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Max’s Cool Beans

Manufactured in a Facility that uses Eggs and Peanuts

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Max The Magnificent
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Re: "real" food
Max The Magnificent   3/27/2017 11:00:54 AM
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@wb9kzy: ...I recently tried making Maple Syrup, tapped the Maple trees, boiled down about 2.5 gallons of sap to a cup of syrup...

Wow -- very impressive -- I'm sorry this didn't work out -- but I'm sure that if you keep persevering you'll get it in the end -- please do keep us informed.

wb9kzy
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"real" food
wb9kzy   3/7/2017 1:29:17 PM
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Max -

I recently tried making Maple Syrup, tapped the Maple trees, boiled down about 2.5 gallons of sap to a cup of syrup, the classic 40:1 ratio => 100% natural but really Log Cabin tastes much better and has the thicker texture - I must have done something wrong . . .  just got amber colored sugar syrup, no maple flavor.

Will give it another try when the gales calm here, this has to be done outside

Max The Magnificent
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Re: All of those things serve a purpose
Max The Magnificent   3/7/2017 11:39:30 AM
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@Sean: ...By analogy, in electronics, we often have to complicate a supposedly simple design for reliability - add a small ESR-capacitor just here to service a small transient load, or a resistor here to prevent inrush current - and these additives serve similar purposes...

Curse you Red Baron -- it's hard to argue with your logic!

Max The Magnificent
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Re: All of those things serve a purpose
Max The Magnificent   3/7/2017 11:38:31 AM
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@Sean: ...This isn't something you have to worry about at home, because (if you're like me) the idea of any home-made chocolate treats having a "shelf life", or even getting anywhere near a shelf before being eaten, is not something we have to deal with...

LOL I'm with you there :-)

Max The Magnificent
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Re: I once met the Chief Engineer on Pringles
Max The Magnificent   3/7/2017 11:35:16 AM
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@dvhw: ...However as a member of the food-consuming community I was a bit perturbed...

I remember seeing a program about the problems and solutions fast-food places like McDonalds went through to create their chicken nuggets ... I've not eaten once since.

Also, I remember seeing an article on the McRib -- as I recall, one of the ingredients is the same that they use to make basketball courts -- I once tasted one (a McRib, not a basketball court) and I'd find it hard to disagree LOL

 

dt_hayden
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Re: I once met the Chief Engineer on Pringles
dt_hayden   3/7/2017 9:49:58 AM
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Years ago I was sitting in the breakfast area of a Red Roof Inn in Atlanta and overheard a couple of guys at the next table talking about the frustrations of trying to get perfect cookies off the manufacturing line.  I forget the brand, but they were heaping praise and expressing wonderment on how a competitor (Famous Amos or somebody) got such perfect looking cookies.  Coming from an electronics design and manufacturing background, I found their conversation interesting and entertaining.

dt_hayden
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Re: All of those things serve a purpose
dt_hayden   3/7/2017 9:40:06 AM
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"Each of those ingredients serves a purpose, and has to meet strict regulatory requirements."

 

As opposed to those which serve no purpose, we find gross, and which also have strict regulatory limits.  Some samples:

 

Apple Butter. defect level is Average of mold count is 12% or more.

Asparagus, defect level is 10% by count of spears or pieces are infested with 6 or more attached asparagus beetle eggs and/or sacs

Cinnamon, defect level is Average of 11 or more rodent hairs per 50 grams.

Maraschino Cherries, defect level is Average of 5% or more pieces are rejects due to maggots.

Cocoa Beans, defect level is Average of 10 mg or more mammalian excreta per pound.

Fig Paste, defect level is Contains 13 or more insect heads per 100 grams of fig paste in each of 2 or more subsamples.

Ocean Perch, defect level is 3 % of the fillets examined contain 1 or more copepods accompanied by pus pockets.

Golden Raisens, defect level is 10 or more whole or equivalent insects and 35 Drosophila eggs per 8 oz.

https://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/SanitationTransportation/ucm056174.htm

Bon Appetit!

seantellis
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All of those things serve a purpose
seantellis   3/7/2017 7:35:05 AM
Max, I'm perplexed by your position here. Each of those ingredients serves a purpose, and has to meet strict regulatory requirements. What's the problem?

By analogy, in electronics, we often have to complicate a supposedly simple design for reliability - add a small ESR-capacitor just here to service a small transient load, or a resistor here to prevent inrush current - and these additives serve similar purposes.

You wouldn't look at a power supply module and think "This should just be a transformer, a rectifier and a capacitor. I'm not installing anything with all these components!"

Most of these ingredients are present in small amounts. To pick one, emulsifiers are important - they allow the ingredients to mix stably and give the product a good shelf life. Glycerol esters of fatty acids do this job quite efficiently, so we don't need much of them. They readily hydrolize in the stomach to glycerol and fatty acids, which are already present in the vegetable oil. Without them, the chocolate would separate, leaving a waxy coating of cocoa butter on the surface. You've probably seen this on chocolate which has gotten too warm and then cooled again, and although it's harmless it ruins the initial flavor and mouth feel.

This isn't something you have to worry about at home, because (if you're like me) the idea of any home-made chocolate treats having a "shelf life", or even getting anywhere near a shelf before being eaten, is not something we have to deal with.

So the difference in recipes is the same as between a homebrew breadboard circuit and a professionally produced module - more complex design because the design constraints are much more stringent.

Greg504
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Silicon Dioxide
Greg504   3/7/2017 7:27:55 AM
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http://foodadditives.centerblog.net/208-the-use-of-silicon-dioxide-in-food%20

dvhw@abscott.com
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I once met the Chief Engineer on Pringles
dvhw@abscott.com   3/7/2017 1:26:49 AM
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He was very proud of his work on Pringles and had lots of fascinating stories of the problems they'd had to solve (this was when we were looking for a manufacturing contractor for a medical product and were considering contracting with his employer).

However as a member of the food-consuming community I was a bit perturbed.

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