"Vio (flavoured milk) Vio marks Coca-Cola India’s entry into the value added dairy category. It is the first ready-to-drink flavoured milk product launched by the Coca-Cola Company in India. The new offering further expands Coca-Cola’s existing portfolio of beverages, providing consumers more choice. There are two variants - VIO Almond Delight and VIO Kesar Treat. The milk is sourced from dairy farmers and blended with flavours. VIO flavoured milk caters to the Indian palate. It contains toned milk, milk solids, sugar, blended with saffron, pistachio and almond flavours in the respective ‘Kesar Treat’ and ‘Almond Delight’ variants. Each pack contains"
"Mustard (condiment) Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, ""Sinapis alba""; brown/ Indian mustard, ""Brassica juncea""; or black mustard, ""Brassica nigra""). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The taste of mustard ranges from sweet to spicy. Commonly paired with meats and cheeses, mustard is also added to sandwiches, hamburgers, corn dogs, and hot dogs. It is also used"
"to like being called ""bread"". There are several different recipes where the ingredients and the type of cheese vary widely - as well as the final result. Some of them use sweet starch, other sour, or even both. But what gives it its main feature is that it is based on starch cassava and some kind of cheese. The fat - lard, vegetable oil, butter or margarine - acts as a molecular lubrificant, The egg gives colour and flavour to the recipe. The type of cheese varies according to preference or availability. The most used are mozzarella, parmesan, and the"
"or hazelnuts and served with chick pea salads and, most famously, with chicken or duck as Circassian chicken. Bread sauce A bread sauce is a warm or cold sauce made with milk, which is thickened with bread crumbs, typically eaten with roast chicken or turkey. The basic recipe calls for milk and onion with breadcrumbs and butter added as thickeners, seasoned with nutmeg, clove, bay leaf, pepper, and salt. A survivor of the medieval bread-thickened sauces, the traditional British bread sauce is made with milk, butter or cream, and bread crumbs, flavoured with onion, salt, cloves, mace, pepper, and bay"
"Bread sauce A bread sauce is a warm or cold sauce made with milk, which is thickened with bread crumbs, typically eaten with roast chicken or turkey. The basic recipe calls for milk and onion with breadcrumbs and butter added as thickeners, seasoned with nutmeg, clove, bay leaf, pepper, and salt. A survivor of the medieval bread-thickened sauces, the traditional British bread sauce is made with milk, butter or cream, and bread crumbs, flavoured with onion, salt, cloves, mace, pepper, and bay leaf, with the fat from roasting often added as well. It typically accompanies domestic fowl such as turkey"
"as magnesium, iron, selenium, B vitamins, and dietary fiber. Bread crust is formed from surface dough during the cooking process. It is hardened and browned through the Maillard reaction using the sugars and amino acids and the intense heat at the bread surface. The crust of most breads is harder, and more complexly and intensely flavored, than the rest. Old wives tales suggest that eating the bread crust makes a person's hair curlier. Additionally, the crust is rumored to be healthier than the remainder of the bread. Some studies have shown that this is true as the crust has more"
"bread, thirded bread is generally yeast-raised and baked rather than steamed. Brown bread Brown bread is a designation often given to breads made with significant amounts of whole grain flour, usually wheat, and sometimes dark-colored ingredients such as molasses or coffee. In Canada, the United Kingdom and South Africa it simply refers to wholemeal or whole wheat bread, except in the Maritimes, where it implies bread made with molasses. In some regions of the US, the bread is simply called wheat bread in contrast to ""white bread"". Whole wheat flours that contain raw wheat germ, instead of toasted germ, have"
"of fruits and street food. A strong mustard can make the eyes water, and sting the tongue, palate, and throat. Home-made mustards may be hotter and more intensely flavored than most commercial preparations. Any part of the mustard plant can also, rarely, cause allergic reactions in some people, including anaphylaxis. Since 2005, packaged food in the European Union must show on its label if it contains mustard. <br> Mustard (condiment) Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, ""Sinapis alba""; brown/ Indian mustard, ""Brassica juncea""; or black mustard, ""Brassica nigra""). The whole, ground, cracked,"
