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Home Baked Foods

‘Shaam-E-Awadh’ The royal banquet of via-gone generation

Forkfeeds by Forkfeeds
February 26, 2023
in Baked Foods
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‘Shaam-E-Awadh’ The royal banquet of via-gone generation

Have you ever heard of oven-baked dog food, or even thought of how dog food is made? Pet food is baked, pressed or run through an extruder. It is a lot less expensive to extrude or press dog food than to bake or “kibble” it. All mass-marketed dog food is extruded.

Oven-Baked Dog Food – The process starts with the meat protein (chicken, lamb, trout, etc.) ground into a tiny meal. This small meal is necessary for the mixing of the kibble. Think of trying to mix up a meatloaf without thawing the beef first. It would be impossible; the same is true for mixing a baked kibble. When all ingredients are blended the kibble is baked in “shortbread cookie” (small 2-inch biscuit) form and then broken into smaller, irregular kibble ranging in size from tiny morsels to about ½ inch.

Baking temperatures are from 350° to 475°. Extruded pet food is cooked by steaming it as quickly as possible, usually less than 2 minutes, then extruding it with high pressure through a machine with shaped die holes. The food will be uniform in shape. Oils are sprayed on to increase palatability, so pets find it more appealing. You can sometimes feel the sticky oils when you handle the food. If low-quality oils are used, they can become rancid. Extruded pet food cannot contain more than 50% meat, or it will clog the machine.

Banquet

Oven cooked canine food changes hard-to-digest molecules of “raw” starches into easy to digest dextrins. This process acts as a pre-digest of the kibble food, resulting in less strain on the dog’s digestive system and produces a greater degree of food absorption. It’s not necessary to spay anything on the food for flavour. The oven baking retains the flavour.

Digestibility and Palatability

It has been shown that baked food scores in the high 90’s for digestibility and palatability. Most extruded food is in the low 80’s on a scale of 100. This means dogs will typically eat less of food with a higher rating and like the taste.

Oven-baked kibble with natural preservatives indeed has a shorter shelf life.
The shelf life may be shorter, but does dog food really need a shelf life longer than the dog eating it?
You can see, smell and feel the difference in oven-baked and extruded canine food.
Some dogs do better with oven-baked kibble while extruded is good enough for other dogs.

Robin Plan has researched natural pet care since her Sheltie died of cancer in 2003. Visit her Healthiest Dog FoodIf you search for these mats; you are going to find a whole lot of choices. To decipher between those that are bad or good, you have to consider quality. Cheap mats are generally not worth your money because they will warp quickly and generally won’t last for long. By spending a little bit extra for a professional-grade silicone baking mat, you’ll be saving money in the long run.

You can always tell a professional mat from the thickness. It will be thicker than cheaper mats so it won’t warp and will stay sturdy. It will also be made of FDA approved fibreglass and silicone. This will ensure you can use the mat for thousands of times, which can mean years of use. Professional chefs use these types of mats, and that’s because they are made to last.

When you spend a little bit more on high-quality silicone mats for baking, it will be worth the expense. You won’t have to worry about replacing them for many years, and they will work how you need them to. You’ll also get more features with a high-quality mat, including bevelled edges. This makes the mat fit better into different pans so you can use it for all your baking needs. Inferior baking mats will only cause you frustration, so avoid them and go for the best.

Forkfeeds

Forkfeeds

I am a food lover, food blogger, and self-proclaimed chef. I love the feeling of food on my tongue, the smell of spices and oils, and the comfort of warm foods. I have been fascinated with food and cooking since I was little. I grew up with my parents and grandparents teaching me about food from all over the world. This was the first real introduction to food culture for me. Food, cooking, and eating became important parts of my life, and I knew then, I would be a foodie for the rest of my life.My passion for food has grown over time, and so has the scope of the website. It was originally a small online journal that was just for recipes and tips on how to cook healthier meals. After a few years, I realized that I wanted to share more about food and cooking with my readers, and I began doing giveaways and contests. At this point, I began looking into other ways to monetize the site and started learning how to be a food blogger. Eventually, the site grew to where it is today.

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