Do you know about traditional food and junk food? In the world, people know there are many kinds of foods such as traditional food and junk food. Traditional food and Junk food have differences in taste, ingredients, risk for our body and the way of boil.
Natural sugar substitute: STEVIA, no calorie sweetenerKevin KF Ng
Artificial and natural sweetener; how sweetness is measured commercially;bioacative steviol glycosides properties besides sweetness; stevia has been shown to reduce body weight, lower blood sugar, lipids, blood pressure and alter gut microbiome
Do you know about traditional food and junk food? In the world, people know there are many kinds of foods such as traditional food and junk food. Traditional food and Junk food have differences in taste, ingredients, risk for our body and the way of boil.
Natural sugar substitute: STEVIA, no calorie sweetenerKevin KF Ng
Artificial and natural sweetener; how sweetness is measured commercially;bioacative steviol glycosides properties besides sweetness; stevia has been shown to reduce body weight, lower blood sugar, lipids, blood pressure and alter gut microbiome
These slides provide tips & techniques how to start running for and preparation for long distance race. I prepare it during the preparation for Bangkok Marathon 2012 within my organization. Feel free to drop any questions you may have. I deliberately removed the details training plan for full marathon - that's better in spreadsheet format.
Manufacturing of chocolate Whole Process and its DefectsHimanshu141296
Describe the whole process of making Chocolate and its defects. Firstly, fermented and dried cocoa beans will be refined to a roasted nib by winnowing and roasting. Then, they will be heated and will melt into chocolate liquor. Lastly, manufacturers blend chocolate liquor with sugar and milk to add flavour. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form.
Chocolate most commonly comes in dark (bottom), milk (middle), and white (top) varieties, with cocoa solids contributing to the brown coloration.
Swiss milk chocolate.
A bar of dark baking chocolate, with a minimum cocoa content of 40%
Semi-sweet chocolate chips.
Tempered couverture chocolate.
White chocolate bar.
Rusk Production
Introduction: Rusk production involves a series of unit operations comprising dough mixing, molding, dividing and panning, proving, baking, cooling and wrapping. Measurements of final product quality are made, typically after baking, and few measurements are made at intermediate stages of processing (e.g., dough properties). The quality of the final product and the processing requirements of the dough are critically dependent on the flour properties.
Principle of bread making
Rusk is a double-baked product. At first, Bread is made from the first baking of dough, and the second baking transfer the bread into Rusk.
Raw materials for bread making
The raw materials which used for making bread are:
Wheat flour: This is the composition of the wheat grain and flour. Among other things, one can determine the quality of flour using the following methods: Chopin, amylograph, falling number, moisture content, etc.
Water: Water plays an important role in bread preparation. An essential element of any recipe is water, the importance of which is very often overlooked. A bread dough is roughly 40 % water.
Yeast: Yeast is a microorganism cultivated in yeast factories. Its scientific name is Saccharomyces cerevisiae. The name stems from Latin: "saccharo" which means sugar and "myces" which means fungus. Baker's yeast is a single-celled mold which is capable of transforming sugars in alcohol, carbon dioxide and various aromatic compounds. We call the process of this transformation "the fermentation".
Sourdough: Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli gives it a sourer taste and improved keeping qualities.
Enzymes: Enzymes are proteins that catalyze chemical reactions. This means that they help to initiate the chemical reaction. In this reaction, the enzymes are not converted or broken down, but they are deactivated by baking. One does not have to be afraid of enzymes. Our bodies are full of them and if they didn't exist there would be no life.
Gums and hydrocolloids: Today, products in general, and bakery products in particular, need to be kept fresh for longer. This is mainly stimulated by the supermarket chains who have a total aversion to "unsold" products because they represent an outright loss. Gums and hydrocolloids can help extend the life of products in certain cases.
Salt and salt product: Today's consumers are increasingly in need of healthy products, and are aware that too much salt is not good for health. It is sometimes claimed that bread is a "culprit" in that regard. But that is not the case at all. This does not alter the fact that the baker can intervene to reduce the salt content of his products and still make tasty products.
Gives information, importance and objectives of various food laws and standards of India. helps to understand indian food standards better. Functions of various food laws helps to learn to purchase food products as a consumer.
Buffalo and cow both give milk unquestionable the best food. However, people often questions; which one is the best? So the objective of comparison is to find out which one is more valuable?
There are many negatives and positives of both the types of milk. When we talk about cow’s milk it is understood to be very lighter and buffalo milk is considered to be heavy in sense of digestion.
These slides provide tips & techniques how to start running for and preparation for long distance race. I prepare it during the preparation for Bangkok Marathon 2012 within my organization. Feel free to drop any questions you may have. I deliberately removed the details training plan for full marathon - that's better in spreadsheet format.
