|
Enrober
An enrober is a machine used in the confectionery industry to coat a food item with a coating medium, typically chocolate. Foods that are coated by enrobers include nuts, ice cream, toffee, chocolate bars, biscuits and cookies. Enrobing with chocolate extends a confection's shelf life. The enrober machine was invented in France in 1903, brought to the United States, and perfected to perform the work of at least twenty people. The process of enrobing involves placing the items on the enrober's feed band, which may consist of a wire mesh or containers in which the confection to be enrobed are placed, with each container having drain holes to recover excess chocolate. The enrober maintains the coating medium at a controlled constant temperature and pumps the medium into a flow pan. The medium flows from the flow pan in a continuous curtain and bottoming bed that the food items pass through, completely coating them. A wire mesh conveyor belt then transports the coated confection to a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Compound Chocolate
Compound chocolate is a product made from a combination of cocoa, vegetable fat and sweeteners. It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as "compound coating" or "chocolatey coating" when used as a coating for candy. It is often used in less expensive chocolate bars to replace enrobed chocolate on a product. Cocoa butter must be tempered to maintain gloss and coating. A chocolatier tempers chocolate by cooling the chocolate mass below its setting point, then rewarming the chocolate to between for milk chocolate, or between for semi-sweet chocolate. Compound coatings, however, do not need to be tempered. Instead, they are simply warmed to between above the coating's melting point The melting point (or, rarely, liquefaction point) of a substance is the temperature at which it changes state from solid to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar Panning
Sugar panning, or simply panning, is a method for adding a sugar-based "shell" to confectionery or nuts. Popular products that employ this process in their manufacture include dragées, chocolate buttons, gobstoppers, konpeitō and jelly beans. Jelly beans use ''soft'' panning while the others are examples of ''hard'' panning. The process was initially invented in 17th-century France to make jordan almonds. Method The same process is used for hard and soft panning, but different ingredients and speeds are used for each. A dragée pan, a spherical or oval pan mounted on an angled spinning post, is used. The pan is open to the air to allow ingredients to be added and the syrup to dry. The centers are put in the dragée pan, and syrup is added. When the pan is rotated, the syrup is evenly distributed over the centers, drying as a layer. Soft panned layers can be quite thick and do not preserve the shape of the center very well. Hard-panned layers take longer to dry and can be as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Courtelary - Machine à Enrober Le Chocolat Au Musée De La Chocolaterie Camille Bloch - 2
Courtelary is a municipality of the French-speaking Bernese Jura, in the canton of Bern in Switzerland. The town is the capital of the Jura bernois administrative district. History Courtelary is first mentioned in 968 as ''Curtis Alerici'' in a list of the properties of Moutier-Grandval Abbey. In 1179, Pope Alexander III elevated the Abbot to a Canon and confirmed the Abbots title to Courtelary. In addition to Moutier-Granval Abbey, the Cathedral chapter of Saint-Imier owned properties in the village which were managed for them by the Lords of Fenis-Neuchâtel. However, while under the control of the Lords of Fenis-Neuchâtel, the valley became a bailiwick of the Prince-Bishop of Basel. The Prince-Bishop placed the valley under the Seigniory of Erguel. By the late 13th century, Seigniory was controlled by the town of Biel. Due to the rising popularity of the cult of St. Imerius, in the 10th or 11th century a small Church of St. Imerius was built in the village. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Confectionery
Confectionery is the Art (skill), 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 ''Pâtissier, patissier'' (pastry chef) and the ''confiseur'' (sugar worker). Bakers' confectionery, also called flour confections, includes principally sweet pastries, cakes, and similar Baking, baked goods. Baker's confectionery excludes everyday Bread, breads, and thus is a subset of products produced by a baker. Sugar confectionery includes candies (also called ''sweets'', short for ''sweetmeats'', in many English-speaking countries), candied nuts, chocolates, chewing gum, bubble gum, pastillage, and other confections that are made primarily of sugar. In some cases, chocolate conf ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate
Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th-11th century BCE), and the majority of Mesoamerican people ─ including the Maya and Aztecs ─ made chocolate beverages. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the seeds are dried, cleaned, and roasted. The shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Powder ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate Bar
A chocolate bar (Commonwealth English) or candy bar (some dialects of American English) is a confection containing chocolate, which may also contain layerings or mixtures that include nuts, fruit, caramel, nougat, and wafers. A flat, easily breakable, chocolate bar is also called a tablet. A wide variety of chocolate bar brands are sold. A popular example is a Snickers bar, which consists of nougat mixed with caramel and peanuts, covered in milk chocolate. The first solid chocolate bar put into production was made by J. S. Fry & Sons of Bristol, England, in 1847. Cadbury began producing one in 1849. Released in 1866, a filled chocolate bar, Fry's Chocolate Cream, was the first mass-produced chocolate bar. In 1912, the Goo Goo Cluster was the first mass-produced combination bar; it included marshmallow, nougat, caramel, and roasted peanuts. In some varieties of English and food labeling standards, the term ''chocolate bar'' is reserved for bars of solid chocolate, with ''candy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biscuit
