(MPOB Transfer of Technology)
Whipped topping is similar to other whippable emulsions, such as whipping cream and ice cream – they are all emulsions of oil-inwater. Creams are of three types – dairy, imitation and low fat. They are packed after either pasteurization or ultra high temperature (UHT) treatment. Palm-based whipped topping (PT) was formulated similar to ordinary dairy … Read more
Interesterification (IE) is a powerful tool for modification of the physical and chemical properties of oils and fats. IE involves redistribution and interchange of fatty acids (FAs) within and between the triacylglycerol molecules, which make up all oils and fats. The result is a significantly changed melting and crystallization behaviour. No changes occur to the … Read more
The shortening for multi-layer bread is specially designed to facilitate lamination of the dough in the baking of puff pastry products (Figure 1). Multi-layer bread is a unique traditional breakfast delicacy in Izmir, Turkey. As a staple, up to three pieces can be consumed per meal (each piece weighing 120 to 150 g). The bread is … Read more
Bakery products were improved significantly when emulsified shortening was introduced in 1933 (Hui, 1996). Pure vegetable shortenings were accepted as premium products both by housewives and the commercial bakers due to their uniform white colour and smooth texture that improves stability, creaming properties and bland taste. The advance in technology, especially in the food service … Read more
Pastry used for tarts is referred to as sweet short crust pastry (Figure 1). Pastry doughs vary according to the type of final product intended. For instance, the crust for a pre-cooked custard pie should be different from the crust for a fruit filled pie. While the basic ingredients for most pastry doughs are similar, … Read more
Bakery fats are used in a variety of bakery applications for specific functions to produce different products (Figure 1). The properties can be tailor-made to suit the application for which it is intended. A fat for crumble pastry should have a certain consistency to facilitate mixing of ingredients together. It should be able to coat … Read more
Fudge sauce is an ideal topping for ice cream and cold desserts (Figure 1). It is also used in bakeries and dairy industries for flavouring, dipping and also for inclusion in filling cream and chilled desserts such as yoghurt. Fudge sauce tastes like milk chocolate and is the second most popular topping after chocolate syrup (Schuman, … Read more
Malaysia exports various palm oil products with different fatty acid compositions. To ensure that the products are within the trade specifications, they have to be tested before export. Therefore, Standard Reference Materials (SRMs) of palm oil products are required to ensure that products meet the specifications. SRM is defined as a reference material, accompanied by … Read more
The field activities of transporting fresh fruit bunches (FFB) to roadside collecting points, spreading fertilizers and weedicide spraying can be mechanized to reduce the number of workers, increase worker productivity and the area covered. The normal method for transporting FFB is by wheelbarrow, controlling weeds by knapsack sprayer and applying fertilizer. These activities are hard … Read more
The physical characteristics of peat soil limits its mechanization.Anotherlimitation is the rising debris from the sinking of the soil. The protruding debris – old logs or T stumps – obstruct the movement of machines and may also damage the under-carriage. Thus, itis importantto consider seriously these limiting factors when introducing machines for peat areas. The … Read more