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Grand Opening Issue 2012.12
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1st Quarter 2012 on at the A&K T hrift hrif T ’ a tM 12 chWeek Q: Why do fruitcakes make ideal gifts? A: Because the Postal Service has been unable to find a way to damage them.
or pagesF1-4
LANDMARKS:
March 29th, CHANNEL 30th, andTUNNEL 31st
Register to Win Prizes and Gifts pages 5-6
TIDBITS® SAYS
LET THEM EAT CAKE! by Kathy Wolfe
DATA ON DONUTS pages 7-8
USA Town Center
(Behind Cracker Barrel) 334.363.0824 • 1220 Fox Run • Opelika
info@tidbitscv.com
This week’s Tidbits really takes the cake! We bring you all kinds of information about several different types this sweet treat, from bundt to sponge. • Ancient Egypt was home to the world’s first large-scale bakeries, which were the first to use yeast to make cakes rise before baking them on hot stones. To the ancient Romans, cake meant a small bread, as there was no sugar, and honey was an expensive commodity. • Cake-baking underwent a dramatic change in the mid-1800s. Previously, yeast was used as a leavening agent, but yeast was replaced with the introduction of baking soda and baking powder, both of which are greater raising agents. Temperature-controlled ovens also contributed to increased success. • Flour is classified by its protein content. The higher the protein, the harder the flour. Allpurpose flour has a protein content of 10-11 percent and is a good choice for cookies. Bread flour’s content is much higher, 15 percent, and is not suitable for cakes. Cake flour’s protein measures 7-8 percent, and its low gluten content makes it a perfect choice for delicate cakes. • Sponge cake uses only eggs, sugar and flour in its preparation, with no fat or leavening. The trick to a perfect sponge cake is to beat air into the batter at several stages during preparation.
t Ge Mar 18 - 24
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TABLE OF CONTENTS
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Volume 8 Issue 12
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March 22, 2012
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