis Bread Company in 1993, a 19 store company with a more suburban marketplace. In 1999, after performing market research and studying their newly acquired bakery-concept, the company decided to sell Au Bon Pain and form a new concept, Panera Bread. (Panera Bread Company Overview, 2013) Panera Bread Company - Business Description Panera Bread Company (Panera Bread) is a national bakery-cafe concept involved in providing bakery products through a network of bakery-cafes. It is one of the largest food service companies in the US, serving over seven million customers per week system-wide. Its products are freshly baked goods which include a diverse selection of bagels, breads, muffins, scones, rolls, and sweet goods, made-to-order sandwiches, unique soups and side items, hand-tossed salads, and custom roasted coffees and cafe beverages, including hot or cold espresso, cappuccino drinks and smoothies. The company operates under the trademarked names Panera Bread, Saint Louis Bread Co. and Paradise Bakery & Cafe. Panera Bread operates through three business segments, namely, Company Bakery-Cafe Operations, Franchise Operations, and Fresh Dough and Other Product Operations. The Company...
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...bakery is a small establishment that sells few variations of breads. D’s bakery offers breads which are mostly known to the Ilonggo like the teren-teren, pan de coco, famous hot pandesal, and more. According to one of the sales ladies, they make and sell more or less 10 kinds of bread every day. The breads from D’s bakery are being sold at a cheap price. The price of their bread starts at Php 2. The breads are made with ingredients that can be easily found in the market. Although the owner won’t give the detailed list of ingredients, they say that everything included in the bread are just like any ordinary bread like wheat flour, yeast, and something they put on filled breads. 2. Capacity Plan Capacity needs include equipment, space, and employee skills. For the production of bread, since they are just a small bakery, they only have 2 bakers working with two (2) large ovens for the production of breads. It is located at their baking house at LaPaz, Iloilo City. At their bakeshop, they have assigned two salesladies to manage and sell the breads. They also have two person in-charge in checking the breads before they are put to the crates and delivered to the bakery. D’s bakery has the capacity to produce 75-100 pieces for each type of bread they have everyday. But with their pandesal, they produce 200-300 pieces a day. The number breads being produced is based on the capacity of the bakery to store the bread that is only good enough to consume the space. The bakery is...
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...what a leavening agent was. Obviously I would know; I am Kathy Crocker to my family and friends. They thought that I always had the answers. When it came baking, the only thing I knew about leavening was it was baking soda and baking powder. This had piqued my curiosity. What is a leavening agent? Leavening is used to modify something for the better. Leavening is a key component in baking; everything from cookies to bread. Using a leavening agent helps make baked goods light and have a higher volume. The baked goods are more tender and easier to digest. There are three main leavening agents; solid, liquid, and gas. The most commonly used one is gas (air, steam, and carbon dioxide). All baked goods rely on steam and air in baking. Steam is released because of the liquids in baked goods. Air is present in the batter when we use physical means to incorporate it in; creaming, whipping, folding, sifting, and kneading. Carbon dioxide is not in all baked goods. Carbon dioxide can be found when using yeast, baking soda, and baking powder. Yeast is commonly used in breads. Baking powder can be used alone or with another leavening agent. Baking soda is often used with an acidic ingredient; buttermilk, yogurt, vinegar, and sour cream (Figoni, 2008). Most times when we think of cake, we think of birthdays and weddings. A traditional cake is made up of refined flour, shortening or oil, sugar, eggs, a leavening compound, and some kind of flavoring. Cakes come in all different shapes, sizes...
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...Panera Bread Company’s Vision and Mission Statement During 1999, Panera Bread sold the Au Bon restaurants and began focusing solely on the growth of the Panera Bread restaurants. As the company attempted to expand their operations across North America, their vision and mission statement became an even larger part of the operations. However, the statement is vague and offers little guidance to the employees of the company. “A loaf of bread in every arm” is not only next to impossible to achieve, but it also lacks specifics as to how the employees are to accomplish the company’s goals. In an attempt to clarify the statement, the company issued its “bread leadership goal,” which states “With a single goal of making great bread broadly available to consumers across America, Panera Bread freshly bakes more bread each day than any bakery-café concept in the country.” Although this statement is more specific, it still lacks the details on how the company is going to achieve the stated goals. What is the company doing to fulfill the statement and ensure there is a loaf of bread in every arm? The mission of Panera Bread states that the “Panera Cares community cafes exist to feed each and every person who walks through our doors with dignity regardless of their means.” The services that are offered in these cafes are attempting to fulfill the goal of getting a loaf of bread into every arm. Not only is the company tackling the issues of hunger, but they are also trying to maintain the...
