So, feel free to read our tips and get ready to be pleasantly surprised by their preparation and ingredients.
This product has arrived to change the way of preparing puff pastry sheets. It is specialized and designed to make the preparation of products with this ingredient more user-friendly.
Thanks to it, pastry chefs will find it much easier to make food with puff pastry. As the name suggests, puff pastry margarine is margarine, not butter. So, how is that?
As you read, margarine is composed of a mixture of shortening that is characteristically unsaturated. In other words, it is not bad for the heart. On the other hand, butter, is made from milk and cream. Therefore, it can have a higher content of saturated fats (Zeratsky, 2023).
In addition to the above, puff pastry margarine contains the following ingredients:
When making delicious puff pastry sheets, the secret lies in wrapping, stretching, and folding the dough in a layer of butter (Serrano, 2022). That's why, through our margarine, we want to give this preparation a plus.
One of its main advantages is that you can work it in an incredible way. Thanks to its plasticity, you will have an ideal result when making puff pastry. You will no longer have to worry about the recipe not turning out well; instead, you can make as many folds as you need until the dough is just right.
Another advantage is that it is a margarine that does not contain trans fatty acids. This, in terms of health and well-being, helps to reduce the intake of calories and cholesterol (El Diario Vasco, 2020).
In any case, you will be able to handle it as you wish without the fear of feeling that it will break or crack. In addition, the dough you obtain will be free of excess fat.
It is also an ideal product if you want to add a special touch of creaminess. Additionally, it reinforces the contribution made by the various ingredients in a recipe. Therefore, it is also ideal for making purées, sauces, or pastes.
In general, margarine can be used in different preparations. However, within the fascinating world of pastry and puff pastry, you have delicious options, like the next ones:
Welcome our puff pastry margarine and transform the way you make puff pastry sheets! We can assure you that your preparations will have a special touch. Come and find out more here.
Bibliographical references
El Diario Vasco. (2020). Mantequilla, margarina o manteca, ¿cuáles son las diferencias? https://www.diariovasco.com/gastronomia/despensa/mantequilla-margarina-manteca-diferencia-20200612154355-nt.html
Qcom.es. (n.d.). La margarina, el complemento ideal de la gastronomía. https://www.qcom.es/alimentacion/reportajes/la-margarina--el-complemento-ideal-de-la-gastronomia_25344_2_27287_0_1_in.html
Serrano, D. (2022). Masa de hojaldre. Bonviveur. https://www.bonviveur.es/recetas/masa-de-hojaldre
Zeratsky, K. (2023). ¿Qué producto para untar es mejor para el corazón: la mantequilla o la margarina? Mayo Clinic. https://www.mayoclinic.org/es/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/butter-vs-margarine/faq-20058152
]]>]]>
What features must a margarine have to be used in food in the United States and Canada?
Margarine is made up of various vegetable oils that have gone through a hydrogenation process. Nutritionally, it is primarily constituted of unsaturated fats, which distinguishes it from animal fats such as butter, which are predominantly composed of saturated fats.
In general, more solid vegetable fats contain a higher proportion of saturated fats. This is more common in bar versions that are used to produce baked goods. In household use, on the other hand, spreadable margarine and liquid oils predominate.
One of the advantages of vegetable shortening is that, by replacing saturated fat with unsaturated fat, it reduces cholesterol intake. Thus, it is healthier than butter if it is of good quality.
What are the industrialized products typically made with this type of fat?
The various margarines available on the market have a diverse structure of saturated fat, salt and some fat-soluble vitamins. Vitamins A, D, and E are the most important.
The fat content should not exceed 10% of the RDA (Recommended Daily Allowance) for saturated fats. According to the FDA (Food and Drug Administration), shortening marketed in the United States must be free of trans fats.
Historically, this sort of fat was created from basic materials that were hydrogenated to transform their state from liquid to solid. However, the food industry is gradually changing this processing method because it is harmful to health.
Baking fats for bread items, on the other hand, must have a wide plastic range. In other words, they must melt in a wide range of temperatures, often between 24 °C and 42 °C. This favors two relevant properties:
The FAO (Food and Agriculture Organization) offers some guidelines for the proper use of shortening in bakery, pastry, and confectionery products:
Do you want to produce top-quality baked goods? These are the practices you should avoid during their manufacture:
This is a versatile product that improves texture, flavor, and appearance in all types of industrial baked goods. However, to fully benefit from its characteristics, it must be used correctly:
Carefully selecting your inputs, including shortening, is key to making excellent quality baked goods. Take this information into consideration and select the best option for your industrial products.
Bibliographic References
FAO. (s.f.).Capítulo 6 - Selección de usos de las grasas y de los aceites en la alimentación. https://www.fao.org/3/V4700S/v4700s0a.htm<0FDA.(2015).
La FDA pone un alto a las grasas trans en los alimentos procesados. https://www.fda.gov/consumers/articulos-para-el-consumidor-en-espanol/la-fda-pone-un-alto-las-grasas-trans-en-los-alimentos-procesados<0Zeratsky, K.(2023).
¿Qué producto para untar es mejor para el corazón: la mantequilla o la margarina?
Mayo Clinic. https://www.mayoclinic.org/es/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/butter-vs-margarine/faq-20058152
]]>Understanding that commodity trading is part of manufacturing baked goods is crucial. For example:
Additionally, those in the bakery industry must understand the trends in commodity trading. Here are some key reasons:
1.Firstly, if prices undergo significant changes, it will directly affect the production costs of baked goods.
2.Having mismatches in the supply chain could lead to temporary shortages and obstacles in the production of essential elements such as:
3.Thirdly, the quality of baked goods. Changes in the quality of inputs have an impact on:In contrast to commodities, trading for bakery inputs has particularities such as expiration dates and the need for additional processing.
In case of the United States and Canada, the sourcing of bakery inputs has certain trends and key considerations. For example:
Manufacturers must ensure the search for:
In a highly competitive market such as the United States and Canada, it is crucial that you carefully choose your commodities suppliers. Disjobel is a reliable partner for bakery producers looking to achieve success and grow in this ever-changing industry. So, are you ready to elevate your bakery business using the highest quality ingredients?
Market Research Guru. (2023, January 18th). Global bakery products industry research report 2023, competitive landscape, market size, regional status and prospect. Market Research Guru: https://www.marketresearchguru.com/enquiry/request-sample/22375509?utm_source=Linkedin_MIMP_H22
Mordor Intelligence. (2023). Bakery Market Size & Share Analysis - Growth Trends & Forecasts (2024 - 2029) Source: https://www.mordorintelligence.com/industry-reports/bakery-products-market
Scalet, H. (2022). An overview on bakery and its products. J Food Drug Res, 6, 1-2. https://www.pulsus.com/scholarly-articles/an-overview-on-bakery-and-its-products.pdf
]]>Among non-alcoholic beverage trends, fruits flourish and stand out as the essence of unique soft drinks that delight the palate. That is why BierFrucht provides a diverse selection that fulfills the most demanding clients' needs. Among many others, you will discover the following:
However, one of the most important trends focuses on providing tailor-made products. This is possible thanks to the freshness, versatility, and multiple benefits of fruits. Within this trend, the following stand out (Wurzer, 2024):
their health, and what role do these fruits play in this change? They have the following main advantages (Freedoctor247): Great flavor. Since seasonal fruits ripen fully on the plant, they have a better flavor and aroma. This creates a more pleasant dining experience.
Now that you know the world of seasonal fruits, discover and experiment with new combinations and flavors! Visit our website to discover what we offer and give your beverages a unique touch with Disjobel products.
Bibliographic references
Freedoctor247. (2023, August 11). Benefits Of Eating Seasonal Fruits. LinkedIn. https://www.linkedin.com/pulse/benefits-eating-seasonal-fruits-freedoctor247-com
Wurzer, J. (2024, February 15). Soft drinks trends 2024 - what will shape the market this year. Austria Juice. https://www.austriajuice.com/news-blog/soft-drink-trends
]]>Get ready and take note!
Thanksgiving is one of the most important celebrations in the United States. In fact, one of the star pie recipes for this date is the American pie.
