Tori Avey July 8, If you grew up in America, chances are you have a favorite type of cake.
Rice Cake Background Rice cakes have literally exploded in popularity as a low calorie, low fat snack.
|The word itself is of Viking origin, from the Old Norse word "kaka". It was baked using flour mixed with eggs, milk, nuts and honey.|
|Cake denotes a baked flour confection sweetened with sugar and honey; it is mixed with eggs and often, but not invariably, with milk and fat and it has a porous texture from the mixture rising during cooking. The distinctions between bread, bun and biscuit are blurred as techniques for baking and leavening developed and eating patterns changed.|
|History Of Cakes, Whats Cooking America||Position an oven rack in the middle of the oven; preheat to degrees. Use butter to lightly grease ten 9-inch cake pans, or use 2 or 3 cake pans at a time and re-grease them as needed.|
|The Food Timeline: cake history notes||That it was sent in by a Dallas homemaker is all we know Now the cake is a regular item in bakeries across the country, pre made mixes is on the grocery shelves also.|
Perhaps this is no coincidence—their production is based on the explosive characteristic of rice and similar grains like popcorn when heat and pressure are applied.
Although they are considered a "new" and perhaps "high tech" snack, rice cakes have an ancient history and are made by simple processes that are both time-and capital-intensive. So, although producers may relish the pop, snap, and crackle, they fear the breakage that can result from even the slightest imbalance in the careful relationship of moisture, ingredients, time, and temperature that is essential to the production of rice cakes.
History The history of rice cakes is largely undocumented, but the general principle has existed for perhaps as long as rice has been harvested and relished for its nutritional benefits. Rice itself has been cultivated for more than 7, years.
The 19 species of this Cake history of the grass family grow best in warm, humid climates; and rice was probably cultivated first in Southern China or Northern Thailand.
Over half the human race now depends on rice as its main food and grain. As well as being a source of complex carbohydrates, rice has significant nutritional value. The bran a layer between the grain and the husk that is removed in processing to make white rice and left in place in brown rice contains fiber, oils, minerals, protein, and vitamins including E, K, and B-complex.
Rice cakes in many variations are known in a number of countries. They Cake history perhaps best known in Japan and the countries of the Pacific Rim where rice production is an economic staple and the grain is the basis for many meals and foods.
Soft forms of rice cakes have been popular in Japan for hundreds of years. The rice cake called mochi was a sweet confection eaten by the nobility during the Nara Period from A. The popularity of rice cakes blossomed during the Kamakura Shogunate from The variety of cakes included botamochi, yakimochi, and chimaki.
During the Edo Period when Tokyo became the capital of Japan during the Tokugawa Shogunate fromrice cakes became even more popular as treats for festivals and as local specialties. Rice cakes were commonly sold by roadside vendors, a tradition which continues in most of Asia where street vendors sell cakes made of rice and a range of vegetables, seaweed, and seafood.
Today, the Chinese celebrate New Year with sticky rice balls, rice candy, and the traditional rice cake made of rice steamed for hours and mixed with milk, sugar, pork fat or lard, and flavorful pastes such as date or bean paste. The finished cakes can be fried, baked, or boiled. During the glory days of the British Empire, rice cultivated in India, China, and Southeast Asia was imported to England and Europe and became the basis for many favorite foods including rice pudding.
The rice cake tradition was borrowed in the form of rice-bearing pancakes, called rice girdle British English for griddle cakes. Puffed rice technology led After the rice is milled, it is placed in a machine that molds it into cake forms. Raw Materials Rice cakes have only two critical ingredients—rice and water.
The rice itself needs certain characteristics to produce the best quality cake and limit breakage. Water is important early in preparation.
Other ingredients like salt added before popping or sprayed on after and various flavorings are important considerations to taste-and nutrition-conscious consumers but are not significant to the production process. Product Conceptualizcation Ease of production and marketability are major concerns when a new type of rice cake is considered.
The popping machines are expensive investments, so the product must be readily adaptable to the machine.
Production trials have shown that additives greatly increase the likelihood of breakage, so spices, herbs, and seeds are not mixed with the rice before the cake is made although they may be added to the surface later. Similarly, salt and flavorings are now sprayed on; earlier methods of adding them to the rice were less than successful in the survival rate of whole rice cakes and in taste.
Some manufacturers have also eliminated mini rice cakes from their product line. The novelty of the smaller cakes was more costly to produce than sales warranted.
A constant stream of new flavor possibilities and other options are under consideration, but only careful assurance of a contented public and minimal production difficulties justifies a new product line. The Manufacturing Process The simple process of making rice cakes is based on the fact that rice subjected to the right combination of heat and pressure The rice cakes are sprayed and packaged.
The moist rice is fed into hoppers above popping machines. A major producer of rice cakes may have 80 or 90 machines with one to three cooking heads, each of which produces one cake every 15 seconds.
The rice is gravity-fed from the hopper into the cast-iron mold or cooking head in the popping machine. The mold is heated to hundreds of degrees, and a slide plate opens to impose a vacuum on the moist rice mass.The history of cake dates back to ancient times.
The first cakes were very different from what we eat today.
They were more bread-like and sweetened with honey. Nuts and dried fruits were often added. According to the food historians, the ancient Egyptians were the first culture to show evidence of advanced baking skills.
The History of The Twinkie. - Twinkies were introduced by The Continental Baking Company in Indianapolis, which also made "Wonder Bread" and had a snack line your probably familiar with called Hostess.
One of their bakers named James A. Dewar got the idea for the "Twinkie" while he delivered one of their products, a cream filled . The history of rice cakes is largely undocumented, but the general principle has existed for perhaps as long as rice has been harvested and relished for its nutritional benefits.
Rice itself has been cultivated for more than 7, years. The 19 species of this member of the grass family grow best in.
A wedding cake is the traditional cake served at wedding receptions following dinner. In some parts of England, the wedding cake is served at a wedding breakfast; the 'wedding breakfast' does not mean the meal will be held in the morning, but at a time following the ceremony on the same day.
In modern Western culture, the cake is usually on display . Now I’ve seen a lot of posts about apple stack cake. It’s been a mainstay on Appalachian tables since God was a boy, but I’ve not seen a specific history of the dish until now. Our family-owned-and-operated bakery, located in Corsicana just 50 miles south of Dallas, Texas, has been baking the world-famous DeLuxe® Fruitcakes for over years.
Order your Texas Fruit Cake or Pecan Cake online today.