TECHNOLOGIA JSC’s Post

F.lli Cellino : ALMA METHOD® Why F.lli Cellino Pasta is #brighter and has an #intense flavor that enhances the seasonings ? The secret comes From the Ancient Land of Wheat: The Metodo Alma (Alma Method). Alma Method®, from the Latin word "Soul", because it reaches the soul of the grain of wheat , the purest part. THE #PHASES OF THE ALMA METHOD® : - CLEANING : In this phase the wheat passes through various machines which separate the grain from impurities of any kind with 3 mechanical steps . Cleaning presupposes breaking the outermost layer of the bean in order to get to its heart. - OPTICAL READER : A high-precision optical reader identifies and eliminates any remaining non-compliant micro-impurities and foreign materials in color, shape and consistency. - WETTING : We wet the grain and let it rest for at least 10 hours to rebalance all the nutrients , facilitate the final phase of the method and facilitate grinding. - DOUBLE DECORTICATION WITH DIAMOND STONE : It is the heart of our method. It eliminates residual impurities by reaching the soul of the grain and giving our pasta a bright color and an intense flavor. Maple Fine Food LLC #mapleusa #madeinitaly #speciality #food #importexport #usbusiness #uaebusiness #wheat #grains

Discover how different hop varieties transform cider flavours. Enhance your cider-making with hop-infused profiles.

🌟 New Publication Alert! 🌟 We're thrilled to announce the release of our latest research in EFF journal, where we delve into the fascinating world of winemaking. Our article, "Exploring the Effect of Pinus halepensis Resin Quality on the Vinification of Retsina by Untargeted Profile Analysis," uncovers the intricate relationship between the quality of resin from the Aleppo Pine and its impact on the production of Retsina, a traditional Greek wine. 🍷 The Journey of Retsina: Retsina, with its distinct pine resin flavor, has been a staple in Greek culture for centuries. Our study takes a closer look at how the resin quality from Pinus halepensis influences the final taste and aroma of this iconic beverage. 🔍 Untargeted Profile Analysis: By employing untargeted profile analysis, we've been able to identify and quantify a wide array of compounds that contribute to the unique characteristics of Retsina. This approach has allowed us to explore the complex chemical interactions that occur during vinification. 🌲 The Role of Pinus halepensis: Our findings highlight the importance of selecting high-quality resin from Pinus halepensis for the production of Retsina. The resin's composition can significantly affect the wine's flavor profile, offering insights into the art and science of winemaking. 📚 Read the Full Article: For those interested in learning more about the chemistry behind Retsina and the role of Pinus halepensis resin, you can access the full article at: https://lnkd.in/dmj2Xg-N #WineResearch #Retsina #PinusHalepensis #Vinification #ChemistryBehindWine #GreekWineTraditions

Continuing the journey - PIÑA TO PATRÓN Made by hand, by over 2,500+ people (5,000+ hands!), additive free, using transitional methods of production - small batch, craft - to scale. How amazing. 1. Agave fields - by truck, transport to Hacienda 2. Dumping truck loads to the oven areas 3. ⁠Cutting/quartering blue agave by hand 4. ⁠Loading into the ovens by hand (tetris!), cooking slowly for 79 hours 5. ⁠Unloading by hand 6. Then splitting production into 2: ⁠a. Part I - shred for tahona milling, mill with volcanic stone, fibers reabsorb juices, move to pinewood fermentation tanks (juice and fibers) with LOTS of PATRÓN’s yeast, distillation with fibers in tiny copper pot stills x 2, mix 50/50 with roller mill, dilute, bottle for silver or mature for reposado onwards b. Part II - shred and mix with warm water using the roller mill, fermentation in pinewood fermenters without fibers, copper pot distillation x 2, mix 50/50 with tahona mill, dilute, bottle for silver or mature for reposado onwards. 7. After Parts I & II are complete, products are bottled and labeled/packed by hand and sent off all over the world, but we never miss a chance to have a drink at the iconic Copper Bar at La Casona, with our head bartender Oskar (+ Deano!) *Note that some of PATRÓN’s tequilas are a different blend of tahona & roller mill, or in some cases just tahona mill, are distilled sometimes 3 and 4 times, and age for various times in various barrels :) **The production is showing the magic of ALL the PATRÓN liquids in the core line, and from there we edit and adjust number of distillations, blend and maturation I.e. El Cielo, El Alto, Cristalino, Gran PATRÓN line etc #patrontequila #mundodeagave #worldofagave #tequila #mexico #pinatopatron Tequila Patrón Bacardi

