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A bushel of wheat makes about forty-five 24-ounce boxes of wheat flake cereal.
The per capita consumption of breakfast cereals in the United States was about 17 pounds in 1997 with about 2.5 of those pounds being hot cereal.
Thomas Jefferson is credited with bringing the first "maccoroni' machine to America in 1789 when he returned home after serving as ambassador to France.
Per capita consumption of pasta in the United States was 22 pounds in 1996. (Source: Kalorama Information, New York City Research Group)
A bushel of wheat makes about 42 pounds of pasta.
Durum wheat is used to make pasta because of its hard nature, which produces a firm cooked product.
Semolina is coarsely ground durum with a texture somewhat like sugar. It is the best product for pasta.
Spaghetti was the number one pasta sold in the United States in 1998 with elbow macaroni coming in second.
There are more than 600 pasta shapes produced worldwide.
In 1889, an Italian tavem owner named Don Raffaele Esposito developed a pizza featuring tomatoes, mozzarella cheese and basil - ingredients bearing the colors of the Italian flag. He named it the Margherita Pizza, after the Queen of Italy, Margherita Teresa Giovanni. Thus, modem-day tomato-and- cheese pizza was born.
Ninety-three percent of Americans eat AT LEAST one pizza per month. (Source: Bolia Wines.)
Approximately 3 billion pizzas are sold in the United States each year.
Each man, woman and child in America eats an average of 46 slices, (23 pounds), of pizza per year. (Source: Packaged Facts, New York.)
Accordingly, to Pizza Today, over 2.7 billion pounds of flour was used to make pizzas in 1996.
The graham cracker was named for its inventor, Sylvester Graham, a Igth-century American clergyman and nutrition advocate.
The early crackers, or 'biscuits" as the English called them, were handmade, hard-baked products made from flour and a little moisture. The low level of moisture, decreased even further with baking, left no medium for molds to grow. Made with little fat, rancidity was not a concern.
A soda cracker barrel was the method of marketing as long as cracker production was localized. At the turn of the century, Adolphus Green laid the foundation for the modern cracker baking system that is used today.
Crackers main ingredient is unbleached flour from soft red or soft white wheat.
In 1997, 925.5 million pounds of crackers were sold, a 2.7 percent increase over 1996.
The number one cracker sold in a 52-week period ending in November 1999 was Ritz Crackers. (Source: Information Resources, Inc.)
Ancient traditional tortillas were made from ground corn by Mexican natives as long as 2000 years ago.
In the U.S. in 1997, there were 70 billion tortillas consumed and 45 billion of them were flour tortillas.
According to tortilla manufacturers, nearly 60 percent of their products are consumed by non-Latinos.
Thirty-seven percent of consumers choose Cherry as their all time favorite fruit pie. (Source: Bakery Production & Marketing, 1998)
In specialty bakeries, 86 percent of cookies are baked from scratch. (Source: Bakery Production & Marketing, 1997)
A survey found that 52 percent of Americans choose chocolate chip as their favorite cookie, with oatmeal next at 17 percent. (Source: Bakery Production & Marketing, 1997)
In 1997 the U.S. consumption of Girl Scout cookies was 182 million boxes. (Source: Parenting, 1998)
The per capita consumption of breakfast cereals in the United States was about 17 pounds in 1997 with about 2.5 of those pounds being hot cereal.
Thomas Jefferson is credited with bringing the first "maccoroni' machine to America in 1789 when he returned home after serving as ambassador to France.
Per capita consumption of pasta in the United States was 22 pounds in 1996. (Source: Kalorama Information, New York City Research Group)
A bushel of wheat makes about 42 pounds of pasta.
Durum wheat is used to make pasta because of its hard nature, which produces a firm cooked product.
Semolina is coarsely ground durum with a texture somewhat like sugar. It is the best product for pasta.
Spaghetti was the number one pasta sold in the United States in 1998 with elbow macaroni coming in second.
There are more than 600 pasta shapes produced worldwide.
In 1889, an Italian tavem owner named Don Raffaele Esposito developed a pizza featuring tomatoes, mozzarella cheese and basil - ingredients bearing the colors of the Italian flag. He named it the Margherita Pizza, after the Queen of Italy, Margherita Teresa Giovanni. Thus, modem-day tomato-and- cheese pizza was born.
Ninety-three percent of Americans eat AT LEAST one pizza per month. (Source: Bolia Wines.)
Approximately 3 billion pizzas are sold in the United States each year.
Each man, woman and child in America eats an average of 46 slices, (23 pounds), of pizza per year. (Source: Packaged Facts, New York.)
Accordingly, to Pizza Today, over 2.7 billion pounds of flour was used to make pizzas in 1996.
The graham cracker was named for its inventor, Sylvester Graham, a Igth-century American clergyman and nutrition advocate.
The early crackers, or 'biscuits" as the English called them, were handmade, hard-baked products made from flour and a little moisture. The low level of moisture, decreased even further with baking, left no medium for molds to grow. Made with little fat, rancidity was not a concern.
A soda cracker barrel was the method of marketing as long as cracker production was localized. At the turn of the century, Adolphus Green laid the foundation for the modern cracker baking system that is used today.
Crackers main ingredient is unbleached flour from soft red or soft white wheat.
In 1997, 925.5 million pounds of crackers were sold, a 2.7 percent increase over 1996.
The number one cracker sold in a 52-week period ending in November 1999 was Ritz Crackers. (Source: Information Resources, Inc.)
Ancient traditional tortillas were made from ground corn by Mexican natives as long as 2000 years ago.
In the U.S. in 1997, there were 70 billion tortillas consumed and 45 billion of them were flour tortillas.
According to tortilla manufacturers, nearly 60 percent of their products are consumed by non-Latinos.
Thirty-seven percent of consumers choose Cherry as their all time favorite fruit pie. (Source: Bakery Production & Marketing, 1998)
In specialty bakeries, 86 percent of cookies are baked from scratch. (Source: Bakery Production & Marketing, 1997)
A survey found that 52 percent of Americans choose chocolate chip as their favorite cookie, with oatmeal next at 17 percent. (Source: Bakery Production & Marketing, 1997)
In 1997 the U.S. consumption of Girl Scout cookies was 182 million boxes. (Source: Parenting, 1998)
