William Grant & Sons’ Post

HEALTHY COFFEE? If you read our post yesterday, you will have read about #bulletproofcoffee. A fat boosted coffee fix to replace your carb laden breakfast and to substitute the traditional milk mixture ☕ There are a few negatives in relation to the original recipe of unsalted butter and coconut oil mix. Namely, butter is high in saturated fats (the ones not good for you); it's non -vegan; and it's high in calories🤓😲 This is certainly not a plug for Starbucks but they have recently created the 'oleato line' in several countries (not the UK as yet). They have incorporated good quality, unprocessed olive oil (from Sicily)- very much following on from the Mediterranean habit of taking a spoonful of olive oil a day! Launched of course in Italy! It's a bit of a mix though - as 2 of the options still include milk and one includes a syrup. So, they seem to be going for novelty and taste rather than for any potential 'health' benefits. Still, interesting developments and one which we ate GFG have been keeping an eye on! 🤣😁 We think we can do even better than this - so watch this space for a new product launch very soon! Rosie x #newproduct #welshbusiness #coffeewaste #coffeegrounds #reuse #sustainability #ecolife #madeinwales #coffeealchemy #divertedfromlandfill #circulareconomy

1. Cocoa Fruit: It is a dark green or reddish brown fruit that grows on the cacao tree. The fruit has an oval or round shape with a length of about 15-25 cm and a diameter of 10-15 cm. The skin of the fruit is thick and hard, while the flesh is white and slimy, containing about 30-50 cocoa beans. These cocoa beans are the basic ingredient of chocolate. 2. Cocoa Beans It has a flat oval shape with a brownish brown color. Freshly removed from the fruit, cocoa beans are encased in a white mucus called pulp. They are then fermented, dried and roasted to produce ready-to-process cocoa beans. 3, Cocoa Powder Cocoa powder is a fine, brownish-brown powder made from ground cacao nibs. Cocoa powder has a bitter taste and a distinctive chocolate aroma. Cocoa powder is used in a variety of products, such as chocolate bars, cakes, cookies, brownies, ice cream, and chocolate drinks. Make every bite and sip more delicious with the best quality of our cocoa powder. Order now and turn your creations into amazing 📦💫 ➡️ Order now, stock is very limited! #JayaVanilla #CocoaPowder #CocoaPremium #CocoaPowderIndonesia #CocoaIndonesia #OrderNow

Do you ever wonder why some plant-based drinks foam well and others do not? Or why some taste good with your coffee and others just don’t? The answers are found by understanding the ingredients list of these milk substitutes and how they react with heat, air, and the coffee you are adding them to. There are many plant-based options available, so finding the best type for you, requires a little testing to settle on one that tastes good and delivers the required froth, with your coffee. 🔗https://lnkd.in/exaApbvE #coffeeknowledgehub #coffee #coffeecareers #coffeelife #coffeeculture #coffeeroasting #coffeegeek #coffeecommunity #coffeepeople #coffeecourse

What gives the Oreo a dark black colour? 🍫 it's because the cocoa powder used in Oreo is Dutch processed. So, What's the difference between Dutch-processed vs Natural cocoa powder? 🍫 Natural cocoa powder- Cocoa powder is the dry solid remains of fermented, dried, and roasted cacao beans. Naturally, normal cocoa powder is acidic. The pH is maintained between 5 to 6. It is acidic in taste and brown in colour. 🍫 Dutch process cocoa powder: In this, Cocoa solid is treated with an alkalizing agent to reduce the acidity of cocoa powder. The pH is maintained between 7.6 to 8.2. This will give a rich black colour and earthy taste to the cocoa powder. However, it is less nutrient. Each has its own role in the Baking world !! #foodtechnology #oreo #keeaboutfood #foodandbeverageindustry

Trend watch: what's new about jams and spreads? 💫 Today's consumers are getting creative with their use of jams and spreads. From a tasty topping on porridge and pancakes to an innovative ingredient in cocktails. Ever tried a breakfast martini? You won't regret it. It's safe to say that jam is no longer just a delicious addition to your toast. 🍓 What customers value most is still taste and quality, which means that stocking up on jams with high-quality ingredients is important. 🫐 Customers are also more health-conscious than ever before, so consider stocking some low or zero sugar varieties, such as Zuegg's apricor, wild berry and orange flavours. We're very proud to be a supplier of Zuegg. Established in Lana d’Adige, Northern Italy, in 1890, Zuegg are a fantastic Italian jam producer with family values and quality ingredients at their core. They are committed to sustainable agriculture and working in harmony with the ecosystem to produce their delicious products. We couldn't ask for more 🐝 You can find Zuegg's range of delicious zero-sugar jams on our website: https://lnkd.in/es_Ji2Hc #ItalianFood #FoodTrends

