tag:blogger.com,1999:blog-5770500296140552832024-03-12T20:52:31.521-07:00History of Food ProcessingThe history of food processing centers on the transformation of raw ingredients into food or various food forms. This tradition can be traced back to ancient times, specifically the prehistoric era, where early processing techniques like roasting, smoking, steaming, fermenting, sun drying, and preserving with salt were utilized. Without a doubt, food processing stands as one of humanity's oldest practices, dating back to time immemorial.Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comBlogger190125tag:blogger.com,1999:blog-577050029614055283.post-91772191066748639462024-03-06T08:58:00.000-08:002024-03-06T08:58:49.036-08:00Sprite Soda Processing EvolutionSprite soda is an iconic carbonated beverage that has captivated taste buds worldwide. Its production process underscores the significance of meticulous processing in delivering a consistent and refreshing drink.<br /><br />Carbonated beverages have a rich historical background, dating back to ancient civilizations such as the Greeks, who indulged in naturally occurring carbonated mineral water. However, it was not until the late 18th century that soda processing techniques began to emerge, notably with the invention of the soda fountain by Joseph Priestley in 1767 and the introduction of carbonation through carbon dioxide by John Matthews in the early 19th century.<br /><br />The journey of Sprite soda commenced with The Coca-Cola Company, a global leader in the beverage industry. Sprite was conceptualized as a response to the growing demand for a caffeine-free alternative with a crisp and tangy flavor profile. Extensive formulation and recipe development ensued, focusing on achieving the perfect balance of lemon and lime essence to tantalize the taste buds.<br /><br />The introduction of Sprite marked a significant milestone in the beverage landscape. Unlike its cola counterparts, Sprite distinguished itself with its bold lemon-lime flavor, offering consumers a refreshing alternative. The success of Sprite can be attributed not only to its unique taste but also to its strategic marketing campaigns that positioned it as a symbol of youthfulness and vitality.<br /><br />The processing of Sprite involves meticulous attention to detail at every stage, from sourcing high-quality ingredients to the precise mixing and carbonation processes. Each batch undergoes rigorous quality control measures to ensure consistency in flavor and effervescence, embodying The Coca-Cola Company's commitment to excellence.<br /><br />In conclusion, the development of Sprite soda exemplifies the importance of processing in soda production. Through centuries of innovation and refinement, Sprite has emerged as a beloved beverage, delighting consumers with its crisp and refreshing taste. Its success underscores the vital role of processing in delivering exceptional quality and consistency in the world of carbonated beverages.<br /><i>Sprite Soda Processing Evolution<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp1nqLE3WRIU-2NWhEz10WQKroYbtV_9mGK2VYnwBUwbeQaJ74x-N0_Uh-B23LIcGBBi1aafADdSRSlbNTU_7nB0z5geArbVoFKBh6HZrqmLFiZHWITBLsmwjHnymEaEVJMYaogvfoBah9fvh3vFOPIw5_yypmpvbZtXu5qIr62eYDHGoL-zw7oEqivRE/s423/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="200" data-original-width="423" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp1nqLE3WRIU-2NWhEz10WQKroYbtV_9mGK2VYnwBUwbeQaJ74x-N0_Uh-B23LIcGBBi1aafADdSRSlbNTU_7nB0z5geArbVoFKBh6HZrqmLFiZHWITBLsmwjHnymEaEVJMYaogvfoBah9fvh3vFOPIw5_yypmpvbZtXu5qIr62eYDHGoL-zw7oEqivRE/w387-h182/2.jpg" width="387" /></a></div></i>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-577050029614055283.post-26145388243731726992024-02-25T14:18:00.000-08:002024-02-25T14:18:54.162-08:00History of chocolate panning processThe origins of the chocolate panning process can be traced back to an unexpected source: the pharmaceutical industry. More than 1100 years ago, Razes pioneered a method to coat pills with a mucilage, aiming to improve their swallowability. This early breakthrough laid the groundwork for the eventual development of today's chocolate panning techniques.<br /><br />As time passed, the demand for more palatable medications led to the integration of sweeter ingredients such as sugar and honey. By the 12th century, Nimes, France, emerged as a center for producing small, sweet-coated confections. Despite being handcrafted, these treats utilized a technique akin to modern-day chocolate panning methods.<br /><br />Notably, the year 1840 marked a significant turning point with the invention of the hand-turned pan. This innovation marked a pivotal moment in the evolution of candy-making, transitioning it from artisanal craftsmanship to industrial manufacturing. The advent of this technology greatly enhanced efficiency and scalability, laying the foundation for the chocolate industry's growth.<br /><br />Although chocolate panning machinery has undergone considerable advancements since its inception, the fundamental process remains closely aligned with the methods employed by early French chocolatiers. Today, sophisticated machinery facilitates the rotation of inclusions within a drum, ensuring thorough coating with chocolate. Despite these technological strides, the essence of the process remains deeply rooted in centuries-old traditions, paying homage to the rich history and artistry of chocolate making.<br /><i>History of chocolate panning process<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihU-rCOHzIV44vjZQXLkpCjON0vPP_tXPMmIlIH_uejNqF1cV5W1927B7dHgAUZz5039zbrBJu1-U7Vn8YTGXSxkU5L5arYobmaLtb0a8ksC-XA5a_BZLJxOUjZECc3cH-up0DNVR5cU3IGHGQ_BUbuKtreGeNWoDMwIwc3Y952JAJrXydm95eTLmyIXk/s508/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="508" data-original-width="473" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihU-rCOHzIV44vjZQXLkpCjON0vPP_tXPMmIlIH_uejNqF1cV5W1927B7dHgAUZz5039zbrBJu1-U7Vn8YTGXSxkU5L5arYobmaLtb0a8ksC-XA5a_BZLJxOUjZECc3cH-up0DNVR5cU3IGHGQ_BUbuKtreGeNWoDMwIwc3Y952JAJrXydm95eTLmyIXk/s320/2.jpg" width="298" /></a></div></i>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-577050029614055283.post-49573267222312800462024-02-10T20:32:00.000-08:002024-02-10T20:32:10.014-08:00Evolutionary Milestones in Food ProcessingThe origins of food processing can be traced back to antiquity, when early civilizations devised methods to prolong the shelf life of perishable goods. Utilizing natural ice, they managed to prevent spoilage to a certain extent. However, it wasn't until the 19th and early 20th centuries that significant strides in food preservation were made.<br /><br />In 1842, a pivotal moment occurred with the patenting of a commercial refrigeration process, laying the foundation for revolutionary advancements in refrigeration technology. Clarence Birdseye's breakthrough in the 1920s further propelled this field by introducing rapid freezing methods that preserved the freshness and quality of food.<br /><br />Meanwhile, in France during the 1790s, Napoleon Bonaparte's call for preserved foods spurred scientific inquiry. Nicholas Appert answered the challenge by pioneering commercial sterilization techniques to ensure food safety for military use, marking a crucial milestone in food processing history and highlighting the importance of microbial safety.<br /><br />Louis Pasteur's work in the 1860s, initially focused on beverages, led to the development of pasteurization. This technique, named after Pasteur, involves heating food to specific temperatures to eliminate harmful bacteria while retaining its taste and nutritional value. Pasteurization quickly became a cornerstone of food safety protocols, enhancing the quality and longevity of various food products.<br /><br />Throughout history, food processing innovations have been driven by two main factors: prioritizing microbial safety due to the recognition of the health risks posed by improperly preserved foods, and meeting consumer demands for extended shelf life and year-round availability of seasonal items.<br /><br />These milestones in food processing have not only revolutionized food consumption and distribution but have also played a vital role in addressing global food security challenges. From ancient preservation methods to modern industrial processes, the history of food processing underscores human ingenuity and our ongoing pursuit of safer, more efficient, and sustainable methods of food production.<br /><i>Evolutionary Milestones in Food Processing<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq0GvhvAmzZ0KrGPiTZNpS1TBUuSK2TISu1sm3Rrkx7MmwWLSX_LL-Jwz4bJzGYC7V9tXkUAxBnziUGNk3kB9NcUy0w4cTmIZEup9U0OJSbEfNt_XxNJQ7bWDadwCFtUVUurLq5J2wSONC9950gxS-Ct2o6LOBq4Cyyr8T3ZpVrfcETTExo7zyWGu9VOg/s1130/Screenshot%202024-02-11%20123023.