food sci and technology
food sci and technologyno i'm not talking bout the horrible-terrible-vegetable talk last wed. it was so boring lah. i nv got through a quarter of it without sleeping. to think i might actually consider going into scientific research on such an interesting topic. but this talk totally took away all my interest in that. guess i have to disappoint my mum again in her attempt to get me to not waste the scientific knowledge i've gathered in 6yrs and go for some other uni course.
anyway, questions u shld ask urself:
1. how are M&M's made?
if u dip the choc into the tub of candy coating, there will be a drop when it drys up so it'll not be a perfect circle liao. and if u attempt of mould the sugar candy and stick the two halves together then there will be a line down the middle. so how do they do it?
well...
The making of "M&M's"® Milk Chocolate Candies begins with milk chocolate centers, which are formed in a machine and then "tumbled" in order to obtain a smooth, rounded center. For "M&M's"® Peanut Chocolate Candies and "M&M's"® Almond Chocolate Candies either a whole peanut or a whole almond forms the center, which is first roasted, then surrounded with milk chocolate. For "M&M's"® Peanut Butter Chocolate Candies, a center made with real, creamy peanut butter is first formed and then surrounded with milk chocolate. The process for "M&M's"® Crispy Chocolate Candies begins with a crisp rice center which is then covered with chocolate. What follows is a process known as "panning". Panning involves coating candies by rotating them in a coating material in a revolving pan. Panning can be done using syrups and other materials such as chocolate, fats, etc. The principle, briefly, is to coat the center with a layer of materials, which on evaporation leaves an even layer or shell of dry substance. The chocolate (or chocolate-covered peanut, peanut butter, almond and crispy) centers are color-coated by rotating them in a revolving pan, while a sugar and corn syrup mixture is added. This process is repeated several times until "M&M's"® have a thin, smooth shell with the desired thickness. Then, the machine specially designed for the purpose gently imprints an "m" on the surface of the fragile candy shell without cracking the thin sugar shell.
from:
http://global.mms.com/cai/mms/faq.htmlcool!
2. why must u always pick brown when u play 'guess the colour of M&M's' ?
"M&M's"® Milk Chocolate Candies:
30% brown, 20% each of yellow and red and 10% each of orange, green and blue. "M&M's"® Peanut Chocolate Candies: 20% each of brown, yellow, red and blue and 10% each of green and orange. "M&M's"® Peanut Butter and Almond Chocolate Candies: 20% each of brown, red, yellow, green and blue. "M&M's"® Crispy Chocolate Candies: 16.6% each of brown, red, yellow, green, orange and blue.
yah! that is assuming u play with the milk choc version. coz the peanut version has too little m&m. and if u attempt to play with a big grp of ppl, chances are u will only manage a small miserable few m&m from the pack.
3. any now, the ultimate qn... why is there a small hole in the middle of the cream layer in oreos?
don believe? go check. every single one has that. cool huh! this is wad happens when u twist it open and pass ur brother the side without the cream (coz he doesn't lik the cream). so u get to star at the cream and notice the hole. and after like 10 oreos, u notice the hole is still there
now, that's literally food for thought!
oh, by the way:
An urban legend claims green M&Ms are an aphrodisiac. ahh... now that's interesting!
