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This image shows two slices of white bread being toasted in a silver toaster. The bread has started to brown on top as it cooks through the toaster slots. Toasting bread in an appliance is a common way to prepare it for eating.

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Washing hands

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Take the wheel

Going for a run

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Elo Cakes, nestled in the heart of Thrissur, is not just a confectionery haven but a culmination of passion, expertise, and a relentless pursuit of culinary excellence. Founded with a vision to redefine the art of cake making, our journey began with a simple yet profound belief – that every celebration deserves the perfect sweet touch. With years of experience and a deep-rooted love for baking, our team at Elo Cakes is dedicated to crafting not just cakes, but cherished memories. From traditional favorites to innovative creations, each confection is a testament to our commitment to quality, creativity, and customer satisfaction. What sets us apart is not just our delectable treats, but the meticulous attention to detail that goes into every aspect of our operation. From sourcing the finest ingredients to employing skilled artisans, we spare no effort in ensuring that every cake that leaves our bakery is a masterpiece in its own right. But beyond our passion for baking, Elo Cakes is a place where moments come to life. Whether it’s a birthday, wedding, or any special occasion, we take pride in being a part of your joyous celebrations. Our goal is not just to meet expectations but to exceed them, leaving a lasting impression with every bite. As we continue to evolve and grow, our commitment to quality remains unwavering. With Elo Cakes, you can trust that every slice tells a story – a story of love, laughter, and sweet indulgence. Join us on this delectable journey and experience the magic of Elo Cakes in Thrissur.

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Exquisite Culinary Journey: Chaîne des Rôtisseurs Cambodia Chapitre Dinner Menu 2024 Dive into the luxurious dining experience of the Chaîne des Rôtisseurs Bailliage Cambodia Chapitre Dinner, held on May 25th, 2024, at the prestigious Topaz Restaurant. This meticulously crafted menu showcases a symphony of flavors, blending local ingredients with global gourmet standards. From the delicate warmth of Gillardeau oysters to the rich, buttery textures of Tajima Wagyu, each course is paired perfectly with a selection of fine wines. Explore the full menu that promises a sensory journey through the finest culinary traditions and innovations. Perfect for gastronomy enthusiasts and members of the Chaîne des Rôtisseurs who appreciate the art of fine dining. Join us in celebrating a night of elegance, exceptional cuisine, and unforgettable memories.

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Sorting In Bangladesh, sorting is practiced for most of the fruits and vegetables to remove damaged, diseased and insect infested produce on the basis of visual observation. However, in the advanced countries different types of sorters are used. The commonlyused sorting equipments are belt conveyor, push-bar conveyor and roller conveyor (Kitinoja and Kader 2003). 9.2 Washing Washing is a standard postharvest handling operation for many fruits and vegetables to remove adherences, dirt, latex and external pathogenic structures. Unfortunately, in Bangladesh fruits and vegetables are hardly washed before entering into the marketing channel, and this contributes to poor quality and considerable losses of the produce. Chlorination of wash water is very important in postharvest handling. Chlorine can reduce the spread of contamination form one item to another during the washing stage. The pH of the wash water should be maintained at 6.5 to 7.5 for best results. Typically 1 to 2 mL of chlorine bleach per liter of clean water provides 100 to 150 ppm total Cl (Kitinoja and Kader 2003). 9.3 Grading Grading is one of the important postharvest operations. In Bangladesh, grading is practiced in limited scale based on size, especially for mango, banana, pineapple, papaya and jackfruit. Otherwise, no grading standard is found available for most of the fruits and vegetables. In case of banana, the ‘Bepari’ prefers to purchase well-shaped and welldeveloped bananas. They usually purchase bananas on the basis of flatness of angularity of the fingers. They grade bananas based on bunch size into large, medium and small. Brinjal and cucumber are not properly graded by the growers. Regarding the grading of okra, the ‘Bepari’ prefers to purchase well-shaped okra pods. They rely on the visual/external quality parameters of okra pods like tenderness (by tip pinching), color, size and shape of the pods. However, tenderness is found to be the common means of judging the quality of the okra pods prior to taking decision on whether the produce to be purchased or not. There are no scientific methods of grading or grade standards of fruits and vegetables in Bangladesh. In this regard, the introduction of UREPGAP (common standards for agricultural farm management practices in the European countries) in the 1990s in Europe would be worth mentioning. Therefore, emphasis must be given to develop GAP (Good Agricultural Practices) for the horticultural produce in Bangladesh not only for export but also for domestic market development in order to ensure quality and safety in the horticultural supply chain. Sizing rings are used based on the size and shape of commodity to manually grade horticultural produce (FAO 1989). Automatic grading of fruits is also a common practice in the developed countries. Automatic rotary cylinder sizer is used to grade fruits in the developed countries (Reyes 1988). However, the advanced practice of grading fruits and

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