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Eisbock (milk)
Eisbock milk (Chinese: 冰博克' Pinyin: bīngbókè), also known as freeze distilled milk is a condensed milk drink. It is produced using low temperature filtration technology that physically purifies milk by removing part of its water content, the idea which is inspired by eisbock, a type of strong beer from Germany. History The process for hand-making fresh condensed milk was first attempted by Canadian barista Ben Put during the World Barista Championship in 2017. During the Chinese selection stage of the following year’s competition, barista Pang Hui attempted the same technique, eventually passing on the technique to fellow barista Pan Zhimin, who used it to compete in the world championship. After the competition, hand-making condensed milk was used to prepare milk coffee at coffee shops around China. After discovering Eisbock milk in coffee and tea shops in 2018, a Chinese company named ''BeFood'' ''(Shanghai Biru Foods Co., Ltd.)'' developed ways to mass-produce t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Condensed Milk
Condensed milk is cow's milk from which water has been removed (roughly 60% of it). It is most often found with sugar added, in the form of ''sweetened condensed milk'' (SCM), to the extent that the terms "condensed milk" and "sweetened condensed milk" are often used interchangeably today. Sweetened condensed milk is a very thick, sweet product, which when canned can last for years without refrigeration if not opened. The product is used in numerous dessert dishes in many countries. A related product is evaporated milk, which has undergone a lengthier preservation process because it is not sweetened. Evaporated milk is known in some countries as unsweetened condensed milk. Both products have a similar amount of water removed. History According to the writings of Marco Polo, in the thirteenth century the Tatars were able to condense milk. Marco Polo reported that of milk paste was carried by each man, who would subsequently mix the product with water. However, this probably ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
World Barista Championship
The World Barista Championship (WBC) is an annual barista competition operated by World Coffee Events for the title of World Barista Champion. The competition is composed of the winners of the national barista championships, which are operated by the Specialty Coffee Association (SCA) chapters, or an approved, independent, non-profit national body. First held in 2000, the event is hosted in a different city every year. The most recent edition in 2022 was in Melbourne, with the 2023 edition scheduled to be in Athens, Greece. History The first competition was in Monte Carlo in 2000. The WBC was dominated in its early years by Scandinavian baristas and was held in Europe or the United States from its inception until 2007 when it was hosted in Tokyo, Japan. In 2016, significant changes were made to the competition format: Grinders were now provided by the competition's partner ( Mahlkönig), new models of espresso machines were introduced, and the cappuccino was replaced by a "milk dr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hey Tea
Hey Tea () is a Chinese tea drink chain founded in 2012 and headquartered in Nanshan District, Shenzhen. Started off as a small tea store called "royal tea” (皇茶) in Jiangmen city, Guangdong Province, the brand quickly expanded into other cities in Guangdong and China. Due to a trademark issue, the original name "Royal Tea" was dropped and "Hey Tea" (喜茶) was adopted. , Hey Tea operates 650 stores in China and 4 stores in Singapore. Hey Tea is commonly regarded as a "Wanghong" brand in China because its popularity on social media. The brand is famous for its modern interior design, photogenic packaging and innovative drinks. , millennials are its main customer demographic. As of that year, most locations are in shopping malls catering to wealthy customers. Its signature items are various cheese tea and fruit tea. The cheese mixture used in their signature cheese tea is described as "a blend of New Zealand's Anchor cheese, milk, cream and salt". History It opened in 201 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baked Milk
Baked milk (russian: топлёное молоко, ua, пряжене молоко, be, адтопленае малако) is a variety of boiled milk that has been particularly popular in Russia, Ukraine and Belarus. It is made by simmering milk on low heat for eight hours or longer. History Baked milk was relatively popular outside of Russia as well. It was judged as more palatable than boiled milk and was described in medical literature as probably more digestible. The most simple recipe suggested by 19th-century cookbooks for producing baked milk was just leaving milk in an oven overnight; more elaborate recipes could have been found as well. In rural areas, baked milk has been produced by leaving a jug of boiled milk in an oven for a day or for a night until it is coated with a brown crust. Prolonged exposure to heat causes reactions between the milk's amino acids and sugars, resulting in the formation of melanoidin compounds that give it a creamy color and caramel flav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Condensed Milk
Condensed milk is cow's milk from which water has been removed (roughly 60% of it). It is most often found with sugar added, in the form of ''sweetened condensed milk'' (SCM), to the extent that the terms "condensed milk" and "sweetened condensed milk" are often used interchangeably today. Sweetened condensed milk is a very thick, sweet product, which when canned can last for years without refrigeration if not opened. The product is used in numerous dessert dishes in many countries. A related product is evaporated milk, which has undergone a lengthier preservation process because it is not sweetened. Evaporated milk is known in some countries as unsweetened condensed milk. Both products have a similar amount of water removed. History According to the writings of Marco Polo, in the thirteenth century the Tatars were able to condense milk. Marco Polo reported that of milk paste was carried by each man, who would subsequently mix the product with water. However, this probably ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Powdered Milk
Powdered milk, also called milk powder, dried milk, or dry milk, is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Another purpose is to reduce its bulk for the economy of transportation. Powdered milk and dairy products include such items as dry whole milk, nonfat (skimmed) dry milk, dry buttermilk, dry whey products and dry dairy blends. Many exported dairy products conform to standards laid out in ''Codex Alimentarius''. Powdered milk is used for food as an additive, for health (nutrition), and also in biotechnology (saturating agent). History and manufacture While Marco Polo wrote of Mongolian Tatar troops in the time of Kublai Khan who carried sun-dried skimmed milk as "a kind of paste", the first modern production process for dried milk was invented by the Russian doctor Osip K ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scalded Milk
Scalded milk is dairy milk that has been heated to . At this temperature, bacteria are killed, enzymes in the milk are destroyed, and many of the proteins are denatured. Since most milk sold today is pasteurized, which accomplishes the first two goals, milk is typically scalded to increase its temperature, or to change the consistency or other cooking interactions due to the denaturing of proteins. During scalding, a milk watcher (a cooking utensil) may be used to prevent both boiling over and scorching (burning) of the milk. Uses *Scalded milk is called for in the original recipes for Béchamel sauce, as adding hot liquid, including milk, to a roux was thought less likely to make a lumpy sauce or one tasting of raw flour. *Scalded and cooled milk is used in bread and other yeast doughs, as pasteurization does not kill all bacteria, and with the wild yeasts that may also be present, these can alter the texture and flavor. Recipes old enough to have been based on hand-milked, sl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
