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The first Pop-Tarts came in four flavors: strawberry, blueberry, brown sugar cinnamon, and apple currant, which was soon renamed apple-berry. [10] [12] Originally unfrosted when first introduced in 1964, [13] Kellogg's soon developed a frosting that could withstand the toaster, and the first frosted Pop-Tarts were released in 1967. Sprinkles ...
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A 100 gram reference serving of commercially prepared blueberry pie supplies 55 calories, and is 10% fat, 35% carbohydrates, 2% protein, and 52% water (table). It contains 10% of the Daily Value in vitamin K , but otherwise contains no micronutrients in significant content.
The King Arthur Baking Company, formerly the King Arthur Flour Company, is an American supplier of flour, ingredients, baking mixes, cookbooks, and baked goods. It also runs two baking schools, one at its Norwich, Vermont bakery and the other in Burlington, Washington .
For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.
Blueberry jam is made from blueberries, sugar, water, and fruit pectin. Blueberry sauce is a sweet sauce prepared using blueberries as a primary ingredient. Blueberry wine is made from the flesh and skin of the berries, which is fermented and then matured; usually the lowbush variety is used.
Cake flour is a finely milled white flour made from soft wheat. It has very low protein content, between 8% and 10%, making it suitable for soft-textured cakes and cookies. The higher protein content of other flours would make the cakes tough. Related to cake flour are masa harina (from maize), maida flour (from wheat or tapioca), and pure ...
Whole-wheat flour is used in baking of breads and other baked goods, and also typically mixed with lighter "white" unbleached or bleached flours (that have been treated with flour bleaching agent(s)) to restore nutrients (especially fiber, protein, and vitamins), texture, and body to the white flours that can be lost in milling and other ...
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