Its origin is European, around 1381. At that time, the doughs were used to store fruits or nuts. Likewise, since 1890, it has been customary to enjoy these pie recipes with vanilla ice cream (Directo al paladar, n.d.).
Here is a step-by-step guide to make it (Villalón, 2021):
This is one of the pie recipes that became popular in 1951 thanks to the Armed Forces. In fact, it is so famous that its day is commemorated on March 2. It is prepared in this way:
As final tips for making your pie recipes, remember to use fresh ingredients, experiment with innovative flavors, and add an artistic touch to your creations. See you in the oven!
Bibliographic References
Clemente, E. (2018, November 16th). Banana cream pie: receta americana de postre. Directo al paladar. https://www.directoalpaladar.com/postres/banana-cream-pie-receta-americana-de-postre
Directo al paladar. (n.d.). American pie: así es la tarta favorita de Estados Unidos (receta imprescindible en Acción de Gracias). https://www.directoalpaladar.com/cultura-gastronomica/american-pie-asi-tarta-favorita-estados-unidos-receta-imprescindible-accion-gracias
Villalón, C. (2021, February 28th). Tarta de manzana estilo Apple Pie americana, una receta para triunfar. El Español. https://www.elespanol.com/cocinillas/recetas/postres/20210228/tarta-manzana-estilo-apple-pie-americana-triunfar/1002236826297_30.html
]]>First, among the most favored non-alcoholic beverages, kombucha is a probiotic blend of water, green tea, cane sugar, and scoby, a symbiotic culture of bacteria and yeast (Revista Alimentaria, 2021).
Second, thanks to the magic of fermentation, it transforms into an effervescent drink, preserving a subtly tangy profile. Likewise, it provides a revitalizing experience.
Having originated in Asia, kombucha has transcended borders, captivating markets in Europe, Canada, and the United States. Its surge in popularity post-COVID-19 is grounded in its myriad benefits. Moreover, through a second fermentation, it becomes a creative canvas, allowing for the infusion of
Different studies assure that the benefits are tremendous, much like green tea. In this regard, some of them are (Leech, 2023):
During its fermentation process, acetic acid, gases, traces of alcohol, and other compounds are produced. This results in a carbonated beverage with lactic bacteria.
In fact, these act as probiotics, providing healthy bacteria for the gut, and thereby improving inflammation and digestion.
Antioxidants are crucial in combating the impact of free radicals, which can damage the body's cells. In fact, various studies have shown that consuming this beverage can provide antioxidants, particularly benefiting the liver. It has been observed that chemical-induced toxicity can be reduced.
One of the benefits of kombucha is its ability to eliminate harmful bacteria, including E. coli and Salmonella. It’s interesting that while its fermentation process helps eliminate these bacteria, it retains probiotics.
Cardiovascular diseases are the leading cause of death worldwide. In addition, evidence suggests that consuming this beverage can help reduce the levels of bad cholesterol (LDL), promoting heart health.
A 2012 study demonstrated that one of the benefits of this drink is that it can contribute to treating type 2 diabetes by lowering blood sugar levels (Leech, 2023). Additionally, improvements in liver and kidney function were observed.
Undoubtedly, incorporating kombucha into production is a wise choice. Mixing it with fruit purees and other products can create a blend of health.
Finally, take the leap and include kombucha in your products. Everyone will thank you!
Bibliographic References
CuídatePlus. (2021). Kombucha. Cuídate Plus. https://cuidateplus.marca.com/alimentacion/diccionario/kombucha.html
Leech, J. (2023). 7 Evidence-based health benefits of kombucha. Healthline. https://www.healthline.com/nutrition/8-benefits-of-kombucha-tea
Revista Alimentaria. (2021). Kombucha: una bebida refrescante llena de beneficios para tu salud. Revista Alimentaria. https://www.revistaalimentaria.es/consumidora/alimentacion-mas-50/kombucha-komvida-bebida-beneficios-propiedades
]]>Non-alcoholic beverages: what are the favorites?
The United States led the consumption of non-alcoholic beverages, totaling over 141.3 billion liters of juices, bottled water, and soft drinks consumed within its market in 2022 (Orús, 2023).
Other noteworthy data regarding this country includes:
In the case of Canada, in 2023, the non-alcoholic beverage sector recorded profits of 20.2 billion euros.
Further insights include:
What are the most requested beverages?
These beverages are popular in both countries due to their pleasant and refreshing taste. Additionally, they are appreciated for their contribution of beneficial vitamins and minerals to health. Smoothies, for example, are a common choice among those seeking a healthy and delicious drink (Juárez, 2020).
Prepared with fresh fruits, they are often mixed with yogurt or milk to obtain a creamy and nutritious beverage. On the other hand, energy drinks are prominent in both countries due to their energy-boosting properties.
Best practices for production
Good practices in the manufacturing of non-alcoholic beverages encompass hygiene and food safety. Hence, manufacturers must comply with local regulations and standards.
Some considerations to consider are:
Production processes: SMEs vs. large industries
The production of non-alcoholic beverages in SMEs has benefits and opportunities for enhancing quality and delivery timelines. So, here are some aspects to consider in comparison with large industries according to Corvo (2023):
How can their processes be improved?
Mostly, the processes of small beverage companies may be artisanal. However, they should look into optimizing operations for the future. Here are certain tasks you could undertake:
Final tips
In summary, here are some key recommendations to optimize production and your company's success (Rittal, 2021). Note that these practices not only enhance your product quality but also strengthen your market presence and commitment.
In today's industry, achieving excellence is not just a goal, it's an obligation. So, adopting these practices can be the key to making your company stand out. Success and consumer satisfaction are just a step away. Take advantage of these recommendations and turn your business into the next success story in the beverage world!
Bibliographic references
Corvo, H. (2023). Procesos productivos industriales. Lifeder. https://www.lifeder.com/procesos-productivos-industriales/
Juárez, C. (2020). Destaca tendencia en bebidas no alcohólicas. Food Tech. https://thefoodtech.com/tendencias-de-consumo/destacn-tendencia-en-bebidas-no-alcoholicas/
Orús, A. (2023). Ranking de los principales consumidores de bebidas no alcohólicas del mundo en 2022. Statista. https://es.statista.com/previsiones/1292252/paises-lideres-en-consumo-de-bebidas-no-alcoholicas
Rittal. (2021). How food & beverage producers can optimize production processes. Rittal. https://info.rittal.ca/hubfs/Rittal_Food%20and%20Beverage%20Ultimate%20Efficiency%20PlaybookCA.pdf
Statista. (2023). Bebidas no alcohólicas - Canadá. Statista. https://es.statista.com/outlook/cmo/non-alcoholic-drinks/canada
Statista. (2023). Bebidas no alcohólicas - Estados Unidos. Statista. https://fr.statista.com/outlook/cmo/non-alcoholic-drinks/united-states
]]>Commercial fruit juices have become highly sought-after within the daily menu of American and Canadian consumers. They offer a convenient way to incorporate more fruit into everyday diets without spending time in the kitchen.
Non-alcoholic beverages, especially fruit juices, have been adapting to public demand. As a result, the industry strives to produce juices without added sugar and use organically sourced fruits.
How do we create fresh and nutrient-rich elixirs to tap into the North American food market? These tips will help you perfect the production of your goods:
Disjobel's fruit purees are made with 100% fruit pulp, cultivated under the highest quality standards. They serve as your ideal ingredient for making nutritious and delicious juices.
It is also crucial to use organic fruit that is suitable for industrial processing. By using the right fruit varieties, you won't need to add sugar to your beverages. Additionally, you'll achieve the perfect balance of color, aroma, and flavor.
With the extraction of fruit and vegetable juices, people aim to nourish themselves more healthily. However, adding preservatives, colorings, and artificial flavorings undermines this goal.
That's why it's crucial to use hermetically sealed fruit purees, such as those from Disjobel. These packaging methods preserve the fruit in its original conditions, avoiding the need for additives to extend its shelf life. You can also incorporate natural spices like pepper or ginger to enhance preservation.
Juicing presents a significant opportunity to create beverages with greater benefits than traditional options. For example, many people enjoy the benefits of kombucha in pre-made teas and sports drinks. What other advantages can you include to add value to your products?
