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Lanificio 25
Nightlife 9 2
Lanificio 25 is a magical place between the city's glorious past and difficult present. In addition to being a fun nightlife spot, it gives you the opportunity to taste nice cocktails, excellent craft beer and small appetisers in a truly inimitable setting.Read more ›
Velvet Zone
Nightlife 3 0
If you want to experience Naples like a local and fully discover the city's nightlife scene, Velvet Zone must be on your checklist. To be more specific, you should go out dancing at another club and head here around 3–4 am. You'll come out just in time for breakfast.Read more ›
Local Experience
Private Scooter Tour in Naples
Nightlife 4 1
Trip is one of the best spots on the Neapolitan nightlife scene. If you hear about a themed evening, definitely don't miss it. Trip's clientele take the themed evenings very seriously, so you might find yourself surrounded by vampires or people in 19th-century attire. Even if you don't dress up, you can still take part in the fun!Read more ›
Bourbon Street Jazz Club
Nightlife 5 1
The reason you should visit Bourbon Street is simple: it offers the best live jazz evenings in Naples. It's hard to find music of such high quality anywhere else in the city. If you love jazz, it's a place you should definitely visit. If you're a musician, sign up for the jam sessions!Read more ›
Arenile Reload
Nightlife 5 2
Situated on the beach, Arenile offers everything you could possibly want. Depending on the day, you can enjoy cocktails while watching the sun set over the city, live concerts, gay-friendly evenings, discos, brunch in the sun… There's even a sushi bar in summer and a big swimming pool!Read more ›
Moses Club
Nightlife 8 7
Moses Club is the most trendy and popular nightclub on the city's alternative and underground scene. If you're looking for somewhere a little livelier or a place where you can dance to heavier music, it's the perfect club for you!Read more ›
Local Experience
Private Scooter Tour in Naples
Lido Turistico
Nightlife 4 0
Head here in summer for an aperitif or a cocktail, followed by a little dancing. You'll be surrounded by a lot of super friendly people who just want to have fun. It's impossible to escape Lido Turistico without having made new friends!Read more ›
Nightlife 3 0
This place is both romantic and atmospheric. It boasts beautiful scenery, quality shows, international DJs, talented musicians and an exceptional location. It's difficult to find another club as nice as Nabilah!Read more ›
Nightlife 3 0
Dejavù is, without a doubt, one of the liveliest clubs in Naples. It hosts fantastic evenings that differ depending on the day of the week: concerts, discos, exhibitions and more… You're bound to find an evening to match your taste!Read more ›
Museo Archeologico Nazionale
Sights 5 0
Museo Archeologico Nazionale is considered the most important Italian archaeological museum and one of the most important in the world for classical, and particularly ancient Roman, archaeology! Its collection includes works of the highest quality produced in Greek, Roman and Renaissance times and especially Roman artifacts from nearby Pompeii.Read more ›
Camillo's Pub
Nightlife 2 0
Barely visible from the street, Camillo's Pub is a small place that's full of surprises. Here you can enjoy typical Neapolitan side dishes (which you can mix in many different ways) as well as super tasty desserts. Don't miss the buffalo milk pudding – it's heavenly!Read more ›
Occhi Occhi Oh
Nightlife 2 0
If you're young, love the fashion world and are looking for some fun, "Eyes Eyes Oh" is the club for you – it feels as if you're on the set of Sex and the City! There's even a tribute to Coco Chanel and a well-curated selection of labels for your drinks.Read more ›
'A Canzuncella
Budget Meals 2 0
Tourists who want to combine traditional Neapolitan food and music should not miss this fantastic opportunity. The staff is very polite, the restaurant is furnished with characteristic objects of the city. The restaurant is equipped with fresh fish but the menu also includes foods based on vegetables, meats and also for coeliacs.Read more ›
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English, Italian
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Clu is set just a few steps from the shops and little bars that populate this part of town. You can come here for brunch, an aperitivo or dinner, but it's mostly known for offering excellent evenings out. It's a new must on the Neapolitan nightlife scene!Read more ›
Arenile di Bagnoli
Nightlife 2 1
Get on a taxi or join some new-made friends to hang out at the unforgettable parties of Arenile. The variety of music genres – Hip Hop, House, 70's, 80's, 90's – is the distinctive element of this place. Just check the event schedule at the website below: http://www.areniledibagnoli.it/discoteca/prossimi-eventiRead more ›


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Benchmark International Has Successfully Facilitated the Transaction Between Becker Communications, Inc. DBA BCI Integrated Solutions and Midwest Alarm Company, Inc.
Benchmark International has successfully facilitated the transaction between Becker Communications, Inc. DBA BCI Integrated Solutions and Midwest Alarm Company, Inc. BCI Integrated Solutions is a Florida-based company celebrating 20 years in service. They offer integrated solutions in security, audiovisual,... - March 28, 2020 - Benchmark International
Benchmark International Successfully Facilitated the Transaction Between Aventura Magazine and Palm Beach Media Group
Benchmark International has successfully facilitated the transaction between Aventura Magazine, asset of Stern Bloom Media, Inc. ("Stern Bloom") and Palm Beach Media Group ("Palm Beach Media"). Stern Bloom is an integrated print publishing company in Hallandale Beach, Florida. - March 21, 2020 - Benchmark International
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Company wide update to shareholders - March 15, 2020 - Indo Global Exchanges Pte. Ltd.