Manufacturing of chocolate Whole Process and its DefectsHimanshu141296
Describe the whole process of making Chocolate and its defects. Firstly, fermented and dried cocoa beans will be refined to a roasted nib by winnowing and roasting. Then, they will be heated and will melt into chocolate liquor. Lastly, manufacturers blend chocolate liquor with sugar and milk to add flavour. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form.
Chocolate most commonly comes in dark (bottom), milk (middle), and white (top) varieties, with cocoa solids contributing to the brown coloration.
Swiss milk chocolate.
A bar of dark baking chocolate, with a minimum cocoa content of 40%
Semi-sweet chocolate chips.
Tempered couverture chocolate.
White chocolate bar.
Rusk Production
Introduction: Rusk production involves a series of unit operations comprising dough mixing, molding, dividing and panning, proving, baking, cooling and wrapping. Measurements of final product quality are made, typically after baking, and few measurements are made at intermediate stages of processing (e.g., dough properties). The quality of the final product and the processing requirements of the dough are critically dependent on the flour properties.
Principle of bread making
Rusk is a double-baked product. At first, Bread is made from the first baking of dough, and the second baking transfer the bread into Rusk.
Raw materials for bread making
The raw materials which used for making bread are:
Wheat flour: This is the composition of the wheat grain and flour. Among other things, one can determine the quality of flour using the following methods: Chopin, amylograph, falling number, moisture content, etc.
Water: Water plays an important role in bread preparation. An essential element of any recipe is water, the importance of which is very often overlooked. A bread dough is roughly 40 % water.
Yeast: Yeast is a microorganism cultivated in yeast factories. Its scientific name is Saccharomyces cerevisiae. The name stems from Latin: "saccharo" which means sugar and "myces" which means fungus. Baker's yeast is a single-celled mold which is capable of transforming sugars in alcohol, carbon dioxide and various aromatic compounds. We call the process of this transformation "the fermentation".
Sourdough: Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli gives it a sourer taste and improved keeping qualities.
Enzymes: Enzymes are proteins that catalyze chemical reactions. This means that they help to initiate the chemical reaction. In this reaction, the enzymes are not converted or broken down, but they are deactivated by baking. One does not have to be afraid of enzymes. Our bodies are full of them and if they didn't exist there would be no life.
Gums and hydrocolloids: Today, products in general, and bakery products in particular, need to be kept fresh for longer. This is mainly stimulated by the supermarket chains who have a total aversion to "unsold" products because they represent an outright loss. Gums and hydrocolloids can help extend the life of products in certain cases.
Salt and salt product: Today's consumers are increasingly in need of healthy products, and are aware that too much salt is not good for health. It is sometimes claimed that bread is a "culprit" in that regard. But that is not the case at all. This does not alter the fact that the baker can intervene to reduce the salt content of his products and still make tasty products.
Gives information, importance and objectives of various food laws and standards of India. helps to understand indian food standards better. Functions of various food laws helps to learn to purchase food products as a consumer.
Buffalo and cow both give milk unquestionable the best food. However, people often questions; which one is the best? So the objective of comparison is to find out which one is more valuable?
There are many negatives and positives of both the types of milk. When we talk about cow’s milk it is understood to be very lighter and buffalo milk is considered to be heavy in sense of digestion.
20 Great Stats to Enhance Your SEO StrategyCindy Frei
Here are 20 great statistics to help enhance your SEO Strategy. Did you know that 44% of online shoppers begin by using a search engine? Find out more in this very cool slideshare.
I conceived the Pico Boo project together with three of my classmates during my Master’s in HCI at Paris Sud (2014), for the class Design and evaluation of interactive systems. This project was awarded the highest grade (18/20) of the class.
We were given the following design brief: use a pico projecter in order to solve a current problem. Our chosen problem was to display important information about the health and the well-being status of babies, in hospitals, while enabling extra productivity, space, alerts and time saving. Throughout this desing process, we employed the following methods: user interviews, design scenario, storyboards, video brainstorming, redesign, video prototype of the final concept.
As a result of our design process, our system would track new borns’ state of health and well-being, and display the information on the wall and on the ceiling, depending on their level of urgency, in order to maximise the efficiency of the treatments, as well as to reassure their mothers.
For the complete report, get in touch with us at : info@netscribes.com
Abstract:
Netscribes’ latest market research report titled Snacks Market in India 2014 elaborates the competitive market scenario of the Indian snacks market and its growth prospects in the ensuing years. Indian snacks market is experiencing rising demand due to various driving factors which in turn is providing immense opportunities to manufacturers to grow and operate in the market lucratively. The report provides a snapshot of the Indian snacks industry that has witnessed several changes since 1995. In the initial years, the market was dominated by two players – traditional snacks player Haldiram and ‘Uncle Chips’ manufacturer Amrit Agro. Later on, with the entry of global beverage and snacks player PepsiCo, the market dynamics changed completely. Now, the market is dominated by PepsiCo with its wide range of product portfolio. The other major players include Parle Agro, ITC, Parle Products, Balaji Wafers and Parle Wafers among others. A number of regional players have also entered the market over the past few years and are giving tough competition to the big players.