"Malt loaf Malt loaf is a malted loaf made in the United Kingdom. Malt loaf has a sweet taste and a chewy texture like very heavy, soft bread. It is made from malt and often contains raisins. Malt loaf is usually eaten sliced and spread with butter. Malt flour is sometimes used to supplement the flavour of the malt loaf. In 1889, John Montgomerie of Scotland filed a U.S. patent application titled Making Malted Bread which was granted in 1890. This patent asserted a prior patent existed in England dated 1886. Montgomerie claimed a novel saccharification process which involved warming"
"is also available, made from corn flour, corn starch or potatoes. Bread (' or ') is traditionally sourdough baked from rye and wheat, and is flavoured with salt, caraway seed ('), onion, garlic, seeds, or pork crackling. It is eaten as an accompaniment to soups and dishes. It is also the material for Czech croutons and for 'slices of bread fried in a pan on both sides and rubbed with garlic. Rolls ('), buns ('), and braided buns (') are the most common forms of bread eaten for breakfast; these are often topped with poppy seeds and salt or other"
"comes from baking soda (sodium bicarbonate) though a few recipes use yeast. Raisins are often added. The batter is poured into a can, and steamed in a kettle. While most variations are quick breads, and can be made in less than an hour, several commercial brands are available. Brown bread is somewhat seasonal, being served mostly in fall and winter, and is frequently served with baked beans. Brown bread is closely related to an earlier bread known as ""Rye n Injun"" (from ""Indian"" cornmeal) or ""thirded"" bread from its use of rye, cornmeal and wheat flours. Unlike modern Boston brown"
"made by Dick Smith Foods; Cenovis, a Swiss spread; and Vegex, an autolyzed yeast product available in the United States since 1913. Marmite is traditionally eaten as a savoury spread on bread, toast, savoury biscuits or crackers, and other similar baked products. Owing to its concentrated taste it is often spread thinly with butter or margarine. Marmite can also be made into a savoury hot drink by adding one teaspoon to a mug of hot water much like Oxo and Bovril. Marmite is paired with cheese, such as in a cheese sandwich, and has been used as an additional flavouring"
"filling. Treacle bread is a homemade bread popular in Ireland and is similar to soda bread but with the addition of treacle. Treacle tart Treacle tart is a traditional British dessert. The earliest known recipe for the dessert is from English author Mary Jewry in her cookbooks from the late 19th century. It is prepared using shortcrust pastry, with a thick filling made of golden syrup, also known as light treacle, breadcrumbs, and lemon juice or zest. A modern alternative recipe uses ground almonds in place of the breadcrumbs. The tart is normally served hot or warm with a scoop"
"known as ""sweet meal"". Various cereals are malted, though barley is the most common. A high-protein form of malted barley is often a label-listed ingredient in blended flours typically used in the manufacture of yeast breads and other baked goods. The term ""malt"" refers to several products of the process: the grains to which this process has been applied, for example malted barley; the sugar, heavy in maltose, derived from such grains, such as the baker's malt used in various cereals; or a product based on malted milk, similar to a malted milkshake (i.e., ""malts""). Malted grains have probably been"
"crust are firmish to the touch and the surface varies from smooth to slightly rough. The crumb inside is pale, soft and slightly moist. The taste is sweetish, which is typical of bakery products that are first parboiled and then baked. "" are traditionally decorated by sprinkling them with various ingredients, including coarse salt, poppy seeds, sesame seeds, flax seeds, nigella seeds, mixed herbs or mixed spices (paprika, caraway, pepper), grated cheese, onion, etc. The dough for "" is made from wheat flour, up to 30 percent of which may be replaced with rye flour. Other ingredients, per of flour,"
"the yeast after cooling the mix to 65-67 °C, but then mostly inoculated by the previous batches of dough instead of the dry yeast. It is then sweetened and colored with beet sugar molasses, and flavored with salt and spices, of which the coriander seed is required, and caraway is optional, but still quite popular. A popular but really unsubstantiated legend states that this bread traces its name to Margarita Tuchkova, a widow of Napoleonic Wars general Alexander Tuchkov, who perished at Battle of Borodino. His widow established a convent at a former battlefield, an abbess of which she eventually"
"In December and during the holiday season, a similar type of bread called ""vörtbröd"" (literally “wort bread”) is very popular in Scandinavia. The dough's water is replaced by beer wort, adding sweetness and flavour to the bread. Several different spices and fruits commonly associated with Christmas are also added, e.g., cloves, cinnamon, ginger, cardamom and raisins. Malt bread is one of many variants of baguettes sold in Russia. It is produced in local city bakeries. Malt loaf Malt loaf is a malted loaf made in the United Kingdom. Malt loaf has a sweet taste and a chewy texture like very"