BDA Advises Sichuan Huiji Food on Sale to Grass Green, New Hope Group
BDA Partners is pleased to announce that its client, Sichuan Huiji Food Co. Ltd. ("Huiji"), has sold a controlling equity stake to Grass Green Group ("Grass Green"), an investment arm of New Hope Group, China's largest privately-held agricultural conglomerate. Grass Green... - March 11, 2020 - BDA Partners Ltd
Rinse Acquires OffToYou and Continues Rapid Expansion Across the Bay Area
Rinse, the most digitally advanced company in dry cleaning and laundry, has extended its market leadership in the Bay Area by acquiring South Bay upstart OffToYou and launching its award-winning service in Los Gatos and Milpitas, while also expanding its San Jose footprint. - March 10, 2020 - Rinse
Benchmark International Successfully Facilitated the Transaction Between Dempsey, Dilling & Associates and Thomas & Hutton
Thomas & Hutton (T&H), a Southeast-based, privately-held, professional consulting and engineering firm, is pleased to announce the addition of Smyrna, Tennessee-based Dempsey, Dilling & Associates (DDA) to the team. With offices in Georgia, South Carolina, North Carolina, and Nashville, Tennessee, T&H's addition of DDA will increase its presence throughout middle Tennessee. - March 07, 2020 - Benchmark International
Benchmark International Successfully Facilitated the Transaction Between Industrial Applications to Rogers & Morgan
Benchmark International Facilitates the Acquisition of Industrial Applications to Rogers & Morgan in Knoxville, Tennessee. Industrial Applications ("IA"), is a Knoxville based sole proprietorship which a rich history dating back to 1938 when it was first established by G.W. Sutton, a retired engineer. The current form of IA is a specialized steam distributor focusing on equipment distribution, systems integration, ground support, and engineering conservation control. - March 06, 2020 - Benchmark International
Benchmark International Successfully Facilitated the Acquisition of Local Bulk Haulage (PTY) Ltd by Leopard Line Haul (PTY) Ltd Trading as Elite Line Haul
Benchmark International successfully facilitated the acquisition of Local Bulk Haulage (PTY) Ltd by Leopard Line Haul (PTY) Ltd Trading and Elite Line Haul. Founded in 1995 by Peter Scholtz and Len Pretorius, Local Bulk Haulage (PTY) Ltd is a logistics company delivering specialised primary chemicals and liquid bulk commodities from the point of supply to the end-user effectively and efficiently. - March 05, 2020 - Benchmark International
Eagle Environmental Services, LLC, Announces Merger with Press Rentals, LLC, Forming Eagle Dynamic
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NexWest Capital Announces Loans for Dentists with an Existing Practice
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Strategic acquisition of RHA Architects creates BRR's twelfth location and further strengthens firm's retail practice. - February 29, 2020 - BRR Architecture
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BDA Partners is pleased to announce that its client, Donaldson Company, Inc., a leading worldwide provider of innovative filtration products and solutions, today announced it has received a binding offer from Nelson Global Products, Inc. ("Nelson") to purchase its Exhaust and Emissions ("E&E")... - February 24, 2020 - BDA Partners Ltd
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Tim Baxter Joins 2020 Companies' Strategic Advisory Board
Former CEO of Samsung North America Tim Baxter joins 2020 Companies' Strategic Advisory Board. - February 14, 2020 - 2020 Companies
Vancouver Chiropractor Announces Retirement After 32 Years in Business with Practice Sale Facilitated by The Strategic Chiropractor
Dr. Scott Lembke, a longtime chiropractor in Vancouver, Washington announced the signing of a purchase agreement to sell his chiropractic practice to Dr. Erik Leavitt. For the benefit of all of his patients, Dr. Lembke will be slowly reducing his schedule and transitioning patients over to Dr. Leavitt. "After... - February 07, 2020 - The Strategic Chiropractor
Iron Alley Motor Condos & The Stables Motor Condos Announce Rebranding / Expanding into Birmingham, Alabama
The Developer's of The Stables Motor Condos and Iron Alley Motor Condos are excited to announce that the two groups will be merging names effect immediately with Iron Alley Motor Condos rebranding its name to The Stables Motor Condos Birmingham, which will indubitably create a stronger brand in the market. - February 06, 2020 - Stables Motor Condos
Longtime Sumner Chiropractor Announces Retirement and Practice Sale Facilitated by The Strategic Chiropractor
Dr. Kerry Bateman, a lifelong resident and chiropractor in Sumner, WA announced the signing of a purchase agreement to sell his chiropractic practice to Dr. Jordan Thaanum, a local chiropractor currently practicing in Puyallup. "After more than 32 years of serving the Sumner community as a chiropractor,... - February 03, 2020 - The Strategic Chiropractor
Benchmark International Successfully Facilitated the Transaction of Osborn Equipment Sales, Inc. to Still Holding Company
Osborn Equipment Sales, Inc. is a manufacturer's representative for equipment related to the powder and bulk solid material handling market. The business entails re-selling products and servicing products in a region comprised of Oklahoma, the Texas panhandle and western Arkansas. - January 26, 2020 - Benchmark International
2020 Begins with a Bang for Clear Capital Partners as Two Additional Childcare Centers Are Added to Its Ever-Growing Portfolio
Clear Capital Partners, a merger and acquisition firm, is pleased to announce its acquisition of its two child care centers: "Creative Learning Center" in Destin, Florida and "Midlothian Children's Academy" in Midlothian, Virginia. Creative Learning Center has been operating... - January 25, 2020 - Clear Capital, LLC
KRRI to Deploy Hydrogen Fuel Cell Train, Powered by Horizon
KRRI will unveil their next-generation hydrogen powered electric trains using the latest Horizon PEM Fuel Cell systems. - January 23, 2020 - Horizon Fuel Cell Technologies
ForsterBoughman Represents Orlando Area Autism Spectrum Disorder Group Alpine Academy and Interventions Unlimited in Transaction with the Family Treatment Network
ForsterBoughman, a tax and corporate law boutique in Central Florida, represented the principals of Alpine Academy and Interventions Unlimited as they partnered their ABA school and therapy center with The Family Treatment Network. Alpine Academy and Interventions Unlimited are leaders in the Central... - January 16, 2020 - ForsterBoughman
Benchmark International Successfully Facilitated the Transaction Between Technology Navigators LP and Re-Sourcing Holdings
Benchmark International has successfully facilitated the transaction of Technology Navigators LP and Re-Sourcing Holdings. Technology Navigators LP is a business that provides a technical staffing firm that concentrates on recruiting individuals for contract, project, and permanent placement. - January 12, 2020 - Benchmark International
S2G-Maine, a Wholly-Owned Subsidiary of Support Services Group, Announced That It Has Acquired Great Falls Marketing, a Maine Base Contact Center
S2G-Maine, a wholly-owned subsidiary of Support Services Group announced that it has acquired Great Falls Marketing, a Maine base Contact Center that specializes in Inbound Sales, Customer Service Support, Brand Ambassador Outbound Solutions as well as Fulfillment Services that support Direct Response, Retail, Online, Healthcare and Technology Clients. - January 11, 2020 - Great Falls Marketing
