Neil Peretz’s Post

Some of you are guilty of this. I know who you are. It's not enough to drink coffee. In fact, it's not even about the coffee. It's about the creamer. You want to drink creamer. You want to have a milkshake disguised as creamer during the morning so you don't feel so bad about drinking your week's sugar allocation in one sitting. It's like the old saying, "it's 5 o'clock somewhere" - but for your morning coffee. I get it. Trust me. I do. But there are better ways. Remember, companies will add keywords to products to make you think that what you're drinking is coffee-related..... - cappuccino - mocha - espresso - americano - latte By itself - all of these are technically coffee. Unless of course you order a Trenta "Over-the-Top Unicorn Supreme" with half Unicorn Frappuccino and half Dragon Frappuccino as the base, mixed with half coconut milk and half almond milk. Add 5 pumps of vanilla syrup, 3 pumps each of toffee nut and hazelnut syrups, 2 pumps each of caramel and raspberry syrups, and 1 pump each of mocha and white mocha syrups. Top it with extra whipped cream colored with blue and pink food coloring, drizzled with caramel and mocha sauce, and sprinkled with rainbow sprinkles, crushed freeze-dried strawberries, crushed dragon fruit pieces, and edible glitter. Include 2 shots of espresso, a scoop of matcha powder, a scoop of protein powder, a sprinkle of cinnamon, and a dash of nutmeg. Blend it twice for extra smoothness and serve with a biodegradable straw. But what do I know? Drink better coffee. Aerial Resupply Coffee® And stay caffeinated.

Ofc.. i don't want to say you should not eat chocolate bar, But !! Last time when i wanted to have a good chocolate time, i found something very disappointing. Being a food technologist i have to read ingredient list before buying the product and fortunately/unfortunately i can understand what that list conveys. Why i am saying this is because, i can see only sugar bars in name of chocolate bars in the market. When you take a good look at the tiny fonts of ingredients list, the first ingredient you will see is "sugar". And let me tell you that the first ingredient is the most haveily used ingredient in the product. And here is what i found that is in general practice for a chocolate bar! - Milk chocolate - 55g of sugar/100g. - Dark chocolate - (22-26)g sugar/100g - White chocolate - 60g of sugar/100g But, the question is why they are adding this amount of sugar in it. Simple 2 reasons. Firstly, cocoa is at all time high in terms of price in last 45 years, production is unable to fullfill the demands of the industry. Even then we get our fav chocolate bar at the same price without any changes. And this is made possible because of the second reason that, they add tonns of sugar. Because sugar is a carrier of flavour, it compensates the loss in taste and body because of low chocolate content. It even makes it better than that, in terms of taste and pellatability (mouthfeel). And the thing is.. As long as our regulations permit this, they will keep following this practice. But we can be more aware when we buy our food and that is the aim. -------------------------------------------------------- Found it informative? Consider following Kishan Srivastava for more!! #chocolate #sugar #foodlabel

#Vanilla Panna Cotta Recipe #Ingredients: - 500 grams heavy cream - 100 grams milk - 80 grams granulated sugar - 2 teaspoons (about 10 grams) vanilla extract - 6 grams gelatin powder - 30 grams cold water (for blooming gelatin) #Instructions: 1. **Bloom the Gelatin**: In a small bowl, combine the gelatin powder with cold water and let it sit for about 5-10 minutes until it swells and becomes gelatinous. 2. **Heat the Cream and Sugar**: In a saucepan, combine the heavy cream, milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is warm and the sugar has dissolved. Do not let it boil. 3. **Add Vanilla**: Once the mixture is warm, remove it from the heat and stir in the vanilla extract. 4. **Incorporate Gelatin**: Add the bloomed gelatin to the warm cream mixture and stir until completely dissolved. 5. **Pour into Molds**: Divide the mixture into serving glasses or molds. Allow them to cool at room temperature for a few minutes. 6. **Chill**: Cover each glass or mold with plastic wrap and refrigerate for at least 4 hours or until set. 7. **Serve**: Once set, you can serve the panna cotta as is or with a topping of fresh berries, chocolate sauce, or a fruit coulis. Enjoy your creamy and delicious Vanilla Panna Cotta!

