Monde is one brand of biscuits that have been existing for a long time. One product of Monde that I like is Egg Drops Biscuits. As the name, Egg drops, these biscuits taste of eggs and butter, crispy, and which soon melted in the mouth, even without bite it. Egg Drops biscuit shape is hemisphere, which is essentially flat and convex thereon.
This biscuit color is yellow as a mixture of egg and butter. Egg Drop biscuit packaging is plastic with a good design and transparent areas so that we can see the shape of these biscuits from the outside without to open it. But it is rather difficult to open, I had to use scissors. And it should be moved into a closed jar for keeping it for a long time.
Egg Drops Biscuits with plastic packaging weighs 110 grams have a price IDR 5,100 or less than USD 1 (1 USD = IDR 13,000). At the front of the packaging, in the left top there Monde logo and the text " Egg Drops Biscuits". Underneath there is halal logo by the Indonesian Ulema Council (MUI). On the right, there is a text "Danish Monde" and the image of a marching band man.
At the Bottom, in front packaging, it says "Made with real fresh Egg!" And the registration number of BPOM RI MD 227111427003. Underneath there are information on ingredients: wheat flour, sugar, eggs, butter, leavening agents (Ammonium Bicarbonate and Sodium Bicarbonate), and salt. Underneath there is information of the manufacturer: PT Nissin Biscuit Indonesia with address Ungaran 50519 Indonesia.
The back of the packaging, there is exactly the same information as the front packaging, but there are additional nutrition facts with the serving size 35 grams, serving per container 3, the total energy is 150 Kcal, Energy from fat is 25 Kcal, total fat 3 grams, protein 3 grams, total carbohydrate 28 grams, sugar 13 grams, and sodium 80 mg. There is also barcode, expire date, and production code.
There is some missing information included in packaging, there is no customer service phone number, email, website and social media. I was browsing to find out the missing information, but I could not find it.
In the ingredients, leavening agents that used in this biscuit is Ammonium bicarbonate and sodium bicarbonate, or known as baking powder. A leavening agent, also known as a raising agent, is any one of a number of substances used in doughs and batters that causes a foaming action that lightens and softens it, by incorporating gas bubbles into it. The alternative or supplement to leavening agents is mechanical leavening by which air is incorporated by mechanical means.
Leavening agents can be synthetic chemical compounds, or consist of biological agents. The gas produced is often carbon dioxide, but other gases such as hydrogen are also used. When a dough or batter is mixed, the starch in the flour mixes with the water in the dough to form a matrix (often supported further by proteins like gluten or polysaccharides like pentosans or xanthan gum), then gelatinizes and sets; the holes left by the gas bubbles remain.
Chemical leaveners are mixtures or compounds that release gases when they react with each other, with moisture, or with heat. Most are based on a combination of acid (usually a low molecular weight organic acid) and a salt of bicarbonate (HCO3−). After they act, these compounds leave behind a chemical salt. Chemical leaveners are used in quick breads and cakes, as well as cookies and numerous other applications where a long biological fermentation is impractical or undesirable.
Creaming is the process of beating sugar crystals and solid fat (typically butter) together in a mixer. This integrates tiny air bubbles into the mixture, since the sugar crystals physically cut through the structure of the fat. Creamed mixtures are usually further leavened by a chemical leavener like baking soda. This is often used in cookies or biscuits.
Using a whisk on certain liquids, notably cream or egg whites, can also create foams through mechanical action. This is the method employed in the making of sponge cakes, where an egg protein matrix produced by vigorous whipping provides almost all the structure of the finished product.
The Chorleywood Bread Process uses a mix of biological and mechanical leavening to produce bread; while it is considered by food processors to be an effective way to deal with the soft wheat flours characteristic of British Isles agriculture, it is controversial due to a perceived lack of quality in the final product. The process has nevertheless been adapted by industrial bakeries in other parts of the world.
There is a different between baking powder and baking soda, they are not the same. When I was a kid, I remember substituting baking powder with baking soda in a pancake recipe. My reasoning was that they looked the same, and their names pretty much sounded the same.
Baking soda is a chemical called sodium bicarbonate. It is a base that will react with an acid to make carbon dioxide (those foamy bubbles you get when you make homemade volcanoes.) The reaction between baking soda and vinegar will give a result of the 3 products, they are a salt, water, and carbon dioxide gas. The carbon dioxide gas is what we want in our baked goods.
When you add baking soda to a dough or batter, the baking soda reacts with any acids present (buttermilk, cream of tartar, lemon juice, etc.) and the resulting carbon dioxide gas creates little air pockets in the batter.
Baking powder is different from baking soda because it contains both an acid and a base in one powder. Get this powder wet, and the acid and the base will react with each other in the same way that sodium bicarbonate will react with an acid. This is actually a good way to test if your baking powder is working properly: add a bit of water. If it fizzes, you know it’s working.
The fact that baking powder works on its own means that you can substitute baking soda with baking powder. You cannot, however, substitute the other way around. Let’s say you had no baking soda in the house and were in the middle of a recipe that called for it. You could add baking powder instead, although you would need to add a bit more (e.g. 2 teaspoons of baking powder to replace 1 teaspoon of baking soda).
Now if your situation was reversed and you went to reach for some baking powder, realizing all you had was baking soda, what could you do? Since baking powder is an acid and a base, you would need to think of an acid and base you could use as a replacement. Baking soda and cream of tartar, for example. One thing to keep in mind, if you make your own baking powder this way, is that baking soda can leave a bitter taste in baked goods if you use too much. A good substitution is for every 1 tsp. of baking powder use 1/4 tsp. of baking soda, and 1/2 tsp. cream of tartar.
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