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="835" data-original-width="1130" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq0GvhvAmzZ0KrGPiTZNpS1TBUuSK2TISu1sm3Rrkx7MmwWLSX_LL-Jwz4bJzGYC7V9tXkUAxBnziUGNk3kB9NcUy0w4cTmIZEup9U0OJSbEfNt_XxNJQ7bWDadwCFtUVUurLq5J2wSONC9950gxS-Ct2o6LOBq4Cyyr8T3ZpVrfcETTExo7zyWGu9VOg/w394-h290/Screenshot%202024-02-11%20123023.png" width="394" /></a></div></i>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-577050029614055283.post-29150698691783527692024-01-27T20:46:00.000-08:002024-01-27T20:46:06.505-08:00Pressure Cooker RevolutionDenis Papin's groundbreaking introduction of the pressure cooker in 1689 marked a pivotal moment in the history of culinary technology. A French physicist and mathematician, Papin's journey into the world of pressure cooking began as he delved into air-pump experiments with the renowned Dutch physicist Christiaan Huygens and later collaborated with English physicist Robert Boyle during his stay in London in 1675.<br /><br />Often referred to as the 'steam digester,' Papin's original pressure cooker, fondly named the 'bone digester,' boasted capabilities that went beyond the culinary realm. Its ability to soften bones and extract essential nutrients earned it this unique moniker. The key innovation in Papin's design was the incorporation of a pressure-relief valve featuring a small piston secured by a weight. This ingenious mechanism allowed steam to be released when the pressure inside the cooker surpassed predetermined levels, ensuring safe and efficient cooking.<br /><br />Interestingly, Papin's work on the piston valve in the pressure cooker sparked further innovation in his mind. Inspired by this concept, he ventured into the development of a steam-driven piston engine, showcasing his versatility in scientific pursuits. By 1690, Papin had constructed a functional model of this engine, showcasing the ripple effects of his initial culinary invention.<br /><br />Over the centuries, the pressure cooker has undergone significant evolution and refinement, becoming a ubiquitous kitchen appliance globally. From its humble origins as the 'steam digester,' Denis Papin's invention has transcended its initial purpose, leaving an indelible mark on both culinary practices and scientific advancements.<br /><i>Pressure Cooker Revolution<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-cpX6gQb74maiMXEqtVerUdKKnnTOLEfshW6jLNMsoWulWH_7NhJLRO6vAu51G8_kyaL1XnUOhwwoxve9853nveutlyeShrFYxykX1PYsnIYrIqMGcOV-BFuIL35QadeER6ijEfHORygnnzw8w9Jm0AuqsgDiQUQncxmCcEiF0KLjvZJa4hjQoqRdOXE/s354/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="326" data-original-width="354" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-cpX6gQb74maiMXEqtVerUdKKnnTOLEfshW6jLNMsoWulWH_7NhJLRO6vAu51G8_kyaL1XnUOhwwoxve9853nveutlyeShrFYxykX1PYsnIYrIqMGcOV-BFuIL35QadeER6ijEfHORygnnzw8w9Jm0AuqsgDiQUQncxmCcEiF0KLjvZJa4hjQoqRdOXE/w354-h326/1.jpg" width="354" /></a></div></i>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-577050029614055283.post-4156857709125026462024-01-13T19:29:00.000-08:002024-01-13T19:29:23.612-08:00Food Smoking Through AgesThe practice of smoking food has endured since the early use of fire in culinary applications. Early humans adopted food smoking as a means to protect their provisions during challenging periods, such as droughts, epidemics, and cold weather seasons. This method facilitated the transportation of cooked meats for trade or sharing with others. Beyond its effectiveness with various meats, food smoking also yielded positive results with fish and aquatic creatures.<br /><br />Food smoking, an ancient culinary technique, likely originated in the paleolithic era. It is believed that early humans unintentionally discovered the advantages of hanging meat to dry in smoky environments, noting a distinct flavor and enhanced preservation compared to simply air-drying meat.<br /><br />In the last century, food smoking has undergone significant changes. Large smokehouses have been replaced by more compact personal food smokers or improvised backyard smokehouses.<br /><br />The smoke generated during the cooking process alters the chemical composition of the meat, serving as a curing agent and extending its shelf life. Historically, the origins of modern smoked meat are believed to trace back to Turkey and were introduced to Romania by invading Turkish armies. Romanian Jewish butchers refined the curing process, resulting in an exceptionally tender delicacy.<br /><br />During Medieval Europe, smoking meat was primarily employed for preservation purposes. Many homesteads featured dedicated smokehouses for the conservation and storage of meat. Those with limited resources would hang their meat near the hearth or fireplace, with ashes placed over embers to create an optimal smoky environment for preserving fish or game.<br /><br />In the present day, food smoking continues to be a widely embraced cooking method, valued not only for its preservation capabilities but also for the distinctive smoky flavor it imparts to dishes.<br /><i>Food Smoking Through Ages<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgho0n5xuwktHIh7TIrJHqJLPei0KyhyfF2zW0Zwl8H42MHheoFOL0KTI_5sWKWEJbAWyga_UAhucrF2TnhMNSmF4S4t-Y89AL4i_1sM8cysT0XpXv-y_2L-m_3nrWYxSkdJW4aYXEVD0RyyIhtds_2N-tUAd3Ny7mr1U0-XyT-7T0ePva-l0XgoPhdQI/s488/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="268" data-original-width="488" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgho0n5xuwktHIh7TIrJHqJLPei0KyhyfF2zW0Zwl8H42MHheoFOL0KTI_5sWKWEJbAWyga_UAhucrF2TnhMNSmF4S4t-Y89AL4i_1sM8cysT0XpXv-y_2L-m_3nrWYxSkdJW4aYXEVD0RyyIhtds_2N-tUAd3Ny7mr1U0-XyT-7T0ePva-l0XgoPhdQI/s320/1.jpg" width="320" /></a></div></i>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-577050029614055283.post-90817180736090866612024-01-08T07:58:00.000-08:002024-01-08T07:58:32.287-08:00History of flour milling in United States Part IISince ancient Roman times around 6000 BC, the process of turning grains into flour has been consistently practiced. Initially, grains underwent toasting to eliminate chaff from wheat, followed by the act of crushing them between two stones. Around 100 B.C., the Romans pioneered the use of waterpower for milling flour. As the 16th century unfolded, European settlers introduced their flour milling techniques to New France.<br /><br />In the late 18th century, Oliver Evans initiated a significant transformation by inventing the first automated flour mill in the United States, capable of handling the workload of seven individuals. These water-powered mills, equipped with numerous levers and pulleys, generated a noisy operational environment. Evans introduced innovative elements such as screw conveyors for the horizontal movement of flour and wheat, bucket elevators for lifting grain, and continuous systems seamlessly integrating milling, sifting, and bolting.<br /><br />Continued technological progress witnessed the development of advanced roller mills. Between the Revolution and 1830, Baltimore emerged as the central hub of the flour trade in America, benefiting from abundant waterpower and convenient access to wheat lands. In 1875, American ingenuity combined the European roller mill, Oliver Evans' automated mill, and the purifier to create an improved version of the roller mill. This system efficiently removed straw, dust, stones, and debris from grains.<br /><br />The "New Process" method gained popularity in the mid-19th century, initially applied in Hungary. Its widespread acceptance was fueled by the utilization of harder wheat imported from Canada. This method involved setting mill stones farther apart to crack, rather than crush, the wheat, encouraging widespread adoption and mechanization in the milling process.<br /><i>History of flour milling in United States Part II<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEine5JWxq21MyRKxeaY0dF1MCi3uKI3ixcdgd_9hw7G4I-9OkF7iTYSGKXSX0URYTdayhMxbPewc83-c3Ib-m0vmIVckTbc78w5Va2EtKKT8PRKt92XyuXybPbP8oHWwQpaze2RTt7KVmhE4JGhwUrQIXVoFZGJX-MYZ9uLOax4YvVa5rUGdHTdS_YV0-Q/s869/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="785" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEine5JWxq21MyRKxeaY0dF1MCi3uKI3ixcdgd_9hw7G4I-9OkF7iTYSGKXSX0URYTdayhMxbPewc83-c3Ib-m0vmIVckTbc78w5Va2EtKKT8PRKt92XyuXybPbP8oHWwQpaze2RTt7KVmhE4JGhwUrQIXVoFZGJX-MYZ9uLOax4YvVa5rUGdHTdS_YV0-Q/s320/1.jpg" width="289" /></a></div></i>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-577050029614055283.post-87105622228060214922023-12-26T07:59:00.000-08:002023-12-26T07:59:52.600-08:00Distillation Through HistoryThe earliest indication of distillation dates back to a terracotta distillation apparatus discovered in the Indus Valley of Pakistan around 3000 BC. Mesopotamian Babylonians also engaged in distillation, as demonstrated by King Zimrilim's perfumery in 1810 B.C., where the method was utilized to produce significant quantities of balms, essences, and incense on a monthly basis.