Banan Nut Bread

The two products in the pictures is Banana Nut Bread and Vegan Banana Nut Bread. the
difference between Banana Nut bread is that it has it is very softer and lighter. THe cust is also
has a lighter brown color than the Vegan banana nut bread. Some of the changes in the mop is
thatit uses the creaming for cakes method, the bananas are blended and the dry and wet
ingredients are alternated. Also, the liquids are cut in half when added in.

The vegan banana nut bread is more different than the regular banana nut bread because the
appeence is more of a dark brown color than the Banana Nut bread. The inside and outside is
more hard and crusty looking and came out much darker than I thought it would be.The
changes in the mop that are different than the Banana Nut Bread is that the Ingretants that were
used had evaporated cane juice,vegtable oil,egg replacer,waterAP flour and baking soda. The
Mop changed with how the bananas were blend to being pureed and aslo putting put dry and
wet ingredients all in at once. There is also a change in the Method it uses the muffin/Blending
method and their is a change of the about of batter that goes in the pan of 1 pound and 14 oz.
Vegan banana nut bread and Banana nut bread are both alike because they bake at the same
tempter of 325 and the dry ingredients are sifted.
The two products in the pictures is the Blondies and Gluten-Free Blondies. The difference
between the two is that blodies are thick and fluffy in the inside and has a hard thick crust on
the outside.the flavor is fudgy and sweet. The outside of the blondie is crisp and very light
brown.The changes made in the mop is that the blondies are baked at 325 degrees for 20-25
minutes and there is baking powder and salt sifted with the flour. Also the white chocolate chips
are stirred in the mixture.

In the Gluten-Free Blondies the texture and how it looks are different it has a more of a very
light brown color and when you break it in half it does not stay together it falls apart. A couple of
changes in the mop is ingredients used inside of AP flour it uses gluten free flour Bend
A,gluten free flour blend B and light brown sugar.The changes in the mop is that the eggs are
added in shortly after the creaming of the sugar,brown sugar,butter salt etc and folded in the
white chocolate chips. Another thing is that the gluten-free blondies are brown sugar is mixed in
the first step and is baked at 350 degrees for 30-40 mins. Both Gluten Free-Blondies and
Blondies are alike because they have someone of the same steps in the process of making
them and is poured into ½ sheet pan.The flavor of both of them are similar it is soft, moist and
has a sweet and salty taste. It also has the same Method of a Modified creaming Method.
 The two products above are peanut butter cookies and No sugar added peanut butter cookies
they are different from one another because the regular peanut butter cookies is light brown and
is soft on the inside and is crumpy. It has a taste of salty and sweet flavor and is dense.The
changes in the mop is that their is shortening,AP flour,salt,and baking soda in the recipe. The
shortening is mixed in the first step. Another part that is different is stir in the remaining dry
ingredients.

The No sugar added peanut butter cookies are more darker on the outside and have a harder
texture when eating it. The no sugar added peanut butter cookes dont have AP flour like the
regular ones it has cake flour, granulated maltitol/xyliitol and brutal peanut butter in the recipe.
The changes in the mop are that the butter, peanut butter and maltital/xylital/erythritol are
creamed together on a medium speed. The eggs are added one at a time and the dry
ingredients are added into the creamed mixture. The peanut butter cookies and the no sugar
added peanut butter cookies are similar because they use the creaming for cookies method,
bake at 350F, use’s the purple scoop. It also has the method of pressing with a fork to make a
criss cross on top of the dough and both have a nice round shape.
The white chocolate chunk cookies and No sugar added white chocolate chunk cookies are
very different from each other because the white chocolate chunk cookes have brown sugar,
shortening, vanilla extract and sugar. It is soft on the inside and outside and is chewy and crisp.
It taste sweet and has a crunch from the white chocolate.The mops changes for white chocolate
chunk cookies is that th shortening,shugarand butter are creamed and beaten at medium speed
and has to chill for an hour. Another part is that the nuts and white chocolate are folded in the
batter.

The no sugar added with white chocolate chunk cookies has cake flour and AP flour. Instead of
a regular white chocolate chunk there is no-sugar-added white chocolate chunks.The outside
and indie are harder and are more of a ball shape. It is also chewy has a slightly different taste
with the about of having two flours. There are some changes in the mop of cramping the
maltitols/ethritols/xylitols, butter,salt and baking soda together. The eggs are added in slowly
and the chocolate chunks and the nuts are added in on speed 1. It is also baked for 8 to 10
mins, unlike the regular white chocolate chunk cookies that are 10-12.
 The corn muffins and dairy free corn muffins are different from each other because the corn
muffins have sugar,water and milk in it and is more soft on the inside and outside and has a
more light brown look. The flavor is almost like eating corn. The changes in the mop are
different from the dairy free corn muffins because the dry ingredients are on sifted into the bowl
unlike the dairy free.

The Dariy Free corn muffins has soymlik and vegetable oil.It is very moist on the inside and
has a different flavor than regular corn muffins and is more dense.THe outside is more darker
and lighter.Some of the mop changes are that the sugar is not sifted into the dry ingredients it
is blend into the wet ingredients.Both of the corn muffins dairy free and the regular corn muffin
are alike because they use the Muffin/Blending Method and bake for 375 F for 15-20 minutes.
 7 ounces Vegetable oil

1 pound 6 ½ ounces

1 ½ ounces Egg replacer

4 ounces water

¼ ounce salt

.2 ounce Baking powder

3 ounce Baking soda

1 pound 6 ½ ounces AP flour

1 ½ tsp Lemon Juice

2 pounds 2 ounces Bananas pureed

4 ounces walnuts

3 cups

1 cup

4 each

2 tsp

3 cups

1 tsp

1 tsp

1 cup

1 cup
 Peanut butter cookies
4 ½ ounces butter ½ cup Sugar

4 ½ ounces Natural Peanut Butter ½ cups Brown sugar

6 ounces Granulated ½ cup Peanut butter

1 ½ ounces eggs ¼ cup shortening

6 ounces Cake flour 1 each butter

½ tsp Baking powder 1 ¼ cup egg

¾ tsp AP flour

½ tsp Baking soda

¼ tsp Baking powder

salt

10 ounces butter

7.5 ounces Granulated Maltital

erythrital xylitol

3.75 ounces Splenda Brown sugar

Blend

1 tsp Baking soda

1.5 tsp salt

1 ¾ cups AP flour

3 each eggs

1 pound ½ ounces Bread flour

7 ounces Cake flour

1.5 ounces Baking powder

15 ounces No Sugar added /Sf

white chocolate chunks

½ cup Macadamia buts

chopped and toasted

Corn muffins Dairy free Corn Muffins

1 pound 2 ounces AP flour 10 ounces Sugar

7 ½ oz Cornmeal 1 pound 10 ounces Ap flour

½ ounce Salt 2 ounces baking powder

0.7 ounces Baking powder 9 ½ ounces Cornmeal

6 ounces eggs ¼ ounces salt

14 ounces Soymilk 1 ½ cups oil

9 ounces Vegetable oil 8 ounces Eggs

14 ounces Sugar 10 ounces water

10 ounces milk