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I am transferring all food tech related articles from foodrecap.net here. Please help me spot and correct any weird stuff that may occur.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

The Third Wave Coffee Brewing System

I was not in Japan. Instead, this Japan technology was brought in our hometown. I never saw a “Made in Japan” tag but I could never thought of anyone who made this. Japanese love inventing for convenience and that includes vendo machines that serve natural foods. I’veĀ  seen one serving large live crabs on TV. Now this huge vendo is serving freshly brewed coffee straight from roasted beans. It eliminates the need for coffee bar and barista.

coffee vendo machine huge

It has wide coffee selection. From completely black to with sugar and cream and iced variations. The customer even have the option to experiment using the taste adjuster.

It is unlike cheap and small machines which are only equipped with hot water and instant flavorings. This giant counterpart do natural brewing process. Grind roasted coffee, extract with hot water and pressure, then add flavorings as customer desired. The customer only need to insert bill through the loading bay, push few buttons, wait a moment and walk away with the beverage at hand.

Integrating the roasting machine in the near future is highly probable. Roast profile can be adjusted to suite taste.

Few minutes after lunch. I was very sleepy. I normally take a nap when I’m home. I was attending food exhibit so napping was not an option. I guessed a cup of hot coffee would ease me. I took out a bill and went to the second vendo machine. The first was obviously out of order. LCD panel was off. However, the second won’t accept the bill. Two machines out of order.

The machine was made by man. When it fails, it needs human hand for the fix. The technical assistance I need was impossible at the moment so no coffee for me.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

A Pack of Bulge Instant Gulaman Powder

When food bulging is the topic, the first thing that come accross my mind is the deformed canned sardine. Deformation not cause by dropping or other strong external forces. Instead, the cause is from the inside.

Anaerobic microorganisms, for some reasons, start to grow. Feeding on protein rich media and giving off carbon dioxide. It accumulates and push the thin can wall farther away resulting in bulge appearance.

Bulged canned foods are dangerous. It became the rule of thumb to discard on sight.

Bulging foods also occur in packed crackers. The package is normally inflated with inert gas, protecting contents from external pressure and preventing the absorption of moisture resulting to thoughness. However there are times when the amount of gas inside is not normal. It is like a balloon that may pop anytime soon.

Same thing with instant juice drink in doy pouches. It looks like overfilled but in reality, it is not fit for the taking.

The next thing I saw puzzled me a little. Why would this instant gulaman powder go bulge. There was nothing in there but seaweed extract. I thought of it for a while. Then inspected the label. I saw sugar.

bulge instant gulaman pack

So what is the deal with sugar being in there?

If it so happen the product is contaminated with yeast and other conditions are met, fermentation may occur, producing some carbon dioxide in the process. Amount enough to make package appearance abnormal.

I opened it up and surprised. The gulaman powder appearance and aroma are perfectly normal. For a moment I thought it was fine and wanna cook delectable gelatine. However, the rule of thumb is discard any bulging food items. A pack of suspicious instant gulaman is not worth risking for.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

The Melted Cocoa Powder

I knew it is going to happen. Our additional product which is the natural cocoa powdered melted on its way to retail store. It is summer and our product should be handled with extreme care.

natural cocoa powder melted

What we did wrong?

We did delivery right after lunch. The sun and temperature were at peak. We should have done it early morning or late afternoon. That is our SOP and yet we neglected it.

The products primary packaging does not provide sufficient protection. The powder was packed in clear stand-up pouch. It allows easy pass age of radiant light and heat. Unlike our bar chocolates which were wrapped with heavy aluminum foil and thick kraft paper. Our plan now is search for affordable package similar to Pringles. Thick cylindrical carton with aluminum foil inner lining.

PS. Our natural cocoa powder has 100% intact cocoa butter. We don’t have a device for extracting it out. We don’t plan to acquire either. Butter contributes a lot to flavor. What is left after extraction is a bland tasting cocoa solids which we do not want selling.

Update. After few days, the products was back to its powder form.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Tinolang Manok de Misua

Ingredients:

1/2 kilo chicken, cut
1/4 kilo chayote, cut
1 pack misua
1 bulb red onion, chopped
2 cloves garlic, minced
1 thumb size ginger, sliced
fish sauce
ground pepper
cooking oil
water

Cooking Procedures:

In a medium saucepan, heat oil over medium heat. Saute garlic and onion. Add ginger and chicken meat. Mix thoroughly and cook until golden brown. Add water and boil until chicken is tender. Add ground pepper and fish sauce according to your taste. Add chayote. After five minutes, drop the misua and continue boiling for another three minutes, Serve hot!

tinolang manok de misua

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.