Consumers are increasingly conscious of how products are made. Therefore, it's essential to not only care for the content of your juices but also their packaging. Here are some options you can consider that align with market trends:
Juicing is trending in countries like the United States and Canada. In conclusion, capitalize on this trend and consider the recommendations to create enticing, refreshing, and balanced beverages.
Bibliography:
Mordor Intelligence. Análisis del tamaño del mercado de jugos de frutas y verduras de América del Norte: tendencias de crecimiento y pronósticos (2023 - 2028) https://www.mordorintelligence.com/es/industry-reports/north-america-fruits-and-vegetables-juice-industry
Zeratsky, Katherine. (2024). ¿Es más saludable consumir jugos que comer las frutas o los vegetales enteros?
https://www.mayoclinic.org/es/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/juicing/faq-20058020
]]>It is fresh milk obtained by dehydrating the pasteurized milk product. Despite this, it is still a concentrated source of protein and amino acids. In addition, it contains a variety of vitamins and minerals, such as:
In addition, it has several benefits. Its long shelf life allows it to maintain its properties for longer, and it can be stored at room temperature. It is also easy to use and can be incorporated into various recipes without modification, especially when preparing baked goods.
At the same time, powdered milk enhances the flavors and textures of dishes, making it useful for tender breads and chewy cookies, while intensifying the flavor of chocolate.
An additional plus point is that it does not require the addition of extra liquid when used in dough (Vartanian, 2022).
Along with shortening, this ingredient has become a treasure trove for confectioners and bakers.
Here are several ways to get the most out of this product:
When making our products, it is common to brown butter. This happens because the milk solids caramelize. Using this type of milk can multiply the effect up to tenfold.
Therefore, for one stick of butter, use 2 to 4 tablespoons.
This milk's protein and sugar content gives the bread a better structure and texture. Thus, breads become more tender. In addition, you will notice that crust will have a more intense color.
In this sense, you will have tanned bread as a result. Likewise, the use of this product makes the rising process more intense. Also, by including this milk, you will help to increase its shelf life without losing its softness.
This dairy product is very absorbent. In that sense, it retains up to 10 times its weight in water. Therefore, by adding a spoonful to ice cream, it absorbs excess moisture.
At the same time, milk proteins improve aeration and provide a delicious creamy texture. Thus, binding with the liquid and fat in the ice cream prevents ice crystals from forming. This gives it the characteristics of a great emulsifier.
Remember that powdered milk is more than just an ingredient: it is your secret key. Take a look at our products!
Bibliographic references
Think Usa Dairy. (s.f.). Salud y nutrición de leche en polvo. https://www.thinkusadairy.org/es/inicio/productos-lacteos-estadounidenses/leches-en-polvo/salud-y-nutricion
Uskokovic, S. (2023, 9 de marzo). What Do You Mean You Don’t Have Milk Powder in the Pantry? Bon Appétit. https://www.bonappetit.com/story/powdered-milk
Vartanian, T. (2022, 21 de agosto). Why You Should Use Milk Powder When Baking. Tasting Table. https://www.tastingtable.com/970232/why-you-should-use-milk-powder-when-baking/
]]>This type of contamination is the unnoticed transfer of:
Cross contamination can occur due to improper practices of:
Therefore, ensuring food safety is essential to protect health and welfare. It also involves preventing the entry of contaminants and harmful microorganisms into food. It is crucial for public health and consumer protection, especially in bakeries.
encompasses both the physical production space and the conduct of the personnel involved.
For these reasons, meticulous attention to hygiene is vital, as the appearance of the business plays an important role in building customer confidence. Consequently, there is a great responsibility involving the health of third parties.
To ensure the safety and quality of your baked goods, you must follow appropriate preventive measures. Here is a practical guide to minimize risks:
It is crucial to maintain a clean and orderly environment to prevent cross contamination. You should also clean and disinfect utensils and work surfaces regularly. In addition, it is necessary to wash hands frequently and to prioritize using gloves and masks to prevent the transmission of harmful microorganisms.
To avoid this type of contamination, you should store all supplies separately. For example, raw foods should be stored in airtight containers and properly labeled to prevent liquids from leaking into other items in the refrigerator or freezer.
It would be best to use lean and sanitized utensils to prevent the transfer of harmful microorganisms. Also, it is important to use spatulas and appropriate items instead of hands to mix food. Therefore, working on clean and sanitized surfaces is essential.
It is essential to maintain food at safe temperatures to prevent the transfer of contaminants. Therefore, you should store and cook products properly.
Bakery professionals should receive adequate food safety education and training, as well as preventive measures to reduce risks in the work environment.
Are you looking to produce quality and safe products? Then, it is crucial to follow these essential practices in your bakery: maintain cleanliness, store properly, control temperatures, and train your team in food safety. This way, you'll ensure that every bite is a worry-free treat.
Bontena. (2023, 11 de octubre). Cómo Prevenir la Contaminación Cruzada de los Alimentos. Bontena: https://www.bontena.com/es/article/Como-Prevenir-la-Contaminacion-Cruzada-de-los-Alimentos
Gaux. (2023, 18 de abril). ¿Cómo mantener la higiene en panaderías? Gaux: https://gaux.eu/es/blog/como-mantener-la-higiene-en-panaderias/
]]>Here are the key points to consider when developing a self-monitoring system to ensure safety in bakeries.
The implementation of a self-monitoring system is essential in bakeries. In this regard, this system is based on Hazard Analysis and Critical Control Points (HACCP). It is a set of preventive procedures designed to identify, evaluate, and control risks in food manufacturing (Escuela Alimentaria, 2023).
They are also preventive measures to ensure food safety and food innocuousness. They will serve to control potential risks in food products in bakeries. The following, are the key ones that must be complied with (Food School, 2023; OMS, 2021; Garcia et al., n.d.):
Quality standards are set throughout the entire process: from raw materials to the delivery of the final product. They range from the careful selection of fresh, quality ingredients to the standardization of production processes. For this purpose, strict protocols are established and followed to guarantee the quality and safety of the products by the regulations.
Maintaining the cold chain is essential in the bakery industry. Therefore, proper refrigeration and temperature control are crucial to prevent bacterial growth. This ensures the freshness of the products. In addition, proper storage prolongs the shelf life of the food.
On the other hand, hygiene is a fundamental pillar in any bakery. Cleaning protocols must be thorough and rigorous to prevent cross-contamination and bacterial growth. Therefore, workers must be trained in personal hygiene practices and safe food handling. They must also be familiar with equipment cleaning procedures to maintain a sanitary work environment.
Failure to comply with a self-monitoring system can lead to significant risks to the quality of bakery products. These include food contamination, the presence of allergens, the use of unsuitable ingredients, or improper handling. Moreover, these risks can lead to food poisoning, damaging the reputation of the business and even generating legal consequences (Escuela Alimentaria, 2023).
In the bakery industry, safety is a fundamental pillar for maintaining quality. That is why, in food science, the implementation of self-monitoring systems that establish quality standards and proper procedures is essential to protect the health of consumers and ensure the continued success of the business. With Disjobel, bakeries can strengthen their commitment to product safety and excellence!
Bibliographical references
Escuela Alimentaria. (2023, 9 de agosto). Requisitos de seguridad alimentaria en la industria panadera. https://escuelaalimentaria.com/seguridad-alimentaria-en-industria-panaderia/
FAO. (S.f.). Conceptos básicos. https://www.fao.org/in-action/pesa-centroamerica/temas/conceptos-basicos/es/
García Quirce, A., García Benítez, A., Garciñuno, A., Rubio, E., De la Gala, E. y Fernández, R. (s.f.). Seguridad e higiene en panadería y pastelería. Junta de Castilla y León. Consejería de Economía y Empleo. https://bibliotecadigital.jcyl.es/i18n/catalogo_imagenes/imagen_id.cmd?idImagen=101667742
OMS. (2021, 10 de diciembre). Estrategia Mundial de la OMS para la Inocuidad de los alimentos. https://apps.who.int/gb/ebwha/pdf_files/EB150/B150_25-sp.pdf
]]>Thanks to its wide variety of uses, it is one of the top products in the bakery industry worldwide. For instance, these are the bakery products that use it as an ingredient:
Many traditional international baking recipes include ground cocoa used as a base for sweet cakes, for example, to make sablé dough. The famous Banoffee tart, Toffee tart or the classic bitter chocolate tart uses this dough.
