Sugared almonds

Confections. Main appHcations are sugared almonds, caramel, nougat, and sweets. For sugared almonds and caramel, vanillin is mixed into the sugar in the dry phase of the recipe. For nougat. Vanillin is added during the Hquid phase of manufacturing. In sweets, vanillin is added in the form of a 10% ethanol solution. 

In a medium bowl, combine the cherries, cane sugar, almond extract, and lemon zest. Set aside. 

Sugared almonds, mint imperials and nonpareils (hundreds and thousands), as well as sugar-coated chocolate lentils or eggs, are normally... 

Typical products Sugared almonds, mint imperials, nonpareils, sugar-coated chocolate beans Jelly beans, dolly mixture components... 

A Christmas cookie made with honey, brown sugar, almonds, candied fruit peel, and spices. 

Scheide-ofen, m. parting furnace, almond furnace. -pfanne, /. (Sugar) defecating pan, clarifier, -punkt, m. separation point. 

Consumption of sweet chocolate in the U.S. is low. The majority of chocolate consumed is milk chocolate produced from chocolate liquor, sugar, cocoa butter, and milk solids. Because most milk chocolate produced in the U.S. contains 10 to 12% chocolate liquor, differences in methylxanthine content among commercial milk chocolate are due more to the varieties and blends of cocoa bean (Table 9). Based on analytical data from seven brands of commercial milk chocolate, a typical 40-g milk chocolate bar contains approximately 65 mg theobromine and less than 10 mg caffeine.28 Milk chocolate bars containing other ingredients, such as peanuts, almonds, and confectionery fillings, obviously contain less methylxanthines. In a survey of 49 marketed chocolate and confectionery products, theobromine concentrations ranged from 0.001 to 2.598% and caffeine content from 0.001 to 0.247%.33... 

Almond hulls, cotton seed, beans, hop vines, potatoes, sugar 0.5 17... 

The example of a total extract composition of a tropical soil from the Amazon, Brazil, shows mycose as the major compound, numerous other monosaccharides, lipid components such as fatty acids and fatty alcohols, and natural product biomarkers (Fig. 9a). The mycose and elevated levels of the other saccharides reflect the efficient fungal/microbial degradation of plant detritus in the tropics. This can be compared to the saccharides in the soil from an almond orchard in California, where glucose and mycose are the main sugars with lipids, sterols and triterpenoids (Fig. 9b, ). 

In the mannosidase series, two GH 38 enzymes, that of jack bean and also almond a-mannosidase, were evaluated with deoxy derivatives of 4-nitrophenyl a-D-manno-pyranoside.126 For both enzymes, it was found that scarcely any hydrolysis took place with the 2-deoxy, 3-deoxy, or 4-deoxy sugars, but the 6-deoxymannopyranoside was turned over at about the same rate as the parent compound, indicating that a strict conservation of functional groups is necessary for productive enzymatic action. 

Bols and co-workers [61] synthesized isofagomine (23), a compound in which the basic hetero-atom replaces the anomeric carbon, and showed that this new type of synthetic sugar analogue is one of the strongest inhibitors of -glucosi-dase from almonds known to date. Following this innovative work, Ichikawa and Ichikawa prepared (3i ,4 ,511)-3(] )-hydroxymethylpiperidine (l,5-dideoxy-2-C-hydroxymethyl-l,5-imino-D-arabinitol, 24) [62] from D-lyxose. This was... 

This consists essentially of sugar and almond paste. Besides the determination of the sugars, which is made as in biscuits, and the microscopic examination for the detection of other seeds and extraneous flours, tests for hydrocyanic acid (from the bitter almonds) and nitrobenzene (added as an adulterant) are also necessary. 

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