Gluten Digested Saturday Bake

We will be baking for pickup Saturday morning the 16th of December 2017, and orders close on Thursday the 14th at 4.30 PM.

We’ll be doing the range of  Breads, Bread Rolls, Fruit Buns, Cream (mock) Buns, .

The Fruit Buns are ordered as a pack of six, and Cream Buns as a pack of four.

Your choice of bread is not just limited to White Bread. Multi-Grain (pre softened grains), Wholemeal, Wholegrain, Fruit Loaf, and Sourdough may be ordered also.

As well as Loaves, Bread Rolls (Lunch, Hamburger, or Hotdog) may be ordered.

We are also doing  Sausage Rolls, Chunky Beef (plain),  Apple Pies, (sorry, no Apricot Pies this time around (the Apricots are out of supply)). We can do them in either the regular size or as a Family size Pie.

Also Apple Turnovers, Vanilla Slice, Carrot Cake and Madeira Cake.

All baked with a treatments of “Biohawks Bake-Aid and Relief”.

Batch sizes are limited.

Want to bake something using Biohawk treated Puff Pastry or Shortbread with your own filling? Give us a call and talk to us about that.

The product will only be available until close of shop on Saturday 16th of December.

Not only are these products “Gluten Digested”, other “Food Intolerance’s” are addressed as well. All the product has been treated with accordance to, and with Biohawk’s cooperation and instruction.

http://biohawk.com.au/food-preparation.html

Like our other bread products, we use Australian Flour that has not been chemically bleached. With Gluten Digested Breads we employ a more traditional technique (similar to sourdough), which allows the dough to “develop” naturally without adding improver .  The Fruits and Grains have also been treated to address a whole scope of food allergen reactions.

Please note this treatment does not make the product “Gluten Free”. Gluten is still present, this treatment may change the way your body reacts to gluten.

To those who aren’t sure what we are talking about.

Biohawk have developed a product that we can add to our Breads and Pastries.

It is made from natural ingredients

Do you want to know more about this Biohawk product? Click on this link http://www.biohawk.com.au/

Alternatively you can call in to any Malouf Pharmacy, and your sure to find personnel who can assist you with your needs for the range of Biohawk Products.

http://www.maloufpharmacies.com.au/site/store-locator

If you wish to place an order to be included in the next batch, you can contact us via our email address ”  pie_s@ozemail.com.au   ” .

Sorry I have not set a link up, but a simple cut and paste should do the job and use the reference “Gluten Digested”.

When you order products baked with this treatment:- Please also remember we are in Ipswich, Queensland and would be “pick up” from our store.

Please note: This product is not considered “Gluten Free”, if you have been medically diagnosed with Coeliac / (Celiac) disorder this product may not be for you.

However you may find a FAQ sheet from another Bakery using Biohawk Products of interest. http://ishop.solbreads.com.au/t-easygest_faq.aspx

http://www.coeliac.org.au/

Sourdough

We offer three different styles of Sourdough.

Although it is not a product we bake daily we do accept orders of all 3 styles.

The Sourdough we refer to as “Natural Flavoured” is our popular choice. This one is normally available with our weekend bakes.

Please refer to this link before making your Sourdough Choices

If you choose the Traditional Sourdough we are currently using Wholemeal Flour.

Also depending on order quantity we may need time to develop the volume of dough required.

Of course our Sourdough can be ordered to have the  Biohawk Gluten and Allergen Digested  Treatment.

 

Sourdough and Sourdoughs

Basically we consider Sourdoughs to be 2 different main groups.

There is what would be considered a true “Sourdough”, and what we would describe as a “Generic Sourdough”.

The “Generic Sourdough” seems to be the common way most commercial bakeries go these days. So what is  a “Generic Sourdough”?

“Generic Sourdough” to us is just a regular flour dough (be it white or wholemeal) using a commercial type yeast (to leaven the dough) and Bread Dough Improver.

To give the bread a “Sour” taste an additive is introduced, be it a powder or liquid (Vinegar can even be used). This whole process can go from the flour bag and out of the oven in less than 3 hours.

This Bread is a much lighter loaf than a “Traditional Sourdough”.

To us a true “traditional” Sourdough is basically made from the ground up so to speak.

Our Traditional Sourdough (without giving too much of our process away) has a four step process.

Initially we start with a “Mother Dough”. This dough is where it all begins. We continually feed this dough and carve off a portion to mix into new Sourdough Bread dough. Just to elaborate, our “mother dough” was started naturally cultivating natural air and grain born yeasts.

We mix the new Bread Dough and let it rest for at least 12 hours before adding more flour and water. This period allows time for the yeasts and enzymes to naturally break down the flour.

A bit of a disclaimer here: If you do your own research, you may come to the conclusion that this process enhances the flour flavour, and may also enable more nutrients to be available for digestion, and may reduce allergen reactions. (Sorry can’t testify to this, we just make the bread).

https://breadtopia.com/gluten-intolerance-and-bread/

Ok! Lets get back on track. This new dough, after resting for at least 12 hours has more flour and water added along with vegetable oil, and Sea Salt.

