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Marshmallows
Marshmallow (, ) is a type of confectionery that is typically made from sugar, water and gelatin whipped to a solid-but-soft consistency. It is used as a filling in baking or normally molded into shapes and coated with corn starch. The sugar confection is inspired by a historical medicinal confection made from ''Althaea officinalis'', the marsh-mallow plant. History The word "marshmallow" comes from the mallow plant species (''Althaea officinalis''), a herb native to parts of Europe, North Africa, and Asia which grows in marshes and other damp areas. The plant's stem and leaves are fleshy, and its white flower has five petals. It is not known exactly when marshmallows were invented, but their history goes back as early as . Ancient Egyptians were said to be the first to make and use the root of the plant to soothe coughs and sore throats and to heal wounds. The first marshmallows were prepared by boiling pieces of root pulp with honey until thick. Once thickened, the mixtur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doumak
Doumak Inc. is an Illinois company, USA founded in 1961 by Alex Doumak. The company produces marshmallows and holds a patent for the extrusion process by which they are manufactured. , Doumak Inc.'s revenue is 50 million USD. Doumak Inc. began its marshmallow-making journey in 1921, producing cast mold marshmallows in Los Angeles, CA. In 1954, Alex Doumakes invented and patented the extrusion process of manufacturing marshmallows. This breakthrough innovation allowed the mass production of marshmallows in a cost-efficient manner. Marshmallows went from being an expensive confection to an everyday sweet treat and favorite ingredient for many recipes. In 1961, the Doumak family moved the company to its current location outside Chicago, IL. In 2003, Doumak acquired the Campfire® brand and opened its second manufacturing facility in the Chicago area. Most of his family still lives in Southern California Southern California (commonly shortened to SoCal) is a geographic and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Althaea Officinalis
''Althaea officinalis'', the marsh mallow or marshmallow, is a species of flowering plant indigenous to Europe, Western Asia and North Africa, which is used in herbalism and as an ornamental plant. A confection made from the root since ancient Egyptian times evolved into today's marshmallow treat, but most modern marshmallow treats no longer contain any marsh-mallow root. Description This herbaceous perennial has stems which die down in the autumn, They typically grow , but can reach and put out only a few lateral branches. The leaves are shortly petioled, roundish, ovate-cordate, long, and about broad, entire or three to five lobed, irregularly toothed at the margin, and thick. They are soft and velvety on both sides, due to a dense covering of stellate hairs. The lilac-pink flowers are shaped like those of the common mallow, but are smaller and of a pale colour, and are either axillary, or in panicles, more often the latter. The stamens are united into a tube, the anthe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Starch Mogul System
A starch mogul is a machine that makes shaped candies or candy centers from syrups or gels, such as gummi candy. These softer candies and centers are made by filling a tray with cornstarch, stamping the desired shape into the starch, and then pouring the filling or gel into the holes made by the stamp. When the candies have set, they are removed from the trays and the starch is recycled. Starch moguls were invented around 1899 and were in common use within a decade or two. Early ones were built from wood, but later ones were made of steel. Effects Starch moguls reduced the number of jobs in candy factories and thereby lowered production costs for candies. All of the steps were previously performed by hand. Starch moguls also improved worker safety. Previously, starch rooms tended to have dangerously high levels of starch in the air. Workers would breathe this and develop respiratory illnesses. By reducing the amount of combustible starch in the air, the machines also sig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marshmallow Creme
Marshmallow creme (also called marshmallow fluff, marshmallow stuff, marshmallow spread, or marshmallow paste) is a marshmallow confectionery spread similar in flavor, but not texture, to regular solid marshmallow. One brand of marshmallow creme is Marshmallow Fluff, which is used to make the fluffernutter sandwich, a New England classic comfort food which debuted in 1918 in Massachusetts, just a year after marshmallow creme was invented. History Many late-19th-century "marshmallow paste" recipes produced solid foods. The earliest mention of marshmallow creme in an American cookbook is from ''Fannie Farmer's Boston School Cook Book'', printed in 1896. However, the author does not give a recipe for marshmallow cream in this book, instead giving a recipe for marshmallow paste in the cake filling section. In 1902, ''Mrs. Rorer's New Cook Book'' by Sarah Tyson Rorer describes her recipe for "marshmallow filling". Around the beginning of the 20th century, Somerville, Massachusetts, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Confectionery
Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections. The occupation of confectioner encompasses the categories of cooking performed by both the French ''patissier'' (pastry chef) and the ''confiseur'' (sugar worker). Bakers' confectionery, also called flour confections, includes principally sweet pastries, cakes, and similar baked goods Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred .... Baker's confectionery excludes everyday Bread, breads, and thus is a subset of products produced by a baker. Sugar confectionery includes candies (also called '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dispersion (chemistry)