☕️🌿 **The Fascinating #Anatomy of a #Coffee #Cherry! 🌿☕️ Ever wondered what makes your cup of coffee so special? It all starts with the humble coffee cherry, and here's a breakdown of its incredible parts: #Exocarp (Skin): The smooth, colorful outer layer. It changes from green to red, yellow, or orange when ripe. 🍒 #Mesocarp (Pulp): Just beneath the skin, this sweet, sticky pulp is rich in sugars, essential for fermentation. 🍬 #Endocarp (Parchment): A tough, fibrous shell that protects the precious coffee beans inside. 💪 #Silverskin (Perisperm): A thin, papery layer that clings to the beans and can sometimes be seen after roasting. 🌟 #Seeds (Beans): The stars of the show! Usually, two beans per cherry, sometimes just one (a peaberry), which is extra special. 🌟 #Mucilage: A gelatinous layer packed with sugars and pectins, vital for the fermentation process. 🍯 Additional Parts: #Pedicel (Stem): The short stem attaching the cherry to the coffee plant. 🌿 #Calyx: The flower remnants at the base of the cherry, forming a small, cup-like structure. 🌸 Understanding these parts helps us appreciate the journey from cherry to cup. Next time you sip your #DamnGoodCoffee, think about the incredible complexity behind each coffee bean! ☕️💚 Cheers to #SpecialtyBrews and unforgettable sips of #DamnGoodCoffee! #CoffeeCherry #CoffeeAnatomy #CoffeeCulture #SpecialityCoffee #formett_fb

Riga Bread v2.0. With this loaf the custard (scald/zawarka) is prepared with white rye malt and caraway. Ryes from the Baltic region are complex and immediately distinguishable. They tend to be chewy in texture and tangy in flavor. The primary processing differences between Baltic ryes and German-Austrian ryes are 1) use of malts, both fermented and non-fermented 2) employment of prolonged thermophilic and mesophilic temperature ranges 3) and the additional sour-scald step. The acidification of rye flour does not follow the traditional German model, as the rye is acidified in multiple stages even after the sourdough itself is elaborated.

The AromaG3 Grinder... The coffee beans are freshly ground each time to guarantee maximum flavour. You can adjust the grinder setting to select the fineness of the coffee powder you want. This affects the flow-through time of the water, the so-called extraction time. The finer the powder, the more intensive the flavour. The cutting angles in the grinding cones of the AromaG3 grinder have been perfected. The JURA engineers have thereby managed to increase efficiency significantly. As a result, the perfect aroma can now be achieved in all its natural fullness in half the grinding time. #cafecorporate #coffee #coffeenow #coffeeinperth #yourbaristaatwork #coffeeintheoffice #locallyroastedbeans #coffeebeans #beantocup #JURA #freshlygroundnotcapsuled #coffeelover

The AromaG3 Grinder... The coffee beans are freshly ground each time to guarantee maximum flavour. You can adjust the grinder setting to select the fineness of the coffee powder you want. This affects the flow-through time of the water, the so-called extraction time. The finer the powder, the more intensive the flavour. The cutting angles in the grinding cones of the AromaG3 grinder have been perfected. The JURA engineers have thereby managed to increase efficiency significantly. As a result, the perfect aroma can now be achieved in all its natural fullness in half the grinding time. #cafecorporate #coffee #coffeenow #coffeeinperth #yourbaristaatwork #coffeeintheoffice #locallyroastedbeans #coffeebeans #beantocup #JURA #freshlygroundnotcapsuled #coffeelover

"Proper storage can make all the difference in preserving the quality and flavor of dried garlic. Keep it cool, dry, and tightly sealed for the best results. Want more storage tips? Let’s chat! 💬" #StorageTips #DriedGarlic #QualityPreservation #ImporterAdvice #OniRushGroup

This traditional method utilizes top-fermenting yeast, which ferments at warmer temperatures compared to the bottom-fermenting yeast used in lagers. Altbier, originating from Düsseldorf, Germany, is a testament to this historic brewing process. The top-fermenting yeast imparts distinct fruity and complex flavors, while the extended cold conditioning helps mellow these characteristics, resulting in a well-balanced beer. This blend of ancient and contemporary methods gives Altbier its unique profile, combining the robustness of an ale with the crispness of a lager.