Food Industries Manual by M. K. Knight (auth.), M. D. Ranken, R. C. Kill (eds.)

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By M. K. Knight (auth.), M. D. Ranken, R. C. Kill (eds.)

It is a excitement to be serious about another version the enforcement method and its officials, and the of the meals Industries guide, and to understand that the looks of many extra experts, advisors and coaching experts all claiming to help manu­ ebook continues to be in sufficiently excessive call for for a brand new variation to be invaluable. The paintings of revision and facturers within the discharge of what are defined as updating has been profitable to us and we are hoping that new and hard tasks. In response to all this, foodstuff the end result should be chanced on no less than both priceless to brands are studying so that you could order their opera­ those that use it. tions that their reliability and their dedication to within the 5 years because the final version the expansion caliber and stable workmanship could be mostly of the chilled meals zone, in either volume and tested. The touchstone of this has turn into quality-with even more refrigeration to be had accreditation of the manufacturer's structures by way of an and in use, with shut keep watch over of refrigeration tem­ autonomous authority, for example that they peratures, garage occasions, garage temperatures, conform with the foreign ordinary for tra?Sport stipulations and exhibit stipulations, and caliber structures, ISO 9000, or its British commonplace with larger info on labels and in other places an identical, BS 5750. those and comparable issues are approximately shelf existence and the dealing with of products-has handled in one other new bankruptcy, on nutrition Issues.

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Pastry and pie types The usual kinds of pastry made with cold water (see Chapter 5) are used for products where strength in the pastry is not specially necessary. This includes pies to be eaten hot after cooking or re-heating by the consumer, frequently packed in foil trays for strength and as a cooking aid, also small goods such as sausage rolls and vol-au-vents. Puff pastry is used for all of these, shortcrust pastry is often used for pie bottoms. Suet pastry is used for steak and kidney puddings and the like.

The presence of polyphosphates in the salt brine assists both of these effects. The way is therefore open to make cooked cured meat products containing higher proportions of added curing brine than would be possible otherwise, and to make formed or re-formed products of standard shapes from irregular or small pieces of meat. Very acceptable products are being made by these means, but they have also raised questions of the legal and commercial control of product composition. Meat and bone meal is the dried residue obtained from waste meat materials.

Iii) Water is a better heat transfer medium than air, so thawing is faster in water. But air at the same temperature permits microbial growth less easily than water. Running water may be used to remove the microbial contamination but can be wastefully expensive. Practical thawing conditions must usually be a compromise among these conflicting requirements. g. overnight at 5-IO°C (40-4S0F) for pieces up to 100-150 mm thick. Thawing by microwave or dielectric heating avoids most of the problems.

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