Cioncia 🇮🇹 Original name: Cioncia Other names: / Nationality: Italy 🇮🇹 Consumption area(s): Pescia Introduction Cioncia is a traditional Italian dish from Pescia, in the heart of Tuscany, with roots deeply tied to the region’s leatherworking heritage. Originally born out of necessity and resourcefulness, it was made using veal snout, which is considered less valuable […]
Sugar (Sucrose) Food, Plant source foods Consumption area(s): Earth Chemical formula: C₁₂H₂₂O₁₁ (commercially, it is not found in pure form but is always mixed with other components in varying proportions) Chemical/physical properties: Melting point: None — it decomposes at 186°CDensity: 1.5879 g/cm³Solubility in water: 2.01 g/mL (at 20°C) Introduction Sucrose is a disaccharide composed of
Yogurt Food, Animal source foods, Dairy products Consumption area(s): Earth Introduction Yogurt is a dairy product obtained through the bacterial fermentation of milk, during which specific microorganisms convert the milk sugars into lactic acid. This acid modifies the protein structure of the milk, giving yogurt its distinctively creamy texture and tangy flavor. Although cow milk
Honey Food, Animal source foods Consumption area(s): Earth Chemical composition: Fructose: approx. 38%Glucose: approx. 32%Water: approx. 17%Other sugars: approx. 13% Chemical/physical properties: Density: 1.38–1.45 kg/L at 20 °C Introduction Honey is a dense, sugary substance produced by various species of bees, with the honeybee being the most well-known. Bees create it to feed their colony,
Malts Food, Plant source foods Consumption area(s): We couldn’t find any reliable data on the availability of this product/recipe, but it is presumably mainly consumed in Europe, North America and Asia. Introduction Malts are produced by germinating a cereal, usually barley, which are then dried to halt the germination process. This process, known as malting,
Sourdough starter 🌍 Food, Other items, Leavining agents Consumption area(s): Since reliable data on the consumption of this food are not available, we assume it to have an almost global presence, with higher usage peaks in Europe and North America. Introduction Sourdough starter, also known as natural leaven or wild yeast dough, is a mixture
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Leavening agents Food, Other items Consumption area(s): Earth Introduction In cooking, a leavening agents or yeasts are a substances that, when added to doughs or batters, cause the formation of gas bubbles, making the mixture lighter and softer. In addition to chemical or biological leavening agents, air can also be incorporated through mechanical action, such
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Verna soft wheat flour Food, Plant source foods, Flours, Soft wheat flour Consumption area(s): Emilia-Romagna, Lazio, Sardinia, Tuscany, Umbria Synthetic Quality Index (SQI): FP Strength index (W): 160-220 P/L ratio: 0.65-0.70 Introduction The Verna soft wheat flour comes from an ancient variety of soft wheat native to Tuscany, especially the Valdichiana and Val d’Orcia regions.
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Serio soft wheat flour Food, Plant source foods, Flours, Soft wheat flour Consumption area(s): Tuscany Synthetic Quality Index (SQI): FP Strength index (W): 160-220 Nutritional facts table As no specific data are available, reference in this context is made to the nutritional values of common soft wheat flour. Recipes that use this product as an
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Pandas soft wheat flour Food, Plant source foods, Flours, Soft wheat flour Consumption area(s): Emilia-Romagna, Tuscany, Umbria, Veneto Synthetic Quality Index (SQI): FPS Strength index (W): 220-240 Introduction Pandas soft wheat flour is produced from the Pandas cultivar, a variety of soft wheat selected for its high technological performance. This wheat is mainly grown in
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