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A clip sealing a bag of buns displaying a best before date. Biodegradable bread clip in Quebec, Canada. The bread clip was invented by Floyd G. Paxton and manufactured by the Kwik Lok Corporation, based in Yakima, Washington [5] with manufacturing plants in Yakima and New Haven, Indiana. Kwik Lok Corporation's clips are called "Kwik Lok closures".
Floyd Greg Paxton (March 17, 1918 – December 10, 1975 [1]) was a manufacturer of ballbearings during World War II, [2] and later inventor of the bread clip, a notched plastic tag used for sealing bags of bread worldwide.
Paxton's own story about how he carved the prototype bread clip from "an expired credit card" is problematical for this reason: In 1952, when he said he did it, credit cards were made of metal (and called "Charge-a plate"). Plastic credit cards didn't arrive on the scene until the late 1950s. You can look this up on Wikipedia.
To set the record straight, a pickle sandwich is when you replace the bread of a sub-style sandwich with two halves of a large, whole pickle. The pickle is sliced lengthwise, with your deli meats ...
3. Speak to a Therapist. Food noise doesn’t just affect your physical health — you may find it affects your mental health too. If you’re experiencing symptoms of anxiety or depression — or ...
A feeling that motivates you to do something. 2. Sharp and pointy things. 3. These details are found on something you listen to (or possibly collect). 4. These terms form the last part of a three ...
The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, [1] creating the total formula. [2] In this usage, synonyms for sponge are yeast starter or yeast pre-ferment.
Bread covered with linen proofing cloth in the background. In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.