Sorghum flour and baking

Image credit: everyday gluten free gourmet

Today, I’m switching gears and baking a sticky date pudding with caramel sauce. I’d like to see how the flavor – when taste, texture, and aroma mix – with Sorghum flour. Let the baking start 🙂 Here is the link for the recipe.

I used goat butter instead of regular butter, and coconut sugar instead of white sugar in the pudding. Feel free to change the recipe and experiment in the kitchen as you like. After all, half of the fun is testing with different ingredients your recipe.

Sticky date pudding – the texture was moist, soft, smooth, fluffy & grainy. The pudding was rich with light molasses taste. The sweetness was not overpowering but I thought it gave the right amount for a sweet tooth. I ended up sharing the pudding with friends and freezing the rest. I’ll probably finish it though in less than a month ;).

Chewing gum production

Image credit: thrillist

Chewing gum is one of my favorite sweets during my childhood. Despite a large number of artificial ingredients; I enjoyed chewing it. After all, I was a kid. I didn’t know the difference between ingredients and thought about how intense the flavors are. What makes the flavors so intense? how are they manufactured? what are the food laws behind manufacturing them? what are the risk/ benefits of chewing gums? these are some of the questions I will discuss today.

Reducing spoilage of plant-based milk with flash freezing

Image credit: frozen Brazilian fruit dessert

What is flash freezing?  

Image created by Canva

The simple definition of flash freezing is lowering temperature—32F or 0C—of food ingredients and keeping the cells in the food or any item intact. The diagram above shows a simple illustration of what happens when food undergoes flash freezing. The ingredients in the food item remain intact while the surrounding solution freezes. Furthermore, this process reduces shipping costs and spoilage because water is frozen in the food item. Another benefit is retention in nutrition content of the final product, such as vitamins and minerals. To note here, ice crystals affect cell integrity over a period of time. As my diagram shows, the cellular structure—before freezing and after flash freezing—has a significant difference. The left diagram illustrates a cell structure that is intact before freezing, while the frozen food item has smaller ice crystals.