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...PAMANTASAN NG LUNGSOD NG PASIG ALKALDE JOSE ST., KAPASIGAN, PASIG CITY A FEASIBILITY STUDY ON TRADING BREAD WITH SPREAD IN BARANGAY KALAWAAN, PALATIW, BUTING AND SAN MIGUEL, PASIG CITY In Partial fulfillment of the requirements For the degree of Bachelor in Science in Business Administration Major in Marketing Management Proposed by: Parungao, Blessieneth T. Delos Santos, Ericka Faye T. Gabrino, Kline P. Enriquez, Alineth Jasmine I. Natividad, Camille BSBA 3A Feasibility Adviser Prof. Rowena Gil September 17, 2014 Executive Summary Problem Analyzed in the Feasibility Study The problem analyzed in the Marketing aspect are the Company`s strategy, demand of the product, the competitors, and the survey results. In Technical aspect it is need to analyze the processes of the Company and equipment needed in the operation. In the part of Management aspect is how the Proponents will build relationships among every individual in the organization. How to analyze the financial projections and where the possible sources of financing are the problem organized in Financial aspect. Lastly Socio Economic aspect is the effect of the Business in the economy specifically social and environment. Company`s Objectives Objectives are set to measure the progress of the Company. In Marketing Aspect the objective is to identify the strategies to be used in Product, Pricing, Place of distribution and Promotion. Technical aspect objective is to determine the Technical...
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...------------------------------------------------- Poverty is a state of mind “If you think you’re poor, you’re poor. If you think you’re rich, you’re rich. No-one is ever going to come along to cure your poverty. The only solution is to do it yourself.” These words are incisive. But is this the naked truth? “Poverty is a state of mind” (2012), written by Bernard Hare, deals with the idea of poverty as a mind-set. In this essay I will analyse and comment on Bernard Hare’s essay, based on a study of the writer’s use of contrasts and the use of his own experiences during the essay – lastly with an investigation of the writer’s intention. (115) Bernard Hare’s essay was originally broadcasted on BBC Radio 3 as a radio essay in 2012, later on, it was reprinted on BBC’s website. The story basically takes place in Leeds, in the North of Britain. We are following Hage through his upbringing in a poor environment. His father worked as a coal miner, and his mother was a shop worker in a department store. The events of the story are listed in chronological order - from back in the days where Hare was a child, spending his days among the cobbled terraces of east Leeds, to 1968 when his family got their first black and white television, and lastly he is taking us to the present, through his experiences as an alcoholic...
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...Analysis History Over the years Panera Bread has become a dominating force in the restaurant industry, from originating with the intention to be simply a bread company steered by the mission “A Loaf of bread in every arm” to emerging as a leader in the quick-casual business with 1,708 bakery cafes in 44 states and in Ontario, Canada. Today Panera Bread’s mission has evolved into “provide high quality products and exceptional service to our customers. We will conduct our business by reaffirming daily our commitment to: NEIGHBORHOOD … maintaining our position as THE neighborhood bakery in our markets. SERVICE … always exceed our customers' expectations ADDED VALUE … offer our customers healthy, natural, premium quality breads and specialty foods at a fair price. COMMUNITY … engages in a working partnership with civic and charitable activities. OPPORTUNITIES … associates will be given equal employment and advancement opportunities with our Company. ENTREPRENEURISM … empower our associates with a challenging and rewarding work environment that allows them to do their best work.” (Panera Bread, 2013). The company was founded in 1981, under the name Au Bon Pain, and has been led for 25 years by the CEO and President Ron Shaich. Its first locations opened up along the East Coast in malls and shopping centers and spreading out internationally in the 1990s. In 1993, Au Bon Pain Co., Inc. extended its portfolio by purchasing Saint Louis Bread Company, a chain of 20 bakery cafes located...
