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Science Sweets

An In-Depth Look At How Jelly Belly’s Jellybeans Are Made

Photo: Jiri Hera // Shutterstock

Bet you never realized how much TLC went into that tiny piece of candy.

Jelly beans are one of the most popular Easter candies, and they’re a tasty treat year-round. Jelly Belly certainly keeps up with the demand, making a whopping 347 beans every second. Despite that high production, it’s not a quick process from start to finish. In fact, it takes a week or two to make a single bean.

Jelly Belly beans start with cornstarch, sugar, corn syrup, water and flavoring all cooked together, according to a factory tour from Refinery29. That mixture is then poured into bean-shaped, cornstarch-coated molds, where they sit overnight to harden, creating their distinctive chewy texture. The next day, they’ll be steamed to make them sticky before getting misted with sugar. Then they rest again, so they can dry.

“Part of what takes so long is that the candy rests a lot in between the steps,” says Lisa Rowland Brasher, president and CEO of Jelly Belly. “Sometimes it’s for a day; other times it’s for several days; it depends on the flavor.” Sour flavors tend to take the longest because they need more time to rest in between steps, she says.

Next, it’s time to give the jelly beans their shiny, hard coating during a process called panning, which takes the longest in terms of hands-on time, says Rowland Brasher. While pans keep the beans constantly moving, candy makers slowly add sugar and flavoring for about two hours to build up that tasty coating. “You can’t just set a timer for this part,” says Rowland Brasher. “Jelly Belly candy makers are using their eyes, ears and sense of touch to determine when to add the next ingredient, or else the jelly beans will lose their shape or clump together.”

Finally, the beans are given an extra layer of glaze to make them smooth and shiny, then they’re stamped with the Jelly Belly logo. Once they’re ready to go, all the flavors go on a belt and put into packages, ready for eating—a week or two after the process started. “A lot of people are surprised to learn that these steps aren’t all done in a day,” says Rowland Brasher. Want to learn more? Book a tour at Jelly Belly or one of these 16 other candy factories you can actually visit.

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Article by Marissa Laliberte, of Reader’s Digest, for Taste of Home. View the original article here.

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Packaged Food Science

Do You Ever Wonder How Blue Cheese Is Made? Here Is The Answer

Photo: So Delicious

Blue cheese has mold on it. Isn’t that a bit strange to think about? I’ve been thinking about how we take this fact for granted, without investigating it further. So I decided to find out how blue cheese is made and now I am going to tell you, too. 

I remember the first time I had some blue cheese and how the smell of it turned me off completely. I was a teenager and I had never seen anything like it before. Then someone said to me that the blue parts on the cheese are actually mold and I was confused: wasn’t mold bad for us? Weren’t we supposed to avoid it with every chance? When I was assured that it was quite safe to eat, I had my first taste, tentatively. And then… My mind was blown. I fell in love with this food then and there and even if I could not afford to eat it very often, I would always be glad when I found it at parties.

But only recently did I start to think about how blue cheese is made. And it involves a fun trip in cheese caves. All will be clear in a second!

How did they ever come up with this idea?

As the legend goes, like most great inventions, the blue cheese thing happened by accident. A cheesemaker had drunk a bit too much and left a piece of bread in a cheese cave. And when he came back during sober hours, he found that the mold covering the bread made the cheese blue. So he struck gold, right?

Note: Cheese caves were the damp and cool caves where cheese-makers aged their cheeses.

Blue cheeses, also referred to as Blue Vein cheeses are that category of cheese made with cow, sheep, or goat milk which are then ripened with cultures of the mold Penicillium. They don’t all look blue. In fact, some of them have green, gray, or black spots on them. But they are all the same blue cheese category.

Do You Ever Wonder How Blue Cheese Is Made? Here is the Answer
Blue cheese is one of the greatest and tastiest burger toppings known to man.

How Blue Cheese Is Made

The process of making blue cheeses follows the exact same steps that lead to regular cheeses, too. These steps are acidification, coagulation, curds and whey, salting, shaping, and ripening. Only that blue cheese is made by spiking it with some stainless-steel rods to facilitate the circulation of oxygen and also help the mold grow in those places. During this process called “needling”, the cheese is also softened. Which, in my humble opinion, leads to the special texture of the final product.