"cornmeal with little to no wheat flour or sweeteners added; it is traditionally baked in a cast-iron skillet and ideally has a crunchy outside and moist inside. The North usually prefers yellow cornmeal with sometimes as much as half wheat flour in its composition, as well as sugar, honey, or maple syrup. This results in a bread that is softer and sweeter than its southern counterpart. Wheat flour was not available to the average North American family until the early 1900s when a new breed of wheat termed Marquis was produced. This was a hybrid of Red Fife and Hard"
"Bread Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been a prominent food in large parts of the world and is one of the oldest man-made foods, having been of significant importance since the dawn of agriculture. Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration. Commercial bread commonly contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of manufacturing. Bread plays essential roles in religious rituals and secular culture. The Old"
"ingredients, macaroons are often consumed during Passover in many Jewish homes. Macaroon A macaroon ( ) is a small biscuit/cookie, typically made from ground almonds (the original main ingredient), coconut, and/or other nuts or even potato, with sugar and sometimes flavorings (e.g. honey, vanilla, spices), food coloring, glace cherries, jam, and/or a chocolate coating. Some recipes call for sweetened condensed milk. Macaroons are often baked on edible rice paper placed on a baking tray. The name of the cake comes from the Italian ""maccarone"" or ""maccherone"" meaning ""paste"", referring to the original almond paste ingredient; this word itself derives from"
"Marmite Marmite ( ) is a British food spread produced by Unilever. Marmite is made from yeast extract, a by-product of beer brewing. Other similar products include the Australian Vegemite (the name of which is derived partly from that of Marmite), the Swiss Cenovis, and the German Vitam-R. Marmite is a sticky, dark brown food paste with a distinctive, powerful flavour, which is extremely salty. This distinctive taste is represented in the marketing slogan: ""Love it or hate it."" Such is its prominence in British popular culture that the product's name is often used as a metaphor for something that"
"molasses; it is typical of the region of Chiriquí. Another popular confection is ""quequi"" or ""queque"", a chewy biscuit made with ginger, molasses and coconut. Gingerbread Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg or cinnamon and sweetened with honey, sugar or molasses. Gingerbread foods vary, ranging from a soft, moist loaf cake to something close to a ginger snap. Originally, the term ""gingerbread"" (from Latin ""zingiber"" via Old French ""gingebras"") referred to preserved ginger. It then referred to a confection made with honey and spices. ""Gingerbread"" is often used to translate the"
"used as a sweetener in traditional bread recipes, as well as in the preparation of desserts and candy) is boiled in low fire. Then a small amount of argil is added in order to clean the must. After the boil, ingredients like flour, sugar, semolina, petimezi, sesame, vanilla, almonds, walnuts etc are included. Mustalevria is a favorite, especially popular at grape harvest season when the must is fresh. Moustalevria Mustalevria () is a traditional Greek kind of pudding made of grape must mixed with flour and boiled until thick. Moustalevria originated in ancient Greece where it was known under the"
"Sourdough Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste not present in most breads made with baker's yeast, and better inherent keeping qualities than other breads due to the lactic acid produced by the lactobacilli. Sourdough is a dough containing a ""Lactobacillus"" culture in symbiotic combination with yeasts. It is one of the principal means of biological leavening in bread baking, the others using cultivated forms of yeast. It is important in baking rye-based breads, where yeast does not produce comparable results. In the ""Encyclopedia of"
"Bread pudding Bread pudding is a bread-based dessert popular in many countries' cuisines, made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet, and depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked. Savory puddings may be served as main courses, while sweet puddings are typically eaten as"
