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Plant sweet foods, semi-finished products of flour products and milk concentrates

This publication provides you with the following level of protection: This publication excluding appendixes is a public ruling for the purposes of the Taxation Administration Act A public ruling is an expression of the Commissioner's opinion about the way in which a relevant provision applies, or would apply, to entities generally or to a class of entities in relation to a particular scheme or a class of schemes. If you rely on this ruling, the Commissioner must apply the law to you in the way set out in the ruling unless the Commissioner is satisfied that the ruling is incorrect and disadvantages you, in which case the law may be applied to you in a way that is more favourable for you - provided the Commissioner is not prevented from doing so by a time limit imposed by the law. You will be protected from having to pay any underpaid tax, penalty or interest in respect of the matters covered by this ruling if it turns out that it does not correctly state how the relevant provision applies to you. Except where the item in the detailed food list indicates to the contrary, the goods and services GST status of an item has been set out on the basis that the food is not supplied as a dine-in or hot takeaway food or beverage item. The supply of food that is for consumption on the premises from which it is supplied, or the supply of hot food for consumption away from those premises is a taxable supply where the requirements for a supply to be a taxable supply under paragraphs a to d of the GST Act are satisfied.

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Kosher Sunflower Lecithin

VIDEO ON THE TOPIC: Homemade Whole Wheat Bread - Bonita's Kitchen

The present application is a Continuation in Part of U. In my previous application Ser. In my previous U. Convolvulaceae, with broader ranges of non-farinaceous material present and with broader ranges of particle sizes also having suitable baking properties and serving as substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts. I have now found that the properties I previously described only as possible from white sweet potatoes and other tubers with light colored flesh of the morning glory family.

Convolvulaceae, may be obtained from all tubers of family Convolvulaceae, including tubers at least more deeply colored than light-fleshed tubers. The present invention is concerned with the utilization of all tubers of family Convolvulaceae, including tubers at least more deeply colored than light-fleshed tubers, including yellow and orange varieties, and including regardless of color, varieties with firm flesh and varieties with moist flesh, with the purpose of producing various flours from the tubers, and other valuable edible products and industrial products.

The present invention is concerned with the utilization of tubers at least more deeply colored than light-fleshed tubers in the family Convolvulaceae, including yellow and orange varieties, and including regardless of color, varieties with firm flesh and varieties with moist flesh, with the purpose of producing various flours from the tubers and other valuable edible products and industrial products.

The present invention is concerned with the utilization of orange sweet potato tubers in the family Convolvulaceae, with the purpose of producing various flours from the tubers and other valuable edible products and industrial products. Products of dried orange sweet potatoes are well known, and have been reported in the patent literature as early as the 's.

Dried, ground orange sweet potatoes were patented for use as an ingredient in a coffee blend U. The caroteen pigment seems to have concentrated during drying and to have caused a disagreeable taste and color. The other patented uses of orange sweet potato flour are limited primarily to that of rehydratable powders primarily for use in orange sweet potato pie or pumpkin pies.

This is probably due to the strong taste of orange sweet potato flours of the prior art and the fact that when rehydrated, these orange sweet potato flours lose cohesion, and will not keep a shape or hold trapped air. Uncooked orange sweet potato flour made by the methods of Marshall U.

The orange sweet potatoes tended to darken during dehydration; this darkened flour could not be rehydrated to make a good tasting substitute for the original fresh product, and the flour tended to have a very strong bitter taste, particularly when produced by the method of Baylor. Because of the inferior properties of uncooked orange sweet potato flour, in the late 's and early 's the field as a whole turned emphasis away from uncooked to cooked orange sweet potato flours.

In the only mention of uncooked orange sweet potato flour since then, it is described as cattle fodder by Ware Possibilities in New and Extended Uses of the Sweet Potato, Alabama Agricultural Experiment Station, 9 p.

