Guittard Chocolate Co. International Pastry Demo on Monday, October 4th, 2021. Registration open to Industry professionals.
Specialty foodservice distributor located in Chicago, Illinois. Distributors of quality product lines from Guittard Chocolate Company, Prova Vanilla, American Roland Specialty Foods, Chefmaster, and many others.
Guittard Chocolate Co. International Pastry Demo on Monday, October 4th, 2021. Registration open to Industry professionals.
Artificial flavors usually come from one, or at most several molecules. Natural flavors usually use hundreds of molecules that add complexity to the smell and taste. For example, vanillin (chemically synthesized) does not have the same taste or fragrance that vanilla beans have, and especially if that orchid plant is grown in a different terroir (environment) or is a different variety.
Learn about flavor molecules and how chemists make artificial flavors in this latest #PeriodicGraphics by Compound Interest! 🍨
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Scientific technique for cooking the perfect hard boiled egg.
No, Paul Newman did not really eat fifty eggs in an hour in the 1967 film classic, Cool Hand Luke. But that would hardly be a challenge for Joey Chestnut, the world’s best-known competitive eater. Joey polished off 141 hard-boiled eggs in just eight minutes and holds the world record for this even...
It seems that "chocolate bombs" are the rage this year. They are a chocolate shell, made from a chocolate or compound coating with a viscosity of 95 MacMichael's or less, and containing sweet ground cocoa and marshmallows inside. You place the chocolate bomb inside a cup with steaming milk to get a visual hot chocolate drink.
Here's the scoop on marshmallows.
Believe it or not, the tasty marshmallows we know are inspired by a plant, a perennial that grows up to about four feet high. Its root has a soft and spongy texture and looks like lung tissue, which led to its use in the treatment of lung conditions. Usually, the root was extracted with hot water, s...
Putting certain food crops below solar panels makes sense, especially for those crops that thrive in the shade. Most plants do not require a lot of exposure to direct sunlight, so putting them underneath a solar panel keeps the plant cool so they require less water. The plants in turn mist the air, which keeps the solar panel cooler and thereby increases the photovoltaic efficiency. A somewhat symbiotic relationship.
In 'agrivoltaics,' crops and solar panels not only share land and sunlight, but also help each other function more efficiently.
Many of the companies that we represent, such as Guittard Chocolate (finest American made chocolate) and Prova Gourmet (finest vanilla from France) advertise in Pastry Arts magazine. This premiere pastry magazine has put together a platform for chefs to access classes made by pastry professionals regarding the different techniques used in making ice cream, chocolate, sugar work, bread, etc. For a short time, they are offering a free pass for a 4 day trial of these classes.
Watch 60+ video demos & presentations designed specifically for dessert professionals!
Personalized starters for bread baking.
During the onset of the pandemic, many of us turned to making a sourdough starter to simultaneously combat yeast scarcity and our newfound fear of going to the grocery store. But lots of us have kept up with our strange new hobby of mixing water with flour and leaving it on the counter for reasons b...
Lesson on how to use active, instant and fresh yeast interchangeably.
Yes, here's how.
Differences between brands of butter; taste and performance.
The Chronicle spent several weeks exploring 15 widely available brands of unsalted butter. ON THE TABLEWhen it comes to flavor, our panel discovered that how a butter is stored makes almost as much difference as how much flavor-giving butterfat it contains. In a blind tasting, some of the expensive,...
Let's get back to symbiotic gardening. Growing plants that support each other.
Find out which fruit and vegetables should and shouldn’t be planted together with our companion planting chart for some of the most popular garden foods!
What actually happens inside a chocolate factory, like Guittard Chocolate Co.
Bon Appétit Test Kitchen manager, Brad Leone, is back for episode 24 of “It’s Alive.” This is part 2 of Brad's adventure to learn how chocolate is made. Brad...
Harvesting cacao in Ecuador for Guittard Chocolate Co.
Bon Appétit Test Kitchen manager, Brad Leone, is back for episode 23 of “It’s Alive,” and this time he’s learning how to make chocolate. (Fermentation plays ...
There is an increasing demand for dining out, but decreasing numbers of people available to prepare those meals because of low wages and no healthcare. This is not sustainable.