<br /><br />Crude forms of distilled alcoholic beverages, crafted from ingredients like rice and mare's milk in Asia circa 800 B.C., preceded more refined spirits such as Grey Goose. This knowledge of distillation made its way to Ancient Greece by the first century A.D., with Greek physician Pedanius Dioscurides documenting the process after observing condensation on the lid of a vessel containing heated mercury.<br /><br />In the 4th century A.D., credit for the development of the tribikos or three-armed pot still goes to "Maria the Jewess," the first documented Western alchemist. However, it wasn't until the 8th century A.D. that the Arabic alchemist Abu Musa Jābir ibn Ḥayyān invented the alembic pot still, enabling the effective distillation of alcohol. Jābir ibn Ḥayyān's writings emphasized the increased flammability of vapors achieved by adding salt to boiling wine, heightening its relative volatility.<br /><br />The true pioneer of distillation, Muhammad ibn Zakariya al-Razi, emerged in the 9th century during the Islamic Golden Age. Razi perfected the art of distilling alcohol, following in the footsteps of the polymath Jabir. Meanwhile, in China, archaeological evidence suggests that genuine alcohol distillation began during the 12th century Jin or Southern Song dynasties.<br /><i>Distillation Through History<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkKSojmZ5vtZXnCCATKgNix0pAaWvOuTgXSO3vzkmDb6U5yF_xX8gy0qo19FvksxGs86xDAHGs9OzPcAZu1fOundatCArKRn-iUQGADHh5kxE8L652PpnApxXugcX9jPTpD5H_c6AhN1wIcz1uG5GVOu97mydqkw1DrR4sspSqmggRh4mCWdGI67xomQg/s570/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="448" data-original-width="570" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkKSojmZ5vtZXnCCATKgNix0pAaWvOuTgXSO3vzkmDb6U5yF_xX8gy0qo19FvksxGs86xDAHGs9OzPcAZu1fOundatCArKRn-iUQGADHh5kxE8L652PpnApxXugcX9jPTpD5H_c6AhN1wIcz1uG5GVOu97mydqkw1DrR4sspSqmggRh4mCWdGI67xomQg/s320/1.jpg" width="320" /></a></div></i>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-577050029614055283.post-49008725663487896752023-12-17T02:16:00.000-08:002023-12-17T02:16:41.291-08:00Hershey's Kisses Production HistoryIn 1893, having been inspired by the chocolate he experienced at the World’s Columbian Exposition in Chicago, Milton Hershey promptly procured the necessary machinery and initiated the process of coating his renowned caramels with chocolate.<br /><br />Prior to the advent of Kisses chocolates, Hershey had a molded confection called Sweethearts, characterized by a conical shape with a heart-shaped indentation at its base. The inception of Hershey's Kisses Chocolates occurred in 1907, produced by the Hershey Chocolate Company in Derry, Pennsylvania.<br /><br />These petite chocolate pieces exhibit a distinctive conical shape, often compared to flat-bottomed teardrops. In the initial production phase from 1907 to 1921, Kisses chocolates were individually enveloped in foil, and each package included a square of tissue paper identifying it as a Hershey’s product.<br /><br />The Hershey Company developed a machine capable of automatically fashioning the teardrop shape using a nozzle. The machine efficiently placed each Kiss onto a conveyor belt in a sequential manner.<br /><br />In 1921, Hershey registered a trademark for the name "HERSHEY'S KISSES." To counter increasing competition, The Hershey Company (formerly Hershey Chocolate Company) designed wrapping machinery capable of incorporating a visual product marker, known as a plume, tag, or flag, in August 1921.<br /><br />Milton S. Hershey obtained a registered design trademark (Reg. 0186828) in 1924 for the "foil-wrapped conical configuration with plume," which encompassed the distinctive paper plume extending from the top of the aluminum foil wrapper.<br /><br />The production of Kisses Chocolates extended from 1907 to 1942, with a hiatus during World War II due to aluminum rationing. During the nearly six-year absence, Hershey reconfigured its Kisses production equipment to manufacture chocolate D-Rations for the US Military.<br /><br />In 1962, the company commenced wrapping Kisses in red and green foils for the Christmas season, and the introduction of pink and red Valentine varieties, now commonly found in supermarkets during this month, took place in 1986.<br /><i>Hershey's Kisses Production History<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpOq0icacuFDiAlk-Q9TFm73mhkjeNlkV1-NpQT0Npr371FSJpOMIIxUR1NpyHCKwEOh5BYkU0MOk-yy_umvTxS6YIODNxUmnLkm7ur1GHDLDDy0NNMVKOCuXVl6DDpVclGdb_DsJWNO93b_QV5Zat1FLFsTdBMKUMPADXh51b4xX-VXN0jx_QZ4uGo7Y/s428/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="422" data-original-width="428" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpOq0icacuFDiAlk-Q9TFm73mhkjeNlkV1-NpQT0Npr371FSJpOMIIxUR1NpyHCKwEOh5BYkU0MOk-yy_umvTxS6YIODNxUmnLkm7ur1GHDLDDy0NNMVKOCuXVl6DDpVclGdb_DsJWNO93b_QV5Zat1FLFsTdBMKUMPADXh51b4xX-VXN0jx_QZ4uGo7Y/s320/1.jpg" width="320" /></a></div></i>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-577050029614055283.post-54222013017133943172023-08-19T22:01:00.004-07:002023-08-19T22:01:48.225-07:00Evolution of Extrusion TechnologyExtrusion, a process with ancient roots dating back to civilizations like Egypt and Mesopotamia, involves a screw within a cylindrical chamber. The credit for this foundational concept goes to Archimedes of Syracuse, a Greek mathematician and physicist who lived around 287–212 BC. Archimedes' inventive use of a screw within a wooden apparatus to elevate water from lower to higher levels was remarkable for its time.<br /><br />This straightforward principle turned out to be pivotal across diverse industries, encompassing metals, ceramics, concrete, plastics, polymers, and even the production of food and feed.<br /><br />Over the last couple of centuries, extrusion technology has undergone substantial transformation. Joseph Bramah acquired the initial extrusion patent in 1797 for crafting lead pipes via a ram-type machine and die. The technique, known as 'squirting,' eventually gave way to Thomas Burr's hydraulic press in 1820.<br /><br />A pivotal advancement came in 1894 when Alexander Dick introduced the modern hot extrusion process, applicable to a wide range of non-ferrous alloys. The earliest documented extrusion apparatus featured a toothed rotor propelled by a winch within a toothed cylindrical cavity, primarily employed for rubber processing.<br /><br />In 1820, Thomas Hancock developed a rubber masticator to repurpose rubber scraps, while Edwin Chaffee's creation of the first two-roll machine for rubber mixing in 1836 laid the groundwork for plastic extrusion devices, even though they weren't originally designed for that purpose.<br /><br />In 1845, Richard Brooman and Henry Bewley patented the extrusion of Gutta Percha for copper conductor insulation. The inception of the extruder, a pivotal element in polymer processing, is linked to Mathew Gray's 1879 patent in England. Around the same time, Royle in the US also devised a screw machine.<br /><br />The inaugural food extruder emerged during the 1870s for sausage production. In the 1930s, breakfast cereal manufacturing embraced extrusion to shape precooked dough, characterized by low shear rates. In 1933, the first continuous single-screw extruder with profiles conducive to low-temperature drying was introduced, supplanting batch systems.<br /><br />In the late 1930s and 1940s, high-shear extruders facilitated the production of directly expanded corn curls. The inception of twin-screw extrusion technology was marked by the filing of the first patent in the mid-1950s.<br /><br />While single-screw extruders found utility in the 1940s, twin-screw counterparts found their way into the food industry in the early 1980s and quickly gained popularity.<br /><i>Evolution of Extrusion Technology<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuOkY6_28d7APtGFI9r1_aJ90ZcNvktRL0neb2ZkHb9A_aywKK78HqGAnY3N9lMhWDpyxxdbDOp1fhLbpSEcwVoXCLUB87GGSFwwegeWSNzv6fhWuoDGKdNQDfkBWO07zOXQkL1J7eA1HhrY_Ejbhg6fZj1Fi3O5mhtHjTfiBE2D9HdA6_-urEIIBDP9A/s868/Screenshot%202023-08-20%20130031.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="578" data-original-width="868" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuOkY6_28d7APtGFI9r1_aJ90ZcNvktRL0neb2ZkHb9A_aywKK78HqGAnY3N9lMhWDpyxxdbDOp1fhLbpSEcwVoXCLUB87GGSFwwegeWSNzv6fhWuoDGKdNQDfkBWO07zOXQkL1J7eA1HhrY_Ejbhg6fZj1Fi3O5mhtHjTfiBE2D9HdA6_-urEIIBDP9A/w418-h279/Screenshot%202023-08-20%20130031.png" width="418" /></a></div></i>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-577050029614055283.post-77226781906248071392023-07-23T00:51:00.007-07:002023-07-23T00:51:43.610-07:00History of low temperature pasteurization During the Middle Ages, people used heat to extend the shelf life of food, such as wine and beer, by heating them to prevent souring. In 1864, Louis Pasteur developed the process of pasteurization with the specific goal of prolonging the lifespan of his favorite wine.