It is also the main ingredient of brownies, a traditional American pastry recipe.
This ingredient provides the perfect dose of moisture to all types of sponge cakes and piononos to make them fluffy. Good quality ground cocoa retains the original pH of the bean; thus, thanks to its natural acidity, it can act as a leavening agent. Many recipes include it as a baking soda activator.
In addition, to create cakes such as black forest, sponge cakes can be filled with various creams. Ground cocoa is the main ingredient for the classic cupcakes and muffins of the American bakery.
Many baked goods include cocoa among their ingredients, for example:
Industrial confectionery often uses ground cocoa to create different fillings for cakes, pies, and pastries. In this sense, one of the most popular options to make classic chocolate cakes is whipped cream with cocoa and liqueur.
In addition, this ingredient is the base for making frostings and icings for cupcakes. Ground cocoa is even sprinkled on top of cakes and desserts for a perfect final presentation and used to sprinkle truffles, chocolates, and other fine confectionery recipes.
This product, thanks to its versatility, is also the base of some traditional drinks such as:
In conclusion, cocoa powder is an essential product in the bakery and pastry industry. Use cocoa in your business to create all kinds of tempting products for your customers.
Bibliographical references
Alfaro, D. (2023). What Is Cocoa Powder? The Spruce Eats. https://www.thespruceeats.com/what-is-cocoa-powder-520351
Bandurski, K. (2023). 37 Cocoa Powder Recipes All Chocolate Lovers Need to Know. Taste of Home. https://www.tasteofhome.com/collection/cocoa-powder-recipes/
]]>In this article, we will explore the early days of this discipline in the United States and Canada. We will also show how it has evolved into a crucial tool for improving the production, processing and safe consumption of food.
In the United States and Canada has played a pivotal role in modern society. It originated due to the need to generate more efficient and safer methods for the food system, such as:
This science is essential to ensure the safety and quality of what we eat. It also prevents food-borne diseases and ensures safe consumption.
In this country, an important milestone was the enactment of the Pure Food and Drug Act in 1906. This law was intended to regulate the quality and safety of food and drugs (FDA, 2019).
This was a response to public concerns about food safety, exacerbated by publications such as Upton Sinclair's “The Jungle”, which revealed poor practices in the meat industry.
Thus, in the United States, food science has gone through several transitions. These reveal a continuous evolution and improvement in policies to strengthen food safety. Some of them are (Palma, 2017):
The latter law provided the FDA with extensive authority over both domestic and international food producers. It thus encompasses both the management of adverse incidents and the implementation of preventive measures (Palma, 2017).
During the 1930s, Canada saw the birth of food science as a formal academic discipline. The University of Toronto played a pioneering role by establishing, in 1931, the first department dedicated to this in the country. Subsequently, in the 1940s, the focus broadened to include research in nutrition and human health (Health Canada, 2019).
The country's food science experts work closely with the food industry to innovate. They also work to improve food production processes and develop new products.
Bromatology, also called food science, is a scientific branch dedicated to the analysis and study of all aspects related to food (Arun, 2019).
Its main principles include:
On the other hand, research in bromatology can be summarized in three main types:
As for their specific disciplines, each one focuses on a particular element of the study of food (Bello, 2000). Some of them are:
Among the techniques most frequently used in bromatology, the following are highlighted:
According to The Food Tech (2023), food science has been significantly advanced by technology. It has transformed food production, processing and distribution in the food industry. Recent advances include:
These technological advances have been instrumental in improving efficiency, quality and sustainability in the food industry.
In short, bromatology is at the forefront of food innovation. It uses advanced technologies to improve production and quality. Its research also seeks to transform the industry and address global challenges. Therefore, we encourage you to always select products that meet quality, safety and science specifications.
Arun, S. (2019). Food science and technology. Maharashtra State Bureau of Textbook Production and Curriculum Research. https://static.collegedekho.com/media/uploads/2022/03/02/food-science-and-technology.pdf
Bello, J. (2000). Ciencia bromatológica. Principios generales de la ciencia de los alimentos. Ediciones DÌaz de Santos, S. A. https://fcen.uncuyo.edu.ar/upload/ciencia-bromatologica.pdf
FDA. (2019). Part I: The 1906 food and drugs act and its enforcement. FDA: https://www.fda.gov/about-fda/changes-science-law-and-regulatory-authorities/part-i-1906-food-and-drugs-act-and-its-enforcement
Health Canada. (2019). Historia de las guías alimentarias de Canadá desde 1942 hasta 2007. Health Canada: https://www.canada.ca/content/dam/hc-sc/documents/services/food-nutrition/canada-food-guide/resources/evidence/food-nutrients-health-interim-evidence-update-2018/26-18-2165-History%20of%20CFG-EN-06.pdf
Palma, A. (2017). Food safety: marketing trends intended for consumer awareness and partnership. En: B. Debasis y N. Sreejayan. Developing new functional food and nutraceutical products, 85-108. https://www.sciencedirect.com/science/article/pii/B9780128027806000055.
The Food Tech. (2023). El futuro de la alimentación: avances tecnológicos en la industria alimentaria. The Food Tech. https://thefoodtech.com/tecnologia-de-los-alimentos/el-futuro-de-la-alimentacion-avances-tecnologicos-en-la-industria-alimentaria/
]]>Later, the Egyptians discovered the fermentation process by brewing beer, and used yeasts to improve bread. In 100 A.D., the Greeks began to make different types of bread from their barley, wheat, rye, and rice crops.
As time went by, European cuisine gave rise to a great variety of sweet and savory baked goods. Until the beginning of the 20th century, these goods were always baked at home using traditional local recipes.
However, with increasing industrialization, bread-making moved to large factories. As a matter of fact, in 1927 the American inventor Otto Rohwedder created a machine that sliced and packaged it.
Thus, it became the star product on the table of North American families. Later, specialty bakeries would emerge to produce gluten-free bread, specialty pastries, and whole-grain bread, among other items.
Certain popular of these have earned a special place in some North American countries. The following section analyses the most common bakery products and their characteristic cooking forms, basic ingredients, and evolution in parallel with new consumption habits:
Baked goods have experienced strong changes in the American and Canadian fast food sectors. Large chains are innovating in their buns and rolls for sandwiches and hamburgers.
Quick bread is very common in North American pastry and bakery. It is so-called because it has no yeast, so it does not require a long fermentation and kneading process. Instead, baking powder and baking soda are used as leavening ingredients.
It is quicker to make because it goes directly from mixing to baking. Most of these products have a less fluffy and soft texture than yeast-leavened bread. However, the industry offers a wide variety of quick breads with different uses:
In recent years, the food industry has had to adapt to new market demands. Consumers are seeking healthier alternatives to traditional products, characterized by lower levels of fat, salt, sugar, and even gluten content. For example:
The United States is one of the largest global consumers of different types of cookies. In particular, those made of vanilla and butter. Chocolate chip sablé dough cookies are also a classic.
One of the major American baking traditions is the coating of cookies and cakes with icing. This is made with whipped butter, powdered sugar, and natural or artificial coloring/flavoring.
This coating used for cake fillings, not only adds flavor, aroma, and color. It also enhances the appearance of bakery products with a smooth, soft, professional-looking coating.
Do you manufacture and market baked goods? Consider these suggestions to make manufacturing processes in the food industry more efficient:
Food manufacturing companies must guarantee constant production to meet market demands. Take this information into account to adapt your baked goods to local consumption trends.
