Re: Digest Number 1117 - Wood Flour sources
Lol, this makes me giggle.
People will get way haughty and turn up their noses at the
possibility of using wood flour but won't bat an eye at eating
boiled chicken guts, blood sausage, bull testicles, pig tendons.
Interesting
People will get way haughty and turn up their noses at the
possibility of using wood flour but won't bat an eye at eating
boiled chicken guts, blood sausage, bull testicles, pig tendons.
Interesting
--- In bolger@y..., Sam Glasscock <glasscocklanding@y...> wrote:
> Out of a sense of local chauvanism, i have to tell you
> that no bread factory in Delaware would dream of using
> wood flour in any product for human consumption.
>
> At least, as long as the price of recycled newsprint
> and brick dust stay so reasonable.
> Sam
>
> > I read the same thing, so called a big bread factory
> > here -- I chose
> > one I whose thought bread most like sawdust anyway
> > (but it has a good
> > long shelf life!)
> >
> > I was assured, in the strongest terms possible in
> > polite company,
> > that they did not use wood flour and to the best of
> > their knowledge,
> > no other bakery in Canada used it either.
> >
> > Good luck, let us know if you find a source, but
> > keep your head down
> > when you ask!
> >
> > Jamie Orr
> >
> >
> >
> >
> >
> >
>
>
> __________________________________________________
> Do You Yahoo!?
> Yahoo! Health - Feel better, live better
>http://health.yahoo.com
Out of a sense of local chauvanism, i have to tell you
that no bread factory in Delaware would dream of using
wood flour in any product for human consumption.
At least, as long as the price of recycled newsprint
and brick dust stay so reasonable.
Sam
Do You Yahoo!?
Yahoo! Health - Feel better, live better
http://health.yahoo.com
that no bread factory in Delaware would dream of using
wood flour in any product for human consumption.
At least, as long as the price of recycled newsprint
and brick dust stay so reasonable.
Sam
> I read the same thing, so called a big bread factory__________________________________________________
> here -- I chose
> one I whose thought bread most like sawdust anyway
> (but it has a good
> long shelf life!)
>
> I was assured, in the strongest terms possible in
> polite company,
> that they did not use wood flour and to the best of
> their knowledge,
> no other bakery in Canada used it either.
>
> Good luck, let us know if you find a source, but
> keep your head down
> when you ask!
>
> Jamie Orr
>
>
>
>
>
>
Do You Yahoo!?
Yahoo! Health - Feel better, live better
http://health.yahoo.com
Jamie,
Maybe you people from 'The Great White North" have a different attitude.
I know some of our older people have to go up there to get meds at a
reasonable cost, then smuggle them 'down South'.
Be that as it may, 'down here' bakers do use the stuff. I can actually
look up 'wood flour' in the local Philadelphia telephone directory and
be referenced to: See "Bakers Supplies". Try that simple expedient, or
consult the Thomas Register (or your Canadian equivalent}. Any library
should have a copy, and you should be able to reach them on-line, as
well. While 'there', why not do a 'google search', too.
Regards,
Ron Magen
Backyard Boatshop
PS: Be aware, less than 5 pounds fills a gallon sized container . . . 50
pounds may be even more than 10 gallons worth of volume.
Message: 16
Date: Wed, 24 Jul 2002 23:26:38 -0000
From: "jas_orr" <jas_orr@...>
Subject: Re: Wood flour
I read the same thing, so called a big bread factory here -- I chose
one I whose thought bread most like sawdust anyway (but it has a good
long shelf life!)
I was assured, in the strongest terms possible in polite company,
that they did not use wood flour and to the best of their knowledge,
no other bakery in Canada used it either.
Good luck, let us know if you find a source, but keep your head down
when you ask!
Jamie Orr
Maybe you people from 'The Great White North" have a different attitude.
I know some of our older people have to go up there to get meds at a
reasonable cost, then smuggle them 'down South'.
Be that as it may, 'down here' bakers do use the stuff. I can actually
look up 'wood flour' in the local Philadelphia telephone directory and
be referenced to: See "Bakers Supplies". Try that simple expedient, or
consult the Thomas Register (or your Canadian equivalent}. Any library
should have a copy, and you should be able to reach them on-line, as
well. While 'there', why not do a 'google search', too.
Regards,
Ron Magen
Backyard Boatshop
PS: Be aware, less than 5 pounds fills a gallon sized container . . . 50
pounds may be even more than 10 gallons worth of volume.
Message: 16
Date: Wed, 24 Jul 2002 23:26:38 -0000
From: "jas_orr" <jas_orr@...>
Subject: Re: Wood flour
I read the same thing, so called a big bread factory here -- I chose
one I whose thought bread most like sawdust anyway (but it has a good
long shelf life!)
I was assured, in the strongest terms possible in polite company,
that they did not use wood flour and to the best of their knowledge,
no other bakery in Canada used it either.
Good luck, let us know if you find a source, but keep your head down
when you ask!
Jamie Orr