Phil

@phil_simmo

Bathroom/Kitchen Fitter, Grassroots FA licensed football coach.

Joined June 2014

164 Following

16 Followers

154 Posts

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TheFoodFiles🇬🇧🏴󠁧󠁢󠁳󠁣󠁴󠁿💕

@budgetcookinguk

29 days ago

All these foods will have SYNTHETIC FOLIC ACID added via the flour: 1. Bread & Direct Derivatives White bread (sliced, loaves, rolls, baps, buns) Soft white rolls, dinner rolls, hamburger buns, hot dog buns Bagels (most commercial) English muffins Ciabatta, focaccia, baguettes, pain de campagne (many versions) Flatbreads: naan, pitta, wraps, tortillas (wheat versions), chapati/roti (when made with white flour), paratha Pizza bases / pizza dough Garlic bread, cheese bread, focaccia variants Breadcrumbs (fresh or dried) Croutons Stuffing mixes Breadsticks, grissini Soft pretzels Melba toast, crispbreads (many wheat-based) Crumpets, pikelets Scones (plain, fruit, cheese) Muffins (English-style and American-style bakery muffins) 2. White Flour Itself & Basic Baking Staples Plain / all-purpose white flour Self-raising white flour Strong bread flour Cake flour, pastry flour Ready-made pastry: shortcrust, puff, filo, filo pastry sheets, pie crusts Pizza dough mixes, bread mixes, cake mixes, pancake/waffle mixes Batter mixes (for frying) Tempura batter, beer batter, Yorkshire pudding batter Dumpling mixes 3. Cakes, Biscuits, Pastries & Sweet Baked Goods All standard cakes (sponge, Victoria sponge, chocolate, carrot, fruit cake, Madeira, etc.) Cupcakes, muffins, brownies Cookies, biscuits (digestives, shortbread, chocolate chip, bourbons, custard creams, etc.) Pastries: croissants, pain au chocolat, Danish pastries, pain aux raisins Doughnuts (yeast and cake types), churros Éclairs, profiteroles, cream puffs Tarts, flans, quiches (pastry base) Pies (sweet and savoury pastry lids/bases) Apple pie, mince pies, fruit pies Cheesecakes (many bases) Pancakes, waffles, crêpes, blinis Scotch pancakes / drop scones Gingerbread, shortbread Swiss rolls, flapjacks (some), traybakes 4. Pasta, Noodles & Related Most dried pasta (spaghetti, penne, fusilli, etc. — durum wheat is refined) Fresh pasta Lasagne sheets Ravioli, tortellini, filled pasta Gnocchi (many commercial versions) Wheat noodles (chow mein, egg noodles, ramen-style wheat noodles) Instant noodles / pot noodles (many) Couscous (most commercial is refined) Semolina-based products 5. Breakfast & Cereal Products Many breakfast cereals (especially coated or processed ones) Weetabix-style (some), bran flakes with added flour, granola clusters Toast (white) French toast / eggy bread Pancakes / waffles as above Breakfast wraps or sandwiches on white bread/flour tortillas 6. Snacks, Savoury Biscuits & Crisps-style Crackers, water biscuits, cream crackers, Ritz-style Savoury biscuits, cheese straws Pretzels Breadsticks Coated nuts or snacks Many extruded snacks that use wheat flour as a base Spring rolls / samosa pastry Empanadas, pasties (Cornish pasty pastry) Sausage rolls, pork pies, scotch eggs (coating or pastry) Onion rings, battered mushrooms, mozzarella sticks (batter/coating) 7. Ready Meals, Processed & Supermarket Foods Almost all breaded or battered products: fish fingers, chicken nuggets, chicken kievs, scampi, fishcakes, breaded chicken/fish fillets Ready-made pies, quiches, flans Lasagne, cannelloni, pasta bakes Pizza (bases) Burgers in buns Hot dogs in buns Sandwiches and wraps (bread or tortilla) Gravies, sauces and soups thickened with flour (roux-based) Instant sauces, gravy granules (many) Stuffing, breadcrumbs coatings Meatballs, sausages (some binders) Vegetarian/vegan meat alternatives (many use wheat flour or wheat protein) Ready-made batters and coatings Frozen desserts with pastry or sponge bases Many “value” or processed savoury products use flour as filler/thickener

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