This time we are looking on the crossword clue for: Bread spread.
it’s A 12 letters crossword puzzle definition. See the possibilities below.
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Possible Answers: OLEO, JAM, MAYO, HONEY, DIJON, JELLY, BUTTER, PEANUTBUTTER, MARGARINE, PNUTBUTTER.
Last seen on: –NY Times Crossword 7 Apr 24, Sunday
–Eugene Sheffer – King Feature Syndicate Crossword – Jan 10 2023
–Eugene Sheffer – King Feature Syndicate Crossword – Nov 14 2022
–Eugene Sheffer – King Feature Syndicate Crossword – Dec 21 2021
–Eugene Sheffer – King Feature Syndicate Crossword – Apr 24 2021
–The Washington Post Crossword – Apr 14 2021
–Eugene Sheffer – King Feature Syndicate Crossword – Mar 16 2021
–Thomas Joseph – King Feature Syndicate Crossword – Mar 11 2021
–Eugene Sheffer – King Feature Syndicate Crossword – Mar 4 2021
–Eugene Sheffer – King Feature Syndicate Crossword – Feb 3 2021
–Eugene Sheffer – King Feature Syndicate Crossword – Nov 2 2020
–Eugene Sheffer – King Feature Syndicate Crossword – Mar 18 2020
–Thomas Joseph – King Feature Syndicate Crossword – Feb 7 2020
–NY Times Crossword 13 Jan 20, Monday
–Eugene Sheffer – King Feature Syndicate Crossword – Jan 11 2020
–LA Times Crossword 18 Nov 19, Monday
–NY Times Crossword 13 May 19, Monday
–The Washington Post Crossword – Apr 2 2019
–Eugene Sheffer – King Feature Syndicate Crossword – Jan 24 2019
–Eugene Sheffer – King Feature Syndicate Crossword – Nov 10 2018
-Thomas Joseph – King Feature Syndicate Crossword – Jun 7 2018
Random information on the term “JAM”:
Jam is a river in central India originating in the Betul District of Madhya Pradesh.It flows through several villages and towns during its short run, ultimately draining itself off in Kanhan River. This confluence is located at the border with Maharashtra. An ambitious water project in the form of a dam has been proposed by Maharashtra in anticipation of the growing water needs of metro Nagpur. However the project has been shelved for now due to lack of co-operation from the state government in Madhya Pradesh.
The river originates through a convergence of several rivulets and streams flowing down the hill slopes situated around Chilhati village in the Betul District in Madhya Pradesh at an altitude of 762m.
Snaking along south east the river enters the Chhindwara District and hits flatter terrain where it collects two rivers, each of them being spill offs from dams.The first one is the overflow stream from an earthen dam located near Mandvi. The other, longer of the two streams, flows out from the Borgaon Dam, runs parallel to NH69, and merges with Jam river at Teegaon. Here the river widens out and continues its run southeast of the town receiving another tributary on its left bank near the village Chichkheda. It travels through the outskirts of the town Pandhura changing course to run in an eastward fashion. Just before reaching the village Jam, it receives its largest tributary River Sarpini. From here the river again flows southeast-ward passing the town Lodhikhede and ends its course by draining off in Kanhan River at the border of the two states of Maharashtra and Madhya Pradesh.
Random information on the term “MAYO”:
Mayonnaise (/ˈmeɪəneɪz/, /ˌmeɪəˈneɪz/ or in AmE also /ˈmæneɪz/, and often abbreviated as mayo /ˈmeɪoʊ/) is a thick, creamy dressing often used as a condiment. It is a stable emulsion of oil, egg yolk, and either vinegar or lemon juice, with many options for embellishment with other herbs and spices. Proteins and lecithin in the egg yolk serve as emulsifiers in both mayonnaise and hollandaise sauce. Commercial egg-free alternatives are available for vegans and others who want to avoid animal products and cholesterol, or who are allergic to eggs.
Mayonnaise varies in color, but is often white, cream, or pale yellow. It may range in texture from that of light cream to a thick gel. In countries influenced by French culture, mustard is also a common ingredient, but the addition of mustard turns the sauce into a remoulade with a different flavor and the mustard acts as an additional emulsifier.
The word mayonnaise was not used for a dressing before the start of the 19th century. The earliest reference appears to be by Alexandre Viard (1806), who however never quite gives a recipe for the dressing itself. At that point, the sauce was made with aspic or jelly, rather than an egg emulsion. In 1815, Louis Eustache Ude wrote:
Random information on the term “HONEY”:
Maltodextrin is a polysaccharide that is used as a food additive. It is produced from starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose and might be either moderately sweet or almost flavorless. It is commonly used for the production of soft drinks and candy. It can also be found as an ingredient in a variety of other processed foods.
Maltodextrin consists of D-glucose units connected in chains of variable length. The glucose units are primarily linked with α(1→4) glycosidic bonds. Maltodextrin is typically composed of a mixture of chains that vary from three to 17 glucose units long.
Maltodextrins are classified by DE (dextrose equivalent) and have a DE between 3 and 20. The higher the DE value, the shorter the glucose chains, the higher the sweetness, the higher the solubility, and the lower heat resistance. Above DE 20, the European Union’s CN code calls it glucose syrup; at DE 10 or lower the customs CN code nomenclature classifies maltodextrins as dextrins.