LMT - Sweeteners, Beer, Chocolate, Cafe, Packaging, Additives Flashcards
LMT
Die zwei Gruppen von Süßstoffen: (2)
Nutritive sweeteners (with energy value)
Non-nutritive sweeteners (without energy value)
Purpose of Artificial Sweeteners: (4)
lower calorie contant
for people with diabetes
lower Tooth risk
disguise unpleasent taste of medicine
How Artificial Sweeteners work:
They trigger the same receptors such as sugar does.
They fit into the taste buds.
Non-nutritive Sweeteners Examples: (4)
And characteristics: (2)
Aspartame - Neotame - Sucralose - Stevia
Much sweeter than sugar, therfore smaller amounts are needed.
Not completly absord-able for the human body
Beer Ingredients (4):
Water, Grain, Yeast, Hops
What is Hops:
Female flower cluster of humulus lupus - family canabeaceae
Use of Hops (4)
flavoring and preservative agents
it contributes a bitterness
they provide floral, citrus and herbal aromas
antibiotic effect - good for yeast - bad for other microorganism
Equipment and Machines in the brewery: (6)
Mash Tuns (Maischebottich)
Lauter Tuns (Läuterbottich)
wort kettle (Würzkessel)
Whirlpool
fermentation Tanks
storage Tanks
Brewing Steps (6)
Malting (Märzen)
milling, mashing, purifying (mahlen, maischen, filtern)
wort boiling and clarification (filtern)
fermentation
storage
filtration and filling
Cocoa bean in general: (2)
Trees growing 20° north and south the equator:
20-60 beans inside of each pod
After picking? Cocoa bean
fermentation - laid on the ground - first step of developing aroma
drying on the ground in the sun - week sunny weather 7%-8% moisture
Raw materials for choholate production: (4)
sugar, milk powder, Cacao mass and butter, and other like Hazelnuts
From the bean to the chocolate bar: (11)
quality check cleaning roasting shell removal grinding cocoa nibs pressing cocoa butter adding ingredients conching tempering molding packing
Machines for the chocolate production? (5)
impact mills hammer mills ball mills conching machine melangeur
Qulity check cocoa beans: (6)
moisture content (feuchtigkeit) moldiness controlle (schimmel) defects fat content and shell content sizecheck
Grinding cocoa nibs? (5)
heat hydraulic pressure grinding action melt cocoa butter in cocoa paste forming of flowing paste "cocoa liquor"
Pressing cocoa butter
nibs 55% cocoa butter
extracting by pressing the liquor
butter and cocoa mass seperate
Chonching
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)
Producing Cafe at the Country of Manufacture (10)
- 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)
Producing cafe after the manufacturer:
shipping
roasting
grinding
brewing with hot water
Machines for cafe production:
drum roaster
pulp remover
coffee grinder
cafe machine
Reasons for Packaging:
protecting and maintaining quality
materials used for packing:
paper and paperboard
plastic
glass
metal
Category of food additives: (5)
raising agents - backtriebmittel emulsifieres - emulgatoren colorants - farbstoffe gelling agents - geliermittel sweeteners