Benchmark International Facilitated the Transaction Between Catastrophe Cleaning & Restoration Co, Inc. and Interstate Restoration
Catastrophe Cleaning & Restoration Co, Inc ("CATCO") of St. Louis, MO has been acquired by Interstate Restoration. CATCO is a 50-person company that has operated in the St. Louis and Kansas City markets for over 35 years providing highly skilled restoration and remediation expertise to residential, commercial, public, and industrial customers. - January 08, 2020 - Benchmark International
Industry Leader Robert J. Hilb Joins The Plexus Groupe
The Plexus Groupe is pleased to announce the addition of Robert J. Hilb as Chief Partnership Officer. In this role, Hilb will be focusing on acquisitions and strategic partnerships to grow The Plexus Groupe's brand and national footprint. Founder and CEO Walter R. Fawcett, III commented, "I... - January 07, 2020 - The Plexus Groupe
Superior Van & Mobility Announces the Acquisition of Phase III Mobility with Locations in Alabama and Florida
Superior Van & Mobility announces the acquisition of Phase III Mobility with locations in Alabama and Florida. The addition of these two stores will mark the 13th "brick and mortar" Superior Van & Mobility QAP dealership with in-stock and ready to deliver mobility vans, wheelchair lifts... - January 06, 2020 - Superior Van and Mobility
Czech CAD Studio Takes Over Hungary's Largest Autodesk Gold Partner
The company CAD Studio continues its series of acquisitions. Now it expands its international activities by taking over the business of VARINEX's CAD and GIS services, Hungary's largest Autodesk Gold partner. - January 06, 2020 - CAD Studio
Sigma Electric Acquires Tooling Dynamics
Sigma Electric Manufacturing Corporation acquired Tooling Dynamics, US to further strengthen their product offerings & manufacturing capabilities in high precision metal processing. Tooling Dynamics has a plant at York, PA, US, which has excellent manufacturing capabilities and an outstanding lean performance including 99.8% OTD and very low rejection levels of 4100 ppm. - December 30, 2019 - Sigma Electric Manufacturing Corporation
AD1 Global Acquires Residence Inn by Marriott Hartford Avon
AD1 Global, a fast-growing hospitality company located in Florida, recently announced the purchase of the Residence Inn by Marriott Hartford Avon. This additional hotel brings AD1 Global's growing portfolio to 22 properties and is the first one that the company has acquired in the northeast U.S. "We're... - December 23, 2019 - AD1Global
Doeren Mayhew Acquires Thrasher & Associates, Expands Houston Tax Group
Michigan-based firm Doeren Mayhew continues to grow its footprint in Houston with the acquisition of Thrasher & Associates. The acquired firm and its employees will begin operating under the Doeren Mayhew name effective immediately. "It's an exciting time for our firm as we continue... - December 20, 2019 - Doeren Mayhew
Doeren Mayhew Expands Houston Presence via Acquisition of Evans & Chastain LLC
Doeren Mayhew, a global certified public accounting and advisory firm with locations in Texas, Michigan, Florida, North Carolina, Switzerland and England, has completed its acquisition of Evans & Chastain, LLC, a Houston-based accounting firm. The acquired firm will begin operating under the Doeren... - December 18, 2019 - Doeren Mayhew
Miami/Memphis Advisory Groups Announce Merger
MAS Advisors, LLC, a Miami investment advisory firm, has announced the completion of the merger of the business and operations of Memphis-based Wealth Strategies Group, Inc. (WSG), which will operate as a Division of MAS Advisors. WSG will be led by Charles Auerbach, who has deep experience in the areas... - December 13, 2019 - MAS Advisors, LLC
AmericaTowne Announces Start of Partnership
AmericaTowne Starts Partnership with the National Government of the Republic of Kenya and eighteen County Governments. - December 12, 2019 - AmericaTowne, Inc.
Auto Driveaway Acquires a Majority Interest in Sparkle Mobile LLC
Partnering with mobile, eco-friendly, waterless car wash and detailing services - December 06, 2019 - Auto Driveaway
SPi Global Signs Agreement to Acquire SPS from Springer Nature Group
SPi Global has signed a definitive agreement for the acquisition of Scientific Publishing Services (SPS) from research and education publisher Springer Nature Group. SPS is an end-to-end solutions provider for print and digital publishers offering a diversified suite of services to science, technology and medical (STM) and humanities and social sciences (HSS) book and journal publishers, and has evolved to become a full-service offshore partner. - December 05, 2019 - SPi Global
New i4cp Study Shows High-Performance Organizations Are 11x More Likely to Focus on Cultural Synergies During Acquisitions
Culture is always blamed when an acquisition fails. So why don't companies pay more attention to it upfront? - December 04, 2019 - Institute for Corporate Productivity (i4cp)
Code2action Announces the Execution of a Substantial Services Agreement with HB Brand Partners and the Intent to Complete a Merger Into a Publicly Traded Shell Company
Code2action Announces the Execution of a Substantial Services Agreement with HB Brand Partners and the Intent to Complete a Merger into a Publicly Traded Shell Company prior to year end 2019. - December 04, 2019 - Code2action Inc.
Benchmark International Successfully Facilitated a Transaction Between Pioneer Realty Capital, LLC and Luxon Realty Services
Benchmark International has successfully facilitated a transaction between Pioneer Realty Capital, LLC and Luxon Realty Services. Pioneer Realty Capital is an Arlington, Texas-based business that provides underwriting services along with debt and equity brokerage, primarily for the development of commercial... - November 23, 2019 - Benchmark International
Benchmark International Has Successfully Facilitated the Acquisition of Biggie Best (Pty) Ltd to Coricraft (Pty) Ltd
Benchmark International is pleased to have successfully facilitated the acquisition of Biggie Best (Pty) Ltd to Coricraft (Pty) Ltd. Biggie Best (Pty) Ltd is an instantly recognised brand active in the wholesale and retail of exclusive home décor textiles and homeware. The wholesale operation... - November 22, 2019 - Benchmark International
Allen Interactions Acquires Design-Thinking Engineering Firm Problem Solutions
Acquisition merges behavior change, design thinking, and software engineering experts to create right-sized performance enhancing tools, training, and automation. - November 19, 2019 - Allen Interactions Inc.
Rahi Systems Partners with Spirent to Deliver Lab as a Service Solution
Rahi Systems announced today that it has partnered with Spirent to deliver a Lab as a Service solution for developers and testers of networking equipment and to create more manageable and cost-efficient lab environments. - November 14, 2019 - Rahi Systems
Kopp Development Inc. Acquires Mednovus, Inc. Ferromagnetic Detection Business
With the acquisition, Kopp Development is expanding its MRI Safety product line to include the hand-held FerrAlert™ Target Scanner™ line. Kopp already had the most extensive product offering in the industry. With the addition of the hand-held detector products, Kopp now has a product for... - November 12, 2019 - Kopp Development Inc.
