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Vegans Donuts with Cocoa Glaze Ingredients: 900 gr all-purpose wheat flour. 10 tablespoons of sugar. 10 g dry yeast. 7 tablespoons soybean oil. 600 ml of warm water. 1 tsp common salt. For glazing 4 Tbsps Cocoa powder without sugar. 2 tablespoons wheat flour. 1/2 Cup of water. 5 tablespoons of sugar. Preparation We begin with a pre-ferment, for which we add half of the warm water in a cup and place the yeast, dissolve and add 3 or 4 tablespoons of sugar and the same amount of wheat flour, beat to integrate everything very well and cover, take to a warm place for about 15 minutes. On the other hand add the salt and the rest of the sugar to the wheat flour, mix everything very well and make a hole in the middle of the wheat flour, and add the pre-ferment. We continue adding the oil and the rest of the water, and with the help of a paddle we begin to integrate as far as the dough allows us, then we pass it to a table and knead for about 10 minutes, until we obtain a soft and elastic dough. In a bowl add a few drops of oil and let our dough rest until it doubles in size, this will take about 60 minutes, according to the ambient temperature, preferably place it inside the oven off. After it has doubled in size, degas the dough and with the help of a roller stretch until it is one centimeter thick and with the help of a few cutters we give shape to our doughnuts. Put them in a tray previously in butter, and let them rest for about 30 minutes more. After these last 30 minutes, we take our doughnuts to a preheated oven at 180 °C for about 25 minutes, let them rest and pass them through the chocolate icing, to consume whenever we want. To make the chocolate icing, I made a kind of ganache, adding the cocoa powder, with wheat flour and sugar, we integrated everything, with water and took to medium heat stirring until it thickens, let it cool and ready.
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Better Than Nature: Why Fermenting Vanilla Is Good For Consumers, The Environment, And The Economy *According to Chemical & Engineering News, c. 85% of vanillin, the main compound extracted from the vanilla bean, is chemically synthesized. *Less than 1% actually comes from “real” vanilla, as this involves arduous cultivation by hand – mostly in vanilla orchids on Madagascar. *As demand for natural products is growing alongside consumers’ increasing awareness of the environment, production of “real” vanilla is falling. *A few weeks ago, BASF and Bosten-based biomanufacturing company Conagen announced a partnership to address this issue by producing vanillin through the process of fermentation. *The partnership will help BASF scale its vanillin fermentation process for use in natural flavourings, strengthening its position in the natural food and flavours ingredients market. Analysis and Comments: *Aside from BASF, another company with relevant readacross from this article: the Norwegian performance chemicals company Borregaard. *Borregaard is the world’s only producer of wood based vanillin; a unique product currently growing c. 30% yoy following strong demand for vanilla flavour which can be labelled as natural, giving Borregaard a c. 7% market share for vanilla flavour globally.
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