Even when a mixture, by weight, of orange sweet potato flour and wheat flour was used, the resulting bread product was significantly lower in specific volume. At ratios of by weight of orange sweet potato flour and wheat flour, the specific volume of the bread product was reduced by about 50 percent. Other investigators have added cooked orange sweet potato flour to many products such as cookies, cakes, candies, ice cream, breads, and the like.

In not one case was it possible to develop a product with orange sweet potato flour as the primary ingredient. It was only possible to add small amounts of cooked orange sweet potato flour to existing recipes containing conventional ingredients. The result was to produce previously known products having orange sweet potato flavor and color. In my early research on sweet potatoes I tried making and using flours of orange sweet potatoes.

The color of the flour was very dark, and the flavor of the uncooked orange sweet potato flour was very strong, as was described by other investigators. When I tried to use the flour to prepare pancakes and the like, the products fell apart in much the same way that fresh orange sweet potatoes tend to fall apart when they are cooked. In agreement with the teachings of the art. I was unable to prepare any products from orange sweet potato flour alone. I then began to work with white sweet potatoes.

In my early research on white sweet potato flour, the white sweet potato flour was made by a high speed impact grinding method which produced a flour of wide particle-size distribution, with the fibrous portions of the tuber remaining in the larger particle sizes, and rendering the flour unsuitably heavy and gritty. When screened. Applicant found that by eliminating the high impact grinding method, a more uniformly fine flour which incorporated a greater proportion of the plant fiber into the flour was produced, thus greatly improving the ability of the doughs to hold a rise and produce consistently uniform products.

In addition white sweet potato flour was made by soaking white sweet potato tubers in water between the peeling and drying steps. This produced shreds with a high moisture content that made them susceptible to spoilage during dehydration and produced sour-tasting inferior products that spoiled easily. It was found that the soaking step could be eliminated thus eliminating spoilage problems during drying steps and producing a flour of better taste.

I then developed a new process for preparing white sweet potato flour which involved reducing moisture content, incorporating more fibrous and other non-farinaceous material into the flour, and obtaining a whole, moderately fine or finer flour. This flour had improved storage capability and provided products of palatable consistency. This white sweet potato flour was suitable for use in baked and other products, and it was possible to develop new processes.

I continued to work with white sweet potatoes exclusively, and developed improved processes. I found that flours retaining most of the substance of the tuber or sweet potato, preferably substantially all of the substance of the tuber or sweet potato, most preferably all of the substance of the tuber or sweet potato, provided a flour with improved properties.

Similarly, I found that including most of the flesh and fiber of the tuber or sweet potato, preferably including substantially all of the flesh and fiber of the tuber or sweet potato, most preferably including all of the flesh and fiber of the tuber or sweet potato, provided a flour with improved properties. Similarly, I found that flours which in addition to containing starch retain most of the non-farinaceous substance of the tuber or sweet potato preferably in addition to containing starch retain substantially all of the nonfarinaceous substance of the tuber or sweet potato, most preferably in addition to containing starch retain all of the non-farinaceous substance of the tuber or sweet potato, provided a flour with improved properties.

Similarly, I found that flours retaining most of the starch, insoluble substance, and soluble substance of the tuber or sweet potato, preferably retaining substantially all of the starch, insoluble substance, and soluble substance of the tuber or sweet potato, most preferably retaining all of the starch, insoluble substance, and soluble substance of the tuber or sweet potato, provided a flour with improved properties. In the context of a flour or dried product, water will necessarily have to be removed, and some volatiles may be lost during drying.

I further found that obtaining this flour by methods which produced a flour without sifting or with very little sifting provided a flour with improved properties. Thus I found that a dry, whole flour of white sweet potatoes provided a flour with unique properties not obtained before, and one which without the addition of other flours, chemical modifiers, dough strenghtheners, or other foods such as milk, legumes, eggs, sugar, and yeast, could be used to prepare baked products of risen structure that were previously not possible.

