Bread and Diabetes

Something that we have discovered with our Gluten and Allergen Digested Breads, is that our customers who need to monitor their blood sugar are finding these bread seems to be not causing a spike like normal breads do.

Although using the same flours and grains as our regular everyday baked bread, this bread is made using a different technique.

If have you been diagnosed as Diabetic there is a good chance you may of read such articles as this link. Diabetes Australia

So what about our Flours and Grains we use.

Our White Flour is milled in Australia from Australian grown wheat without being artificially bleached.

Wholemeal Flour:

Your may or may not of heard of the description 90/10 Wholemeal. The husk is removed from the wheat and the kernel is milled in the same way as regular white Flour. After milling the Husk is returned, thus giving the description 90% white Flour and 10% Husk. This method is employed to return fibre back into the flour.

Multi Grains:

You may of read or heard that Multigrain is just Grains mixed with white bread dough.

Yes, this is also the case with our Multigrain breads, however the grains we add are a mixture of malted, cracked, and pre soaked.

Of course our flours and grains all come from Ben Furney Flours.

Our Gluten and Allergen Digested Bread dough’s are treated with Biohawks Bake-aid.

Then we employ a blend of different aged (Bake-aid treated) dough’s to take advantage of the natural fermentation process very similar to the process of making a sourdough. (Soughdough and Sourdoughs)

These dough’s are made up of wheat Flour, Water, Vegetable Oil, Salt, and Yeast  . The only additive is the Biohawk Bake-aid.

For those of you who may know about how Bread is now able to made in a matter of hours may say what about a product known as “Bread Improver”

This product is used in our everyday breads just like most of todays Bakeries, however it is excluded from our batchs of Gluten and Allergen Digested Breads.

So how do you get some of this Bread.

We normally do a batch each week. These batch’s are done accordingly to order quantity.

All you need to do is advise us your contact details and we will let you know when we are taking orders for the next batch.

One of our other posts about our special bakes.

Please also note the relevance of whether this bread is suitable to your individual  needs we suggest should be discussed with your medical practitioner. We have no medical evidence confirming this information, and only used customer verbal feedback.

 

 

Free Plant Program

So a great day was had on the 12th of May, 2018 outside Ipswich City Division 5 Councilor Wayne Wendt’s Office. He had arranged a Mobile Nursery Event to be held in Jacaranda Centre’s shared car park. Facebook Photo’s

This is in conjunction with and part of the Ipswich City Council Free Plant Program

 

Sunday Trading

Yes that’s right. If you are looking for a Bakery that is open  Sunday’s (or Saturday for that matter) in Ipswich, Queensland (QLD).

Our trading hours are 7am to 1.30pm both Saturday and Sunday.

The only Sunday’s we are closed are Easter Sunday and the Sundays directly after Christmas Day and up to when school resumes in the new year. or if a Public holiday happens to fall on a Sunday.

Cold Drinks and Hot Foods

Along with the variety of Baked Foods we offer, we also offer a selection of Cold Drinks.

Choose from a selection of Coca Cola branded Soft drinks and Energy Drinks, Fruit Drinks (Golden Circle) and Juices (Just Juice).

We no longer offer a selection of Dairy Farmers Milk Drinks.

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.

Neapolitan Cake

Not to be confused with a “Napolean” or Napoleon”.

With this Sponge Cake we use a combination of “Pink, Brown, and Cream” colour’s, or another way of describing it “Strawberry, Chocolate, and Vanilla” flavour’s.

Placed into layers with our whipped Mock Cream between.

A layer of our whipped Sugar Icing on top and normally packaged as a “Bar Cake”.

Napolean Cake

This one always causes confusion. If you do some research you will find a whole host of definitions.

Apparently this cake may not of had French origins as you may perceive. I had a quick look around on the internet myself, and found that the one we call a “French Vanilla Slice” is sometimes referred to as a  “Russian Napolean” or a “Napoleon”.

Also not to be confused with a “Neapolitan” Cake (refer to our other post) .

So what do we call a “Napolean Cake”.

We sandwich a Light Vanilla Sponge Cake between a top and bottom layer of our Puff Pastry.

To hold this together we use a coating of Raspberry/Plum Jam, and a layer of our whipped Mock Cream.

On top we Ice the cake with our whipped Sugar Icing.

This is then packaged as a bar cake.

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”)

Apple Slice

A Traditional Favourite, a layer of our butter style Shortbread pastry on the top and bottom with a filling of Australian fresh diced  Apples.

Finished off with a dusting Castor Sugar.

If you would rather it as a Pie, we have them sized for the individual, or a Family size.

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 fresh Australian 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.