Search results
Results From The WOW.Com Content Network
CoCo Wheats is a brand of instant, chocolate flavored breakfast cereal introduced in 1930 and currently owned by Post Holdings. [1] The brand was originally owned by Little Crow Foods , and bought by MOM Brands in 2012. [ 2 ]
This is a list of breakfast cereals. Many cereals are trademarked brands of large companies, such as Kellanova, WK Kellogg Co, General Mills, Malt-O-Meal, Nestlé, Quaker Oats and Post Consumer Brands, but similar equivalent products are often sold by other manufacturers and as store brands. This is a dynamic list and may never be able to satisfy particular standards for completeness. You can ...
Little Crow Foods is a food company based in Warsaw, Indiana.It was founded in 1903 by W.F. Maish, Sr. as a flour mill. After a major fire in 1919, the company began selling five-pound sacks of pancake mix.
At the 1904 World Fair, the Quaker Oats Company made a candy-coated puffed cereal, a wheat-based product similar to Cracker Jack's candy-coated popcorn. The product concept was re-introduced unsuccessfully in 1939 by another business as Ranger Joe, the first pre-sweetened, candy-coated breakfast cereal. Post Foods introduced their own version ...
Microwave oven – type of oven that heats foods quickly and efficiently using microwaves. However, unlike conventional ovens, a microwave oven does not brown bread or bake food. This makes microwave ovens unsuitable for cooking certain foods and unable to achieve certain culinary effects.
Recipes that include unsweetened baking chocolate typically use a significant amount of sugar. [7] Bittersweet baking chocolate must contain 35 percent chocolate liquor or higher. [ 7 ] Most baking chocolates have at least a 50% cocoa content, with the remaining content usually being mostly sugar.
Dutch processed cocoa has a neutral pH, and is not acidic like natural cocoa, so in recipes that use sodium bicarbonate (baking soda) as the leavening agent (which relies on the acidity of the cocoa to activate it), an acid must be added to the recipe, such as cream of tartar or the use of buttermilk instead of fresh milk.
To achieve large-scale efficiencies, continuous-process equipment has been developed whereby the pre-cooked cereal is injected into a high pressure steam chamber. It then exits the steam chamber via a Venturi tube to an expansion chamber, where the puffed cereal is collected and conveyed to the next process step. These devices, generally called ...