In other words. This is not the orange sweet potato flour with which I began my research. The early flour had been prepared according to the conventions of the art, which included a soaking step, incurring large losses primarily of soluble and insoluble fiber due to removal of thick peels, drying at high enough temperatures to provide for carmelization and charring of portions of the sweet potato, obtaining a fine flour by processes of repeated sifting which resulted in the loss again of fibrous material.

After defining the properties for obtaining flour from white sweet potatoes, I began to wonder whether the properties thus obtained would be sufficient to overcome the more hygroscopic nature of orange sweet potatoes, their tendency to carmelize, and the lack of structure upon combining with water. I therefore prepared a flour of orange sweet potatoes by the method used to obtain the white sweet potato flour, and used the flour in processes for baking bread and other products.

To my surprise I found that the flour was not the color of bricks but rather was a very light orange color, did not have the flavor of burned bricks but rather had a very pleasant, slightly sweet, sweet potato flavor. I found that when I used the flour to prepare a bread, the identical proportions and steps described for white sweet potato flour also produced a wonderful-tasting orange sweet potato bread. The risen structure of the bread was at least equal to that of the white sweet potato bread and possibly was slightly higher than that of white sweet potato bread.

The color was definitely a bright orange, and the flavor was definitely that of sweet potato; however, without any other ingredients eg the sugars and spices so often used the flavor of the bread was very pleasant and satisfying without being overpowering.

In my subsequent research, I have found that contrary to my own teachings, I have been able to obtain a flour from orange sweet potatoes with properties that are sufficient to provide a risen structure to baked products without the addition of any agents for dough strenghthening, without chemical modifiers.

This orange sweet potato flour, like that for white and light-fleshed sweet potato flours can be used as a complete substitute for milk, eggs, wheat and other grains, legumes, sugar, and the like. I have found that the processes developed for white sweet potatoes and light-fleshed sweet potato varieties provide products of equal properties when orange sweet potatoes are used in these processes.

The proportions and processes are generally the same. Thus the methods for making flour and the processes for obtaining a wide variety of products are equally applicable to all types of sweet potatoes and other tubers in the morning glory family, Convolvulaceae, independent of color, and independent of firmness or moistness of flesh.

It is one object of the present invention to provide flours and advantageous processes for producing flours from tubers in the family Convolvulaceae. Another object of the present invention is to provide flours and advantageous processes for producing flours from tubers including those at least more deeply colored than light-fleshed tubers in the family Convolvulaceae, including yellow and orange varieties, and including regardless of color, varieties with firm flesh and varieties with moist flesh, in the family Convolvulaceae.

Another object of the present invention to is provide flours and advantageous processes for producing flours from orange sweet potatoes, in the family Convolvulaceae. Another object of the present invention is to provide advantageous processes of producing valuable edible products from the flours of all tubers in the family Convolvulaceae. Another object of the present invention is to provide edible compositions of matter from the flour of all tubers of family, Convolvulaceae.

Another object of the present invention is to provide advantageous processes for producing substitutes for milk, milk-products, and milk containing products. Still another object of the present invention is to provide advantageous processes for producing substitutes for products containing eggs. Still another object of the present invention is to provide advantageous processes for producing substitutes for legumes and legume-containing products.

Another object of the present invention is to provide advantageous processes for producing substitutes for nut butter products and products containing nut butters. Another object of the present invention is to provide advantageous processes for producing substitutes for wheat, other grains, legumes, eggs, milk, and yeast-containing products using sweet potato flour as essentially the only ingredient. Still another object of the present invention is to provide novel and advantageous processes for producing the following products with sweet potato flour as the only ingredient other than ingredients selected from water, oil.

Another object of the present invention is to provide novel and advantageous processes for producing the following products with sweet potato flour as a primary ingredient: pastas, cereals, pancakes, bread, cakes, creamed cereals, cereal shreds, imitation nut butters, imitation mayonnaise, mashed potato substitutes, breads, bread crumbs, croutons, cookies, crackers, tortillas, chips, puffed chip-like products, corn bread, pie crust, pizza dough, dough-wrapped products, doughnuts, dumplings, hush puppies, pretzels, batter, milk, ice cream, milk shake, puddings, custards, light and heavy creams, condensed milk.