<br /><br />Despite Pasteur's experiments with wine, pasteurization faced significant resistance and took many years to gain widespread acceptance due to widespread skepticism.<br /><br />Even though Pasteur proposed pasteurization for wine in 1868, it was not embraced by fine winemakers who traditionally preserved their wines through meticulous cellar maintenance and strict manufacturing methods. They found that pasteurized wine acquired an undesirable "cooked" taste.<br /><br />In 1882, the first commercial milk pasteurizers were introduced, utilizing a high-temperature, short-time (HTST) process.<br /><br />In 1879, Franz von Soxhlet invented the Soxhlet extractor, and in 1886, he advocated for the application of pasteurization to milk and other beverages.<br /><br />Upon realizing that a low-temperature, long-time heating process (referred to as batch pasteurization) could effectively eliminate the TB bacterium in milk, governments promoted the adoption of this method.<br /><br />By 1912, Milton Rosenau, an American public health official at the United States Marine Hospital Service, set standards for low-temperature pasteurization: slow heating at 60°C (140°F) for 20 minutes, as outlined in his publication "The Milk Question" (1912).<br /><br />Low-temperature pasteurization successfully preserves the delightful, fresh flavor of milk. In this process, milk is gradually heated in a temperature-controlled vat.<br /><br />In response to health concerns, U.S. states started enacting dairy pasteurization laws, with the initial legislation passed in 1947, and in 1973, the U.S. federal government made pasteurization mandatory for milk used in interstate trade.<br /><i>History of low temperature pasteurization</i><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0N1SzI9WveS8qZceNHIOcNgRRYwFXdYl542pCxy-FPryRxPg28t7WM-0PuVnkn_SltWYkWtb5gMfgGd9jj3XQKzET1ieo5GcRNBLM7jZRSE3H1XtUTvVpGscPokmfvE-ucpUrT7EiM0VQjURxf6UlTkveLb72OucAYcarIfgSQRskvKu1wOa5K5K-okA/s440/1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="440" data-original-width="346" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0N1SzI9WveS8qZceNHIOcNgRRYwFXdYl542pCxy-FPryRxPg28t7WM-0PuVnkn_SltWYkWtb5gMfgGd9jj3XQKzET1ieo5GcRNBLM7jZRSE3H1XtUTvVpGscPokmfvE-ucpUrT7EiM0VQjURxf6UlTkveLb72OucAYcarIfgSQRskvKu1wOa5K5K-okA/s320/1.jpg" width="252" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #2b00fe;">Soxhlet apparatus</span></b></td></tr></tbody></table>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-577050029614055283.post-38766668863866881982023-07-02T07:16:00.006-07:002023-07-02T07:18:28.741-07:00Wheat flour milling since ancient timesMore than 17,000 years ago, humans began gathering and consuming plant seeds. It was during this time that they discovered the edibility of the wheat plant's berry. Around 8,000 years ago, Swiss lake dwellers ground early wheat, mixed it with water, and baked it to create unleavened cakes or bread.<br /><br />Emmer, the oldest cultivated variety of wheat, was grown as early as 8700 B.C. in ancient Turkey and quickly spread to regions such as Mesopotamia, Egypt, Rome, and Greece. The cultivation of wheat during these prehistoric times experienced rapid expansion, reaching North Africa and the Indus Valley in northern India by 4000 B.C, northern China by 3000 B.C. and western Europe by 2000 B.C.<br /><br />The grinding of grain was one of the earliest food processing techniques adopted by civilized humans. While flour milling can be traced back to prehistoric times, the modern systems known as gradual reduction flour mills were only developed in the last 200-300 years. Ancient grinding methods have been observed in the Far East, Egypt, and Rome, with evidence of humans grinding grains with rocks as early as 6,700 B.C.<br /><br />During the Neolithic period (between 5000 and 3000 B.C.), people already utilized wooden or stone mortars and querns to convert cereals into flour. The development of quern technology during the Greek-Roman era gave rise to the use of millstone manhandles. This technology was further enhanced over time, with larger grinders and the utilization of animal or water power in addition to human effort.<br /><br />In ancient Egypt, the cereal grinding quern took the form of a mostly flat or slightly curved stone with a roughened surface. A handstone was rubbed back and forth along its long axis to pulverize the grains. This type of quern is also known as a saddle quern.<br /><br />Before the invention of the rotary quern in northeastern Spain around the fifth century B.C., all grinding was done by manually rubbing a handheld handstone against a larger base stone.<br /><br />Water mills made their appearance in Asia Minor in 85 B.C., while windmills emerged between 1180 and 1190 A.D. in Syria, France, and England.<br /><br />In the nineteenth century, advancements in milling technology led to excellent performance and higher flour yields. The consumption of white flour and bread has historically been associated with prosperity. The development of sophisticated roller mills in Austro-Hungary during the second half of the 19th century allowed for the production of larger quantities of whiter flour compared to traditional milling methods involving stone grinding and sieving.<br /><i>Wheat flour milling since ancient times<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rJC0DgwNMSka-wnE8I3zu69BaTu1gHgZRO44KdgATdZ-CSLFv__uDWDlQp250xNP91La4YbJEShgtAY4okNbBH2pAQ1li395bX6rd1mt2S4r_wsmKBMcCFQ2SNnyq3zLrBXxwJ0K3z-F3pOnoVpRUJYQzXfE50-PfOi-c9x4qnckWNQeGDoQMpgIOcU/s679/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="410" data-original-width="679" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rJC0DgwNMSka-wnE8I3zu69BaTu1gHgZRO44KdgATdZ-CSLFv__uDWDlQp250xNP91La4YbJEShgtAY4okNbBH2pAQ1li395bX6rd1mt2S4r_wsmKBMcCFQ2SNnyq3zLrBXxwJ0K3z-F3pOnoVpRUJYQzXfE50-PfOi-c9x4qnckWNQeGDoQMpgIOcU/w437-h264/2.jpg" width="437" /></a></div></i>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-577050029614055283.post-36479795311596689602023-06-10T03:01:00.003-07:002023-06-10T03:01:42.979-07:00History of corn wet milling process Wet milling, also known as wet grinding, is a process through which particles that are suspended in a liquid slurry are dispersed in that liquid by shearing or crushing. <br /><br />Corn wet milling involves the process of various physical, chemical, biochemical and mechanical operations to separate the components of the corn grain (germ, steep liquor, starch and maize gluten) into valuable products that are far more worthy than the raw grain. <br /><br />The invention of corn wet milling process was critical to the origin of commercially manufactured oil and starch from corn. Prior to the advent of wet milling, starch was primarily made from wheat and potatoes and corn was not used as a source for either starch or oil. <br /><br />The corn wet milling industry can trace its beginnings back to 1844 when Thomas Kingsford, a British immigrant working at Wm. Colgate & Company in Jersey City, NJ, convinced his employer to try a new alkali process to extract starch from corn. <br /><br />This plant became the world's first dedicated corn starch plant. Kingsford built his own corn wet milling facility a few years later in Oswego, NY. By 1860, corn starch was being produced in small plants throughout the United States. Production volume varied throughout the latter part of the 1800’s but began a steady increase post-1900. <br /><br />At the initial stages, the corn industry discarded the maize fiber, corn germ and protein obtained during the processing. Over time, however, the wet milling process gradually changed so the non-starch components have found applications in animal feed, oil, polymer and pharmaceutical industries. <br /><br />Wet milling process is mainly used for extraction of starch from corn but recently, its use has been extended to separation of different fraction of grains in cereals and pseudo-cereals.