🍦 What Makes a High-Quality Ice Cream Stand Out? Ice cream is one of the most beloved desserts worldwide, but what factors create a unique experience of taste, texture, and quality in some ice creams? 🔍 Key Ingredients That Play a Crucial Role in Ice Cream Quality: 1️⃣ High-Quality Vegetable or Dairy Fats: The right fat content directly affects the creamy and smooth texture of ice cream. Premium-quality vegetable fats can also enhance stability and shelf life. 2️⃣ Balanced Sweeteners: The type and amount of sweeteners impact not only the flavor but also the freezing point and final texture of the ice cream. 3️⃣ Suitable Stabilizers and Emulsifiers: These ingredients ensure a consistent texture, prevent ice crystal formation, and deliver a delightful mouthfeel to the consumer. 4️⃣ Fresh and Natural Flavorings: From vanilla and chocolate to fresh fruits, natural flavorings can make a significant difference in the quality of the final product. ✅️At Satrap Kimya, we are committed to providing high-quality raw materials and technical support to food manufacturers, helping create ice creams with unforgettable taste and superior quality. 🌟 supply@satrapkimya.com +90 212 823 3033 #RawMaterials #IceCream #FoodIndustry #SatrapKimya

Decadent No-Bake German Chocolate Cheesecake Ingredients: 1 1/2 cups chocolate cookie crumbs 1/3 cup melted butter 24 oz cream cheese, softened 1 cup granulated sugar 1 tsp vanilla extract 1 1/2 cups heavy cream 1/2 cup sweetened shredded coconut 1/2 cup chopped pecans 1/2 cup chocolate chips, melted Chocolate ganache (for topping) Whipped cream (for garnish) Additional chocolate cookies, pecans, and coconut (for garnish) Directions: In a medium bowl, combine chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a springform pan to form the crust. In a large mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth. In a separate bowl, whip heavy cream until stiff peaks form, then gently fold into the cream cheese mixture. Stir in the shredded coconut and chopped pecans. Pour the filling over the crust, spreading it evenly. Drizzle the melted chocolate over the top and swirl gently with a knife. Refrigerate for at least 4 hours or until set. Before serving, top with chocolate ganache, whipped cream, and additional garnishes as desired. Prep Time: 20 minutes Chill Time: 4 hours Total Time: 4 hours 20 minutes Kcal: 450 kcal . Servings: 12 servings

Coconut Mango Ice Cream Ingredients: - Ripe mangoes, peeled and diced - Coconut milk (full-fat) - Granulated sugar (adjust to taste) - Lime juice (optional, for a hint of acidity) - Shredded coconut (optional, for added texture) Instructions: 1. Place the diced mangoes in a blender or food processor and puree until smooth. 2. In a mixing bowl, combine the mango puree with coconut milk and granulated sugar. Adjust the amount of sugar to your desired level of sweetness. 3. If using, add a squeeze of lime juice to enhance the mango flavor and add a hint of acidity. 4. For added texture, stir in shredded coconut into the mixture. 5. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a creamy consistency. 6. Once churned, transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm. 7. When ready to serve, allow the coconut mango ice cream to sit at room temperature for a few minutes to soften slightly before scooping. 8. Scoop the ice cream into bowls or cones and garnish with additional shredded coconut or slices of fresh mango, if desired. 9. Enjoy the tropical flavors of Coconut Mango Ice Cream and savor the taste of summer!

🍌🍯 Banana Caramel Peanut Butter Cheesecake Delight 🍰🥜 🍫 Ingredients Crust: - 1/2 cups graham cracker crumbs -1/4 cup unsalted butter, melted 🧈 Filling: -3 cups softened cream cheese 🧀 -1 cup granulated sugar 🍚 -1 cup smooth peanut butter 🥜 -1 teaspoon vanilla extract 🍦 -3 large eggs 🥚 -1/2 cup heavy cream 🥛 Caramel Layer: -1 cup granulated sugar 🍚 -6 tablespoons unsalted butter, cubed 🧈 -1/2 cup heavy cream 🥛 Topping: -2 bananas, sliced 🍌 -1/4 cup chopped peanuts 🥜 -Caramel sauce 🍯 🍰 Instructions -Prepare the Crust: Preheat the oven to 325°F (160°C). Mix graham cracker crumbs with melted butter 🧈 until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool completely. -Make the Filling: Beat the cream cheese 🧀 and sugar 🍚 together until smooth and creamy. Blend in the peanut butter 🥜 and vanilla extract 🍦. Add eggs 🥚 one at a time, mixing well after each, then stir in the heavy cream 🥛. Pour this mixture over the crust. Bake for 50-60 minutes or until the center is set. Let cool, then refrigerate for at least 4 hours or overnight. -Create the Caramel Layer: In a saucepan over medium heat, melt the sugar 🍚, stirring occasionally until golden brown. Carefully add cubed butter 🧈 and stir until combined. Slowly pour in the heavy cream 🥛, stirring until smooth. Pour caramel over the chilled cheesecake and refrigerate for 30 minutes. -Top and Serve: Before serving, arrange banana slices 🍌 on top of the cheesecake, sprinkle with chopped peanuts 🥜, and drizzle generously with caramel sauce 🍯. . . . #cake #Amazing #usa