Bibliographic references
Avelar, C. (2023). The art of bakery, know its history and evolution. Gastrolab.
https://www.gastrolabweb.com/especiales/2023/2/17/el-arte-de-la-panaderia-conoce-su-historia-evolucion-33423.html
BBC World. (2017). The profound change that paved the way for the creation of the sliced bread they sell in the supermarket. https://www.bbc.com/mundo/noticias-40598512
Granotec. (2018). Trends in the Bakery category. https://www.granotec.com/articulos-granotec/36-tendencias-en-la-categoria-de-panaderia
]]>Ingredients:
Cake:
1½ cups (192g) all-purpose flour
⅔ cup (85g) unsweetened cocoa
2 tsp. Baking powder
1 tsp. Baking soda
½ tsp. salt
½ cup (120g) buttermilk at room temperature
1 cup (225g) canned pumpkin puree
1 cup (200g) brown sugar
1 cup (200g) granulated sugar
1 tbsp. vanilla
¾ cup butter at room temperature
4 large eggs at room temperature
Whipped Cream:
1½ cups (357g) heavy cream
1 cup (225g) pumpkin puree
2-3 cups (384g) confectioners' sugar
2 tsp. Cinnamon
¼ tsp. all-spice
Ganache:
12 ozs bag of milk chocolate chips
6 oz heavy cream
chocolate jimmies for garnish, optional
How to prepare it:
Cake
-Heat oven to 350°F. Prepare two 8x8-inch square baking pans with butter & flour or GOOP or non-stick spray.
-Sift flour, cocoa, baking powder, baking soda, and salt in a medium bowl. Set Aside.
-In a small bowl, combine buttermilk and pumpkin. Whisk together until incorporated.
-In a mixer, beat the butter, sugars, and vanilla until light and fluffy. Add in eggs, one at a time, until fully incorporated.
-Alternatively, add the flour mixture and buttermilk mixture to the sugar mixture, beginning and ending with the flour mixture.
-Mix for 1 minute on low until thoroughly combined. Divide batter evenly between two prepared baking pans.
-Bake for 18-26 minutes. The cake is made when an inserted toothpick comes out mostly clean.
Whipped Cream
-Add heavy cream to a stand mixer and whip on med to medium-high speed until soft peaks. (usually about 2-3 minutes)
-While the cream is mixed, place pumpkin puree, cinnamon, and all-spice in a bowl. Stir until combined.
-Once the cream is at the soft peak stage, add confectioners' sugar in 1 cup at a time. After one cup, turn off the mixer. Gently fold in the pumpkin puree mixture to cream. If the consistency is not firm enough, add more confectioners' sugar, about a ¼ cup at a time, until you reach desired consistency.
Ganache
-Bring heavy cream to a boil and remove from heat.
-With chocolate chips in a heat-safe bowl, pour cream over the chips and slowly stir until all chips are melted.
Recipe by Amanda Rettke
References
https://iambaker.net/chocolate-pumpkin-cake/#wprm-recipe-container-67420
]]>We bring you this recipe for the palate adventurers. This Japanese cheesecake will open your mind with its super soft texture and delicate taste, perfect for a cup of tea.
Let's make a Japanese cheesecake
Ingredients:
Egg yolks 6 units
All-purpose flour 2.12 ozs
lemon juice 2 tbsp
Milk 100 c.c.
Corn Starch 0.71 ozs
Sugar 4.94 ozs
Butter 1.76 ozs
American-style cream cheese 8.82 ozs
Accompaniment:
Sweet English sauce with matcha tea 6.7 ozs
Powdered sugar c / n
Mango fruit 1 unit
How to prepare it:
-Heat the cheese, milk, and butter in a bain-marie until combined.
-Cool to room temperature.
-Add the sifted flour and starch, then the yolks and lemon juice.
-Beat the egg whites with the sugar to the meringue point.
-Gently incorporate the meringue into the cheese preparation with a rubber spatula until everything is integrated.
-Line an 8.7 inches sponge cake mold with parchment paper on the bottom and the wall and grease lightly with butter.
-Pour the preparation and cook in a bain-marie in an oven at 320 ° F(160 ° C) for an hour and a half.
-Remove from the oven and let cool in the pan.
-Unmold while heating and serve portions with sweet English sauce with matcha and fine mango segments.
-Finish with powdered sugar.
Recipe by Osvaldo Gross
References
]]>Try this delicious recipe and spend a sweet occasion with your loved ones.
Ingredients:
How to prepare it:
-First cream together the butter, sugars, egg, and vanilla. Add the dry ingredients to the mixture and stir until just combined, then gently fold in the candy corn and white chocolate chips.
-Then, scoop out the dough. Make 20 mounds of dough, each about 2 heaping tablespoons of dough.
-Once you’ve formed the cookie dough balls, they need to chill in the refrigerator for at least 3 hours.
-Once the dough has been chilled, you’re ready to bake the cookies.
-Bake these candy corn cookies for just over 9 minutes. Preheat the oven to 176° F (350° C). Line two baking sheets with parchment paper. Because this dough base is so buttery, baking longer than about 10 minutes could result in the undersides becoming over-browned.
-Do NOT allow the candy corn pieces to lay directly on your baking tray and shield the candy with a pinch of dough.
Recipe by AVERIE SUNSHINE
References
https://www.averiecooks.com/candy-corn-and-white-chocolate-softbatch-cookies/#mv-creation-224-jtr
]]>
Shortening is any type of fat that is solid at room temperature, like butter and margarine. Some come from animal fat and some from vegetable fat. Today, the main sources of vegetable shortening are soybean, palm, and cottonseed (Jones, 2021).
But, how do vegetable oils, usually liquid at room temperature, become solid? Typically, through hydrogenation. The process fully saturates the oil molecules with hydrogen ions until they reach the signature firmness of saturated fats such as butter or coconut oil (Jones, 2021). However, some types of shortening are not hydrogenated, like palm shortening.
As a rule, shortening is odorless and flavorless and is 100% fat with no water content (Moncel, 2021).
There are four types of shortening (Moncel, 2021):
As mentioned, vegetable shortening comes from different plant oils. One of the most popular ones is palm oil, which is used profusely in the food industry, cosmetics, hygiene products, and cleaning products (Ethical Consumer, 2019).
Manufacturers also produce shortening from palm oil. The end result enhances the natural properties of palm oil (Bakening, n.d. The Paleo Mom, n.d.):
Now, let’s take a closer look at what plant shortening brings to baking.
Flour, baking powder, eggs, and sugar are the main staple baking ingredients. However, some other components bring a special element to baked goods. This is the case of vegetable shortening, which helps create flaky end products (Jones, 2021).
How does it do it? By curbing gluten’s stretchiness. Gluten strands in wheat flour stretch and form a matrix during baking, which translates into a chewy texture. But when shortening is added to the flour before baking, it coats these strands and prevents them from lengthening and creating a tough matrix. Consequently, the product sports a crumbly, flaky texture (Jones, 2021).
Such a texture also comes from the fact that the shortening does not completely mix with dry ingredients. Therefore, there are streaks of solid fat throughout the dough that help create flakiness (Fincher, 2022).
Achieving either flakes or crumbs using shortening has to do with the size of the pieces cut into dry ingredients. For pie crusts or croissants, for instance, pea-sized chunks are best. More crumbly goods, like streusel, need smaller-sized pieces, similar to coarse sand (Moncel, 2021).
Furthermore, this type of fat keeps cookies from spreading excessively as they bake. It also helps baked goods to remain soft, as it reverts to a semisolid state upon cooling. This is why goods baked with it are less crispy than those made with butter (Fine Cooking, n.d. Moncel, 2021).
Additionally, it usually produces more stable icings and frostings because it helps them better withstand heat (Fine Cooking, n.d. Moncel, 2021).
Moreover, it also serves as a frying medium. People use it instead of cooking oils or other types of fat because it has a high smoke point. This trait allows food to be cooked quickly at elevated temperatures without burning the shortening and avoiding the risk of a burnt flavor. In addition, it offers fewer chances of spattering because it does not contain water (Jones, 2021. Moncel, 2021).
Similarly, it works for greasing pans (Fincher, 2022).
As you can see, vegetable shortening is key to achieving specific textures in baked goods. It gives a higher control of structure and consistency than other types of fat, so it is the ideal ingredient to create delicate end products.