HBM and Brüel & Kjær Merger Continues to Take Shape
Following the initial announcement, in April 2018, of the merger between Hottinger Baldwin Messtechnik (HBM) and Brüel & Kjær, HBM's Senior Vice President Product Management, Marketing and Strategy Thomas Lippok at HBM, provides an update on the latest developments. - November 08, 2019 - Bruel & Kjær UK
Molecular Products Group, an Arlington Capital Partners Portfolio Company, Announces Acquisition of the O.C. Lugo Company
Molecular Products Group, ("Molecular Products" or the "Company"), a portfolio company of Arlington Capital Partners ("Arlington Capital"), today announced the acquisition of the O.C. Lugo Company. The O.C. Lugo Company, located in Connellsville, PA, manufactures... - November 05, 2019 - Molecular Products
United® Real Estate Merges with Charles Rutenberg Realty - Fort Lauderdale
Merger joins two innovators of alternative compensation model to better serve the South Florida market. - November 02, 2019 - United Real Estate
Benchmark International Successfully Facilitated the Transaction of Jordan Human Resources to Vinton Holdings
Jordan HR is a niche human resources firm that specialises in the recruitment of medical practitioners, with a keen focus on Locum Pharmacists. The Tower Group, one of Vinton Holdings subsidiaries, has become a well-established and trusted brand over 39 years in the South African recruitment industry. - October 26, 2019 - Benchmark International
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Book ActionsStart Reading
Book Information
Saving Moon
By Susan Owens
3/3 in series
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Saving Moon - Susan Owens
Saving Moon
By Susan Owens
It is with deepest gratitude that I recognize
My biggest fans
The three Angles watching over me.
Copyright © 2015 by Susan Owens. All rights reserved.
All rights reserved. No part of this book may be reproduced in any written, electronic, recording, or photocopying without written permission of the publisher or author. The exception would be in the case of brief quotations embodied in the critical articles or reviews and pages where permission is specifically granted by the publisher or author.
Although every precaution has been taken to verify the accuracy of the information contained herein, the author and publisher assume no responsibility for any errors or omissions. No liability is assumed for damages that may result from the use of information contained within.
This book is a work of fiction. Names, characters, places and incidents either are products of the author's imagination or are used fictitiously. Any resemblance to actual events or locales or persons, living or dead, is entirely coincidental.
It took his eyes a moment to adjust to the dim lighting of the kitchen. He was horrified at the sight he saw. There, strapped to the kitchen table was Moon. As he drew nearer to her, he could see she had been hurt. Badly hurt. He tugged at the cuffs around her wrists and ankles. They would not break. He looked at Moon, who lay so still now. He swallowed hard at the sight of her. She did not seem to notice he was even there.
He pulled open drawers looking for a knife to cut away the straps. Anything sharp would do just fine. But he was not able to find anything. He looked around the room frantically, when he remembered when they were little, they stripped the home of sharp objects. He defied her, and taped a pocket knife under the table. He felt around under the table for it. After a few swipes of the hand he felt the blade. Pulling it from it's hiding space, he took the remnants of tape off of it, and began sawing away as fast as he could at the cuffs. Moon's head swung around quick.
I thought we said no knives? She said in a low, raspy voice. He was taken off guard, looked her in the eye, he seen a tear escape. He watched the tear make it's decent past her temple, across a fresh cigar burn, pass her ear and fall to the table. He felt himself growing angrier by the second. He turned back and continued sawing at the cuff.
She said nothing else to him as he made his way around, cutting away her cuffs. He wished she had, it would have distracted him from see


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Good news, Boxers! We're bringing the Buildbox Plus plan back at a new lower price! With it, you'll have the option to remove the Buildbox logo from your splash screen and the ability to add five worlds to your games with unlimited scenes.
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If you have any questions about our new Buildbox Plus plan or your subscription options, please contact our support team at firstname.lastname@example.com.


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|Method for producing bread crumbs
|Manufacture of bread crumb-like product
|Darley et al.
|Production of particulated stale bread
|Dyson et al.
(a) feeding a farinaceous material comprising wheat flour in amounts ranging from 55% to 90% by weight and containing wheat gluten; flaky crust flour in amounts of 10% to 30% by weight and malted barley flour in amounts 4% to 15% by weight together with 0% to 4% by weight of an edible acid and a gas forming agent other than fermentable gas generators into a cooker extruder, the gas producing in the final product an open spongy texture similar to that observed in a fully baked, yeast leavened, flour based product;
(b) adding sufficient water to the extruder to increase the moisture of the farinaceous mixture to an amount ranging from about 20% to 40% by weight of the farinaceous mixture and mixing to form a dough;
(c) cooking the dough within the extruder for a time ranging from about 10 to about 20 seconds and at a temperature ranging from 200° F. to 300° F. and pressure ranging from 2.5 psig to 500 psig to develop the gluten into a uniform structure and substantially gelantinize the starch;
(d) extruding the cooked dough;
(e) tempering the cooked extruded dough to set the final structure and to complete the cook;
(f) cutting the dough into small lengths ranging from 0.5 to 24 inches;
(g) toasting the cut extruded dough at a temperature ranging from 250° F. to about 1000° F.;
(h) separating the toasted, cut, extruded dough into a first part consisting of from 65% to 85% of the extruded dough and a second part consisting of from 15% to 35% of the extruded dough;
(i) subjecting the first part to a grinding device to produce particles having a distribution of sizes ranging from 0.5 inches to about 0.0117 inches;
(j) subjecting the second part to a humidifying chamber having humidity ranging from 50% to 100% and temperature ranging from 120° F. to 250° F. for a time ranging from 2 minutes to 10 minutes;
(k) subjecting the humidified second part to a grinding device to produce particles having a distribution of sizes ranging from 0.5 inches to about 0.0117 inches;
(l) recombining the ground first part and the humidified ground second part;
(m) drying the recombined first part and second part at temperature ranging from 200° F. to 350° F. for from 2 minutes to 10 minutes to produce a final crumb moisture ranging from 2% to 10%.
The present invention discloses a process for preparing a bread crumb-like product with texture, color and appearance similar to conventional bread crumbs. More particularly, the present invention is concerned with a process for preparing a bread crumb-like product simulating both the internal and external portion of bread.
Bread crumbs have been generally produced by baking bread according to conventional yeast leavening procedures, allowing the bread to stale then comminuting the stale loaf to the desired particle size. The time required for staling is normally about 1 to 3 days, necessitating a large storage space for the loaves while staling occurs, and the rehandling of the same.
The use of gaseous materials such as carbon dioxide for leavening of bread has also been suggested. U.S. Pat. No. 3,041,176 by Baker, discloses the use of continuous mixers in combination with added gaseous materials. The introduction of gas as disclosed by Baker is used to raise the dough in subsequent baking to avoid the use of any yeast or ferment.
