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International World Championships

International World Championships

So it turns out that classic Neapolitan pizza turns into Italian. The Italian pizza has its own distinctive features by which it can be easily identified. First, a thin crust pizza base or second – Mozzarella Third – a special tomato sauce and fourth – most spices oregano or bazelik. In Italian pizza as toppings (not including mozzarella, sauce and spices) used one or more ingredients, but their Number of rarely more than five. The only way to truly appreciate the taste of each.

I would especially like to highlight a pizza drawers – closed the pizza. Filling in a pizza lies between the two test cakes that prevents its zavetrivanie and cooling. Also, much love from the Italians enjoyed basis (crust) pizza – focaccia, which is used separately without the filling. It can be used as a spicy addition to any meal. Sweet or dessert pizza – a special kind of pizza. By the way, perhaps their home can also be called Italy. A special place among these pizzas take a coffee or pizza 'Caffe pizza'. Prior to its introduction of coffee was added only in the filling, for example, in liquid form in tiramisu or a hammer as a flavoring for cheese Ricotta (a special kind of cheese made from sheep's milk).

Revolutionary is the addition of coffee powder into the dough. Adding 10% of coffee per 1 kg of flour gives a special taste to steal the pizza. Way cooking 'Caffe pizza' attenuated pizza dough ready for the classic recipe with the addition of 10% coffee powder and 3% powdered sugar. The dough is divided into pieces weighing 250 g. After the dough rises sformovat crust, so that formed a side, which would then be to hold the filling. Place the crust on pizza toppings, consisting of a mixed between a cheese Ricotta (250 g) ground coffee (30 grams) and sugar (30 grams). Bake in preheated oven. After baking decorate as desired. This pizza can be eaten hot or cold. For the first time 'Caffe pizza' was introduced to consumers in 1984 at the International World Championships on pizza. Since that time, this pizza has become a favorite treat for visitors of Italian pizzerias.

Raw Material Storage

Raw Material Storage

The shelf life of raw materials vary depending on the species. So many kinds of raw materials during storage over a year lose much of its medicinal properties. Some types of raw materials, such as lycopodium, almost do not change their properties and long-term storage, and buckthorn bark gets its medicinal properties only after years of storage. Saponin for improper storage can be significantly damaged by pests. Specific pests of medicinal raw materials not just an opportunity to clean the pillows on the equipment to clean the cushions of his amazing regular pests of agricultural products.

Most common pests are mites and beetles – large flour beetle, grain grinder, a small flour beetle, moth mill, flour moth, granary weevil, granary mites. There are three degrees of defeat feedstock pests. The first time the extent of damage material can be allowed for medical use after the screening and fumigation. Need cleaning pads. With the defeat of second-degree raw materials to the fumigation must be not only sifted, sorted and then it can be used in the production of cooking products. When third-degree lesion material is rejected.

At pharmaceutical plants defective raw materials may be used to extract the active ingredients. In other cases, it is destroyed. We introduce a method for determining the degree of destruction of raw materials pests. Pest can be preventive and destruc. Destructive measures consist in the destruction of pests by fumigation of restoration materials. The simplest method is to heat treatment fumigation. Contaminated materials are placed in drying chamber and maintained at a temperature of 50-60 C for 1-2 hours to kill pests also carry out fumigation of raw materials and facilities with sulfur dioxide, chloropicrin and other substances.