The dough is then cut into sizes and trayed ready to prove.  After another period of 5 to 8 hours, the product is baked and ready for your table.

Additionally we offer a “Natural Flavoured” Soughdough. This particular Bread offers a mild “Tang” of Soughdough Flavour.

A crust much like a “Tradional Sourdough”, the bread itself has a lighter “crumb” similar to a regular bread Loaf.

(Disclaimer: This bread is made with our normal bread dough, mixed with our own cultured Sough dough giving it the “Natural” flavour).

So now it comes back to you asking yourself.

“Which bread do you want to eat?”

Of course our Sourdoughs can be ordered to have the  Biohawk Gluten and Allergen Digested  Treatment.

 

Cold Drinks and Hot Foods

Along with the variety of Baked Foods we offer, it nearly goes without saying, that we also offer a selection of Cold Drinks.

As well as Soft drinks and Energy Drinks, we also have a selection of Dairy Farmers Milk Drinks, Fruit Drinks and Juices.

If we don’t have your preferred brand or flavour, perhaps the neighboring “Friendly Grocer” will.

Perhaps you want a Pie or Sausage Roll, but someone else wants a Burger, or Fish and Chips. That’s OK, “Uncle Bill’s Takeaway” is close by as well.

Vegemite Scroll

“It appears what was once a part of the “Aussie Staple Diet” may be starting to fade away.”

Well that was what we thought a couple of months back anyway. Its seems to be changing. We have had enough enquiries for us to give the old Cheesymite another go. Very timely as well considering around the same time it has been announced Bega Cheese is bringing the icon product back to Australian owned.  http://www.afr.com/business/retail/fmcg/bega-cheese-buys-vegemite-in-australia-20170118-gtu82r

Our Vegemite Scroll is made using our Bread Dough, we would give it a coat of “Vegemite” and sprinkle “Aussie Jack” Cheese over it before rolling it into a scroll. Then another layer of melted cheese on top.

Its great that this little “Aussie Delight” may make a comeback. With your help, we can make 2017 the year of the “Cheesie Mite” or “Cheesy-Mite”.

Who knows with the help of this latest stouch.

https://www.qt.com.au/news/pie-idea-fernvale-baker-cheesed-off-at-vegemite-pi/3202363/

How can “YOU” help. Just come in and ask if we have any “Cheesie Mites”.

Finger Bun

Some times referred to as a “Coffee Roll”. This is a oven baked Bun. (as opposed to a Dough Nut).

We finish these off in a few different ways.

After we spray Sugar Glaze on them, we roll some in Cinnamon Sugar.

Others, we slather on our Whipped Sugar Icing, and we leave some plain iced. Some are rolled in coconut, and some of the iced ones are cut down the centre and filled with our Whipped Mock Cream (sometimes known as a “Long john”)

Dough Nut

Our Dough nuts are made fresh daily. Just like our Bread and our other Buns.

Yes, we know there is no point in hiding it, but to cook a dough nut it needs to be deep fried (not oven baked). Like in most of our product we use Vegetable Oil where ever we can.

If you are looking for the oven baked sweet roll with icing we call them either “Finger Bun” or “Coffee Roll”.

So what types of Doughnut do we normally have?

Of course there is the Long Cream and Jam. Rolled firstly in Cinnamon Sugar, with either our Whipped Mock Cream or Whipped Fresh Cream and a bead of Raspberry/Plum Jam.

Jam Doughnut- of course if we were in America this would be the “Jelly Doughnut”, but we are not! So we won’t! This is rolled in Cinnamon Sugar before the Jam is piped in.

If its just a Cinnamon Doughnut that you seek, we have them as well. Either twisted or made as a figure of “8” ( We like to think they get more surface area to get more Cinnamon).

Bears Claw

Sometimes this Bun may be referred to as an Elephants foot.

Call it which ever, and there is a good chance we know what you are talking about.

This Bun is made to share with a group.

Its made using our Fruit Bun Dough that has a mixture of Spices and Sultana’s (Australian 3 crown) through the dough.

We put a filling of diced and blanched New Zealand Apple in before we bake the Bun.

After baking , we coat it with our Sugar Glaze and finish it off with our Whipped Sugar Icing. Sometimes we will dust the icing with Coconut.

 

Caramel Bun Ring

Made as a large Bun to share with others (looks like a big doughnut).

This bun is made using what we refer to as our clear Bun Dough (no fruit or spices). It then has a bead of Caramel Paste placed into its centre before baking.

After baking, we coat it with our Sugar Glaze and finish it off with our Whipped Sugar Icing. Sometimes we may then sprinkle crushed Peanuts on top, or  dust the Icing with Coconut.

Chelsea Bun

Made with our Fruit Bun Dough that has a mixture of Spices and  Sultana’s (Australian 3 crown) through the dough.

The dough has a layer of Raspberry/Plum Jam applied before being rolled into a scroll.

After baking they are sprayed with Sugar Glaze and either finished off with Cinnamon Sugar or Whipped Sugar Icing.