Because of the time required and the number of steps needed to make conventional bread crumbs, several attempts were made to streamline the process making it less time consuming and more economical. For instance, U.S. Pat. No. 4,364,961 by Darley et al. Discloses a continuous process for manufacturing a bread crumb-like product wherein the farinaceous product-forming components are mixed in an extruder with carbon dioxide, or other gas or mixture of gases under critical conditions, to form a gas-leavened dough. The extruded dough is then comminuted to form discrete dough particles which are exposed to hot air to dry the surface of the particles and to stabilize the structure, then dried to the desired moisture content. Also U.S. Pat. No. 4,218,480 by Dyson et al. discloses baking and expanding the gas leavened dough to form a baked bread product which has the characteristic of a stale bread. The overall procedure in the above references requires only a short period of time, when compared to conventional baking processes and staling procedure.
U.S. Pat. No. 4,440,793 by Masao Seki discloses a method for producing bread crumbs comprising forming an essentially yeast-free mixture obtained by adding 0.5-6.0% soy bean protein to wheat flour and mixing therein, salt, fats, emulsifier, pH adjuster, coloring matter and flavoring material as secondary material, adding α-converted starch to the mixture, adding water thereto, and thereafter heating and pressing the mixture by an extruder to extrude the mixture into a rope-like configuration. The rope-like material is drawn from the die of the extruder at a speed greater than the extrusion speed in order to produce bubbles in the rope-like materials. The material is then flattened, cut, crushed and dried. The above reference produces a bread crumb-like product within 8 hours when compared to conventional processes which would have taken up to 36 hours.
None of the above cited references disclose a single continuous process to produce bread crumb-like pieces which simulate both the internal and external sections of a bread simultaneously.
It is, therefore, an object of the present invention to significantly reduce the period of time required to efficiently produce bread crumbs.
Another object of the present invention is to produce a bread crumb-like piece simulating the internal portion of bread;
A further object of the present invention is to produce a bread crumb-like piece simulating the external portion of bread.
Still another object of the present invention is to develop a single continuous process for producing bread crumb-like pieces simulating both the internal and external portion of bread simultaneously.
The present invention is concerned with a process for preparing a bread crumb mix with dual texture and appearance typifying the internal and external portions of a bread from a single process comprising: feeding a farinaceous material including malted barley flour, an edible acid and a gas forming agent into a cooker extruder; adding sufficient water and mixing to form a dough; cooking the dough for a time and at a temperature pressure effective to develop the gulten into a uniform structure and to substantially gelatinize the starch; extruding the cooked dough; tempering the dough to set the final structure and to complete the cook; cutting the extruded dough into small lengths; toasting the cut extruded dough; separating the toasted dough into a first part and a second part; subjecting the first part to a grinding device; grinding the first part into discrete dough particles; subjecting the second part to a humidifying chamber; grinding the humidified second part into discrete dough particles; recombining the first part and the second part; drying the combined discrete dough particles to achieve the desired moisture and texture.
The present invention is concerned with a method for producing a bread crumb-like product which has similar texture, shape and taste to conventional fermented bread crumbs, and has uses in a variety of food products such as fish coatings, chicken coatings, onion rings, meat patties, stuffing mixes, and as garnishes. The present invention provides a continuous cooking extrusion process which prepares a fully cooked, extruded, toasted farinaceous product with the texture, aerated structure, appearance and taste similar to conventional fully-baked, flour-based bread crumbs or croutons.
The term "farinaceous material" is meant to include a grain material such as wheat, rice, oat, corn, peanut, etc.; flour; grits; full fat, partially or wholly defatted grains; refined fraction of grain-like gluten and starches; as well as lesser optional fractions of desirable non-grain materials such as whole or ground seeds, like sesame seeds; beans, like whole defatted soy; seeds like sun flower; and/or other fractions such as protein isolate. In the present invention we are concerned with wheat flour, barley flour and flaky crust flour.
The first step of the present invention involves feeding a farinaceous material, including malted barley flour, an edible acid and a gas forming agent into a cooker extruder. The farinaceous material may also contain wheat flour and flaky crust flour. The malted barley flour acts as a texturizer and aids in the development of a stale bread-like flavor. The malted barley flour is present in amounts up to 15% by weight and preferably from 4% to 6% by weight of the farinaceous composition.
An edible acid such as lactic acid is also added to the farinaceous material. The edible acids should be present in amounts sufficient to lower the pH of the farinaceous dough to that of conventional fermented dough. The amount of edible acid should range from about 0% to 4% by weight and preferably between about 0.1% and about 2.0% by weight of the farinaceous composition. Suitable edible acid include, but are not limited to, lactic acid, phosphoric acid, hydrochloric acid, gluconic acid, acetic acid, succinic acid, adipic acid, fumaric acid, malic acid, tartaric acid, citric acid and mixtures thereof.
Gas is incorporated into the farinaceous dough mixture to obtain an aerated cell structure. Without the gas incorporation, an aerated cell structure will not be obtained as the extrusion conditions used in this invention are milder than those employed in conventional cereal extrusion where steam puffing provides an aerated cell structure. Gas is incorporated into the dough by adding a gas forming agent to the dough which will release a gas during extrusion to develop the desired aerated cell structure. Preferred gas forming agents include: sodium bicarbonate, ammonium bicarbonate, solid carbon dioxide as well as carbonates of other metals. These gas forming agents exclude the use of fermentable gas generators, such as yeast. Another embodiment involves injecting a gas, such as carbon dioxide or nitrogen into the dough during the extrusion process. This results in an open spongy cell structure similar to that observed in a fully baked, yeast leavened, flour based product.
A major portion of the farinaceous material utilized in the present invention is wheat flour. The protein of wheat, namely gluten, possesses the peculiar and distinctive property of forming a visco elastic gel when wetted with water and worked for a period of time, thereby making it suitable for the desired product of the present invention. The amount of wheat flour in the farinaceous material ranges from 55% to 90% by weight and preferably from 50% to 80% by weight.
Flaky crust flour, a refined wheat flour, is used primarily in the baking industry for flaky pastry production. Flaky crust flour may also be present in the farinaceous material in amounts up to 40% by weight and preferably from 10% to 30% by weight of the farinaceous dough mixture.
Varying amounts of dough-forming ingredients may also be added to the farinaceous material. Usually these ingredients include sugar in amounts up to about 14% by weight; milk substitute such as whey, soy isolate or soy protein in amounts up to about 5% by weight; salt in amounts up to about 5% by weight; shortening in amounts up to about 5% by weight; and emulsifiers in amounts up to about 6% by weight. The actual amounts of these ingredients will depend upon the desired characteristic of the final product.