<br /><b><span style="color: #04ff00;">History of corn wet milling process<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgADbvakSWlRZw5PmOyKk0Xt-q5jHQaQyNRHnZTwz4KRfgPufThiNPq1sZd1oiDOwixHq51svSC_c4SJDA5lTS33TfoAxO_CJv4vP9VY2F0HC1FWeve6JWAGIehpnPtXBBPUPhbW92pq9kxJwm2IyJnnMOPIpUtcgDezYriMzB8stGFLZVDcW11qM0e/s1236/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="601" data-original-width="1236" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgADbvakSWlRZw5PmOyKk0Xt-q5jHQaQyNRHnZTwz4KRfgPufThiNPq1sZd1oiDOwixHq51svSC_c4SJDA5lTS33TfoAxO_CJv4vP9VY2F0HC1FWeve6JWAGIehpnPtXBBPUPhbW92pq9kxJwm2IyJnnMOPIpUtcgDezYriMzB8stGFLZVDcW11qM0e/w470-h229/1.jpg" width="470" /></a></div> </span></b>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-577050029614055283.post-28145876005198799682023-05-12T08:23:00.004-07:002023-05-12T08:23:32.606-07:00History of frozen margarita machineIn 1971, when Texas legalized selling liquor in restaurants. Mariano Martinez, a humble entrepreneur from Dallas, opened a restaurant called Mariano's Mexican Cuisine. Mariano used his father's margarita recipe, which quickly became a hit in the area. <br /><br />He noticed that ordinary blenders did not deliver a consistent mix for frozen margaritas. One day Mariano Martinez was in a 7-Eleven store and he saw kids buy a Slurpee and it is what gave him the idea. He wonders whether he could freeze a margarita in a Slurpee type of machine. <br /><br />The Slurpee machine did not exactly pan out. It was proprietary to 7-Eleven. He bought a used Saniserv soft-serve ice cream machine and worked with a friend, chemist John Hogan, to modify it. It took about ten days of tinkering, tinkered with Martinez’s dad’s recipe, and adapted a soft-serve ice-cream machine to make margarita “slush.” <br /><br />On May 11, 1971, Martinez pulled the lever on a repurposed soft-serve ice cream dispenser and filled a glass with a coil of pale green sherbet—history’s first prefab frozen margarita. The novelty was a huge hit. <br /><br />The invention was a game-changer for Mariano, the tequila industry and bars and restaurants nationwide. Martinez never applied for a margarita machine patent, and beyond driving restaurant sales, he hasn’t received anything more than public admiration (and a few bear hugs) for his invention. His original machine is now on loan to the Smithsonian Museum in Washington, D.C. Safe to say the frozen margarita is beloved by Texans.<br /><b><span style="color: #04ff00;">History of frozen margarita machine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmKtfG6ZLOGzAdsdLg7GLbCeyMNpJPRiQMHJTvyt1E-YlMbHa4I6sNVW_E9NPEOy25xZNeHhVudbU_v4bm1fYfpV7U0BaEyDm-gGvXpsgMRjULkCAx74RZoGd1rwKurcXw4bU9OBYznxBquPzZtgm-XnOrmJ7vGxO6MlPngwsf75vBjYvoVuJsKO0c/s440/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="180" data-original-width="440" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmKtfG6ZLOGzAdsdLg7GLbCeyMNpJPRiQMHJTvyt1E-YlMbHa4I6sNVW_E9NPEOy25xZNeHhVudbU_v4bm1fYfpV7U0BaEyDm-gGvXpsgMRjULkCAx74RZoGd1rwKurcXw4bU9OBYznxBquPzZtgm-XnOrmJ7vGxO6MlPngwsf75vBjYvoVuJsKO0c/w481-h197/1.jpg" width="481" /></a></div></span></b>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-577050029614055283.post-62156934075593674122023-04-08T23:07:00.001-07:002023-04-08T23:07:08.088-07:00History and invention of meat choppersThe mortar and pestle is a traditional type of food processing equipment that’s been used since about 35000 BC. Referring to ground beef as hamburger dates to the invention of the mechanical meat choppers during the 1800s. <br /><br />It was not until the early nineteenth century that wood, tin, and pewter cylinders with wooden plunger pushers became common. <br /><br />In Germany, meat grinder was invented by Karl Drais (full name: Karl Friedrich Christian Ludwig Freiherr Drais von Sauerbron), who lived in 19th century. He was a forest official by education and profession, but also had an outstanding acumen for mechanics and machinery construction. In 1842 the first meat grinder, called the Universal was patented in the United States <br /><br />The earliest form of the meat grinder was hand-cranked and forced meat into a metal plate that had several small holes, resulting in long, thin strands of meat. <br /><br />E. Wade received Patent Number x5348 on January 26, 1829 for what may be the first patented “Meat Cutter.” The patent shows choppers moving up and down onto a rotating block. G.A. Coffman of Virginia improves on Wade’s invention, receiving a patent 16 years later for his meat-grinding apparatus. He received Patent Number 3935 on February 28, 1845 for an “Improvement in Machines for Cutting Sausage-Meat” using a spiral feeder and rotating knives something like a modern food grinder. <br /><br />Current models of electric meat grinders have different attachments, such as sausage, kebbe, and juicing attachments which have really broadened the way meat grinders are used.<br /><b><span style="color: #04ff00;">History and invention of meat choppers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ3giVAdHcKtR4xTRCg1t-JTIfjIVey327OirO7gI_0J5lW88sm2fXWY7kBBoKz1efQWyVE7NpEfLbqick27KmTpmfCd8CW85yCXn6dVuiM9S1z0KQvR0Y4fBP33DLZI79M_4_dPvinjE596MOSVaT6C7Mx9izwPiu8p1FkuqWm7z-B5RSX9QVYcMP/s1920/2023-04-09.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="724" data-original-width="1920" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ3giVAdHcKtR4xTRCg1t-JTIfjIVey327OirO7gI_0J5lW88sm2fXWY7kBBoKz1efQWyVE7NpEfLbqick27KmTpmfCd8CW85yCXn6dVuiM9S1z0KQvR0Y4fBP33DLZI79M_4_dPvinjE596MOSVaT6C7Mx9izwPiu8p1FkuqWm7z-B5RSX9QVYcMP/w439-h166/2023-04-09.png" width="439" /></a></div></span></b>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-577050029614055283.post-3049357528809588282023-03-12T08:22:00.004-07:002023-03-12T08:22:28.250-07:00History of freezerFreezing is a great way to store food. It will help people to save money by planning ahead. Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness. <br /><br />The first known ice cellars were made by digging holes in the ground, built with straw and wood, and filled by ice and snow. In that period, refrigeration was done by a handmade machine known as an “ice box” <br /><br />The first known artificial refrigeration was demonstrated by Scottish professor William Cullen at the University of Glasgow in 1748. <br /><br />American Jacob Perkins invented the first vapor compression system in 1834, while German professor Carl von Linde patented a new process for liquefying gases in the late 1800s. <br /><br />In 1857 the first gas freezer was invented and used ammonia and sulphur dioxide as a means of cooling the air to below zero inside the machine. This allowed for the production of ice. <br /><br />The first ice making machine used for practical food purposes such as meat packing and brewing was invented by James Harrison in 1857. This same concept was made more complex in 1859 by Ferdinand Carre in 1859. This newly developed system didn’t use compressed air to cool, but instead used ammonia. <br /><br />In 1913, American Fred W. Wolf of Fort Wayne, Indiana invented the first home electric refrigerator, which featured a refrigeration unit on top of an icebox. Nathaniel B. Wales of Detroit, Michigan invented in 1914 electric refrigeration unit. <br /><br />Alfred Mellowes made his in 1916 but was bought out by William C. Durant in 1918 who later started the Frigidaire Company. In 1918 appeared refrigerator by Kelvinator Company that had automatic control. <br /><br />Many different types of gases were tested over time and it was not until the discovery of Freon that fridges and freezers became widespread and a common fixture found in the home. Only decades later, would people realize that these chlorofluorocarbons endangered the ozone layer of the entire planet.<br /><b><span style="color: #04ff00;">History of freezer<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoG1mz1tf8hPQg-7On2CIBoN0tOG5GPe-39X3g5KOkBYAY1X4Y-BdO4muQvYkuNcgT7R2Cp5tYBOq6s93cG2pvmz2FlAjYNliKw4a-wWz91hru8BAtLyRql5OLkbBmiqj_xJIPkaJhKE0FtpzUzsC_Z_X0iLXNZE6nF1or2KPu4RXca06CYXCi2OmF/s1626/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1392" data-original-width="1626" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoG1mz1tf8hPQg-7On2CIBoN0tOG5GPe-39X3g5KOkBYAY1X4Y-BdO4muQvYkuNcgT7R2Cp5tYBOq6s93cG2pvmz2FlAjYNliKw4a-wWz91hru8BAtLyRql5OLkbBmiqj_xJIPkaJhKE0FtpzUzsC_Z_X0iLXNZE6nF1or2KPu4RXca06CYXCi2OmF/w455-h390/1.jpg" width="455" /></a></div></span></b>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-577050029614055283.post-79631711540782174482023-01-23T05:30:00.005-08:002023-01-23T05:30:54.609-08:00History of M&M®Forrest Mars Sr., son of the Mars Company founder, Frank C. Mars, copied the idea for the candy in the 1930s during the Spanish Civil War when he saw soldiers eating British-made Smarties, small chocolate beads encased with a hard colored shell, which prevented melting. <br /><br />After returning to the United States in 1940, Forrest Mars used this idea and founded M&M Limited in Newark, New Jersey, to create candies in a sugar shell. <br /><br />M&M® was named for the last names of Forrest Mars and Bruce Murrie. Bruce, the son of Hershey executive William Murray, agreed to provide chocolate, sugar, technology and some capital. Even the first machines used to manufacture M&M came from modifying the equipment used to manufacture the Hershey’s Kiss. <br /><br />The first M&M® were produced in 1914, packaged in a paper tube to prevent melting in warm weather. <br /><br />In 1932, after a falling out with his father and business partner, Forrest Mars Sr. of the Mars candy company moved to England, where he began manufacturing Mars bars for troops. <br /><br />In March of 