You can order freeze-dried bacteria cultures of Penicillium Roqueforti and make your own blue cheese. Only know that the needling process varies from cheese to cheese. Usually, the needling happens after the curds are added to containers to form into a wheel of cheese.

This mold is named after a town in France full of caves that contain it. And yes, if you love your cheeses, then you are probably wondering if the famous Roquefort cheese has anything to do with this. Well, it does, that’s the town where they make it.

If you want to become even more of a cheese conaisseur, then be sure to read about the most popular cheeses in the world.

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Article by Ruxandra Grecu from So Delicious. View the original article here.

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Sweets Video

This Is How Jelly Beans Are Made By The Millions

Have you ever wondered how jelly beans are made? For aficionados of the confectionary classics, it’s hard to find a treat that’s more iconic. The tiny sugar candies are shaped into beans and coated with a sweet shell that comes in an assortment of different colors.

Discovery UK posted a video showing the entire process of how such a sweet idea comes to life.

Essentially, liquid sugar is heated, then combined with glucose and starch. The jelly bean mix created from liquid sugar and starch are poured into hundreds of molds. Once the jelly bean centers are dry, they achieve the chewiness most people are familiar with.

After being separated from the excess starch, the dried jelly bean centers are cooled and coated with more sugar.

To achieve the vibrant colors of a jelly bean, liquid sugar is combined with food coloring and flavoring. The mixture is then added to the jelly bean centers as they spin rapidly in a giant drum. The process repeats several times, creating the layer of sugar around a jelly bean center.

Finally, a little wax is added to create a glossy finish to the confectionaries.

The result: millions of the tiny, iconic, colorful candies.

Check out the video to catch the entire jelly bean-making process from starch to finish.

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Sweets

Watching Krispy Kreme Donuts Being Made Is The Best Thing You’ll See Today

There are few things that soothe the soul more than a Krispy Kreme donut. With warm, pillowy bites that make you experience sweet nirvana, Krispy Kreme has become a sugar-filled indulgence that nobody can resist.

With that said, seeing these things of beauty being made is just as orgasmic, and Business Insider got an in-depth look at the process.

From the dough being prepped, to watching the glaze fall over it like a waterfall of sweetness, the whole process makes you appreciate the time that goes into making the perfect donut.

So just sit back, enjoy the food porn and get your mouth watering as you’ll surely want to hit up your local Krispy Kreme after watching this.

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Now Trending Products Video

Watch And Learn How Traditional Japanese Bonito Flakes Are Made

Bonito flakes are one of the most popular ingredients in Japanese cuisine. From serving as a garnish to being the base for dashi (fish broth), these fish shavings are incredibly versatile. Making bonito flakes, or kazuri-bushi, is a tough job, but the process makes the flavor worth it.

The above video from Great Big Story shows how these fish shavings come to life. First, a piece of tuna goes through a long process of cooking, drying, and fermentation. Afterward, the final product, called katsuobushi, is as hard as a piece of wood. When katsuobushi is thinly shaved, kazuri-bushi is born.

To see the entire process each fish goes through, check out the above video. Great Big Story’s tale focuses on a traditional katasuobushi producer that still fillets by hand. However, the dried fish often goes through a mechanical process these days, making the video a true trip into history.

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Now Trending Science

Watch How Fish Sticks Are Made, Thousands At A Time

If you’ve ever wondered how the delicious little fish sticks you get at the market keep their consistent shape and immaculate breading, prepare to be blown away.

The Science Channel was all over this on its “How It’s Made” series, as they went inside a frozen fish factory, showing the entire process of fish-based sticks, and breaded fish fillets being made.

It’s pretty insane to see that fish sticks start off as giant frozen blocks of minced cod, and eventually get cut down, seasoned, breaded and packaged into the ready-to-heat appetizers we know and love.

Tilapia fillets don’t come in giant blocks of frozen fish, but they are still frozen. The process is similar to fish sticks, as you can imagine, they both get coated and fried, while keeping their frozen consistency within.