Crème Caramel Ingredients 1) Milk - 500 ml 2) Grain Sugar - 75 g 3) Whole Eggs - 4 no 4) Vanilla Essence - 4 ml 5) Fresh Cream - 125 ml Caramel; 1) Sugar - 150 g 2) Water - 60 g Method 1.Take a sauce pan add sugar and water and cook till caramel colour forms at high heat without stirring the sugar as air molecules get disturbed, pour it in the aluminium moulds and keep aside. 2.Take a milk pot, boil milk with sugar and cool down keeping it luke warm still. 3.Whisk eggs with sugar and fresh cream,pour the luke warm mixture of milk in the egg mixture and whisk it vigorously. 4.Pour it in the aluminium moulds poured with caramel and place the moulds in a tray with hot water (bainmarie) and bake at 150 degree celsius, for 40 to 45 minutes or till it is wobbly in texture. 5.Chill it for an hour and demould it carefully on a white or light coloured plate so that the caramel is visible on the plate and top it up with whipping cream or desired contrast garnish.

Food Colours Food colours are used on foods for various purposes. With the high level of processed foods in the market, there is need to use the colourings to make them safe, appealing, and even prolong the shelf life of the products. The food colours that we have developed are completely safe to consume. From natural chemicals such as carotenoids, colours such as the deep red colour, yellow and orange colours can be derived. In addition to the natural food colours, we have food grade and approved synthetic food colours that are also completely safe. These include the Brilliant blue FCF, Fast green FCF, Erythrosine, Allura red 40, Tartrazine, Sunset Yellow, Carmosine, Ponceau 4R, Chocolate Brown HT, Amaranth, Indigo Carmine and more. We have developed a whole range of these synthetic food colours ranging from tartrazine (food yellow 4), to fast red (food red) colours that will cover your food colours needs. These colours are water soluble dyes and are extensively used in the Pharmaceutical and Food Industries for Confectioneries, Bakery, Cakes & Candies, Cookies, Cereals, Soft Drinks, Beverages, Jams, Jellies, Custards ice-cream, Gelatin, Pudding powders, Cherry dyeing, Ketchup, Sauces and Various other Food products, Canned products, Aerated water. We have got well equipped laboratory for quality control of Food Colours and its raw materials. We can meet the Specific requirements of our Customers due to our proper quality control, Research. We are Exporting Food colours to UNITED STATES OF AMERICA, UNITED KINGDOM, INDONESIA, MALAYSIA, SINGAPORE, THAILAND, MEXICO, PERU, BRAZIL, SOUTH AFRICA, NETHERLANDS, SPAIN, PHILIPPINES, ITALY, AUSTRALIA, FRANCE & NEWZEALAND. High purity water-soluble & lake colours for the Food , beverage, confectionery and pharmaceutical industries. All water-soluble colours available in micro-fine powders and dust free granules. A range of USA FDA certified colours for the more discermomgning customer. #foodcolours #naturalcolours #exports #coloursindustries #food #pharmaceuticals #bevrages #cookies #cake #bakery #candies #softdrinks #australia #usa #uk #indonesia #malaysia #singapore #thailand #mexico #peru #philippines #italy

Ladies and Gentlemen, our first product. Four years in the making. It is vanilla extract like you have not experienced, very strong. Vanilla extract is made by macerating vanilla beans and steeping them in alcohol and water for months. The strength depends on the amount of vanilla per litre, usually 100g per litre. We use 2kg with 2 litres, although we are experimenting with variations and indeed other ingredients. We are providing this in 30ml spray atomiser bottles and you can use it how you wish. It makes an effective mosquito deterrent, possibly by masking odour, that plays for some time. As a perfume, it hangs around, obviously depending on how much you sweat. I like it as after shave. Be warned. The smell of vanilla has been shown to increase blood flow to the genitals... You can also spray it on your food to increase the enjoyment. In trials, people have indicated a willingness to pay Rp 250,000 per bottle. Our recommended retail price is Rp 150,000. You can buy it at the Royal Spice Café as from now and we expect to open new outlets shortly. If you are interested in retailing it on your premises, please get in touch. Should be lucrative for you, and we shall mention your location in our marketing. We are actively recruiting area representatives with experience in similar products to look after retail premises, so if you know somebody who is looking for such a position, please put them in touch with us or simply mention them in a comment. We are hesitant to offer it online because of restrictions for delivery carriers in handling liquids. Working on a solution. Please note - we decided the flamethrower option to be far too dangerous, so the high alcohol content is not available! That is what causes it to ignite, and this is low enough to be accepted as halal. Currently, we are not looking at export for this product, but we will happily discuss with enquirers.