Ready to roll

Goldschmidt, Bridget
April 2005
Progressive Grocer;4/15/2005, Vol. 84 Issue 6, p100
Trade Publication
Presents information on the Cini Minis cinnamon roll from Chef Solutions. Description of the cinnamon roll; Reasons for the increased grab-and-go sales of Cini Minis.


Related Articles

  • Strawberry Phyllo Pastry Tutorial.  // Miniature Collector;Dec2013, Vol. 36 Issue 8, p40 

    A recipe is offered strawberry pastry using phyllo dough technique.

  • The Upper Crust. Sokolov, Raymond // Natural History;May79, Vol. 88 Issue 5, p88 

    Features traditional European pastry doughs. Paradox of the strudel dough; Choice of filling for the paper thin strudel; Modern phyllo dough and their local names around the Mediterranean; Traditional fillings for the Turkish pastry dough; French version of the phyllo in 'pate feuillete';...

  • Filo pastry.  // Australian Gourmet Traveller;Mar2010, Vol. 10 Issue 3, p56 

    The article offers information on filo pastry. The dough can be made by mixing two parts flour and one part water. The right dough consistency is achieved with the addition of water or flour. Options for working with fresh filo that is fragile and difficult to store are explained. Recipes for...

  • ATHENS READY-TO-GO FILLO DOUGH.  // Restaurant Business;12/15/2003, Vol. 102 Issue 20, p61 

    The article presents information on ready-to-go fillo dough which are easy enough for a preparation cook to use and makes simple but elegant appetizers, entrees, and desserts.

  • humble pie. Covrett, Donna // Cincinnati Magazine;Nov2008, Vol. 42 Issue 2, p116 

    Several recipes including Bluebird Bakery Apple Pie, Pecan Mocha Pie with Coffee Cream, and Frieda's Bakery Pumpkin Pie, are presented.

  • sweet pastries.  // Cooking Light;Aug2010 Supplement, Vol. 24, p64 

    Several recipes for pastries are presented including one for Grand Marnier meringue torte, one for upside-down fudge-almond tart and one for raspberry phyllo tarts.

  • Dynamite Napoleons: Chefs dazzle diners with sweet, savory pastry dishes.  // Nation's Restaurant News;4/4/2005, Vol. 39 Issue 14, p26 

    This article focuses on sweet, savory pastry dishes prepared by chefs named as Napoleons. Layer anything with leaves of pastry, either puff or phyllo, and Napoleon is ready. There are all kinds of reasons to love Napoleons, but at the top of chefs list is their flaky texture and the sound they...

  • Sfogliatelle. Wise, Alistair // Australian Gourmet Traveller;Apr2014, Vol. 14 Issue 4, p58 

    The article focuses on the preparation of the Italian pastry sfogliatelle for Easter. Topics discussed include the onset of different-flavoured versions, the reverence and biblical adoration associated with the pastry and the various ideas with regard to the pastry's origins. Also mentioned are...

  • a kid in his candy store. Packard, Morgan // New Orleans Homes & Lifestyles;Sep2007, Vol. 9 Issue 9, p32 

    The article focuses on Tariq Hanna, the chef and owner of Sucré restaurant in New Orleans, Louisiana. Hanna states that he earns a living by playing in chocolate, sugar and mousses. It is stated that he has not turn down a job based on the fact that he has never done it before. Detailed...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics