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Confectionery Equipment for Food Makers
Confectionery Equipment for Food Makers

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Bakon Cake Decorator
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Chocolate & Health News
A new study published in the British Journal of Nutrition appears to back up the adage that a little of what you fancy does you good.
Eating a small amount of dark chocolate each day could reduce risk of diabetes and heart disease.
Including a small amount of chocolate each day could help prevent type 2 diabetes and insulin resistance. That’s one of the research findings from the Luxembourg Institute of Health (LIH), the University of Warwick Medical School, the University of South Australia and the University of Maine.
Data of 1,153 people aged 18-69 years old who were part of the Observation of Cardiovascular Risk in Luxembourg (ORISCAV-LUX) study were analysed. It was found that those who ate 100 g of chocolate a day - equivalent to a bar – had reduced insulin resistance and improved liver enzymes. Insulin resistance is a well-established risk factor to cardiovascular disease.
More than 80% of participants claimed to eat an average of 24.8 g of chocolate a day. The study also found that those who claimed to eat chocolate were younger, more physically active and had higher levels of education than those who claimed not to eat chocolate on a daily basis.
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2016-05-27
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Coffee Taster’s Flavor Wheel Revised for the First Time in Over 20 Years
One of the most iconic resources in the coffee industry, the Specialty Coffee Association of America’s Coffee Taster’s Flavor Wheel has been updated for the first time in its 21-year history.
The research conducted at UC Davis included over 70 professional coffee tasters and sensory panelists who participated in an Agglomerative Hierarchical Cluster (AHC) analysis, a web-based graphical sorting exercise never before used in coffee research, which was performed to group the flavor attributes into different categories.
Flavor Wheel is the culmination of over three years of scientific research and collaboration within the specialty coffee community. Dozens of research scientists, sensory experts, coffee tasters, and roasters have collaborated on this project, and it is the most compelling result yet of collaborative coffee science in action.

It uses descriptors of taste and aroma to rank coffee. Scores of over 80 are considered top quality coffee, while anything above 90 is among the finest coffee in the world.
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very informative & useful, I have known only twitter from the list . now I got more to check. thankU
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"A glossy chocolate glaze to drizzle over a Bundt cake. It's also great on cookies and doughnuts."
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