A dispersion is a system in which distributed particles of one material are dispersed in a continuous phase of another material. The two phases may be in the same or different states of matter. Dispersions are classified in a number of different ways, including how large the particles are in relation to the particles of the continuous phase, whether or not precipitation occurs, and the presence of Brownian motion. In general, dispersions of particles sufficiently large for sedimentation are called suspensions, while those of smaller particles are called colloids and solutions. Structure and properties Dispersions do not display any structure; i.e., the particles (or in case of emulsions: droplets) dispersed in the liquid or solid matrix (the "dispersion medium") are assumed to be statistically distributed. Therefore, for dispersions, usually percolation theory is assumed to appropriately describe their properties. However, percolation theory can be applied only if the sys ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cross-link
In chemistry and biology a cross-link is a bond or a short sequence of bonds that links one polymer chain to another. These links may take the form of covalent bonds or ionic bonds and the polymers can be either synthetic polymers or natural polymers (such as proteins). In polymer chemistry "cross-linking" usually refers to the use of cross-links to promote a change in the polymers' physical properties. When "crosslinking" is used in the biological field, it refers to the use of a probe to link proteins together to check for protein–protein interactions, as well as other creative cross-linking methodologies. Although the term is used to refer to the "linking of polymer chains" for both sciences, the extent of crosslinking and specificities of the crosslinking agents vary greatly. As with all science, there are overlaps, and the following delineations are a starting point to understanding the subtleties. Polymer chemistry Crosslinking is the general term for the process of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugarcane
Sugarcane or sugar cane is a species of (often hybrid) tall, Perennial plant, perennial grass (in the genus ''Saccharum'', tribe Andropogoneae) that is used for sugar Sugar industry, production. The plants are 2–6 m (6–20 ft) tall with stout, jointed, fibrous stalks that are rich in sucrose, which accumulates in the Plant stem, stalk internodes. Sugarcanes belong to the grass family, Poaceae, an economically important flowering plant family that includes maize, wheat, rice, and sorghum, and many forage crops. It is native to the warm temperate and tropical regions of India, Southeast Asia, and New Guinea. The plant is also grown for biofuel production, especially in Brazil, as the canes can be used directly to produce ethyl alcohol (ethanol). Grown in tropical and subtropical regions, sugarcane is the world's largest crop by production quantity, totaling 1.9 billion tonnes in 2020, with Brazil accounting for 40% of the world total. Sugarcane accounts for 79% of sug ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar Beet
A sugar beet is a plant whose root contains a high concentration of sucrose and which is grown commercially for sugar production. In plant breeding, it is known as the Altissima cultivar group of the common beet (''Beta vulgaris''). Together with other beet cultivars, such as beetroot and chard, it belongs to the subspecies ''Beta vulgaris'' subsp. ''vulgaris.'' Its closest wild relative is the sea beet (''Beta vulgaris'' subsp. ''maritima''). Sugar beets are grown in climates that are too cold for sugar cane. The low sugar content of the beets makes growing them a marginal proposition unless prices are relatively high. In 2020, Russia, the United States, Germany, France and Turkey were the world's five largest sugar beet producers. In 2010–2011, Europe, and North America except Arctic territories failed to supply the overall domestic demand for sugar and were all net importers of sugar. The US harvested of sugar beets in 2008. In 2009, sugar beets accounted for 20% of th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Syrup
Corn syrup is a food syrup which is made from the starch of corn (called maize in many countries) and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Corn syrup is not the same as from high-fructose corn syrup (HFCS), which is manufactured from corn syrup by converting a large proportion of its glucose into fructose using the enzyme D-xylose isomerase, thus producing a sweeter substance. The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup in the United States is most commonly made from corn starch. Technically, glucose syrup is any liquid starch hydrolysate of mono-, di-, and higher-saccharides and can be made from any source of starch: wheat, tapioca and potatoes are the most common other sources. Commercial preparation Historically, corn syrup was produced ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Melting
Melting, or fusion, is a physical process that results in the phase transition of a substance from a solid to a liquid. This occurs when the internal energy of the solid increases, typically by the application of heat or pressure, which increases the substance's temperature to the melting point. At the melting point, the ordering of ions or molecules in the solid breaks down to a less ordered state, and the solid "melts" to become a liquid. Substances in the molten state generally have reduced viscosity as the temperature increases. An exception to this principle is the element sulfur, whose viscosity increases in the range of 160 °C to 180 °C due to polymerization. Some organic compounds melt through mesophases, states of partial order between solid and liquid. First order phase transition From a thermodynamics point of view, at the melting point the change in Gibbs free energy ''∆G'' of the substances is zero, but there are non-zero changes in the enthalpy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maize
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The leafy stalk of the plant produces pollen inflorescences (or "tassels") and separate ovuliferous inflorescences called ears that when fertilized yield kernels or seeds, which are fruits. The term ''maize'' is preferred in formal, scientific, and international usage as a common name because it refers specifically to this one grain, unlike ''corn'', which has a complex variety of meanings that vary by context and geographic region. Maize has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat or rice. In addition to being consumed directly by humans (often in the form of masa), maize is also used for corn ethanol, animal feed and other maize products, such as corn starch and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