Yeast and amylolytic or proteolytic enzymes may also be included to modify the texture and flavor of the product. Yeast is conventionally used for leavening purposes in bread-making. In the present invention yeast may be used in amounts up to about 10% by weight of the farinaceous dough mixture, as a flavor exhancer rather than for leavening purposes which is accomplished in the present invention by the use of gaseous materials, such as carbon dioxide, baking powder, nitrogen or the like and mixtures thereof.
The farinaceous materials are then mixed with the other dry ingredients. Blending in a ribbon blender or other types of dry blending device is suitable for forming a uniform mixture of the dry materials.
A dough is then prepared by mixing the uniform mixture of dry materials with sufficient water suitable to provide an overall moisture content of the intermixed component of about 20% to 40% by weight and kneading same. This mixing and kneading process can be carried out in a first stage or section of the extruder which has temperatures below the cooking or gelatinization range of the ingredients. The mixing may also be carried out in a batch process or continuous dough mixer and then fed into the extruder.
Optionally, other ingredients such as bread crumb-type flavors, seasonings, particulate vegetable matter, meat, spices, fruit and fruit pieces, nuts, coloring agents and the like, may be incorporated into the dough matrix prior to extrusion.
The dough then passes into the cooking section of the extruder where it is extrusion-cooked for a time and at a temperature and pressure effective to develop the gluten into a uniform structure and substantially gelatinize the starch. The kneading action within the extruder transforms the dough mass into a continuous three dimensional network of hydrated protein fibers that enclose the starch granules and occluded gas which ultimately forms the cell walls of the cooked product.
The dough is subjected within the extruder to cooking temperatures within the ranges of 200° F. to 300° F. and preferably from 225° F. to 275° F. These temperatures are critical to develop the gluten into a uniform structure and to substantially gelatinize the starch. At this temperature the dough is also subjected to pressure and medium to low shear mechanical work within the extruder for a period of time effective to set the protein into a uniform matrix and substantially gelatinize the startch. The effective period of time is dependent upon the variables, temperature, pressure, shear etc., but the mean will generally be within the range of 10 and 20 seconds.
During the extrusion cooking, the head pressure of the extruder is generally within the range of 2.5 to 500 psig and preferably from 10 to 200 psig.
The shear conditions within the extruder are controlled to provide low to medium shear. This requires the use of a screw design within the extruder which will provide the desired shear conditions. The work done on the dough within the extruder is about 15 to 50 watt hours per pound feed which is calculated by the amperage and voltage employed with the dough in the extruder less the amperage and voltage with water but without the dough in the extruder.
The dough within the extruder is heated using an external heat source to cause the setting up of the gluten and the gelatinization of the starch. The temperature within the extruder is maintained sufficiently high so that the heat applied when combined with the heat resulting from the low to medium shear extrusion conditions results in the extrudate emerging from the extruder having a temperature in the range of 220° F. to about 290° F. and preferably from 240° F. to 275° F. The dough is extruded under a back pressure within the range of 2.5 psig to about 200 psig.
The extrudate contains trapped gaseous material which causes expansion of the cooked dough on leaving the extruder. Exit from the extruder is accomplished through a die containing an orifice through which the dough passes. The cross section of the orifice can be any geometric shape. The preferred orifice in the present invention is circular or rectangular. More preferably, the dough is extruded through a 7/16-inch circular die.
The extruded dough is then allowed to temper in order to set the final structure and to complete the cook. Tempering causes a redistribution of the moisture within the rope, in that, the moisture moves from the center where the moisture content is very high to the low moisture area at the crust surface. The dough moisture content at extrusion ranges from about 18% to 35% and preferably about 20% to 28%. The moisture loss account for the formation of the crust of the extruded rope. The moisture migrates from the center to the crust of the rope wherein the rate of such migration will depend on the differences in vapor pressure and the diameter of the rope. At high temperature, moisture will move fairly rapidly from the interior to the exterior of the rope. However, as the rope crust begins to cool the rate of migration decreases. The total tempering time can be up to an hour.
The tempered dough is then cut into small lengths, ranging from 1/2 to about 24 inches. The moisture of the rope at cutting should range from about 17% to about 30% and preferably from about 20% to about 28% . The tempered cut dough then passes into a toaster where it is toasted and dried to a moisture of less than 20% and preferably from 15% to 20%. The temperature of the toaster should generally range from 250° F. to about 1000° F. and preferably from 400° F. to about 500° F. During the toasting process the tempered cut dough begins to develop color, texture and flavor similar to conventional bread crumbs wherein the exterior portion of the cut dough rope is transformed into a dark, textured and flavorful product simulating the external portion of a loaf while the interior portion remains light and airy simulating the internal portion of a bread loaf. The changes involved in this conversion are complex and fundamental. The basic properties of the starch and gluten are drastically altered. At the same time new substances such as carmelized sugars, pyrodextrins, melanoidins and a wide variety of carbonyl flavor substances are formed to endow the toasted crumbs with its desirable organoleptic properties. Also, caramel color may be employed to enhance a darker appearance of the outer portion.
The length of time the dough remains in the toaster is dependent upon the temperature in the toaster, the speed of the belt and the type of oven toasting apparatus. Generally, the toasting time should range from 2 to 15 minutes. The toasted dough is then separated into a first part and a second part and each part subjected to separate and distinct processes. The parts are separated into proportions simulating the internal and external portions of bread. The first part represents the internal portion of the bread consisting of from 65 to 85% of the toasted dough and the second part represents the external portion of the bread representing from 15 to 35% of the toasted dough.
The dough of the first part is then subjected to a grinding device and ground to a distribution of particles ranging from 1/2 inch to 0.0117 inch. This grinding is accomplished by using an attrition type milling machine with a 1/2 inch screen.
The cut toasted dough of the second part is subjected to a continuous humidifying chamber. In the humidifying chamber the cut rope is conditioned for sizing. During conditioning, the moisture of the outer protion of the dough is increased by about 5% making the crust more pliable, hence, decreasing the likelihood of shattering upon exposure to the grinding device.
The humidified dough can then be ground/dried without losing the outer dark portion, thereby maintaining the crust appearance. The non-humidified dough on the other hand shatters upon exposure to the grinding device losing its darker outer portion while the inner light portion remains substantially intact simulating the internal portion of a conventional baked loaf.