References
Bakening. (n.d.). Palm shortening. Retrieved from https://bakening.co/pages/ingredient-sustainable-organic-palm-shortening
Ethical Consumer. (2019). Palm Oil — What is it used for? Retrieved from https://www.ethicalconsumer.org/food-drink/palm-oil-what-it-used
Fincher, M. (2022). What is Vegetable Shortening? All Recipes. https://www.allrecipes.com/article/what-is-vegetable-shortening/
Fine Cooking. (n.d.). Vegetable Shortening. https://www.finecooking.com/ingredient/vegetable-shortening
Jones, T. (2021). The Pros and Cons of Shortening. Healthline. https://www.healthline.com/nutrition/shortening
Moncel, B. (2021). What Is Shortening? The Spruce Eats. https://www.thespruceeats.com/what-is-shortening-1328458#:~:text=There%20are%20four%20types%20of,and%20cake%20or%20icing%20shortening
The Paleo Mom. (n.d.). Palm Shortening. Retrieved from https://www.thepaleomom.com/wiki/palm-shortening/
]]>
Fruit sauces which are tangy go well with vegetarian dishes: noodles, salads, tofu, veggie burgers etc. This sweeter and savory sauce is perfect for light summer dishes.
- Ingredients:
- Method:
Add the mango, basil, lemon or lime juice, olive oil and salt to the bowl of a food processor or blender. Puree until silky smooth. Then transfer to a bowl and stir in the garlic. Taste and add more lime juice and salt to your liking.
A coulis is a thick sauce made from fruit or vegetables. There are fruit sauces that bring out the flavor of different meats and vegetables. This sweet and savory plum coulis is delicious over chicken, fish, pork, or vegetable dishes. You could even chill it to have over ice cream.
- Method:
Blend all the ingredients together in a food processor or blender. Bring blended ingredients to the boil in a pan at a medium-high heat. Reduce heat and simmer the coulis for 5-7 minutes until thick.
Very Berry Sauce
Berry fruit sauces are the perfect addition to so many desserts, fruit cheesecake, tropical ice cream, pancakes, or waffles to name a few.
- Ingredients:
1 lb of strawberry puree
- Method:
Combine the berry purees in a large bowl and stir gently. Transfer the berry mixture into a saucepan.
Add the lemon juice and sugar to the saucepan and bring to the boil. Simmer at a medium heat for about 5 minutes until the fruit is syrupy.
Transfer the hot berry mixture to a blender and puree until smooth. Pour the mixture into another bowl through a metal strainer. You may have to use a metal spoon to force it through. Fruit sauces can be served hot, but it’s best to refrigerate this berry sauce before serving it. The sauce can be frozen in an airtight container for up to 3 months.
Hopefully these fruit sauces have got your taste buds humming. They are much more exciting than sugar free jam and a low-calorie mug cake and healthier than a fruit cookie. Why not try the berry sauce as an addition to your fruit pie recipe, mixed fruit smoothie, or with a homemade fruit yogurt? Or surprise your dinner guests with the rosemary and plum coulis. Of course, the mango and basil sauce could appeal to you more too.
References
Beckie. (n.d.). Fresh rosemary plum coulis [Blog]. Retrieved from https://eatsimplefood.com/plum-coulis/
Segal. J. (n.d.). Berry sauce [Blog]. Retrieved from https://www.onceuponachef.com/recipes/berry-sauce.html
Florentina. (n.d.). Savory mango basil sauce recipe [Blog]. Retrieved from https://veggiesociety.com/savory-mango-basil-sauce-recipe/
]]>These are some milestones of beer fermentation and the overall brewing process (Young, 2021):
Today, technology has allowed brewers to design their products. That is how they create low-cal beers or beer without alcohol at grand-scale companies, or even at a microbrewery. It also provides the opportunity to explore varying market segments, like fruit alcoholic drinks or beer cocktails.
Now let’s break down the brewing process (Aslan Brewing, n.d. Beer Store, n.d. Braeu am Berg, n.d.):
Fresh barley is soaked in water and stored to germinate, which forms the enzymes needed for starch separation. The process is interrupted by heat-drying in a kiln.
Mills crush dried malt grains into husks, groats, meal, semolina, or powder.
Brewers mix crushed malt with hot water (generally, between 144-158° Fahrenheit). The high temperature activates malt enzymes that convert starches into sugars and dextrins. This happens in a mash tun – an insulated tank that keeps the heat level constant.
The mash tun releases the resulting wort, so it circulates back up and over the malt solid particles again. It is then strained out into a brew kettle.
This stage is responsible for pasteurizing the wort and flavoring it with hops and other ingredients. Once finished, brewers drain the mix to obtain clear wort. Then, they cool it to specific temperatures according to the beer style using a heat exchanger.
Producers add yeast to the wort inside the fermenter. Different types of yeast create different brews. Over the next days, yeast consumes sugars and turns them into alcohol and carbon dioxide. Beer is then cooled again for conditioning: the yeast settles at the tank’s bottom, clarifying the brew.
Brewers store the beer in cooling tanks for a few weeks or even up to three months. They also filter it again to achieve its final clear tone.
Producers have different packaging options:
Products are then shipped for distribution.
It’s clear that there’s a lot that goes on in the brewing process, so make sure you choose the right types of beer glasses and the best food pairings to make the most of the next brew you enjoy.
References
Aslan Brewing. (n.d.). THE BREWING PROCESS. Retrieved from https://aslanbrewing.com/thebrewingprocess
Beer Store. (n.d.). Beer 101: How is beer made? Retrieved from https://www.thebeerstore.ca/articles/the-brewing-process/
Braeu am Berg. (n.d.). Brewing simply explained. Retrieved from https://www.braeuamberg.at/en/brewing-process/
Young, T. W. (2021). Beer. Britannica. Retrieved from https://www.britannica.com/topic/beer#ref117221
]]>
A bit of history
Today, technology has allowed brewers to design their products. That is how they create low-cal beers or beer without alcohol at grand-scale companies, or even at a microbrewery. It also provides the opportunity to explore varying market segments, like fruit alcoholic drinks or beer cocktails.
The brewing process explained
Now let’s break down the brewing process (Aslan Brewing, n.d. Beer Store, n.d. Braeu am Berg, n.d.):
Malting
Fresh barley is soaked in water and stored to germinate, which forms the enzymes needed for starch separation. The process is interrupted by heat-drying in a kiln.
Milling
Mills crush dried malt grains into husks, groats, meal, semolina, or powder.
Mashing
Brewers mix crushed malt with hot water (generally, between 144-158° Fahrenheit). The high temperature activates malt enzymes that convert starches into sugars and dextrins. This happens in a mash tun – an insulated tank that keeps the heat level constant.
Lautering
The mash tun releases the resulting wort, so it circulates back up and over the malt solid particles again. It is then strained out into a brew kettle.
Boiling
This stage is responsible for pasteurizing the wort and flavoring it with hops and other ingredients. Once finished, brewers drain the mix to obtain clear wort. Then, they cool it to specific temperatures according to the beer style using a heat exchanger.
Fermentation
Producers add yeast to the wort inside the fermenter. Different types of yeast create different brews. Over the next days, yeast consumes sugars and turns them into alcohol and carbon dioxide. Beer is then cooled again for conditioning: the yeast settles at the tank’s bottom, clarifying the brew.
Storage
Brewers store the beer in cooling tanks for a few weeks or even up to three months. They also filter it again to achieve its final clear tone.
Packaging
Products are then shipped for distribution.
It’s clear that there’s a lot that goes on in the brewing process, so make sure you choose the right types of beer glasses and the best food pairings to make the most of the next brew you enjoy.
References
Aslan Brewing. (n.d.). THE BREWING PROCESS. Retrieved from https://aslanbrewing.com/thebrewingprocess
Beer Store. (n.d.). Beer 101: How is beer made? Retrieved from https://www.thebeerstore.ca/articles/the-brewing-process/
Braeu am Berg. (n.d.). Brewing simply explained. Retrieved from https://www.braeuamberg.at/en/brewing-process/
Young, T. W. (2021). Beer. Britannica. Retrieved from https://www.britannica.com/topic/beer#ref117221
Nowadays, beer is considered more food-friendly than wine. This has to do with the fact that brewers have more ingredients to play with when creating drinks that pair well with different dishes. They can experiment with barley, hops, yeast, and specialty elements, like spices, herbs, and fruit (Oliver, 2018).
