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Beverage recipes

Synthetic paper now targets high-priced specialty applications that include beverage labels, restaurant menus, drivers licenses, recipe books, instruction manuals, maps, and book jackets. [Pg.268]

Chocolate milk samples prepared from sweetened cocoa powders averaged 58 mg per serving of theobromine and 5 mg per serving of caffeine.28 Analysis of a "home-style" recipe resulted in higher methylxanthine values — 94 mg theobromine and 10 mg caffeine per serving. However, the authors noted that this recipe also had a stronger chocolate flavor. The lower values reported by Zoumas et al. and Blauch and Tarka compared to others was attributed to the inability of older methods to separate theobromine and caffeine, and the lack of precision and accuracy of the older methods. A compendium of theobromine and caffeine values reported for chocolate beverages from both published and unpublished studies has been compiled in Table 8. [Pg.183]

Try brewing a quart of tea by quadrupling the recipe, straining it into a clean glass jar and refrigerating it for a cooling summer iced beverage. [Pg.31]

In order to manufacture the above beverage, the bottler will require a recipe, such as ... [Pg.124]

If made from the above recipe, the syrup and beverage will conform to the following specification ... [Pg.124]

One of the oldest medicinal preparations made by man was alcohol. Here again careful observations provided the basis for the development of this ancient and important drug. Recipes for beer, wine, and mead are found in the oldest of recorded literature from cultures worldwide. Not only were these liquids used in ceremonial practices, their medicinal properties of decreasing pain sensation and the ability to induce sleep were greatly appreciated. As the cultures became more sophisticated these alcoholic beverages were used as tinctures of herbs to enhance the medicinal effectiveness of herbs and plants. [Pg.8]

Chocolate is a food product that is native to Central America and Mexico. The Aztec ruler Montezuma served the bitter cocoa-bean drink to Hernan Cortez in 1519. Cortez took the cocoa beans and the recipe for the chocolate beverage to Spain where it became a very popular, but expensive beverage. Chocolate remained a food product for the wealthy until the mid-nineteenth century, when the price of chocolate became affordable and processing techniques improved. The chocolate served today bears little resemblance to the chocolate served in Montezuma s court. Processing techniques as well as additives create the smooth, sweet, delightful treat that you enjoy today. [Pg.431]

Various recipes were used for preparing aromatic waters, oils, and perfumes. Some of these were for perfumes and some undoubtedly for alcoholic beverages, as one of the major ingredients for many concoctions was a bottle or two of wine, which when distilled produced a very alcoholic brew. [Pg.627]

ORIGIN AND HISTORY. Barley was formerly believed to have originated as early as 7000 B.C. in the dry lands of southwestern Asia, where wild strains of the grain may still be found. Apparently, the primitive people of this area used barley as food for man and beast, and fermented it to make an alcoholic beverage, as evidenced by the oldest known recipe for barley-wine found engraved on a Babylonian brick dated about 2800 B.C. [Pg.85]

BARLEY PRODUCTS AND USES. Broadly speaking, barley is used in two ways (1) commercially in foods, beverages, and feeds and (2) in home recipes. [Pg.86]


See other pages where Beverage recipes is mentioned: [Pg.387]    [Pg.51]    [Pg.184]    [Pg.427]    [Pg.146]    [Pg.1884]    [Pg.183]    [Pg.3]    [Pg.86]    [Pg.287]    [Pg.107]    [Pg.394]    [Pg.126]    [Pg.1533]    [Pg.522]    [Pg.136]    [Pg.3706]    [Pg.29]    [Pg.126]    [Pg.128]    [Pg.757]    [Pg.81]    [Pg.331]    [Pg.67]    [Pg.248]   


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