The amount of heat supplied, the humidity within the chamber and the duration of time are all factors that exert a fundamental influence on the general character of the final product. The residence time within the humidifying chamber is about 2 to 10 minutes and the relative humidity within the chamber generally ranges from 50% to 100% and preferably from 70% to 80%. The temperature maintained within the humidifying chamber ranges from 120° F. to 250° F. and preferably from 150° F. to 220° F. depending on the humidity and the residence time.
The moisture of the humidified dough as it exits the humidifying chamber ranges from 15% to 25% and preferably from 16% to 22%.
The humidified dough of the second part is then subjected to a grinding/dicing device and ground to a distribution of particles ranging from 1/2 inch to 0.0117 inch.
The ground dough of the first part is then combined with the humidified ground dough of the second part in a ratio in proportion typifying the internal and external portion of a conventional bread loaf. The combined first and second part is then conveyed to a dryer to be dried to the desired moisture and final texture. The temperature within the dryer should range from 200° F. to about 350° F. and preferably from 200° F. to about 250° F. The residence time within the dryer should range from 2 minutes to 10 minutes. The final crumb moisture exiting the dryer is in the range of 2% to 10% and preferably from 4% to 8%.
The dried bread crumb-like product may be coated, dipped or sprayed with other ingredients (e.g. seasoning, fat, flavor, color, etc.).
The following examples illustrate the preferred embodiment of the invention.
|Ingredients Percentage
Enriched Bromated Wheat Flour
Flaky Crust Flour 19.95
Sugar 4.78
Malted Barley Flour 4.00
Baking Powder 2.79
Milk Substitute 2.39
Dextrose 1.59
Sweet Whey 1.59
Salt 1.19
Shortening 0.79
Lactic Acid (85%) 0.59
Mono and Diglycerides
Glycerol Monostearate
Acetic Acid 0.01
The above ingredients were mixed in a ribbon blender. Then the blend containing an average of 9.2% water was metered to a cooking extruder through a volumetric feeder. Just downstream of the feed opening, 8.75 gal/hr of deionized water was injected. The extruder jacket was cooled with water in the feed zone and set at 240° F. in a first cooking zone and 325° F. in a second cooking zone. A moist expanded rope of 25.7 mm diameter emerges from a 7/16" die at a rate of 5.75 lb/min and a moisture content of 28.0%. The extruder pressure, measured just before the die ranged from 10-20 psig at a product temperature of 258° F. For the supplied rates, a total of 8.75 kw were consumed. Based on the drive input power, the extrudate receives a total energy input of 0.035 kwh/lb of feed blend. However, additional energy was supplied to the dough through the jacket heaters. In this example, 15.1 kw were consumed in heating the jackets.
The extruded dough, which slowly expands as it leaves the extruder, was tempered under ambient conditions on a belt conveyor for about 45 seconds during which time the rope expands to its final size and continues to cook and set its structure. The tempered rope was cut into lengths of approximately 18 inches and loaded into a 2 stage toaster set at 425° F. in both zones. Time in the toaster was 8 minutes. During toasting a brown crust forms on the surface and encapsulates a moist interior. A thermoscouple embedded in the surface of the rope indicates that the crust attained a temperature of 278° F., while the interior of the rope reached a maximum temperature of 231° F. Moisture of the cut ropes dropped from 24.0% to 17.5% in the toaster.
The toasted ropes were divided into two portions. About 70 percent of the ropes were passed through a hammer mill fitted with a plate containing 1/2" square openings. In passing through the mill the "crust" shatters into small particles and the interior forms irregularly shaped particles typically ranging in size from 14 U.S. Standard Sieve Mesh to 178".
The remaining 30% of the toasted ropes were placed in a humidifying chamber set at 178° F. dry bulb and 173° F. wet bulb temperature for 5 minutes. During the humidifying procedure the moisture of the toasted ropes rises to 19.5%. The now humidified ropes were twice passed through a dicing device, with cutting knives spaced 1/2 inch apart. At this point the two fractions are dried for 8 minutes at 200° to 220° F. in a convective dryer. The final moisture content is 4.7%.
Component A
Enriched Bromated Wheat Flour
Flaky Crust Flour 20.31
Sugar 6.50
Malted Barley Flour 4.06
Baking Powder 2.85
Milk Substitute 2.44
Salt 1.22
Shortening 0.81
Lactic Acid (85%) 0.53
Glycerol Monostearate
Mono and Diglyceride 0.17
Component B
1.62 percent each of dextrose and sweet whey
solids are added to the Component A formulation.
Component C
0.30 percent of caramel color is added to the
Component A formulation.
Formulation A was sent through an extruder in which the jackets were set at 240° F. in a first cooking zone and 325° F. in a second cooking zone. The rate of cooked product exiting the extruder through a single circular 7/16" die was 5.31 lb/min. Water was fed to the extruder, immediately downstream from the feed opening at a rate of 9.2 gal/hr. Pressures at the die ranged from 10-20 psig. Temperature of the dough just prior to the die was 273° F. The rope which emerges from the die measured 24.7 mm in diameter and possessed a density of 31.2-31.6 lb/ft3. An initial residence time of 9.2 seconds was observed. A total of 10.25 KW was consumed by the extruder drive yielding a specific energy of 0.043 kwh/lb of feed blend. The rope was allowed to temper, cool and set its structure for about 3 minutes when it was cut into 12 inch pieces. The pieces were toasted in a two-stage toaster set at 425° F. in both stages for 8 minutes. The toasted pieces were sent through a hammer mill equipped with a 1/2" screen.
Formulation B was extruded and processed identically to A except that the 9.0 gal/hr of water were injected into the extruder. Rope density as it exits the extruder is 32.0 lbs/ft3. The ropes were toasted as indicated for Formulation A. Then the toasted pieces were loaded into a humidifying chamber set at 180° F. dry bulb and 175° F. wet bulb. The pieces were humidified for 6 minutes. The humidified pieces were passed twice through a dicing device containing knives set 1/2" apart.
Formulation C was processed identically to formulation B except that 8.0 gal/hr of water were injected into the extruder. This required 11.0 KW of energy to power the extruder drive.
A blend was formulated containing 68.6% of A, 17.1% of B and 14.3% of C. Each blend consisted of 3 size fractions.
|Weight in Grams A B C
Coarse 16.00 4.00 3.30
Medium 69.04 17.26 14.40
Fine 21.27 5.30 4.43
The composite blend was dried for 6 minutes at 200° F.