1941, Mars was granted a patent for his manufacturing process and production began in Newark, New Jersey. The chocolates were initially designed to allow easy transport and consumption for the soldiers in the war. Originally sold in cardboard tubes, M&Ms were covered with a brown, red, orange, yellow, green or violet coating. <br /><br />Forrest Mars, Sr. wanted to sell chocolates that could be sold year-round, especially during the summer months when sales traditionally decreased. By putting his chocolate inside the candy shell, the chocolate did not melt and M&Ms3 could be sold any time. <br /><br />After the U.S. entered the war, the candies were exclusively sold to the military, enabling the heat-resistant and easy-to-transport chocolate to be included in American soldiers’ rations. <br /><br />Peanut-centered M&Ms' were first introduced in 1954; almond-centered M&Ms'1988; mint chocolate M&Ms'1989; peanut butter chocolate (peanut butter creme center surrounded by chocolate surrounded by a candy shell)<br /><b><span style="color: #04ff00;">History of M&M®<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW065LYdcDAArnnIpcxGp7ZZ9jKPTgxbCklyE2CGjsix9GCpT2JyQuBB7-syytQfe5TSYq7OGiAnzzaOYUlYCcZTVpwj1LtrSsTUI6BKXtrShn2bA6joBAsUu7ZuhHvB_jOBRIGG-8vQHAzL_uumhUbfOt8fh2xCuIOBdmCSn4drNrW882Hkd92uk8/s702/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="702" data-original-width="557" height="534" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW065LYdcDAArnnIpcxGp7ZZ9jKPTgxbCklyE2CGjsix9GCpT2JyQuBB7-syytQfe5TSYq7OGiAnzzaOYUlYCcZTVpwj1LtrSsTUI6BKXtrShn2bA6joBAsUu7ZuhHvB_jOBRIGG-8vQHAzL_uumhUbfOt8fh2xCuIOBdmCSn4drNrW882Hkd92uk8/w424-h534/1.jpg" width="424" /></a></div></span></b>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-577050029614055283.post-40363105736840230482022-12-16T23:30:00.004-08:002022-12-16T23:46:29.145-08:00History of parmesan cheese processing The manufacturing process dates back to the Middle Ages, when monks in the northern Italian cities of Parma and Reggio Emilia developed a dry-paste cheese assembled into large wheels of up to 39 pounds (18 kg) each. <br /><br />During that time, the Benedictine and Cistercian monks, committed to finding a cheese that could last long, were the first producers: using the salt from the Salsomaggiore salt mines and the milk of the cows bred in the granges. Benedictine monks created this cheese when they needed to find a way to extend the shelf-life of the large quantity of milk they were producing. <br /><br />Soon, monasteries and castles in Parma and Reggio Emilia surroundings were turned into real cheese factories. Benedictine agricultural and commercial production expanded, bringing Parmigiano also to Modena. The cooks of that time mentioned “Parmigiano” in several recipes of pasta dishes and sweets. <br /><br />During the 1300s and 1400s, these monks had a monopoly on parmesan cheese and would export it to different regions of Italy. As the cheese became more popular, it spread to the rest of Europe. <br /><br />In the Emilia region of the 15th century, feudal lords and abbeys contributed to the production increase of the Parma and Reggio plains that led to further economic development. <br /><br />From the16th century onwards, it was marketed in the whole of Europe. Cheese “moulds” for making it arrived in Germany, France, and Flanders, where it is cited by the best chefs of the day. <br /><br />For almost 1,000 years, it has been made exactly the same way. The ingredients were always the same: water, salt, milk and much patience during the aging process. But, the most important ingredients were the pastures of Emilia Romagna. The Cistercian and Benedictine monasteries, which spread over the plains between Parma and Reggio Emilia, favored the development of granges or farms for raising cows suitable for milk production. <br /><br />The milk was from the morning and the previous evening. It took about 550 liters of milk to produce each wheel of Parmigiano Reggiano. <br /><br />The need to protect this unique product from other similar cheeses on the market was addressed as early as the 17th century, when the Duke of Parma, Ranuccio I Farnese, made the designation of origin official with a deed dated 7 August 1612, which defined where the cheese called “from Parma” should come from.<br /><b><span style="color: #6aa84f;">History of parmesan cheese processing</span><div class="separator" style="clear: both; color: #04ff00; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gTyMtjOTbvQvWsa5mOLj08wZnPMBCA6qiSlXDgwYoIn-sku6GCvVrHQ8ZQ48qPWEW2IA5riIYXsYXG1TFWKsyYLruUCytwelGnLSdHxpJ6zbJi4kkOz_Qi159BmEwXBYiNnIn78N2P7xgOfF4J878ax7v0ps0DWBJAOpPWhneHVySzsZ0H70zRtj/s480/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="299" data-original-width="480" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gTyMtjOTbvQvWsa5mOLj08wZnPMBCA6qiSlXDgwYoIn-sku6GCvVrHQ8ZQ48qPWEW2IA5riIYXsYXG1TFWKsyYLruUCytwelGnLSdHxpJ6zbJi4kkOz_Qi159BmEwXBYiNnIn78N2P7xgOfF4J878ax7v0ps0DWBJAOpPWhneHVySzsZ0H70zRtj/w485-h302/1.jpg" width="485" /></a></div></b>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-577050029614055283.post-72921650783789923722022-11-13T19:28:00.001-08:002022-11-13T19:28:11.283-08:00History of coffee maker invention in France Coffee made its way to Europe in the 17th century when European travelers brought it back with them from the Arabian Peninsula. It soon became widely popular, and coffee shops popped up all around Europe. <br /><br />About 1760, French inventors began to devote themselves to improvements in coffee-making devices. Donmartin, a Paris tinsmith, in 1763, invented an urn pot that employed a flannel sack for infusing. Another infusion device, produced the same year by L'Ainé, also a tinsmith of Paris, was known as a diligence. <br /><br />The very first patent (certainly in the world) for a coffeemaker was granted in 1802 for "a pharmacological-chemical coffee making device by infusion." It is registered under three names: Denohe, Henrion and Rouch. <br /><br />In the same year, the French chemist François Antoine Henri invented the coffee maker called “Caféolette” with 2 superposed containers separated by a filter. The boiling water is put into the upper part and the newly formed coffee drips into the bottom. <br /><br />The first French patent on an improved French drip pot for making coffee "by filtration without boiling" was granted to Hadrot in 1806. <br /><br />In 1808, François Antoine Cadet created of the porcelain coffee pot. In 1815, Sené invented in France his Cafetière Sené, another device to make coffee "without boiling." In 1818, another Frenchman named Laurens would have invented a coffee machine, also ancestor of espresso. <br /><br />Siphon coffee maker was invented by Adrien Emile François Gabet in 1844. It is a vacuum coffee maker composed of two containers placed side by side, one in glass for coffee and the other in ceramic for water. <br /><br />In 1882, Louis Bernard Rabaut in France made the prototype of the first espresso machine. He presented a device that used steam to drive boiling water through finely-ground coffee. Although the result remains unknown, the experiment was proven by the drawings he sent to the French Academy of Sciences in Paris. <br /><br />Edward Loysel de Santais is credited with inventing the first commercial espresso machine in 1843; he created a large-scale version for the Paris Exposition of 1855 which is said to have produced 2,000 (demitasse or espresso-sized) cups of coffee an hour.<br /><b><span style="color: #04ff00;">History of coffee maker invention in France</span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgws5ltl7XNFEAcBBxmKhhp7YKDfVZ4QvoExaPUzxlqE9jhhpWQvaKBMfBjUJbtNPNxxuohypzF3Dsm3vXl4pTavcIHank9NtTDEjV5qve6fax7w5uK0_2P3OymW8eOp5C34xRdHVClTiJdQbiY_-j-rX0hsu9TO4DcCahEkqXhlzqS4NY-z45AvNPH/s329/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="251" data-original-width="329" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgws5ltl7XNFEAcBBxmKhhp7YKDfVZ4QvoExaPUzxlqE9jhhpWQvaKBMfBjUJbtNPNxxuohypzF3Dsm3vXl4pTavcIHank9NtTDEjV5qve6fax7w5uK0_2P3OymW8eOp5C34xRdHVClTiJdQbiY_-j-rX0hsu9TO4DcCahEkqXhlzqS4NY-z45AvNPH/w456-h348/1.jpg" width="456" /></a></div></b>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-577050029614055283.post-44466251878787711252022-10-30T17:23:00.006-07:002022-10-30T17:23:55.516-07:00History of Pilsner production The origins of Pilsener beer can be traced back to the ancient city of Plzen located in the western half of the Czech Republic and before that part of the kingdom of Bohemia. The original Pilsner brew is Pilsner Urquell which grew out of the 1838 consumer dissatisfaction protest of the taste and quality of top-fermented beer. <br /><br />Plzen’s contribution to beer history began in 1295, when the King of Bohemia, Wenceslas II, founded the town of New Plzen on the banks of the