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Such rations included the staples of the European Canadian diet at that time: wheat flour, sugar, lard, and butter; all high-calorie, low-nutrient, shelf-stable foods produced in bulk quantities and shipped long distances (together with the preservative and flavour additive, salt). These new ingredients helped indigenous people to survive the ...
Canadian white bread is a style of bread produced or sold by companies including Pepperidge Farm, Trader Joe's and Bimbo Bakeries USA, that has a heartier [clarification needed] texture than the white bread typically found throughout the United States and Canada.
Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.
Manitoba flour, a name chiefly used in Italy, is a flour of common wheat (Triticum aestivum) originating in the Canadian province of Manitoba. It is a strong flour, and distinguished from weaker flours as measured with a Chopin alveograph .
Double zero, or doppio zerio, flour is an Italian type of flour milled from hard durum wheat (instead of red wheat, like most flours) and with a protein content of 11 to 12 percent. Its name ...
Fried dough is a North American food associated with outdoor food stands in carnivals, amusement parks, fairs, rodeos, and seaside resorts. "Fried dough" is the specific name for a particular variety of fried bread made of a yeast dough; see the accompanying images for an example of use on carnival-booth signs.
With all the types of flour to choose from, baking projects can get a little overwhelming. Friend, you’ve come to the right place. Flour is a catch-all te.
In particular, the former was a predecessor for North American-style beef jerky, with the processing methods adapted for beef. [12] In most of the Canadian West Coast and Pacific Northwest, Pacific salmon is an important food resource to the First Nations peoples, along with certain marine mammals. Salmon are consumed fresh during the spawning ...
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