This trend is visible anywhere that sells beer and food, for example, at beer festivals people can try the strongest beers in the world or the best Oktoberfest beer along with meals and snacks. Some beer games may even be best played with some food to help fight off feeling tipsy too soon.
These are some useful guidelines when combining brews and dishes (Brewers Association, n.d.):
If you are fond of beer tasting, you may have tried fruit brews. Some of the best sour beers draw their tartness from fruit, for example. Simply put, this type of beer stands out as having a base style and featuring fruit flavors and aromas. The fruit character should never be perceived as cloying, insipid, or artificial. Balance is also central to a classic fruit beer.
The most prominent notes in fruit beer are usually acidic and sweet. Next up you can find some food options that pair wonderfully with this general taste profile (Larman, 2018. Oliver, 2018. Pints and Plates, n.d.):
As you can see, the possibilities when pairing fruit beer and food are many. You can match these brews to a meal from the main courses, right down to dessert. So, don’t let beer yoga be the only fun way to explore new exciting avenues in your love affair with beer. Try your hand at mixing and matching fruity brews and your favorite dishes now!
]]>The type of fruit also plays an important role in harvesting. Some fruits need to ripen completely on the tree, like cherries, because once they’re picked, they won’t continue to ripen. Others are better harvested before they reach maturity, like pears, because if they ripen on the tree, they will spoil two days after harvesting.
But before going any further into the fruit harvest, let’s distinguish the three stages in the life span of fruit.
Using the senses, such as taste and touch, is the best way to determine maturation, ripeness or senescence. In large crops, though, there is AI technology to monitor environmental elements, among other things, which will help to decide when it’s time for the fruit harvest.
Once fruits have been harvested, they need to be consumed quickly or properly stored for other applications such as puree, pulp, or juices. Fruits like berries are better preserved when frozen and they can be easily used in jams, desserts, or smoothies.
On the other hand, soft fruits like plums and nectarines don’t preserve well in the freezer and have a short shelf life after harvesting. They should be eaten right after they ripen, while pears can be kept in a bowl for two weeks, where they will continue to ripen.
Fruit preservation is crucial in the fruit harvest because if the produce is harvested correctly, but poorly preserved, losses are high. (See also: Fruit Puree). Moreover, storage is also a determining component in food certifications. Some will require aseptic packaging or natural preservatives to name a few.
Even though there is a variety of fruits available year-round, thanks to global distribution, it’s always best to enjoy them when it is peak season. That guarantees the best quality in the market. Harvest seasons, however, will vary by region and climate conditions. In warmer areas, harvest season starts earlier and lasts longer and in colder zones it starts later and ends sooner (The Spruce Eats, 2019).
Fruits are harvested only by hand, with no tools. Harvesters use a picking cart or a container to collect the produce. Strawberries, for example, are commonly hand harvest to avoid bruising, like many other exotic berries.
This method is typically used in trees when fruits are not easily harvested by hand. Depending on the type of fruit, a clipper is used to remove the fruit from the tree. Clementine mandarins (cuties), figs, and peaches are picked using this technique.
There is different machinery to harvest crops and the selection depends on the type of produce and the postharvest activities. Harvesting rigs, mowing machines, and combines are the most common harvesting equipment.
Every step, from growing the seed, to fruit harvest, storage, and transportation, needs to be carefully monitored to deliver high-quality goods. Food engineering has a big part in it, but the early stages are significant to the finished product.
]]>It’s a cheesecake that is chilled in the refrigerator rather than being baked in an oven. It is a wonderful dessert for the summer because you don’t have to slave away in a hot kitchen in front of the oven.
Some of the most popular fruits and fruit combinations for fruit cheesecake are strawberry, passion fruit, raspberry, blueberry, mango and passion fruit, summer fruits, and mixed berries. (See also: Recipes with fruit).
Combine the crust ingredients evenly. Transfer them into a 9-inch springform pan that has been greased or sprayed. Press the mixture firmly into the bottom. Place in the freezer for 10-20 minutes.
In the bowl of a stand mixer (or hand mixer) fitted with a whisk attachment, beat the heavy cream on a medium-high speed for 4 to 5 minutes until it forms stiff peaks. It should make about 1¼ cup of whipped cream.
In a clean bowl beat the cream cheese on a medium speed with a paddle attachment until perfectly smooth and creamy. Add the powdered sugar, sour cream, lemon juice (optional), and vanilla extract. Beat for 2 to 3 minutes on medium-high speed until smooth and combined.
Fold the whipped cream into the fruit cheesecake filling slowly, with the rubber spatula or the mixer on low speed.
Spread the fruit cheesecake filling it into the chilled crust and smooth with an off-set spatula. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours. Chill overnight for the best results.
A side note: If the fruit cheesecake filling is too runny, either you didn’t whip the cream for long enough, or it wasn’t chilled for long enough.
To transform the above basic cheesecake recipe into a strawberry fruit cheesecake, you will need to add:
Follow the above recipe for the basic cheesecake recipe, and at step 2beat the cream cheese with the fruit puree on a medium speed.
At step 5, arrange the halved strawberries around the edge of the pan, cut side against the pan. Pour filling into the pan and smooth down the top.
Sauce ingredients:
Combine the ingredients in a saucepan and cook over medium heat. Stir continuously until the sauce begins to simmer. Turn the heat to medium-high and continue stirring while you wait for the mixture to thicken. Strain the mixture to remove the seeds. Scrape the underside of the sieve. There should be about ¾ cup raspberry puree which then needs to be chilled.
After pouring the fruit cheesecake filling into the prepared crust and smoothing the top, take ¼ cup of the chilled puree and dot the top – about 1 teaspoon per dollop. Swirl the puree into the filling using a skewer or an offset spatula. Chill the fruit cheesecake overnight or for at least 8 hours.
You can serve chilled with leftover puree if desired. Otherwise, use the leftover puree in homemade fruit yogurt.
So, instead of going back to a familiar fruit pie recipe why not try something novel. No-bake fruit cheesecake is a mouth-watering treat for a special occasion. As you can see the basic cheesecake recipe can be adapted to your taste with little effort. Simply choose the fruit flavor you prefer, and you’ll have people coming back for more.
]]>Different agents intervene in this process. Some are also applied artificially for fruit preservation. Let’s find out what these factors are and learn more about fruit ripening. (See also: Fruit puree).
Fruits go through different phases and ripening is one of them. During an early stage, compounds such as alkaloids and tannins create a bitter and astringent flavor. This prevents animals from eating them before the seed is prepared to reproduce.
As they grow, the starches break down into molecules of fructose, glucose, and sucrose. This means that the acid content decreases and the sugar increases, and alkaloids and tannins disappear. Aromas start to develop and the skin changes from green to red, orange, or yellow, etc.
Enzymes are responsible for a big part of the transformation. They are the force behind converting starches into sugars and destroying the green color from the chlorophyll. But it’s the ethylene, a hormone produced during fruit ripening, that weakens the membranes, allowing the enzymes to do their jobs (Fine Cooking, n.d.).
Fruits produce ethylene during their lifecycle. Some of them will increase those levels when they start ripening and others will not. We are talking about climacteric and non-climacteric fruits.
Maturation comes with a natural burst of ethylene. They also respond to external ethylene, accelerating the ripening process. They are mostly fleshy fruits such as mangoes, bananas, avocados, tomatoes, papayas, etc.
The production of ethylene does not increase during the fruit ripening stage. To ripen, these fruits need to be exposed to an external source of ethylene (natural or artificial). Strawberries, grapes, and citrus fruits are part of this group.
Even though fruits are supposed to ripen on the trees, the harvest usually happens before that phase, so they can reach distant markets and so that their shelf-life is extended. This is especially important for exotic berries and other fruits that are grown in remote areas.
Naturally ripened fruits | Artificially ripened fruits |
Attractive, but not uniformly colored | Uniformly colored, but not attractive |
Strong aroma | Mild aroma |
Sweet taste | Sour taste |
Table 1. Bakshi, M. y Sharma, V., 2017. Along with these natural and artificial techniques to control fruit ripening, there are other alternatives to keep fruit fresh for longer. For example, in fruit juices, concentrates, and fruit purees, the pulp of ripe fruit is taken and, using natural preservatives, it is packaged in aseptic conditions to extend its shelf life. Either way, this process is necessary and the perfect way to have more palatable, sweeter, and smoother fruits.
