One of the most interesting ways chocolate candy is made is a modern method that involves a machine called an “enrober”. Imagine a cupcake cup in which you place a pretzel. Fill the cup up with warm chocolate. Then make slits or slots on all four sides so that the extra chocolate will run out of the cup and into a catching tray.
Now when you flood the cup with chocolate it coats the pretzel, but as the chocolate flows back out of the cup the pretzel remains coated. If you move this cup on a belt through a cooling tunnel the chocolate will harden to its final form. Suppose there are 12 cups in a row on a conveyor line, all filled with pretzels. The cups pass beneath a nozzle that fills the cups with chocolate. The overflow runs out through the slits in the cup.
The above method would not be perfect if you need to have chocolate on the bottom of the piece. When you make chocolates in an enrober that needs a chocolate bottom first, before you place an item in the cup you add a small amount of chocolate in the cup bottom. The cup then passes through a chilling tunnel where the bottom sets. The cup is then filled with a nut or fruit center. Then the cup is top flooded with chocolate. The entire piece passes through a cooling tunnel to make the final hard set. Often this is the way production chocolate pieces are made for the large companies.
The excess chocolate recirculates and is used again to flood the next cups with chocolate. This is an enrobing line and you can always tell enrobing because there is a flat bottom on the chocolate item.
Smaller chocolate makers hand dip the chocolates - one at a time - and this is slower but more individualized. An enrober give constant quality, appearance, and large volume of products.
This method of chocolate coating is machinery intensive and requires expensive equipment. A normal plant might make 2,000 pounds of enrobed chocolate pieces on a typical production run!
The is a lot of interest in the nutritional value of nuts and seeds.
Below is a table
showing some of these values....
This is the value in one ounce of nuts
expressed in grams of protein, fat,
carbohydrates, and calories
also see: http://www.calorieking.com
|Beechnuts - 1 oz||1.8||.7||3||6|
|Brazil Nuts (8) -1 oz||.1||19||3.5||185|
|Butternuts - 1 oz||4.5||1.6||.2||20|
|Cashews (14) - 1 oz||5.4||14.||10||165|
|Chestnuts (6) - 1 oz||6.4||.8||13||60|
|Coconut (1) - 1 oz||.8||15||7||160|
|Filberts (18) - 1 oz||4.2||18||4.5||180|
|Ginkgo Nuts (14)-1 oz||1||0||6||32|
|Hazelnuts (18)- 1 oz||4.2||18||4.5||180|
|Hickory Nuts (30)-1 oz||1||18||5||190|
|Litchi Nuts- 1 oz||1||4||21||90|
|Macadamias (7) -1 oz||1||21||4||200|
|Peanuts (30) - 1 oz||9||14||6||165|
|Pecans (25) - 1 oz||1.6||19||5||195|
|Pine Nuts - 1 oz||3.2||18.4||5||176|
|Pistachios (45)- 1 oz||1.6||14||7||165|
|Walnuts (black)-1 oz||2.7||16||3||175|
|Walnuts (English)-1 oz||5.4||18||5||185|
this is another excellent
nut nutrition web site
and see alsohttp://www.nal.usda.gov/fnic/foodcomp/
Food Facts: From almonds to walnuts,
nuts are packed with nutrition
The Romans considered certain nuts to be food of the gods. Because walnuts resemble the brain, they were used to treat head ailments during the Renaissance. The Incas made pottery in the shape of the highly prized peanut.
Most of us today just like to eat them.
Nuts are versatile: They can be eaten as a snack or as part of a meal. They make tasty additions to fruit or vegetable salads, casseroles, baked breads or muffins, oatmeal, pilafs and meat dishes.
Nuts also are nutritious. They are placed in the meat group of the Food Guide Pyramid because of their protein content. Ounce for ounce, they are one of the best plant sources of protein and contain no cholesterol.
Many also are good sources of fiber; minerals such as magnesium, iron, potassium, selenium, copper, and zinc; vitamin E, folacin and other B vitamins; and fat.
Fat - there's good news and bad news. Fat is high in calories - 9 per gram versus the 4 per gram in carbohydrates and protein. If you're tipping the scales a little more than you should, it's best to cut some calories (and add exercise) to get that weight down. Because of their calorie density, fats are a logical choice for lowering our calorie intake. Therefore, use nuts in small amounts.
Although dry-roasted nuts are not cooked in oil, they are not significantly lower in fat that regular roasted (fried) ones. The other bad news is that the salted varieties add a significant amount of sodium.
The good news is the type of fat in nuts -primarily monounsaturated with some polyunsaturated. Monounsaturated fats can help lower total blood cholesterol, especially when substituted for the saturated fat in meats or other foods. These fats can also help lower LDL (bad) cholesterol without lowering HDL (good) cholesterol. Some studies have indicated that people who eat nuts fairly often have a lower risk of heart disease than those who seldom eat them.
When buying nuts in the shell, choose clean nuts that are free of splits, cracks, stains, mold or holes. Nutmeats that rattle in their shells are usually stale.
Shelled nuts should be plump and fairly uniform in color and size. Limp, rubbery, dark or shriveled nuts may be stale. Nuts in the shell retain their quality longer than shelled nuts. They can be kept at room temperature for a short time. For longer storage, keep them in a cool, dry place. Shelled nuts will keep fresh for several months stored in a tightly closed container in the refrigerator. Shelled or unshelled nuts can be frozen in tightly closed freezer containers at zero degrees or lower.
The following are some quick and fresh ideas for using nuts:
Add nuts to homemade trail mix.
- For the flavor of fall, sprinkle baked squash, sweet potatoes or apples with chopped nuts.
- Nuts add texture and taste appeal to fruit, vegetable and main-dish salads.
- Sprinkle hot cereal with chopped nuts or add them to pancake, waffle, cookie, cake, quick bread and muffin batters.
- Try using one-half whole wheat flour when baking - the flavor of whole grains especially complements nuts.
- Brown baggers delight: Stuff whole grain pocket bread with a mixture of chopped nuts, apple, banana and pineapple chunks and sprinkle with raisins.
So there you have it - it's all right to go nuts -just be sensible about it!
- If you have a question, write to Extension Agent Family and Consumer Sciences, University of Florida Extension - Walton County, 732 North 9th Street, Suite B, DeFuniak Springs, FL 32433-3804; or call the Extension Office (850) 892-8172, from 8 a.m. to noon or 1 to 5 p.m. weekdays.
Chestnuts are the only low-fat nut with 1 gram fat and 70 calories in one ounce of dried or roasted nuts. Macadamia nuts are the highest with 19 grams of fat and 199 calories. Some other favorites stack up this way per ounce:
Nut fat calories Almonds 14 g 167 Brazil nuts 19 186 Cashews 13 163 Hazel nuts 19 188 Hickory nuts 18 179 Peanuts 14 164 Pecans 18 187 Pine nuts 5 161 Pistachios 14 164 Walnuts 18 182