The Chocolate Making Process Unveiled! Ever wondered how that delightful chocolate bar makes its way from bean to bliss? Let's break it down: Cultivate Cacao: Farmers nurture cacao trees in tropical regions near the equator. Collect Cacao Pods: Ripe cacao pods are handpicked from the trees. Ferment Cacao Beans: Extracted beans undergo fermentation to develop flavor. Dry Cacao Beans: Beans are dried to reduce moisture content. Ship the Cacao: Dried beans are shipped to chocolate makers worldwide. Sort the Beans: Beans are sorted to ensure quality and consistency. Roast the Beans: Beans are roasted to perfection, enhancing their flavor. Crack and Winnow the Beans: Roasted beans are cracked open and winnowed to remove the shells. Grind the Cacao Nibs: The remaining nibs are ground into a thick paste. Conche and Refine the Chocolate: The paste is conched to achieve a smooth texture and refine the flavor. Temper the Finished Chocolate: Chocolate is carefully tempered for a glossy finish and satisfying snap. Mold and Package Chocolate: Tempered chocolate is molded into bars and packaged for your enjoyment! And there you have it! From the cultivation of cacao to the molding of chocolate bars, each step in the process contributes to the creation of that irresistible treat we all love.  #teatimechocolates #chocolate #chocolovers ##healthysnack #delicious #deliciouschocolate #milkchocolate #darkchocolate #summitnj #njfoodie #nj #njfood #chocolatelover

Did you know that honey isn't just a natural sweetener, but also a key ingredient in the production of packaged baked goods and granola bars? Here are some reasons why honey is a must-have ingredient in your food production arsenal: 🍯 Natural sweeteners and distinctive flavours - honey brings sweetness along with its own distinct taste and colour, which varies depending on the type of honey. 🍯 Better reputation - because honey is a natural product, it’s viewed more favourably by consumers compared to refined sugars like sucrose or high fructose corn syrup. Let's sweeten the deal for both your business and your customers by harnessing the incredible benefits of honey in food production! #FoodProduction #HoneyBenefits #NaturalSweetener #SustainableFood #HealthyEating

We're thrilled to announce the successful trial of our new Chocolate Spread, packed with innovation and sustainability at its core! Here’s what makes it exceptional:  #AAK Fat: Bringing creamy texture and a mouth-capturing taste to elevate your chocolate experience. #PALSGAARD emulsifier: Ensuring a smooth texture and superior oil binding, even at high temperatures, preventing any oil separation. #MANE flavor Choco malt: Infusing rich cocoa taste to enhance the product's flavor profile, making every bite a delight. #ARLA Whey Permeate Free-Flowing Powder 855: A game-changer! Replacing 50% SMP, it dissolves quickly, enriching the spread with a rich dairy taste without increasing processing time—addressing energy cost concerns effectively. Fine Gloss and No Sugar Blooming: Our spread not only looks enticing but also maintains excellent oil binding properties, ensuring quality throughout. This trial underscores our commitment to innovation and sustainable food solutions. Stay tuned as we continue to pioneer delicious and efficient products that redefine culinary experiences. #FoodInnovation #SustainableFood #ChocolateSpread #InnovationInFood #ResearchandDevelopment #IRD #Oilbinder #SMPReplacer #Fat #NPD #CONFECTIONERY

Try one of my latest recipes- Stay active 🏃♀️👌☕️🥛🌱🧡🍫 With Arlinda Bytyci • 15gr of Agave Syrup • 230ml of Melozio Boost or Vivida Coffee • 120ml of cold Soy Plant Based Milk • Cold Dark Chocolate • Fresh non-treated Organic orange - Pour 100 ml of cold Soy Plant Based Milk directly into the Nespresso Barista device. Close the lid, select the “Latte Macchiato” recipe on the device and press the start button. - Into a Vertuo Mug, put 15gr of Agave syrup. - Extract 230ml of Melozio Boost or Vivida Coffee over it. - Pour gently the hot Plant Based Milk and foam. - Grate Dark Chocolate on top and fresh non-treated BOrganic orange peel over it.