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Marshmallow
Marshmallow (, ) is a confectionery made from sugar, water and gelatin whipped to a solid-but-soft consistency. It is used as a filling in baking or molded into shapes and coated with corn starch. This sugar confection is inspired by a medicinal confection made from ''Althaea officinalis'', the marsh-mallow plant. History The word "marshmallow" comes from the mallow plant species (''Althaea officinalis''), a wetland weed native to parts of Europe, North Africa, and Asia that 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 mixture was strained, cooled, then used as int ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marshmallow Creme
Marshmallow creme (also called marshmallow fluff, marshmallow stuff, marshmallow spread, marshmallow paste, or simply fluff) is a marshmallow confectionery Spread (food), 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, 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". In 1910, ice cream compan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doumak
Doumak Inc. is a company based in Illinois, US, 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 US$50 million. Doumak Inc. began its marshmallow-making journey in 1921, producing cast mold marshmallows in Los Angeles, California. 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, Illinois. In 2003, Doumak acquired the Campfire brand and opened its second manufacturing facility in the Chicago area The Chicago metropolitan area, also referred to as Chicagoland, is the largest metropolitan statistical ar ... [...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 the next two decades. Early designs were built from wood, though were later fabricated in 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 mac ... [...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. Description This herbaceous perennial plant, perennial grows to tall and puts out only a few lateral branches. The whole plant is softly stellate-hairy, especially the leaves, which are broadly triangular to oval, often with 3-5 shallow lobes, irregularly toothed, with cordate to cuneate bases. Leaf size varies considerably, up to long, and wide. The leaves are arranged alternately along the stem, with no stipules, on petioles up to . The inflorescences occur in the leaf axils and at the top of the stem and consist of panicles of 1-many flowers. The flowers are actinomorphic with 5 lilac/pink petals up to 2 cm long and 5 green sepals which are much shorter than the petals, and fused at the base. Below the petals is a cup-shaped epicalyx with 6-9 narrow, triangular lobes, half the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gelatin
Gelatin or gelatine () is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. It is commonly used as a gelling agent in food, beverages, medications, drug or vitamin capsules, photographic films, papers, and cosmetics. Substances containing gelatin or functioning in a similar way are called gelatinous substances. Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis reduces protein fibrils into smaller peptides; depending on the physical and chemical methods of denaturation, the molecular weight of the peptides falls within a broad range. Gelatin is present in gelatin desserts, most gummy candy and marshmallows, ice creams, dips, and yogurts. Gelatin for cooking comes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Confectionery
Confectionery is the Art (skill), art of making confections, or sweet foods. Confections are items that are rich in sugar and carbohydrates, although exact definitions are difficult. In general, however, confections are divided into two broad and somewhat overlapping categories: baker's confections and sugar confections. Baker's 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 confections (confections made of chocolate) are treated as a separate category, as are sugar-free versions of sugar confections. The words ''candy'' (Canada ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Althaea Officinalis 002
Althaea is the Latin rendering of Greek ''Althaia'', which may be related to Greek ''althos'' "healing". It may refer to: *Althaea (mythology), the daughter of Thestius and mother of Meleager * ''Althaea'' (plant), a genus of up to a dozen species of perennial herbs, native to Europe and western Asia, that includes the marshmallow plant *119 Althaea 119 Althaea is a main-belt asteroid that was discovered by Canadian-American astronomer J. C. Watson on April 3, 1872, and named after Althaea, the mother of Meleager in Greek mythology. Two occultations by Althaea were observed in 2002, only ..., an asteroid See also * Altea (other) * Althea (other) {{Disambig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Confectionery
Confectionery is the Art (skill), art of making confections, or sweet foods. Confections are items that are rich in sugar and carbohydrates, although exact definitions are difficult. In general, however, confections are divided into two broad and somewhat overlapping categories: baker's confections and sugar confections. Baker's 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 confections (confections made of chocolate) are treated as a separate category, as are sugar-free versions of sugar confections. The words ''candy'' (Canada ... [...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 elemental sulfur, whose viscosity increases in the range of 130 °C to 190 °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 entha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Normal Body Temperature
Normal human body temperature (normothermia, euthermia) is the typical temperature range found in humans. The normal human body temperature range is typically stated as . Human body temperature varies. It depends on sex, age, time of day, exertion level, health status (such as illness and menstruation), what part of the body the measurement is taken at, state of consciousness (waking, sleeping, sedated), and emotions. Body temperature is kept in the normal range by a homeostatic function known as thermoregulation, in which adjustment of temperature is triggered by the central nervous system. Methods of measurement Taking a human's temperature is an initial part of a full clinical examination. There are various types of medical thermometers, as well as sites used for measurement, including: * In the rectum (rectal temperature) * In the mouth (oral temperature) * Under the arm (axillary temperature) * In the ear (tympanic temperature) * On the skin of the forehead over the te ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