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Dark Brown Coffee And End Tables: 11 Thing You're Forgetting to Do
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Please log in to edit this wiki.Joining Marvel Database is free, and it only takes a minute.We hope that you sign in, and become a member of the community!Click here to log in or create an account more + You can view and copy the source of this page: {{Marvel Database:Comic Template | Image = Journey into Mystery Vol 1 639.jpg | Image2 = Journey into Mystery Vol 1 639 Textless.jpg | Image2Text = Textless | Image3 = Journey into Mystery Vol 1 639 variant.jpg | Image3Text = Variant | Month = August | Year = 2012 | ReleaseDate = 6-6-2012 | Editor-in-Chief = Axel Alonso | CoverArtist1 = Stephanie Hans | Writer1_1 = Kieron Gillen | Penciler1_1 = Richard Elson | Inker1_1 = Richard Elson | Colourist1_1 = Ifansyah Noor | Letterer1_1 = Clayton Cowles | Editor1_1 = Lauren Sankovitch | Quotation = [[Tuatha de Danaan|Gods]] should rule us no more. '''We''' rule our [[Manchester Gods|Gods]]. We '''live''' in them. '''Your''' time of power is over. The time of the Manchester Gods has begun. | Speaker = Speaker for the Silent Ones | StoryTitle1 = Manchester Gods, Part One | Synopsis1 = | Appearing1 = '''Featured Characters:''' * {{a|[[Loki Laufeyson (Kid Loki) (Earth-616)|Loki]]}} * {{a|[[Leah (Earth-616)|Leah]]}} '''Supporting Characters:''' * [[Otherworld]] forces ** {{a|[[Tuatha de Danaan|Celtic Gods]]}} *** {{a|[[Cairbre (Earth-616)|Caber]]}} *** {{1st|[[Herne (Earth-616)|Herne]]}} *** {{a|[[Niamh Chinn Óir (Earth-616)|Lady of the Lake]]}} *** {{a|[[Eochaid Ollathair (Earth-616)|The Dagda]]}} ** Pendragon's Court ** {{a|[[Merlyn (Otherworld)|Merlyn]]}} ** {{a|[[Brian Braddock (Earth-616)|Captain Britain (Brian Braddock)]]}} ** {{a|[[Arthur Pendragon (Earth-616)|King Arthur]]}} ** {{Cameo|[[Vortigen (Otherworld)|Vortigen]]}} ** {{a|[[Bercilak de Hautdesert (Earth-616)|Green Knights]]}} * {{a|[[All-Mother of Asgardia (Earth-616)|All-Mothers of Asgardia]]}} ** {{a|[[Gaea (Earth-616)|Gaea]]}} ** {{a|[[Idunn (Earth-616)|Idunn]]}} ** {{a|[[Freyja Freyrdottir (Earth-616)|Freyja]]}} * {{a|[[Thor Odinson (Earth-616)|Thor]]}} * {{a|[[Hela (Earth-616)|Hela]]}} '''Antagonists:''' * {{1st|[[Manchester Gods]]}} ** {{1st|[[Manchester (Earth-616)|Manchester]]}} ** {{1st|[[Birmingham (Earth-616)|Birmingham]]}} ** Unnamed Gods {{1st}} * {{1st|[[Engels]]}} * {{1st|[[Mister Wilson (Earth-616)|Speaker for the Manchester Gods]]}} '''Other Characters:''' * {{FlashOnly|[[Bodb Derg (Earth-616)|Red Lord]]}} * {{a|[[Trolls (Otherworld)|Trolls]]}} * {{Mentioned|[[Council of Godheads (Earth-616)|Council of Godheads]]}} * {{a|[[Thori (Earth-616)|Thori]]}} * {{Vision|[[Loki Laufeyson (Ikol) (Earth-616)|Ikol]]}} '''Locations:''' * {{a|[[Otherworld]]}} ** The Vale ** {{a|[[Camelot]]}} * {{a|[[Earth|Midgard (Earth)]]}} ** {{a|[[United States of America]]}} *** {{a|[[Oklahoma]]}} **** {{a|[[Broxton]]}} ***** {{a|[[Asgardia]]}} ****** Ruingarden **** Leah's Cave ** {{a|[[United Kingdom]]}} *** {{a|[[England]]}} **** {{a|[[London (England)|London]]}} ***** {{a|[[Hillingdon]]}} ****** {{a|[[London Heathrow Airport]]}} **** {{a|[[Wiltshire]]}} ***** {{a|[[Amesbury]]}} ****** {{a|[[Stonehenge (Location)|Stonehenge]]}} '''Items:''' * {{a|[[Mjolnir]]}} * {{Mentioned|[[Gods Pact of Non-Interference|Pact of Non-Interference]]}} '''Vehicles:''' * <br/> '''Events:''' * {{Mentioned|[[Fear Itself|Second War of the Serpent]]}} * Otherworld civil war ** [[Battle of the Valleys]] | Solicit = • The MANCHESTER GODS dread URBAN PANTHESISM arises in the north of Otherworld, the British Subconscious! • Don't look panicked. We just mean "Civil War". A Civil War that Asgardia refuses to interfere in. Publicly. Behind the scenes, Loki is a one-man intervention force. • Also: Secret mission from Hela! | Notes = | Trivia = | Recommended = | Links = }} Templates used on the current version of this page: Marvel Database:Comic Template (view source) (protected)Marvel Database:Comic Template/Appearances Synopsis (view source) (protected)Marvel Database:Comic Template/Corrected Story Contributors (view source) (protected)Template:! 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An independent day school for girls and boys aged 3 to 18, founded in 1570
The Regional Heat of the national 'Schools Challenge' general knowledge quiz competition were held at BGS Boys on Tuesday.
Schools Challenge, which has been running for 40 years, is the principal schools' quiz competition in the UK, entered by hundreds of schools nationwide.
The rules are based on those of TV's 'University Challenge' and games are fast and furious.
Sixteen teams competed for the Manchester and Merseyside Regional title this year.
The initial phase is conducted in mini-leagues with the winers of each mini-league going on to the semi-finals and final.
BGS Boys were drawn in what turned out to be a tough group alongside teams from Bolton School Boys, Birkenhead School and Merchant Taylors' Girls School, Crosby.
Although BGS managed to beat Birkenhead and Bolton, we lost narrowly to Merchants' Girls.
As three of the four teams ended up with two wins each, the decision went down to total points scored and we were edged out by Birkenhead.
The Regional title was eventually won by Manchester Grammar School, the reigning champions, who beat Merchant Taylors' Boys in an exciting final.
They now go forward to the national stages of the competition.
It was a pity that we just failed to get out of our group as we had some very good players and won two of our matches comfortably. We'll be back next year.
Meanwhile the Junior 'Schools Challenge' competition, for Years 8 and below, will be held in March.