A biscuit is a flour-based baked and shaped food product. In most countries biscuits are typically hard, flat, and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon. They can also be savoury, similar to crackers. Types of biscuit include sandwich biscuits, digestive biscuits, ginger biscuits, shortbread biscuits, chocolate chip cookies, chocolate-coated marshmallow treats, Anzac biscuits, ''biscotti'', and ''speculaas''. In most of North America, nearly all hard sweet biscuits are called "cookies", while the term " biscuit" is used for a soft, leavened quick bread similar to a less sweet version of a '' scone''. "Biscuit" may also refer to hard flour-based baked animal feed, as with dog biscuit. Variations in meaning * In most of the world outside North America, a biscuit is a small baked product that would be called either a "cookie" or a "cracker" in the United States and sometimes in Canada. Biscuits in th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cookie
A cookie is a baked or cooked snack or dessert that is typically small, flat and sweet. It usually contains flour, sugar, egg, and some type of oil, fat, or butter. It may include other ingredients such as raisins, oats, chocolate chips, nuts, etc. Most English-speaking countries call crunchy cookies biscuits, except for the United States and Canada, where biscuit refers to a type of quick bread. Chewier biscuits are sometimes called ''cookies'' even in the United Kingdom. Some cookies may also be named by their shape, such as date squares or bars. Biscuit or cookie variants include sandwich biscuits, such as custard creams, Jammie Dodgers, Bourbons and Oreos, with marshmallow or jam filling and sometimes dipped in chocolate or another sweet coating. Cookies are often served with beverages such as milk, coffee or tea and sometimes "dunked", an approach which releases more flavour from confections by dissolving the sugars, while also softening their texture. Factor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shelf Life
Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale. In other words, it might refer to whether a commodity should no longer be on a pantry shelf (unfit for use), or no longer on a supermarket shelf (unfit for sale, but not yet unfit for use). It applies to cosmetics, foods and beverages, medical devices, medicines, explosives, pharmaceutical drugs, chemicals, tyres, batteries, and many other perishable items. In some regions, an advisory ''best before'', mandatory ''use by'' or ''freshness date'' is required on packaged perishable foods. The concept of expiration date is related but legally distinct in some jurisdictions. Background Shelf life is the recommended maximum time for which products or fresh (harvested) produce can be stored, during which the defined quality of a specified proportion of the goods remains acceptable under expected (or specified) conditions of distribution, storage and display. Acc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kendal Mint Cake Modified
Kendal, once Kirkby in Kendal or Kirkby Kendal, is a market town and civil parish in the South Lakeland district of Cumbria, England, south-east of Windermere and north of Lancaster. Historically in Westmorland, it lies within the dale of the River Kent, from which its name is derived. At the 2011 Census, the town had a population of 28,586, making it the third largest town in Cumbria after Carlisle and Barrow-in-Furness. It is renowned today mainly as a centre for shopping, for its festivals and historic sights, including Kendal Castle, and as the home of Kendal Mint Cake. The town's grey limestone buildings have earned it the sobriquet "Auld Grey Town". Name ''Kendal'' takes its name from the River Kent (the etymology of whose name is uncertain but thought to be Celtic) and the Old Norse word ''dalr'' ("valley"). Kendal is listed in the Domesday Book as part of Yorkshire with the name Cherchebi (from Old Norse ''kirkju-bý'', "church-village"). For many centuries it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Couverture Chocolate
Couverture chocolate is a chocolate that contains a higher percentage of cocoa butter (32–39%) than baking or eating chocolate. This additional cocoa butter, combined with proper tempering, gives the chocolate more sheen, a firmer "snap" when broken, and a creamy mellow flavor. Definition and term The total "percentage" cited on many brands of chocolate is based on some combination of cocoa butter in relation to cocoa solids (cacao). In order to be properly labeled as "couverture", the dark chocolate product must contain not less than 35% total dry cocoa solids, including not less than 31% cocoa butter and not less than 2.5% of dry non-fat cocoa solids, milk chocolate couverture must contain not less than 25% dry cocoa solids. Couverture is used by professionals for dipping, coating, molding and garnishing. The term "couverture chocolate" is distinct from compound chocolate. Products that contain compound chocolate have a lower percentage of solids and contain non-cocoa fat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Coating
Coating is an process that consists of applying a liquid or a powder into the surface of an edible product to convey new (usually sensory) properties. Coating designates an operation as much as the result of it: the application of a layer and the layer itself. Coating takes different meanings depending on the industry concerned. Definitions This article concerns coating applications in the food industry. There are many similarities between coating processes and numerous examples of technology transfer to and from the food industry. Coating in the food industry is the application of a layer of liquids or solids onto a product. The operation essentially relies on mechanical energy. It consists mostly in setting the product particles in motion and simultaneously applying the coating ingredient in a certain pattern to expose one to the other. It involves such phenomena as adhesion, friction, viscosity, surface tension and crystallisation. Food coating is not a “hard” scienc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