]]>Nowadays, beer is unimaginable without hops. They provide bitterness, which tends to counteract the sweetness beer malt brings to a brew. Additionally, they help create different beer flavors. There is even a specific hoppy beer style, which showcases unique flavors (Dulye, 2018).
However, it was not always like this. Before the enforcement of the beer purity law, gruit was mandatory in beer (Sparhawk, 2018). It imparted flavor and served as a preservative (Carter, 2017).
Traditionally, three herbs were at the heart of gruit beer: bog myrtle, yarrow, and wild rosemary (Sparhawk, 2018). Wormwood, nettle, lemon balm, lavender, and sage were popular additional ingredients, depending on location and seasonal availability (Carter, 2017).
In time, gruit was exchanged for hops, as they were cheaper and preserved beer better. People also favored them because their bitterness was more pleasing than that of gruit. Some connoisseurs suggest religious authorities promoted the use of hops over gruit due to the latter’s narcotic, aphrodisiac, and even psychotropic effects (Walsh, 2020).
Craft breweries have been at the forefront of beer trends for years. Thanks to them, you have gotten to know fruit beer or come to wonder, ‘what is hard seltzer?’
Likewise, they have spearheaded love affairs with forgotten brew styles, such as gruit beer. (See also: Beer Flavors). It seems experimentation is the main driver for current craft brewers (Beau’s, 2018).
Today, you can find American gruit brews, such as De Garde’s Fleur Desay or Scratch’s Spring Tonic. There are also leading examples among imported beer, like German Dutch Solo Gruit Vibrations, from Freigeist + Kissmeyer, or Belgian Cervesia, from Brasserie Dupont (Carter, 2017).
Nevertheless, authentic gruit beer with no hops can be difficult to find. As laws dictate beer can only be sold as such if it contains hops, modern gruit brews either have to include them to some capacity, or need to be marketed as something different than beer (Heidel, 2018).
Plainly put, the main difference for consumers between gruit beer and hoppy beer lies in the taste, more specifically regarding sweetness. Gruit makes brews notably sweeter. It also carries a spicy feel (Atlas Obscura, n.d.).
Other than that, there is little in common between brews made with gruit instead of hops. As the blend of herbs usually varies between brewers, a single flavor profile is arguably impossible.
But one thing gruit beer shares with hoppy beer is how well it pairs with food. This has to do with the fact that the bitter element that the herbs and hops bring is known to act as a digestive (Saveur Biere, n.d.).
As you can see, this beer style represents brewers’ and consumers’ desire to look back and enjoy enticing formulas from days of old.
]]>Even if your group prefers beer tasting at local breweries or loves a perfect pint crowned with a beer head, an occasional drinking game can help bring people together and get the party started.
The following beer games are best suited for home parties, as you will need some supplies.
Beer pong requires a flat surface, Solo cups, and ping pong balls. People divide into two teams, each with a group of Solo cups set in a triangular shape. Fill every cup with 1/3 of beer and take turns attempting to land a ball in the opposing team’s cups from an established distance. If a member of your team achieves it, all the members in the other one must drink (Peterson, n.d.).
Fill Solo cups with 1/3 of beer and place them in two opposing rows on a table. Players need to drink the beer and then flip the cup from the table’s edge into an upside-down position on the table. Once they accomplish it, they can move on to the next cup. The one who finishes first wins! (Jalan, n.d.).
You will need a deck of cards, a cup, and a beer for every player. Put the cards face down evenly in a circle, with the cup at the center. During their turn, players take a card – each one implies a specific action. For example, picking a two allows you to select someone else to drink. In the case of king cards, when the first three kings are drawn, the corresponding players pour some of their beer into the cup at the center of the circle. Whoever draws the fourth one loses the game and must drink the King’s cup’s content. The game is over when all cards are drawn (Baker, n.d.).
Other beer games (See also: Beer Festivals) are more flexible and can be played anywhere, like at a pub or even at beer festivals. Therefore, the next time you go on the hunt for the best sour beers or the latest IPA innovation, try one of these games.
This is a simple game. Players take turns to whisper a question in secret to the person on their right, and it must be answered aloud. If someone wants to know what the question was, they must drink (Cosmopolitan, 2020).
Sitting in a circle, players take turns asking the group a ‘most likely’ question. You can think, for example, “Who is most likely to get traffic tickets?” Each person must drink as many sips as they have fingers pointed at them (Buxton, 2018).
Beer has the power to bring people together to have a good time and these games are no exception!
]]>After the malting, mashing, and boiling, the wort is ready to be transferred to a fermenting vessel. Once the wort is cooled, you can add the yeast so the process can start. If you are looking to get a clearer product, it’s better to break down beer fermentation into two phases: primary and secondary. This is especially recommended for homebrewers and any microbrewery to get rid of residual yeast, fruits, hops, or other residual beer ingredients.
As mentioned before, this is the moment you transfer the wort into a storage vessel with an airlock. “This valve will allow CO2 gases to escape while preventing outside air from entering” (Kegerator, 2014). And then you are ready to add or “pitch” the yeast.
Beer fermentation (See also: Microbrewery) starts one or two days after. How do you know? You will see bubbles in the airlock, which means sugars are turning into CO2 and alcohol. Also, a layer of thick foam will develop on top of the beer. This is called krausen. At the same time, the “trub”, particles of dead yeast cells, proteins, and hops, will sink to the bottom of the vessel.
Your primary fermentation will be complete when the bubbles slow down or stop entirely, and the krausen starts to subside. This process will take between one and two weeks, depending on the style of beer you’re making and the type of yeast you use.
Now it’s time to “rack” the beer into a new and clean fermenter, leaving the “trub” behind. These particles might form again, but the final product will be more clear and less hazy.
Although second fermentation is not necessary, it is at this stage that the active yeast cells will convert into more complex sugars. This will increase clarity and improve the flavor profile. If you are planning on making fruit alcoholic drinks, this is the perfect moment to add additional beer ingredients. Since some fruits should not be subjected to heat, it’s better to use fruit purees or juices to avoid contamination. This type of beer is the go-to when looking for beer cocktails. One week will be enough for this phase to successfully be completed.
Like all living things, yeast will die. So, when you don’t use a fresh product, you take the risk of spoiling the beer fermentation process. Dry yeast is usable for one or two years, while the liquid kind only for three months.
Yeast requires oxygen for effective fermentation. In addition, to aerate the wort, you could let the yeast sit for at least 3 hours before pitching.
To keep a healthy fermentation, you need to maintain the recommended temperature for the strain of yeast you are using. Lager beers, for example, need temperatures between 45-55ºF. Ales, on the other hand, thrive at 65-70ºF. “Typically, the cooler the temperature, the slower the yeast will work, and the warmer the faster” (The GrainFather, 2020).
Once beer fermentation is over, your brew should look clear and free of solid particles. The aroma, color, and body will depend on the style you are making. This is the moment you should see results. Before bottling, you can age the beer to achieve other outcomes.
]]>Making homemade ice cream is as easy as making a low-calorie mug cake. It can also be less fattening if you make a homemade sorbet – tastier than a spoon of sugar free jam for sure!
If you don’t have an ice cream maker, pour the base into a wide dish, and stir it up every half hour or so as it freezes, to break up the ice crystals. It will be less smooth but still delicious!
Tip: Freeze the ice cream making bowl before.
Tropical fruit puree ideas: Mango, pineapple, passionfruit, banana, and papaya, are a great choice for flavoring your homemade ice cream.
All the non-dairy substitutes can be substituted cup for cup.
Tropical fruit ice cream (See also: Recipes with fruit) can be served with a fruit crumble or a granadilla fruit cheesecake. It would also be delicious served in ice cream sandwiches, squished between fruit cookies. Take the sorbet or tropical ice cream out of the freezer 5-10 minutes before serving. Make these easy and delicious recipes for any special occasion!
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