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    cups – self raising flour 1 cup – sugar 100g – butter 1-1/2 cup – milk Flavour a. Banana (mashed) b. Coconut c. Mixed fruits d. Chocolate Method 1. Mix flour and sugar 2. Add butter 3. Add milk‚ mixing well 4. Add flavour (mix well) 5. Place in a greased mould & bake at 180◦-200◦ for 20mins or until brown DONUTS Ingredients 400g – normal flour 6 tsp – sugar 6 tsp – yeast 1 tsp – salt 40g – butter 1-1/2cup – milk Method 1. Mix flour‚ sugar‚ salt & yeast

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    Cake Making

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    cakes were normally fried breads or cheesecakes‚ and normally had a disk shape. Determining whether a given food should be classified as bread‚ cake‚ or pastry can be difficult. Modern cake‚ especially layer cakes‚ normally contain a combination of flour‚ sugar‚ eggs‚ and butter or oil‚ with some varieties also requiring liquid (typically milk or water) and leavening agents (such as yeast or baking powder). Flavorful ingredients like fruit purées‚ nuts‚ dried or candied fruit‚ or extracts are often

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    democracy

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    IN THE NAME OF ALLAH WHO IS MOST BENEFIENT AND MERCEFULL. Subject: Business Communication Submitted to: Sir Imran Hanif Submitted by: M.Sheraz Anjum Roll NO.716 Bs(IT) 2nd Department of Computer Sciences B – Z – U Multan We know it is dip in eternal space Our inadequacies now stare in our face We hope for direction and

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    Wheat Winter Wheat

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    WHEAT Wheat from which flour is made‚ is the most essential grain used in bread making because it is the only cereal that contains the proper combination of glutenin and gliadin. When two proteins glutenin and gliadin‚ are mixed with water will formed a gluten. Gluten is both plastic and elastic. It can stretch and expand without easily breaking. Wheat special properties allow bakers to produce an astonishing array of product‚ from pastry to cakes and cookies. Not only wheat is used for baking

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    intend to achieve a greater understanding of the effects of abiotic factors on intraspecific competition of the flour beetles. The effects of competition on these organisms have often led to interesting discoveries of their behavior. In one study‚ conducted by Sonleitner and Guthrie (1991)‚ they determined that limited resources in a crowded space effects the ovipostion rate of the flour beetles. When beetle population densities become too high for their area‚ the female beetles respond by lowering

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    Tsm 486 Homework 4

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    Wheat Flour (Dry) Milling (3) What is the primary objective of wheat flour milling? The primary objective of wheat flour milling is to produce flour. (From Class Source) (3) What is/are the main coproducts from flour milling? The main coproducts from flour milling is bran‚ germ‚ and middlings. (From Class Source) (5) Compare the tempering step for corn dry milling with wheat flour milling. Discuss The differences or similarities in moisture added and time needed Corn Dry Milling tempering

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    production cost analysis of the most acceptable treatment. There were four treatments used in this study: Treatment 1 (100% all purpose flour); Treatment 2 (75 % all purpose flour+25% sweet potato flour); Treatment 3 (50 % all purpose flour+50% sweet potato flour);Treatment 4 (25 % all purpose flour+75 % sweet potato flour) and Treatment 5 (100 % sweet potato flour) The samples were subjected to sensory‚ proximate analysis and production cost . Data in sensory evaluation were analyzed using Friedman

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    Lilac Floor Mil

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    ls | | |Lilac Flour Mills | |Managerial Control and Accounting – II | |Session-12

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    Case Study

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    SOLUTION TO CASE STUDY – HARSHA AT SIRSA Summary of Case The various units of Banarsi Das are scattered. Unit I is located near the grain store having Flour mill and standby power supply. Unit II is behind the railway station having Flour mill and maintenance workshop and Unit III is next to the bus stand having Bakery and Finished Goods Store. The above mentioned all sites are at some distance from one another and there is no scope for any expansion at any of the sites. Banarsi Das’s daughter Harsha

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    The History of Cake Making

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    drawings‚ tax records‚ Greek plays and shipping and military records. It is thought that around 5‚000 B.C. the Egyptians accidentally discovered how to make leavened bread. There are some theories surrounding this discovery such as a mixture of flour and water were

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