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...Global Reciprocal Colleges 454 GRC Bldg. Rizal Ave. Ext. Cor.9th Avenue Grace Park, Caloocan City In Partial Fulfillment of the Requirements in Business Franchising Submitted By: Ballaran, Renan Z. Dela Peña, Victor Hernandez, Jonah Mica M. Pagulayan, Mariel P. Rondez, Andrea Marie D. Submitted To: Mr. Don Inso October, 2014 I. asasasas I. Introduction and Company Profile It has over 30 years of experience in the bakeshop industry and over 500 Julie's Bakeshop (JBS) operated by about 130 franchisees all over the Philippine archipelago. It is undeniably the Philippine's strongest bakeshop and the country’s largest bakeshop chain. Julie's Bakeshop's (JBS) leadership in the neighborhood bakeshop category is unquestionable. The many innovations and best practices JBS introduced when it started in 1981 are now considered standard and imitated by all other bakeshops. And while others are still catching up, JBS is not only expanding in the Philippines but overseas as well. Ultimately, the foundation for its extreme popularity is the taste and quality of its bread products. Years of experience has led to the perfection of a proprietary Julie's Blend that caters to the varying and discriminating palate of our customers. A blend that keeps them coming back for more. From the high quality products to the professional support, the strong R&D group, plus the comprehensive marketing programs, you have a bakeshop's recipe for success! ...
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...margins. Four of those units had negative margins of more than 10%. Other units were seeing steady declines in revenues in profits since 2004. The company’s goal was to boost its sales lines by 2% and increase its profit margin to 12% by 2010. The company followed a strategy which allowed it to increase its corporate profits since most of its retrenched business units were unprofitable. After retrenchment, Sara Lee was able to focus on its food and beverage, foodservice and international businesses. The company has successfully used its retail meat unit by selling similar meats to its foodservice customers. The retail meat has seen increases in sales and operating income. Sara Lee is the market leader in retail breads in the U.S., trailing Kraft within the meat sector. Fresh bread sales jumped more than $600 million within 3 years due to the leverage Sara Lee had with grocery stores to increase shelf space for its product line. The foodservice industry provides Sara Lee the ability to use its meats in restaurants and fast-food restaurants. Sara Lee has a strong market share in this sector. Its beverage profits are growing at 5%. Providing low-calorie desserts, Sara Lee has met the needs of its customers and captured a larger market share. Sara Lee’s international products consist mainly of beverage, bakery and household and body care brands. Most sales are made in Western Europe with Asia and Australia close behind. The international...
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...administration clients. Its meats have viewed expands in bargains and working salary, while productively making the most of improvements inside perishable things. The aforementioned advancements helped bargains more than $100 million, indeed, when its center items' bargains were even. The association holds a 20% piece of the overall industry in a developing industry of just about $10 billion. Sara Lee is the business sector pioneer in retail breads in North America, while nearly trailing Kraft inside the meat part. New bread bargains bounced more than $600 million inside 3 years, because of the power Sara Lee had with markets to build retire space for its features. Sara Lee furnished imaginative breads for its clients, while commanding the breakfast bread market. While holding a 14% piece of the pie in a $100 billion industry, Sara Lee is positioned to expand its benefits fundamentally in this fragment. The association was unable to handle huge bargains in its solidified pastries or its coffeemakers, leaving the portion to depend on prepared breads. Sara Lee misread the business for pastry things, and was known to furnish crudely made cafe units. The foodservice part furnishes Sara Lee the capability to utilize its meats as a part of...
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...and C1 | | Age 15 - 65 | Age 15 - 65 | | People who love eating steaks, young working professionals. Foreigners | Young working professionals | Product | Beverages, steaks, salads, pasta, appetizers, seafood, burgers, champagne | Appetizers, crepes, seafood, beverages, salads, white bread, rustic bread, pasta, margarita’s main, pizza | Positioning | “give me more Fridays” | “we do it best” | Packaging | For takeout, Fridays have two formats – trays and bag meals that are both ready in less than seven minutes. | Plastic, disposable plastic containers | Labeling | Black plastic, with its logo printed at the center. Fridays logo printed in black, while the background are color in white and red. | Blue background, logo is printed in white bold font. | Merchandising | In malls or establishments, where customers can order and choose from the menu, | In malls | Price | Starters P280 – 460Soup – P195Jack Daniel’s specialty food – P300 - 1400Steaks – P400 -1000Sizzling – P500 – 640Burgers – P300 – 470Customized steaks – P1500 – 2000Chicken and seafood – P300 – 1000Pasta – P400 – 800Desserts – P200 – 350Beverages – P 90 - 200 | Staters – P110 - 250Rustic bread – P170 – 240White bread – P170 – 300Seafood – P160 – 270Meat – P190 – 300Soup – P170 – 190Salads – P200 – 500Pasta – P200 – 600Margarita’s meal – P240 – 500Pizza – P300 – 400Desserts – P150 – 200Beverages – P100 -130 | Table 6.2 Comparative Analysis | Fish & Co | The Old Spaghetti House | Target Market...
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