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  • Montana Bakery
    a 24 hour process of fermentation incorporating Italian style wheat yeast and extra virgin olive oil The Ciabatta can be hand crafted to give the classical style or pinned and cut by machine to give a more uniform appearance dependant upon the customer s requirement Croissants These are hand finished in many sizes and shapes from small mini and full size to straight curled square and twist formats Pain au chocolat and Danish pastries M ontana Bakery has for many years been highly regarded and viewed as providing the industry benchmark in hand finished croissants pain au choclat and Danish pastry manufacture Montana Bakery laminate products are made to an authentic French recipe using only French flour and Normandy butter The Montana Bakery speciality hand crafted breads are created from a client brief or using our own exclusive recipes under the Montana brand S peciality Handcrafted Bread highly visual decorative breads single serve or Tear n Share Large stone baked garlic bread This large oval bread has three lines stamped along its length is golden in colour has garlic butter melted M ontana Bakery is deservedly renowned for its fresh butter formulations that include garlic tomato salsa and pesto marinades

    Original URL path: http://www.montanabakery.co.uk/ (2016-02-11)
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  • Montana Bakery
    on the hot volcanic stones of the oven lending a rustic appearance to the finished product The stone baking process provides the Ciabatta with the characteristics of a light and open crumb structure with a thin and crispy crust The raw dough is placed on trays dusted with coarse semolina before baking Ciabatta exhibits the traditional distinct flavour and aromas of the extra virgin olive oil and yeast as a

    Original URL path: http://www.montanabakery.co.uk/ciabatta.htm (2016-02-11)
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  • Montana Bakery
    and extra virgin olive oil the Focaccia is then handcrafted creating a classical round style or the dough can be placed in different shape tins producing an attractive finished bread The very soft and airy dough is usually dimpled by hand giving an aerated effect that is visually attractive The quality of the Focaccia can be further enhanced by addition of extra virgin olive oil post baking resulting in a

    Original URL path: http://www.montanabakery.co.uk/foccacia.htm (2016-02-11)
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  • Montana Bakery
    the stone bake oven Stromboli Special fermented dough is folded to enclose layers of ingredients then dressed before baking to expose the inclusions once baked Popular combinations for inclusion in this distinctive bread are prepared using pesto slices of mozzarella roasted red pepper oven dried Mediterranean style vegetables tomato marinades caramelised red onions white onions or shallots Crown Selected ingredients are enclosed in the dough which is made into a crown shape When proved cuts are made to form the points of the crown creating an interesting finish to the bread Our Pesto mature Cheddar and Pecorino cheese crown is a delicate blend of special soft white dough with a generous coverage of nut free green pesto sprinkled with mature cheddar cheese then rolled and cut to form the round crown The bread is sprinkled with Pecorino then stone baked to give lift and openness of texture The final stage is to brush with a blend of extra virgin olive oil and basil Teardrop The dough once rolled with the inclusion is shaped into a teardrop shape The bread can be dressed with cheese cuts or both to expose the contents once baked Wheatear This highly visual bread is expertly dressed by hand before proving to allow the baking process to naturally expand the dough to represent the ear of wheat Piegatta An Italian fold this bread is filled with ingredients enrobing the flavours Made using Ciabatta or Focaccia dough this distinctive bread is stone baked in a very hot oven Spiral The unusual appearance is given to this dough by twisting before baking on the sole of the stone bake oven Already having a delicate balance of inclusions this bread can be further enhanced by the addition of extra virgin olive oil after baking just adding that little extra

    Original URL path: http://www.montanabakery.co.uk/specialitybread.htm (2016-02-11)
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  • Montana Bakery
    Montana Bakery laminated products have the unique quality of many separate layers created from the butter folding process Inside this product has soft buttery layers that give a pleasant contrast to the crisp outer crust Using butter ensures a rich and luxurious flavour rewarding you with a moment of indulgence Using an egg wash before baking creates the lovely characteristic golden brown sheen on the surface of these products Croissants These are hand finished in many sizes and shapes from small mini and full size to straight curled square and twist formats Pain au chocolat and Danish pastries are available in sizes ranging from small single serve to the large indulgent treat The trend towards snacking out of home eating and the development of consumer taste profiles has lead Montana Bakery to the development of both sweet and the unusual savoury croissants and Danish pastries Montana Bakery s flavour balances for the savoury and sweet range have been created around collective hot eating occasions throughout the day Brioche This is a rich dough incorporating butter and egg To ensure the best result Montana Bakery makes the dough 24 hours in advance of baking in so doing guarantees a full flavour

    Original URL path: http://www.montanabakery.co.uk/laminatedbakery.htm (2016-02-11)
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  • Montana Bakery
    inserting to the bread to mirror the bread form and provide even distribution In the case of Ciabatta dough balls the product is injected with the selected butter then finished with a flavoured oil dressing Large stone baked garlic bread This large oval bread has three lines stamped along its length is golden in colour has garlic butter melted within and is brushed with a blend of garlic oil and parsley on its surface Small stone baked Ciabatta breads These small stone baked breads are an oval shape with a golden brown colour that shows through the flavoured butter coating of the top surface Dough balls These Ciabatta dough balls again have a golden brown colour with visible holes from the injection of the flavoured butters The dough balls are then passed through an infrared oven to ensure even distribution of the butter throughout Flavoured butter Ciabatta loaves This classical Ciabatta loaf has a smooth crust with vertical cuts which when opened reveals discs of flavoured butter When finally baked the butter melts throughout the bread Tear n Share flavoured bread This Ciabatta flatbread has been stamped before baking and the bread is injected and brushed with the flavoured butter

    Original URL path: http://www.montanabakery.co.uk/butterenhancedbread.htm (2016-02-11)
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  • Montana Bakery
    its renowned Ciabatta recipe for classic pizza base This presentation reveals a texture that is more open thereby retaining a high eating quality after baking at home by the consumer Pizza bases produced in Montana s modern stone baked oven enables customers to take advantage of the various style and shape options from small slipper to round or oblong The stone bake oven can be regulated to change the appearance

    Original URL path: http://www.montanabakery.co.uk/pizzabases.htm (2016-02-11)
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  • Montana Bakery
    the retailer to enable delivery of speciality breads to the consumer in a format that is both distinctive and attractive Spearheading the market trends and most of all delivering products of high visual appeal and taste quality Montana Brand allows the retailer to capitalise on market growth now and not in six months time when the sector has moved on Montana Brand packaging has been devised around the bakery s

    Original URL path: http://www.montanabakery.co.uk/montanabrand.htm (2016-02-11)
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web-archive-uk.com, 2017-12-17