Increasing the sales taxes from restaurants does not help the workers, and compounds the problem because it increases the cost to dine out. This too is not sustainable.
Wages are up — but not enough to comfortably live in America’s most expensive cities
What can be done when we mimic nature.
Family grows 7000 pounds of organic food per year on a tenth of an acre, supplying 90 percent of their diet… They spend less than $2 per day per person on other kitchen staples and make over $20,000 a year selling excess produce Fifteen minutes from downtown Los Angeles, just …
Great article for the novice on shopping for Japanese ingredients.
WBEZ's Monica Eng offers tips on how to shop at Japanese markets like the newly renovated Mitsuwa Marketplace in Arlington Heights.
Chocolate and peanut butter are one of the best flavor pairings. In fact, chocolate and any nut and many dried fruits work - almonds, hazelnuts, coconut and raisins are popular.
A new Monmouth University poll surveyed the top eight selling candies for Halloween and Reese's Peanut Butter Cups came out on top.
Transglutaminase is a naturally occurring enzyme that helps join certain amino acids together, which eventally form peptides and proteins. Hence the name "meat glue".
While it is generally considered safe by regulatory groups, and companies are not required to list it as an ingredient, it's use has become widespread in food processing. Perhaps too widespread, and it is now hanging around in higher concentrations that perhaps make it not so safe. Still best to eat less processed foods, and cook and eat more naturally grown stuff.
Transglutaminase, or meat glue, is a food additive that many people avoid due to health concerns. This article tells you what transglutaminase is and whether it's safe.
Some really good technical details for easily making Cobbler and Ice Cream.
Learn the easy recipes for peach cobbler with a raw sugar cobbler crust, and vanilla bean ice cream! I'll show you how simple it is to make your own ice crea...
Chef Scott Green and his killer Chocolate Peanut Butter cookie. Might want to make a version with a 72% couverture chocolate also; something like Guittard's Coucher du Soleil.
We're taking a perfectly awesome peanut butter cookie and stuffing it with rich chocolate peanut butter ganache, because why the hell not??? Get my recipes f...
Check out Chef Scott Green on his Youtube channel. This week is about making the perfect chocolate chip cookie. You should also consider using chocolates from Guittard Chocolate Co., not only because they have the best tasting chocolates, but also because they have chocolates with different viscosities, which impacts the amount of "goo-iness".
Welcome to the Devil's Food Kitchen channel! Renowned Pastry Chef Scott Green is sharing his best recipes and techniques to up your dessert game. Whether you...
Greeks love their coffee.
Learn about the coffee culture in Greece, its history, the different coffee types you can order, customs and traditions associated with coffee and how it consists a vital part of the Greek's everyday life.
Don't get poisoned by storing your wine in Crystal.
Glass is made by heating sand and then allowing it to cool down. Sand, or silicon dioxide, has a highly ordered arrangement of its silicon and oxygen atoms. In other words, it has a well-defined crystal structure. When sand is liquified by heat and then cooled, this ordered arrangement of atoms is l...
A quick reminder about Salmonella bacteria.
It was from these animals that back in the late 1800s American veterinarian Daniel Salmon isolated the bacteria that were eventually named after him. “Salmonella” actually refers to a species of bacteria that inhabit the intestines of people and animals, along with a large variety of other bacte...
The magic behind those confections.
The secret lies in the chemical behaviour of beta-fructofuranosyl-alpha-D-glucopyranoside. Don't worry, that's just the chemical name for sucrose, or ordinary table sugar. Sucrose is a "disaccharide," meaning it is composed of two smaller molecules, namely glucose and fructose, that are chemically b...
Whew, thank goodness Anise and Liquorice are not related, and that Ouzo is flavored with Anise.
An astute physician immediately asked about the woman's dietary habits and discovered that she was virtually addicted to liquorice candies, eating up to half a pound a day! Right then and there the problem was solved. The most prevalent compound in liquorice, and the most studied, is glycyrrhizin, a...
Have you heard the Sanfilippo / Fischer Nut ad about how their nuts are roasted while everyone else's are "fried"? It used to be the case where everyone (including Sanfilipo) did cook their nuts in coconut oil to sterilize them. However, that has changed and almost all nut processors now steam treat (ie. roast in steam) their nuts.