The snacks market is classified into two broad segments – Western and traditional snack segments, wherein western snacks enjoy more popularity in comparison to the traditional snacks. Moreover, the western snack segment is dominated by a large number of MNCs and organized snack manufacturers.
There are certain factors that have predominantly worked towards enabling the sector to grow in recent years. These include higher disposable incomes have enabled consumers to enhance their purchasing power, rapid urbanization which leads to busy lifestyles and subsequent inclination of consumers toward packaged food products and aggressive marketing campaigns by all the players to break the product clutter and attract consumers toward their brand. In addition to these, the other factors which are contributing towards rapid growth of the industry include growing working women population, fast expanding retail network and the convenience factor associated with snack consumption
For snacks, quality standards laid by FSSAI have to be followed by the industry players. Various government policies that have been formulated for the food processing sector such as FDI, tax benefits and export promotions are applicable for the snack category as well.
Coverage
• Overview of the snacks market in India and historical and forecasted market size data over 2013 to 2018e
• Segmentation of the snacks market and value chain analysis
• Export-import overview of snacks, value and volume of export-import over 2010-11 to 2012-13 and country-wise value of export-import for 2013
• Qualitative analysis of market drivers, challenges, trends and regulatory measures taken by the government
• Overview of the various industry bodies and their responsibilities
Download for FREE 100+ Classic French Recipes e-book!
French cuisine at its finest!
Recipes ranges from sweet + savory crepes, delicious stews, fresh seafood and all the amazing dishes we enjoy today.
A French Food history manual throughout the French provinces that includes original recipes and cultures within the provinces of France,, providing the best French cuisine Executives Chefs can provide.
Each spoonful of pineapple kesari delights and surprises you with tiny, bite sized pineapples. Sweeten up your supper by this delicious pineapple kesari.
Bisi Bele Bath Recipe with step by step.This recipes is most Authentic Traditional kannada dish its very spicy and tasty.Do it your home for festival time.
Pathrode or Alu Vadi Recipe –It is also known as patra is stuffed rolled colocasia leaves snack that is popular in both Maharashtrian and Gujarathi cuisine.
Aloo Tikki Chole Chaat Recipe is the famous street food of North India.Enjoy your evening cuppa with a plateful of delicious homemade Aloo Tikki Recipe.
Here we bring you an authentic Methi Matar Malai Recipe from India that's not only quick but, can be easily made with greens and rich cream at home.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
MS Wine Day 2024 Arapitsas Advancements in Wine Metabolomics Research
Chakli recipe
1. Chakli Recipe
Traditional Gujarati and Marathi style chakli recipe uses maida and requires dry steaming the flour. A dry
snack that is perfect for any occasion!.
Ingredients:
1. 1 cup rice flour/chawal ka atta
2. ½ cup besan/gram flour
3. 2.5 tbsp oil or softened butter
4. ⅔ to ¾ cup water, add as required
5. ¼ tsp turmeric powder
6. ½ tsp carom/ajwain seeds
7. ½ tsp cumin seeds/jeera
8. 1 tsp red chili powder or add as required
9. a generous pinch of asafoetida/hing (optional)
10. 1 tbsp sesame seeds, white or black
11. oil for deep frying
Instructions:
1. In a bowl, add the rice flour and gram flour.
2. 2. Now add cumin seeds, carom seeds, sesame seeds, red chilli powder, turmeric
powder, asafoetida and salt.
3. Stir everything well with a spoon.
4. Now in a small pan, heat butter or oil.
5. Add this to the flour mixture.
6. Using your fingertips mix the butter or oil with the flours.
7. In a pan, heat water until it starts boiling.
8. Add the hot water part by part to the flour mixture. Stir with spoon.
9. Now knead the dough addin hot water as and when required.
10. Knead until the dough is firm and keep aside for 30 minutes.
11. Take your chakli or murukku maker and add some water. Place a piece of the dough
inside it.
12. Close the lid tightly and press the chakli maker to prepare the chakli. Move in rounds
in order to get the spiral shake. You can use butter paper or aluminium foil to make
the chaklis on.
13. In case, the chakli breaks while forming them, add 1 or tbsp of water and knead
dough again
14. If the correct shape isn't forming, the dough has too much water. add some flour and
knead again.
15. Once you reach the last circle of the spiral break the dough.
16. Make all the chakli this way.
17. In a pan, add oil for deep frying. Make sure the oil is well heated. In order to test this,
place a small piece of dough into the oil. If the dough comes up slowly then the oil is
hot enough.
18. Gently slide the chakli into the oil.
19. Fry the chakli 3 or 4 at a time and until they are golden.
20. Remove and drain on paper towels.
21. Once cooled, store in air-tight jar.
For more information Visit Here