"Boston baked beans Boston baked beans are a variety of baked beans, typically sweetened with molasses or maple syrup, and flavored with salt pork or bacon. Native Americans had made corn bread and baked beans. The Pilgrims at Plymouth Colony learned these recipes in the early 1620s and likely added barley to the corn meal to invent New England brown bread. The Triangular Trade of slaves in the 18th century helped to make Boston an exporter of rum, which is produced by the distillation of fermented molasses. At that time, molasses was added to local baked bean recipes, creating Boston"
"diameter features a third cookie and attendant layer of marshmallow. The five main flavors are chocolate, vanilla, banana, strawberry, and salted caramel. Orange and coconut make seasonal appearances during the Mardi Gras parading season. Moon pies have been made daily at the Chattanooga Bakery since the brand's inception on April 29, 1917. Earl Mitchell Junior said his father came up with the idea for Moon pies when he asked a Kentucky coal miner what kind of snack he would like to eat, and the miner requested something with graham cracker and marshmallow. Popular folklore, repeated and encouraged by Chattanooga Bakery"
"bran, whole wheat, and multigrain. Other variations change the flavor of the dough, often using blueberry, salt, onion, garlic, egg, cinnamon, raisin, chocolate chip, cheese, or some combination of the above. Green bagels are sometimes created for St. Patrick's Day. Many corporate chains now offer bagels in such flavors as chocolate chip and French toast. Sandwich bagels have been popularized since the late 1990s by specialty shops such as Bruegger's and Einstein Brothers, and fast food restaurants such as McDonald's. Breakfast bagels, a softer, sweeter variety usually sold in fruity or sweet flavors (e.g., cherry, strawberry, cheese, blueberry, cinnamon-raisin, chocolate"
"Gingerbread Gingerbread refers to a broad category of baked goods, typically flavored with ginger, cloves, nutmeg or cinnamon and sweetened with honey, sugar or molasses. Gingerbread foods vary, ranging from a soft, moist loaf cake to something close to a ginger snap. Originally, the term ""gingerbread"" (from Latin ""zingiber"" via Old French ""gingebras"") referred to preserved ginger. It then referred to a confection made with honey and spices. ""Gingerbread"" is often used to translate the French term ""pain d'épices"" (literally ""spice bread"") or the German terms Pfefferkuchen (lit. ""pepper cake"") or Lebkuchen (of unclear etymology). Gingerbread is claimed to have"
"is occasionally crumbled and served with cold milk or clabber (buttermilk), similar to cold cereal. In Texas, Mexican influence has spawned a hearty cornbread made with fresh or creamed corn kernels and jalapeño peppers and topped with shredded cheese. Cornbread is typically eaten with molasses in the southern states and with butter and honey in the northern states of America. Skillet-fried or skillet-baked cornbread (often simplified to cornbread or skillet bread) is a traditional staple in the rural United States, especially in the South. This involves heating bacon drippings, lard or other oil in a heavy, well-seasoned cast iron skillet"
"malt’s flavor. Malt Malt is germinated cereal grains that have been dried in a process known as ""malting"". The grains are made to germinate by soaking in water and are then halted from germinating further by drying with hot air. Malting grains develop the enzymes required for modifying the grain's starches into various types of sugar, including monosaccharide glucose, disaccharide maltose, trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, which break down the proteins in the grain into forms that can be used by yeast. Depending on when the malting process is stopped,"
"multigrain bread. It may eaten plain, served with butter, or topped with an icing or glaze. Carrot bread can be served as a means to increase vegetable intake in diets. Carrot bread Carrot bread is a bread or quick bread that uses carrots as the primary ingredient. It may be prepared with grated,shredded carrots, or carrot juice. Baking times can vary depending on the amount of juice in the carrots used, and it may be a moist bread. Carrot bread may have an orange color derived from carrot juice or carrots used. Additional ingredients used in its preparation may include"
"rolls. In 2012, the New Jersey State Fair/Sussex County Farm and Horse Show held The Fleischmann's yeast ""Sensational Sandwich Bread"" contest, in which contestants submitted their homemade sandwich bread prepared using Fleischmann's Yeast. Breads were judged under the criteria of appearance, flavor, texture, sandwich filling and creativity. The contest included cash prizes and state and national grand-prize winners. Sandwich bread Sandwich bread (also referred to as sandwich loaf) is bread that is prepared specifically to be used for the preparation of sandwiches. Sandwich breads are produced in many varieties, such as white, whole wheat, sourdough, rye, multigrain and others. Sandwich"