Radbuza River. The city of Plzeň was granted brewing rights in 1307, but until the mid-1840s, most Bohemian beers were top-fermented. <br /><br />Josef Groll (1813–1887) was the Bavarian brewer hired by the Měšťanský pivovar Plzeň brewery (Citizens' Brewery), owned by the city of Pilsen, to produce the pale lager and refined taste that is now associated with the beer. <br /><br />Using low-protein Moravian barley malt prepared by indirectly heated kilning, and none of the roasted or smoked barley that the German brewers were using, Groll added generous portions of the fragrant Saaz hops from nearby Žatec to his brew. <br /><br />On October 5th, 1842, Josef Groll presented the first pilsner to the public. It was an instant classic. The color of straw, it was light and clear. One could see right through it to the other side of the Bohemian crystal glass. <br /><br />The growth of railroads in Europe and the advent of refrigeration spread the popularity of Pilsners to northern Germany and across all of Europe where the style was modified to suit local brewing resources. <br /><br />By 1853, the beer was available at 35 pubs in Prague. In 1856, it came to Vienna and in 1862 to Paris. Modern Pilsners are now fermented in cylindrical tanks although a small quantity (for taste comparison) are still fermented the traditional way of open barrels in cellars.<br /><b>History of Pilsner production<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgknVlDj1DtBGKZRvRp_oU8KuaGr_hUKth13OXrkr8Ufdq_wQLAQO-yMR73zTOJ_HIs230IH-LztE9t3wMyqZlAkOfEa1nssqUcXFaMgZCwg4eBxHQ3pjcp1Huh8bpmVfdN61718Z8Xrb--6tWG6y5ppjDfJmd-Rv7j4S3NvZBmbKZ0JJKWRisfyQhl/s700/1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="403" data-original-width="700" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgknVlDj1DtBGKZRvRp_oU8KuaGr_hUKth13OXrkr8Ufdq_wQLAQO-yMR73zTOJ_HIs230IH-LztE9t3wMyqZlAkOfEa1nssqUcXFaMgZCwg4eBxHQ3pjcp1Huh8bpmVfdN61718Z8Xrb--6tWG6y5ppjDfJmd-Rv7j4S3NvZBmbKZ0JJKWRisfyQhl/w546-h314/1.jpg" width="546" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>City of Plzeň </b></td></tr></tbody></table><br /></b>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-577050029614055283.post-80552579813210343342022-09-25T20:20:00.008-07:002022-09-25T20:20:49.856-07:00History of deep fryingThe history of frying has its roots in ancient civilizations. Egyptians were considered the first to use deep frying for their desserts. Deep frying is believed to have first appeared in the Ancient Egyptian kitchen, during the Old Kingdom, around 2500 BC. Fried cakes were one of the first foods to be deep fried. Frying pans were invented in ancient Mesopotamia, which eventually gave rise to these greasy treats. <br /><br />In Roman Empire, most ordinary Romans would either boil their food or fry it in olive oil. Most of the meals in the Roman military were cooked in olive oil and vinegar. Olive oil became even more common in Roman kitchens when Roman emperors began to actively support olive tree plantations and olive oil production. <br /><br />Apicius, compiled in the fifth century AD also known as De re culinaria or De re coquinaria (On the Subject of Cooking), talks about frying dishes in cooked honey. One famous and very simple recipe of deep-fried food written in Apicius was apparently very popular: sweet fried bread. <br /><br />Frying began to take hold at first in the Middle Ages and then during the Renaissance, with the introduction of animal fats, a prerogative of upper classes. <br /><br />During the 16th century, tempura is first introduced in Japan. French fries, invented in the late 18th century, became popular in France and Belgium in 1830s. In 1860 Joseph Malin combined deep fried fish with chips (french fries) to open the first fish and chip shop in London. <br /><br />In the late 1800s, cast iron cookware became widely available, and people were able to prepare fried foods in their homes.<br /><b><span style="color: #04ff00;">History of deep frying<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZQjYpcK0fx2ZVrTN2NTTruQIQb-q3oRRPb_EZxlHjcYTFKnn5wTkp-GMYHMSCZ9dGpuukj6qKYzYqcrA6EP0KA-EHjV4QaoantBPU9YVNB2rmC2BiRENXoDUQ2GEGXoFM7g4VM5Jab6yyn6nofSjR5ebV_s1TXGaU-uRL2NdNowrqbpegIrS9WJw/s501/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="501" data-original-width="445" height="451" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYZQjYpcK0fx2ZVrTN2NTTruQIQb-q3oRRPb_EZxlHjcYTFKnn5wTkp-GMYHMSCZ9dGpuukj6qKYzYqcrA6EP0KA-EHjV4QaoantBPU9YVNB2rmC2BiRENXoDUQ2GEGXoFM7g4VM5Jab6yyn6nofSjR5ebV_s1TXGaU-uRL2NdNowrqbpegIrS9WJw/w400-h451/1.jpg" width="400" /></a></div></span></b>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-577050029614055283.post-69904322951618360682022-08-28T14:26:00.004-07:002022-08-28T14:26:36.163-07:00Timeline of chocolate processingOlmec civilization<br />The Olmec, one of the earliest civilizations in Latin America, were the first to turn the cacao plant into chocolate. They drank their chocolate during rituals and used it as medicine. <br /><br />Mayan civilization<br />The Maya seasoned their chocolate by mixing the roasted cacao seed paste into a drink with water, chile peppers and cornmeal, transferring the mixture repeatedly between pots until the top was covered with a thick foam. <br /><br />1729:<br />The first mechanical cocoa grinder was invented in Bristol, England by an apothecary, Walter Churchman. <br /><br />1765:<br />Chocolate manufacture started in the American colonies at Dorchester, Massachusetts, using beans brought in by New England. <br /><br />1825:<br />Young Philippe Suchard opened a chocolate shop near Neuchâtel, a town in the French speaking part of Switzerland. he invented various machines and devices including a special machine to mix sugar and cocoa powder to make the chocolate a homogeneous mass. <br /><br />1815:<br />Dutch chemist Coenraad van Houten introduced alkaline salts to chocolate, which reduced its bitterness. The process became known as “Dutch processing”. <br /><br />1828:<br />Coenraad van Houten created the cocoa press squeezed the fatty butter from roasted cacao beans, leaving behind a dry cake that could be pulverized into a fine powder that could be mixed with liquids and other ingredients, poured into molds and solidified into edible, easily digestible chocolate. <br /><br />1847:<br />British chocolatier J.S. Fry and Sons created the first chocolate bar molded from a paste made of sugar, chocolate liquor and cocoa butter. <br /><br />1876:<br />Swiss chocolatier Daniel Peter utilized powdered milk developed several years earlier by his neighbor Henri Nestlé to produce the first milk chocolate bar. <br /><br />1879:<br />Another Swiss chocolatier Rudolphe Lindt from Berne improved Suchard’s invention and developed another mixing device called “conche”. <br /><br />1900:<br />In the United States, Milton Hershey pioneered the assembly-line production of milk chocolate. <b><span style="color: #04ff00;">Timeline of chocolate processing<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ3HuJWccx-vv3SG3oKjSnMfbdjx6D9tjvUFSL_9Xzk96ngkb538Fqo595ZJzIxMffRzIR7CmVzuIVoBe6VfpXNY6m43wXiQExBsHTwBAGLlxibI5tS4CLr09xLVnGrP8E9auB-_s9F71IPhW1lC_7ib4nbg0JWZXH8YuS_v3oDRcPiqx3mPQnkvGH/s1072/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="804" data-original-width="1072" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ3HuJWccx-vv3SG3oKjSnMfbdjx6D9tjvUFSL_9Xzk96ngkb538Fqo595ZJzIxMffRzIR7CmVzuIVoBe6VfpXNY6m43wXiQExBsHTwBAGLlxibI5tS4CLr09xLVnGrP8E9auB-_s9F71IPhW1lC_7ib4nbg0JWZXH8YuS_v3oDRcPiqx3mPQnkvGH/w437-h328/2.jpg" width="437" /></a></div></span></b>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-577050029614055283.post-49391870150659869832022-07-31T00:34:00.002-07:002022-07-31T00:34:17.154-07:00History of pasta in AmericaIt is a common belief about pasta is that it was brought to Italy from China by Marco Polo during the 13th century. Early Spanish settlers were among the first to bring pasta to America. <br /><br />In 1848, French immigrant Antoine Zerega opened first pasta factory in USA on the Brooklyn waterfront. The company, A. Zerega's Sons Pasta Factory, stayed in the family for over 172 years until it was recently acquired by Philadelphia Macaroni. <br /><br />In 1901, Felice Maldari started F.Maldari Manufacturers of pasta dies. At that time, the dies were made by hand by immigrants from his hometown of Bari, Italy. Because of the special skills involved, pasta die manufacturing has always been a small industry. <br /><br />During the late 19th century, when a large group of immigrants relocated from Italy to America (most from Naples), pasta became a common food in the states. <br /><br />Early pasta machines were found in Naples in the 17th century. One pasta legend tells us that the first pasta machine was made by Spadaccinni in 1833, and commissioned by King Ferdinand. The King reportedly asked Spadaccinni to invent a pasta machine after witnessing peasants kneading pasta with their feet. <br /><br />Acknowledging that there was a faster way to make pasta, the hand-crank pasta machine was patented in Cleveland by Italian immigrant Angelo Vitantonio in 1906. <br /><br />In 1914 I. DeFrancisci & Son of Brooklyn, New York, built their first pasta machine. I. DeFrancisci & Son, under its current name of DEMACO remains today as the only industrial pasta machine manufacturer in America.