By law, all California almonds must be pasteurized or treated with a fumigant — processes aimed at preventing foodborne illness. But critics say the treatments taint flavor and mislead consumers.
Consumers have to demand more transparency from food producers. We should become more familiar with who is growing our food, where it's grown, how it's grown, and who is processing our food, where it is being processed, and how it is processed. This should be disclosed with the ingredients list and nutritional info.
We need regulations, definitions and standards to level the playing field for the suppliers, and to allow us to gauge their performance and liability. We cannot simply rely on government regulations and certifications to be the ultimate protection.
As corporations rush in to make a buck, some farmers are pushing back — and fighting for the soul of organic food
The science behind centrally processed, ready packaged meat.
It’s a different world today, especially if you shop for your meat at a supermarket. You select your cut, pre-packaged meat from the refrigerated case, and the butcher who prepared it may not even be at that location. This is “centrally processed, case-ready meat” referred in the industry as C...
Many pastry chefs will tell you there is a technical difference in the brand of butter you use. Many attribute the difference to the amount of water and butterfat in the butter, even though the range of butterfat is a mere 80 to 84%. Like most foods, the terroir of the butter is more likely the reason for this difference.
A change in color indicates that the chemical composition is not the same. Since butter is over 80% fat, this would suggest that the composition of fat molecules is different between the brands of butter. What the cows are fed, and where they are raised, would create the different fats in the milk. This is the impact of terroir.
‘I saw this crazy-yellow product,’ says chef Rob Gentile. ‘And I looked at (my chefs) and said, ‘What the hell is this?’’
"Unless you're an extreme athlete, recovering from an injury, or over 60, you probably need only 50 to 60 grams of protein a day. And you probably already get that in your food without adding pills, bars or powders."
Protein is broken down by your body into amino acid molecules, some of which are changed into other amino acids as your body needs them. There are 9 essential and 11 non-essential amino acids that your body requires. The 9 amino acids humans cannot synthesize are phenylalanine, valine, threonine, tryptophan, methionine, leucine, isoleucine, lysine, and histidine. These must be supplied in your diet.
Unlike carbohydrates and fats, your body cannot store protein. Examples of single-source complete proteins (the ones with the essental amino acids) are red meat, poultry, fish, eggs, milk, cheese, yogurt, soybeans and quinoa. Although you do not need to eat a lot, you do need to eat these foods regularly.
Rationally, digestive enzymes should increase the efficiency of your metabolism, which means it will increase your weight. This assumes that the enzymes can actually get to the right place for them to have any effect.
Be cautious of things published on the internet, especially when you see phrases starting with "it may cause" or "it might suggest". Many of these are opinions supported with anecdotal statements and no rational.or rigorous thought.
Can digestive enzymes help you lose weight?
Stop me if you’ve heard this one before. Somebody (usually on the internet) told you that in order to improve your digestive health you need to buy (also usually from the internet) some digestive enzymes to improve your body’s efficiency at metabolizing food. The benefits, although usually left somewhat vague, generally involve weight loss, more vitality, and a generalized sense of well-being.
But will digestive enzymes actually help you lose weight? Or will they actually do the opposite?
"Digestive Enzymes: Weight Loss Supplement?" by Dr. Christopher Labos
The cold facts about refreezing food.
Can you re-freeze food?
The idea that you shouldn't originated with Clarence Birdseye, who had a huge stake in the frozen vegetable industry. Turns out, he wasn't worried about your safety, he was worried about his bottom line.
Colorful beets,like Badger Flame, are new hybrids with a less earthy taste.
Beets have come a long way to fields and vegetable gardens from their roots as a leafy green growing wild in the sandy soil of the Mediterranean.
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Pastry ingredients like chocolate, coatings, cocoa powders, tart shells, chocolate shells, decorations, toppings and flavorings.
Savory ingredients like raw and roasted nuts, grains, beans, lentils, flours, dried fruit, frozen fruit, oils, vinegars and condiments.
Technical ingredients like stabilizers, gellifiers, coloring agents, sweeteners, salts, seasonings and spices.
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