User:Sarabed/sandbox

All-Purpose Flour
All-Purpose flour is a high quality flour made from Canadian Hard Spring Wheat and it is designed for all baking uses. The flour is generally a blend of hard and soft wheats, though this may vary on several factors; the manufacturer and the area in which production occurs. The blend of wheats achieves a flour which has a moderate amount of protein and starch and is multifunctional. It is generally enriched with B Vitamins Thiamine, Riboflavin and Niacin as well as Iron.

All-purpose flour is the most common flour used in baking. Its protein content lies between bread and cake flours and pastry flours. All-purpose is used in many recipes for the reason that people find it’s acceptable for most household baking needs. It can generally be substituted for recipes that call for either bread or cake flour, however, the final texture of the product may vary slightly. High-protein bread flour absorbs more liquid, so substituting all-purpose flour may result in a slightly stickier dough; while low-protein flour absorbs less liquid, so substituting with all-purpose flour may result in a slightly dry batter.

Confectioners
Confectioners' sugar is a refined sugar in a powder form. It is easily dissolved in liquid which is ideal for making icing and frosting. It can be used for making dessert, baked items, and even fruit. It is a common ingredient for macaroons. Compared to granulated sugar, confectioners’ sugar is better for dusting the tops of desserts because granulated sugar can not provide the same effect. In order to have a denser consistency, confectioners’ sugar is often used in cookie and cake recipes. Granulated sugar has larger crystals. Thus, it would create more air into doughs than confectioners sugar.

Granulated
Granulated sugar is processed from beet and cane sugar. It is known as a refined, table and white sugar. It is commonly used in cooking, baking, and making macaroons. It is known as a simple carbohydrate, which allows the body to convert it to glucose very quickly. Most health professionals recommend that people consume both simple carbs and more complex high protein foods to achieve a better balance in their diet. Excessive sugar intake often results in high storage of fat cells. One disadvantage of consuming granulated or refined sugar is its lack of nutrients. It is very high in calories and low in vitamins and minerals. Taking in more sugar than the body needs contributes to the development of type-2 diabetes and obesity.

Nutritional Complex
Almonds contain 6 calories per gram and are rich in healthy unsaturated fatty acids, vitamins, and protein. There are 30 different types of almonds which are used in a variety of culinary practices. Among the top producing and consuming countries, the United States produces 10 different types in California alone and 30 to 40 percent of crops are for domestic use. For any dish, almonds add nutritional value such as protein, fiber and fat and almonds can change the texture or add flavour. Almond flour is an alternative to traditional wheat flour for a gluten free option.

Harvesting
The seasonality of almonds bloom and blossom in March and are harvested by October. Trees are in a state of dormancy from late February to March. In June almonds begin to grow and the hard, green shell can be used in some culinary practices. From July to August, the almond shells, called hulls, begin to split and open, however, these hulls can be processed and used for alternative uses. August to October marks harvest season. The trees are shaken mechanically and almonds fall to the ground, left to sit for 8 to 10 days in the orchard the almonds dry out and become easier to separate from the shell. During processing, the almonds pass through a roller and become shelled and are then sent to separate bins according to their size. Controlled storage conditions are used to maintain the quality of the almonds until ready to ship or be processed further. For macaroons, the different types of almond uses are sliced, ground or flour.

Salt
Salt has been added into foods for decades to enhance the flavor and texture of meals for consumers and their satisfaction. Flavor is made up of taste and aroma. Salty is one of the 4 main tastes humans can sense. Adding salt to foods such as macaroons, can help specific molecules release more easily into the air thus helping with the aroma, making consumers want to purchase the product eve moreso if it smells delicious. It also acts as a preserving agent by binding the water in foods so that spoilage causing microorganisms do not have sufficient water to grow and develop. This greatly has an impact on the shelf life of macaroons. To accentuate the sweetness of the macaroons, a pinch of salt is added during cooking. This makes the dough tougher and tighter as well.

A careful balance needs to be drawn when adding salt to foods. Salt is needed by the body in small quantities for proper functioning such as for nerve transmissions and muscle contractions. It can also help absorb water and avoid dehydration from occurring. However, if too much salt is added and consumed, it can cause damage to blood vessels and lead to an increase in blood pressure which can have detrimental effects for future health. Moderation is key when it comes to salt and enhancing the benefits of it in foods.

Pure Vanilla Extract
There is about 3 calories per 1 gram of vanilla extract. Containing no fat, cholesterol and relatively low in protein. There are more than 150 kinds of vanilla plants growing around the world, but only two species are used commercially. The most common plant used and sold in most stores is called Bourbon or Madagascar vanilla extract. Pure Mexican vanilla extract can be available in specialty food store. Bourbon, Madagascar and Mexican are made from the same species of beans, however they have different names and are grown in different areas.

How to select the best vanilla extract?

The most simple answer to this question is higher price. As one of the world’s most labor-intensive crop, vanilla is in a serious shortage and it is so pricey.

We should know that the best vanilla extracts use higher-cost premium quality beans with a high vanillin content and minimal additives.

Usage Tips

vanilla is one of the most popular flavor in the world. Pure vanilla gets better with age, and have an unlimited shelf life. Vanilla improves taste of all baked goods and fruit desserts. It can be added to sour cream, yoghurt, icings, syrups, fruit sauces, whipped cream and whipped toppings and it is also great in coffee, hot chocolate cv, cola and milkshakes.

Egg Whites
Egg whites are a low-calorie food, which contains 17 calories (71 per whole egg). They also do not contain carbohydrates, sugar, saturated fat, or cholesterol. The chemical of composition of Egg whites are Ovalbumin (54%), ovotransferrin (12%), ovomucoid (11%), ovomucin (3.5%), and lysozyme (3.5%) are among the major proteins that have high potentials for industrial applications if separated.

Egg whites are a great sources of:

 * 1) Protein: Egg whites are an excellent source of protein, with 3.6 g of protein per 17-calorie egg white.
 * 2) Potassium: One egg white contains 54 mg of potassium, a vital mineral and electrolyte associated with heart health, bone health and overall effective cell and organ functioning
 * 3) Riboflavin: egg whites are a good source of riboflavin, also known as vitamin B2.

Use in the Food Processing Industry
A typical foam is created when egg whites are beaten and air is incorporated within the liquid by the action of the egg white proteins which stabilize the bubbles by forming a film around the gas. Egg whites can be used as a leavener for the macaroons, as a base for confections such as marshmallows, as a component in types of icing, and even as a key ingredient for meringues. Egg whites trap air bubbles in the batter, so when whisked, egg whites are folded into a batter, they hold the air in and help the baked good in question attain a light, puffy rise. Furthermore, the egg whites in macaroons give it a lighter and softer texture.