LMT - Sweeteners, Beer, Chocolate, Cafe, Packaging, Additives

Question 1

Die zwei Gruppen von Süßstoffen: (2)

Answer 1

Nutritive sweeteners (with energy value)

Non-nutritive sweeteners (without energy value)

Question 2

Purpose of Artificial Sweeteners: (4)

Answer 2

lower calorie contant

for people with diabetes

lower Tooth risk

disguise unpleasent taste of medicine

Question 3

How Artificial Sweeteners work:

Answer 3

They trigger the same receptors such as sugar does.

They fit into the taste buds.

Question 4

Non-nutritive Sweeteners Examples: (4)

And characteristics: (2)

Answer 4

Aspartame - Neotame - Sucralose - Stevia

Much sweeter than sugar, therfore smaller amounts are needed.
Not completly absord-able for the human body

Question 5

Beer Ingredients (4):

Answer 5

Water, Grain, Yeast, Hops

Question 6

What is Hops:

Answer 6

Female flower cluster of humulus lupus - family canabeaceae

Question 7

Use of Hops (4)

Answer 7

flavoring and preservative agents

it contributes a bitterness

they provide floral, citrus and herbal aromas

antibiotic effect - good for yeast - bad for other microorganism

Question 8

Equipment and Machines in the brewery: (6)

Answer 8

Mash Tuns (Maischebottich)

Lauter Tuns (Läuterbottich)

wort kettle (Würzkessel)

Whirlpool

fermentation Tanks

storage Tanks

Question 9

Brewing Steps (6)

Answer 9

Malting (Märzen)

milling, mashing, purifying (mahlen, maischen, filtern)

wort boiling and clarification (filtern)

fermentation

storage

filtration and filling

Question 10

Cocoa bean in general: (2)

Answer 10

Trees growing 20° north and south the equator:

20-60 beans inside of each pod

Question 11

After picking? Cocoa bean

Answer 11

fermentation - laid on the ground - first step of developing aroma

drying on the ground in the sun - week sunny weather 7%-8% moisture

Question 12

Raw materials for choholate production: (4)

Answer 12

sugar, milk powder, Cacao mass and butter, and other like Hazelnuts

Question 13

From the bean to the chocolate bar: (11)

Answer 13

quality check
cleaning
roasting
shell removal
grinding cocoa nibs
pressing cocoa butter 
adding ingredients 
conching
tempering
molding
packing

Question 14

Machines for the chocolate production? (5)

Answer 14

impact mills 
hammer mills
ball mills
conching machine
melangeur

Question 15

Qulity check cocoa beans: (6)

Answer 15

moisture content (feuchtigkeit)
moldiness controlle (schimmel)
defects
fat content
and shell content
sizecheck

Question 16

Grinding cocoa nibs? (5)

Answer 16

heat 
hydraulic pressure
grinding action
melt cocoa butter in cocoa paste
forming of flowing paste "cocoa liquor"

Question 17

Pressing cocoa butter

Answer 17

nibs 55% cocoa butter
extracting by pressing the liquor
butter and cocoa mass seperate

Question 18

Chonching

Answer 18

in this process the aroma and taste of the chocolate develops.
acetic acid evaporates
as other bitter aromas

its a long process in which the chocolate gets heatet and mixed over a long period of time. often up to 70 hours (with old methods)

Question 19

Producing Cafe at the Country of Manufacture (10)

Answer 19

• picking (often by hand)
• washing in washing canals
• sorting in those canals
• removing the pulp with the pulping machine
• fermentation for better aroma (fully washed cafe) other cafe often in his pulp while fermentating.
• drying in the sund to 12% water contant
• turning over for better drying
• quality check
• sorting metals stones out
• sorting by wheigt and size (important at the roasting process)

Question 20

Producing cafe after the manufacturer:

Answer 20

shipping
roasting
grinding
brewing with hot water

Question 21

Machines for cafe production:

Answer 21

drum roaster
pulp remover
coffee grinder
cafe machine

Question 22

Reasons for Packaging:

Answer 22

protecting and maintaining quality

Question 23

materials used for packing:

Answer 23

paper and paperboard
plastic
glass
metal

Question 24

Category of food additives: (5)

Answer 24

raising agents - backtriebmittel
emulsifieres - emulgatoren
colorants - farbstoffe
gelling agents - geliermittel
sweeteners

Question 25

Examples for food additives: (4 E nummern)

Answer 25

saccharin E954
Ascorbic acid E300
Lecithin E322
citric acid E330

Question 26

Requirements for food additives by the EU:

Answer 26

• harmles
• for technological reasons
• must not mislead customers (different coloring would mislead)
• must be listes by name, e numer and Category

Question 27

What are food additives:
When are they added:
What are they used for:

Answer 27

• they are added for technological reasons
• during: manufectering, processing, packaging or while storage
• used as sweeteners, colouring, shelf life extention