<br /><b><span style="color: #04ff00;">History of pasta in America<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFDt2PYMER8MDEhwB9fjlc9WHddnMHBeuadvDoJR-2n0ANO-yPGhIW5AdBQ_IPV0WneN3jqvG4zWi059F3f2D7Ce1YpkcHwzureMJciHeAUpfk3-dEC2xhObIy68NdWMt0g8fIR76BZ0p2c3fqzAH4MMCfPszkbV-w_6gnEFyW72NQF0PsRWZH4_aq/s480/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="335" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFDt2PYMER8MDEhwB9fjlc9WHddnMHBeuadvDoJR-2n0ANO-yPGhIW5AdBQ_IPV0WneN3jqvG4zWi059F3f2D7Ce1YpkcHwzureMJciHeAUpfk3-dEC2xhObIy68NdWMt0g8fIR76BZ0p2c3fqzAH4MMCfPszkbV-w_6gnEFyW72NQF0PsRWZH4_aq/w305-h438/1.jpg" width="305" /></a></div></span></b>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-577050029614055283.post-1663573825626459932022-07-04T22:04:00.000-07:002022-07-04T22:04:00.720-07:00Maxwell House CoffeeIn 1884, Jole Cheek and Roger Nolley Smith, a coffee broker, met and the two worked on finding the perfect blend. <br /><br />In 1892, they persuaded the owners of the Maxwell House Hotel to serve their coffee, and they use the name of the hotel as their coffee brand. The guests loved it so much that the hotel ran out after a few days and had to return to its usual brand. After patrons complained, Maxwell House became the only coffee served at the hotel. <br /><br />During the Second World War, instant coffee became enormously popular as a convenient and long-lasting product, which could be made anywhere without the need for a coffee machine. <br /><br />During World War II, freeze drying process was for the preservation of biological samples such plasma. Soon afterwards freeze drying was applied to foods and gained momentum in the food industry starting in the 1950’s. <br /><br />In 1963 Maxwell House launched a freeze-drying process which came to dominate the market, giving a taste more comparable to fresh coffee. The company claimed tastes more similar to fresh-brewed coffee than other instant coffee products. Within a few years, all major manufacturers had freeze-dried coffee products on the market. <br /><br />Maxwell House coffee has been owned and produced by several companies, starting with Cheek's company, Nashville Coffee and Manufacturing Company, then followed by General Foods, and Kraft Foods Inc.<br /><b><span style="color: #04ff00;">Maxwell House Coffee<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD1JTtWKMxJcpYLlGzLSe544P_smyVQjHN2AyLS7EHdNgTit9u7C7k_t0zvTi2fQ8ZzmhGuvdlJlunCEPFstdvn8jidwUuDWWUmj6O15CsygxQxi4_sv-fsaw55q7EYSZC9aiEEiueIg_G19__gmQbIa0K6MAjvKcN8k4lpZv9rBfQyMtfwkdmuLWh/s420/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="420" data-original-width="230" height="409" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD1JTtWKMxJcpYLlGzLSe544P_smyVQjHN2AyLS7EHdNgTit9u7C7k_t0zvTi2fQ8ZzmhGuvdlJlunCEPFstdvn8jidwUuDWWUmj6O15CsygxQxi4_sv-fsaw55q7EYSZC9aiEEiueIg_G19__gmQbIa0K6MAjvKcN8k4lpZv9rBfQyMtfwkdmuLWh/w224-h409/1.jpg" width="224" /></a></div><br /> </span></b>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-577050029614055283.post-57084364058776972842022-06-13T21:51:00.005-07:002022-06-13T21:51:36.868-07:00History of Hershey candiesMilton S. Hershey was born on September 13, 1857, in a farmhouse near the Central Pennsylvania village of Derry Church. Following a four-year apprenticeship with a Lancaster candy maker, Milton Hershey established his first candy making business in Philadelphia. In 1883, Hershey established the Lancaster Caramel Company, which quickly became an outstanding success. <br /><br />After seeing German-made chocolate-processing machinery at the World’s Columbian Exposition of 1893 in Chicago, Hershey decided to go into the chocolate business. He bought the equipment for his Lancaster plant and soon began producing a variety of chocolate creations. <br /><br />Milton Hershey had learned, during his travels in Denver, Colorado, how to use fresh milk to make caramels—a unique strategy he later employed at his Lancaster Caramel Company. He also wanted to use this technique for his milk chocolate. <br /><br />In 1894, Milton started the Hershey Chocolate Company and produced Hershey chocolate caramels, breakfast cocoa, sweet chocolate, and baking chocolate. <br /><br />Hershey sold the Lancaster Caramel Co. for $1 million in 1900 in order to concentrate exclusively on his chocolate business. In 1900, the company began producing milk chocolate in bars, wafers and other shapes. With mass production, Hershey was able to lower the per-unit cost and make milk chocolate, once a luxury item for the wealthy, affordable to all. <br /><br />Business was so successful that in 1903 Hershey started work on a new factory in Derry Township, Pennsylvania. <br /><br />In 1907, Hershey begins manufacturing Hershey's Chocolate Kisses. In 2015, Hershey's overhauled its recipe to reduce the amount of genetically modified ingredients in its chocolate.<br /><b><span style="color: #04ff00;">History of Hershey candies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLfAQLXubGxike6mL_uH4WZ_RPvNl0NdHbO1eUXcgd85l4pfy08G_mWEYT-pRThSBJPCdNVX4YnieTVwENasbtKRnK1Vl4UgErVmVTsbspShdnCNguI9VGHdSQTPh7sKdsbyw7kgWqlBf8DBzhcCVJN1AVIDRXaYnU9hooh5JMQY_nGJvWwYopO6yb/s780/1-LAPTOP-O844GS9F.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="780" data-original-width="745" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLfAQLXubGxike6mL_uH4WZ_RPvNl0NdHbO1eUXcgd85l4pfy08G_mWEYT-pRThSBJPCdNVX4YnieTVwENasbtKRnK1Vl4UgErVmVTsbspShdnCNguI9VGHdSQTPh7sKdsbyw7kgWqlBf8DBzhcCVJN1AVIDRXaYnU9hooh5JMQY_nGJvWwYopO6yb/s320/1-LAPTOP-O844GS9F.jpg" width="306" /></a></div></span></b>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.comtag:blogger.com,1999:blog-577050029614055283.post-24819199449006323732022-05-29T06:02:00.004-07:002022-05-29T06:02:41.838-07:00The history of Swiss pastaBy the mid-17th century, pasta had become an everyday food, no longer the preserve of the papal court or the tables of nobility – although it was more often eaten with the simple combination of olive oil and cheese. <br /><br />In 1731, the Swiss cloister Disentis purchased a “torculum pro formadis maccaronibus” (a thread press machine), a screw press to make hollow macaroni noodles. <br /><br />In 1836, a cookbook from Bern published a recipe for ‘Maccaroni’ that called for Parmesan or Swiss Emmental cheese and oven-baking. <br /><br />In 1838, the first Swiss pasta factory was established in Lucerne by Kaspar and Balthasar Ronca brothers. They used water power for manufacturing pasta. <br /><br />The founding era of the Swiss pasta industry is considered to be the period from 1838 to 1860. Several pasta factories in German-speaking and Western Switzerland were established during this time. The world’s first commercial production of macaroni was in Switzerland in 1872. Pasta accelerating in popularity to the central Alps during the construction of the Gotthard tunnel, which started in 1872 as a lot of Italian workers came to Switzerland. <br /><br />In 1920, Switzerland had 78 pasta factories. The limited transport means at the time fostered the number of local manufacturers. With the expansion of the railway and road network, however, local production became less and less important and the import of pasta grew in importance. <br /><br />In the 1930s Älplermagronen was invented. Älplermagronen is a rustic Swiss dish that can be translated as Alpine macaroni, but it is more commonly known as herdsman’s macaroni. The basic version is prepared by layering cooked pasta and potatoes with cheese and cream, and the combination is then baked in the oven and served topped with onion rings, applesauce, and bacon.<br /><b><span style="color: #04ff00;">The history of Swiss pasta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghO9ml6HcwPogWl33jXgij_FJ9pFhJU15yIHZDZTyr5MROertEDabHiU4vqkSFKskhqdaAXsypg7iSXIjjwaqp6UJw5uwtRYVsmj78V0gXHI5PZHTPPfFVlgjlH3qKoOIDKmb9vpd0An89sIEJybncfPJcpR0ga-cmIHlRJQ6RW1uR7bkgGzzVG5F-/s998/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="321" data-original-width="998" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghO9ml6HcwPogWl33jXgij_FJ9pFhJU15yIHZDZTyr5MROertEDabHiU4vqkSFKskhqdaAXsypg7iSXIjjwaqp6UJw5uwtRYVsmj78V0gXHI5PZHTPPfFVlgjlH3qKoOIDKmb9vpd0An89sIEJybncfPJcpR0ga-cmIHlRJQ6RW1uR7bkgGzzVG5F-/w474-h152/2.jpg" width="474" /></a></div></span></b>Johns Dukehttp://www.blogger.com/profile/13546380855154878810noreply@blogger.com