Another object of the present invention is to provide advantageous processes for producing infant formulas. Another object of the present invention is to provide advantageous processes for producing pharmaceutical products that are more effective for allergy patients by the use of hypoallergenic flours such as sweet potato flour as inert ingredients.

Another object of the present invention is to provide advantageous processes for producing cosmetics containing sweet potato powder as cosmetic base and facial powder, and other uses. Briefly, these objects and other objects of the present invention as hereinafter will become more readily apparent can be attained by a plurality of method embodiments which employ a flour obtained from tubers of family Convolvulaceae to prepare a variety of different foodstuffs.

Throughout this application, water is repeatedly listed as the liquid ingredient. This is primarily due to the fact that the recipes and processes were developed to be acceptable to the greatest number of individuals suffering from extensive food allergies.

Using water instead of milk, for instance, helps insure that milk sensitive persons can use the sweet potato products. The use of water was for hypoallergenic purposes only. Applicant has found that any desired combination of water and substitutes for water may be used in the present invention.

Throughout this application, all statements regarding particle size are such that the particle passes through a mesh opening of a given size. For example, a particle size of 0. Throughout this application, various particle sizes and types of flours are defined as follows unless otherwise noted: A coarse flour or meal is a flour in which substantially all of the particles range in size from 0.

All of the percentages, proportions, and ratios in this application are by weight unless otherwise noted. A sweet potato baking powder is a baking powder in which the active ingredients, for example sodium bicarbonate and calcium acid phosphate, are diluted by a flour of tubers of family Convolvulaceae, including sweet potato flour. In these baking powders, the sweet potato flour has replaced in generally the same proportions.

Orange sweet potato flours and white sweet potato flours are similarly used in orange sweet potato baking powder and white sweet potato baking powder. Throughout this specification, any reference to specific baking powders such as sweet potato baking powder or orange sweet potato baking powder is also intended to refer to any other leavening agent of the art, including conventional baking powders, baking sodas, cream of tartar, other chemical leavening agents whether wet or dry , yeast-type leavening agents, and other means of gas incorporation including including but not limited to incorporation of dry ice, and air injection systems with or without pressure.

Very little in the way of adjustment is required to select from among the many oils or fat sources available. Other fat sources such as shortenings and animal fats are also included in the definition. It has now been found that a flour from tubers of family Convolvulaceae, including orange sweet potatoes, that is useful in the production of many food products can be made. Moreover the flour can be used in every way wheat flour is used, although the processes are different.

In the preferred embodiment, tubers of family Convolvulaceae, including sweet potatoes are subjected to processing which tends not to remove, or minimizes removal of, any of the starch, soluble substances, and insoluble substances of the tubers.

Therefore, even though the tubers can be subjected to any preprocessing steps of washing, scrubbing, cutting, rinsing, peeling and the like of the art, it should be accomplished such that the foregoing object is obtained.

Very thin peeling which removes only the outermost layers of the tuber while water is passing over the tubers is preferred. Although sweet potatoes may also be processed unpeeled and with or without simultaneous washing and peeling, and with or without rinsing in distilled water is preferred although may be omitted , and may be comminuted, sliced, chopped, shredded, or subjected to any other technique desired for size reduction; methods used by Applicant include simultaneous peeling and rinsing in water and shredding.

Drying the material may be accomplished by methods which tend not to remove, or minimize removal of, any of the starch, soluble substances, and insoluble substances of the tubers.

Color Additive Status List. Inclusion of a substance in the Food Additive Status list does not necessarily represent its legal regulatory status.

