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BUNN GOURMET504 Commercial Coffee Filters, 1.5 Gallon Brewer (Pack of 500)
|Price:||$23.20 ($0.05 / Filters) & FREE Shipping|
Specifications for this item
|Number of Items||500|
|EAN||0804993366606 , 0072504053103 , 0798527340388|
|Global Trade Identification Number||10072504112364|
|UPC||798527340388 , 804993366606 , 072504053103|
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The Bunn 20138.1000 disposable, flat-bottom coffee filter is used with Bunn coffee makers (sold separately). It is made of heavyweight paper for resistance to tearing, and bleached by a chlorine-free method to ensure a low level of dioxin. The overall diameter is 13-3/4" and the base diameter is 5-1/4", and the tall sides reduce the risk of overflowing. The case contains 500 filters.
Disposable food service products are used to store, insulate, transport, prepare, and serve food and drink. They may be made of paper, plastics, or metal foil. Food service products for freezing items protect their contents from freezer burn, contamination, and drying. Microwavable food service products are safe for use to heat food in a microwave. Compostable food service products biodegrade about as fast as yard trimmings and food scraps, and disintegrate so that no large plastic fragments remain.
Bunn manufactures coffee makers, coffee grinders, water dispensers, paper filters, and other products for beverage systems. The company, founded in 1957, is headquartered in Springfield, IL.
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Incidentally, if you, too, make homemade yogurt, mine is coming out AMAZING now. I use 100% whole milk -- to each gallon, I add 1/2 cup of HEAVY, not light, whipping cream. The cream, with its high-fat content, keeps in the refrigerator for a very long time, so I buy a quart and use it up a bit at a time.
I bring the milk and cream to 180 or so degrees, then turn off the heat. Two quarts get dumped into old yogurt containers I stick in salton yogurt makers. The rest goes into a pyrex bowl that has a lip that fits on top of my rice cooker, which I lay the same wrinkled piece of foil over week after week after week. Then I turn the rice cooker on warm. So long as I don't fold the foil down, it holds the milk/cream at about the same temperature as the yogurt maker.
I use 2 or 3 oz. of Fage Greek Yogurt to incubate the entire gallon. I have tried every commercial yogurt available in my supermarket to use as a starter. The Fage is the quickest to set up and if I forget I'm making yogurt and it's fermenting for 18 hours, it doesn't become so tart I won't eat it.
When the yogurt is done, I drain off two quart of whey, leaving two quarts of Greek yogurt behind. It's thicker and tastier than anything I could buy in this country ready made. I would love to be able to afford organic milk, but that much deliciousness might make my eyes cross.
I was forced to make my own yogurt. I won't eat it at all if it isn't full fat and Plain Greek no-sugar-added yogurt higher than 2 per cent fat is scarce in my locality. My yogurt ends up being even thicker than Fage, with a higher fat content. If I stop the fermentation at about 7 hours, it tastes like creme fraiche.
If you're thinking of making it, you should know that results can be night and day, depending which brand you use for a starter. The Chobani never really set up. Brown Cow was okay, but not as thick. Dannon was thick, but if I let it ferment for as long as I like (as long as possible, so the lactose is nearly 100% digested), it can get incredibly tart. I really wanted to use Activia, because I like what it does for my gut; it makes the yogurt nice and firm but so very sour I wouldn't even consider eating it plain. That may be why you can't even get plain anymore.
I haven't tried dry yogurt culture yet. But they sell one on Amazon that gets really high reviews.
Anyhow -- I really like these filters. The size, about 13 inches across, is perfect and they're so strong that sometimes I'll use the same one to drain two or three batches of yogurt.
These are perfect for the strainer I got for the instant pot. I use either one or two filters at a time, just pick them off the stack and place in the strainer, pour the yogurt in, hang it on another big pot and put it in the refrigerator for several hours. Then the yogurt is thick enough, I can pick the whole thing up if I've used two filters and flip it into a bowl. If one filter, it's a little tricker, so I've switched to using two, since I have 500 of them. The filter is also the perfect size to throw on top of the strainer when it's in the process of straining. AND I've found another use, I put them over a plate when reheating something in the microwave, and I can throw them out.
I have no clue how they work as an actual coffee filter. But I bet they work great.
If you are looking for big paper coffee filters to strain yogurt -- slap one of these into your plastic / metal colander and you are set.
Works like a champ.
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