In this article we will discuss about:- 1. Preparation of Ghee 2. Chemical Composition of Ghee 3. Detection of Adulteration. Preparation of Ghee: Here some of the common methods which are applied in ghee making are mentioned: 1. Village Method: In our villages, the ghee is made by curd or dahi. Dahi is churned in the mathni or village churn. [...]
In this article we will discuss about:- 1. Introduction to Vanilla 2. Curing or Fermentation of Vanilla 3. Extraction 4. Classification 5. Usage. Introduction to Vanilla: Vanilla is undoubtedly the most popular flavour for ice cream throughout the world. In the United States of America, records show that about 75 per cent of all ice cream produced contains vanilla flavouring. [...]
In this article we will discuss about:- 1. Introduction to Chocolate 2. Fermentation of Chocolate 3. Processing 4. Types 5. Usage 6. Preparing Chocolate Syrup 7. Adding the Cocoa/Chocolate 8. Freezing Characteristics. Introduction to Chocolate: Chocolate and cocoa rank second only to vanilla as flavouring for ice cream. They are obtained from cacao beans, the fruit of the perennial tree [...]