The present application is a Continuation in Part of U. In my previous application Ser. In my previous U. Convolvulaceae, with broader ranges of non-farinaceous material present and with broader ranges of particle sizes also having suitable baking properties and serving as substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts. I have now found that the properties I previously described only as possible from white sweet potatoes and other tubers with light colored flesh of the morning glory family.

US5204137A - Processes for products from sweet potato - Google Patents

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What to consider before applying for a Safe Food for Canadians licence

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Find natural, herbal, organic and healthy Kosher Lecithin products. Such lecithins have distinct phospholipids and fatty acid composition that allow for an array of new applications.

We use cookies to collect information about how you use GOV. We use this information to make the website work as well as possible and improve government services. You can change your cookie settings at any time. Find out which types of food are zero-rated and which are standard-rated for VAT purposes. This notice explains when food can be zero rated. The VAT Act of which:. You must always standard rate food supplied in the course of catering, including hot take-away food. Most food of a kind used for human consumption see paragraph 2. There are, however, some exceptions as follows:. How these criteria apply to general and specialised food products is explained in section 3 and section 4.

List of dairy products

Glossary: Sector Classifications. Companies that rear livestock or poultry with the intention of selling them to producers of meat, dairy and other animal related products. Companies that grow crops and plants for sale to food and other products for example tobacco for sale to cigarette manufacturers. Includes seed producers.

Jensen, J. Graham and Donald L. Graham, which were revised by Donald L.

This is a list of dairy products. A dairy product is food produced from the milk of mammals. A production plant for the processing of milk is called a dairy or a dairy factory. Dairy farming is a class of agricultural , or an animal husbandry , enterprise, for long-term production of milk , usually from dairy cows but also from goats , sheep and camels , which may be either processed on-site or transported to a dairy factory for processing and eventual retail sale. From Wikipedia, the free encyclopedia. See also: List of cheeses. Bulgaria Other Places Travel Guide. Other Places Publishing. For presence in the North Caucasus, see Smih, Sebastian Allah's Mountains: The Battle for Chechnya. Tauris Parke Paperbacks.

Wheat flour is one of the most nutritious plant foods available, offering an array of but it is also a component of glue, paper and pet food, among other products. Milk. Dough. Kernel Hard. Harvest Ready. Wheat is ready to or unloads directly to a grain cart pulled by a tractor, then onto a semi truck.

Premixes In Bakery

Although the Safe Food for Canadians Regulations SFCR came into force on January 15, , certain requirements are being phased in over the following 12 to 30 months. For more information, refer to the SFCR timelines. To find out if and when your business requires a licence, use the following information resources:. If you need a licence and you are ready to apply, review the information outlined in this document. It is will help you prepare for the application process.

Evaporated Milk Slideshare

The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food loss generation, the group of byproducts most used as ingredients in dairy product development, and their function within the food matrix. Overall, 50 studies supported the tremendous potential of the application of food byproducts mainly those from plant-origin in dairy foods as ingredients. There are promising results for their utilization as food additives for technological purposes, and as sources of bioactive compounds to enhance the health-promoting properties of dairy products. However, food technologists, nutritionists and sensory scientists should work together to face the challenge of improving the palatability and consumer acceptance of these novel and sustainable dairy foods. Sustainability presents both an opportunity and a challenge to the dairy sector.

Dates are ambiguous in the sense that, depending on the stage of maturity, they can either be classified as a fruit, comparable to any other fruit consumed between meals, or alternatively, as a food source as part of the daily meal, in particular in the rural areas of the date producing countries. Though not a true staple food by definition like rice, potatoes or cassava, dates, on occasion, have been forced to play this role for lack of other staples.

From: Canada Revenue Agency. Due to the number of revisions, the changes have not been side-barred. The information in this document does not replace the law found in the Excise Tax Act and its Regulations.

Baking is a food cooking method that uses prolonged dry heat by convection, rather than by thermal radiation. Heat is gradually transferred "from the surface of cakes, cookies and breads to their centre.

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