Peep the vid, and get your little mind blown, as you’ll finally know how your favorite frozen fish products are made.

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Packaged Food Products Science Video

Here’s How 10 Of Your Favorite Processed Foods Are Made

A processed food is any food item that’s been converted from a raw ingredient (like wheat, corn, or soy) and turned into a food product (like bread, corn syrup, or tofu). We’ve all eaten our fair share of processed foods over the course of our lives. They crowd the shelves of our grocery stores and supermarkets, where we see them, recognize them as tasty or nutritious, and consume them. But if you’ve never been to the factories that produce items like cookies and chips by the thousands, you’ve probably never seen how these go from raw ingredient to supermarket shelf. Hopefully, after reading this article and watching these videos, you’ll have learned how some of the more common processed foods out there are actually produced.

American Cheese

American cheese has long had a reputation as an inferior cheese product that people shouldn’t be eating. However, as explained above by HowStuffWorks, it was actually developed as a novel way to reconvert cheeses that wouldn’t sell into a usable piece of dairy that we all enjoy as Kraft singles and the like today. We should be thankful that American cheese has evolved the way it has now, because it helps the rest of the cheese industry fight against food waste.

Toaster Pastries

Whether you had Pop Tarts growing up or some of the other popular frosted toasted pastry brands, these were a childhood breakfast staple. The combination of buttery pastry and sweet filling with a thin layer of glaze made us all fall in love with this humble but tasty on-the-go meal, and I’m glad it’s still around today. Watching it get made in this old Discovery channel video is pretty cool as well, especially when you discover what frosting’s dual purpose is for these delectable sweets.

Orange Juice

Orange juice is just about as synonymous with breakfast as coffee or eggs, so it’s important to understand what really goes into making this popular beverage. As shown in the above Discovery video, it takes a lot of oranges (and a lot of wasted pulp) to make a carton of OJ, which means we ingest a lot of sugar that naturally comes from the fruit in each glass. There’s also another way to make the juice not shown in this video where water, concentrated juice (juice that’s been boiled down and frozen to preserve it), and copious amounts of sugar are mixed together. Fresh squeezed orange juice isn’t as sugary as this version, but it can come pretty close. Enjoy this sweet citrus nectar, but also ensure that you drink in moderation.

Soy Sauce

A lot of work goes into making this ubiquitous salty condiment that we can find in the Asian section of most grocery stores. Soy sauce has to be fermented for quite a while to achieve the flavor profile we expect, and it’s definitely a bit of a pain to make. Salute to everyone out there who works in the soy sauce industry, ’cause based off of Discovery’s video, this looks hard.

Parmesan Cheese

This savory, salty, and nutty cheese is often found on top of pasta dishes or integrated into pestos, and man, do we love it here in the US. Making this beloved cheese requires a lengthy amount of fermentation and a TON of milk, but the final product is absolutely worth it. Side note: as shown in National Geographic’s video above, this cheese actually isn’t vegetarian since it uses rennet — an enzyme naturally occurring in a calf’s stomach — to separate the curd and the whey. Vegetarian sources of rennet do exist, but you should check your cheese beforehand to ensure you’re not eating the kind that comes from a calf’s stomach.

Canola Oil

Did you know that there’s no plant called “canola?” While the Discovery video above calls the plant canola, it’s actually called “rapeseed,” which probably explains why people wanted to change the name so badly. Regardless, the seeds make an excellent oil that is cheap and easily found in grocery stores all across the nation. If you’ve ever wondered where canola truly comes from, this video’s got all the answers for you.

Tofu

Not everyone out there may be a fan of tofu, but this soy curd has been a protein staple for many cultures for several generations. Nowadays, we’ve perfected the method at the industrial scale to crank out tons of tofu blocks daily. It’s definitely not the most natural of curdling methods, as the above Discovery/Science video shows. But hey, how we process tofu today gives it a ton of calcium, so that’s always a plus.

Honey

Honey may come from bees, but it’s hard to figure out how a company can produce so much at a time. Well, thanks to the above Discovery clip, we can all see how factories take honey combs from beekeepers they contract with and convert the fruits of their labor into bottles of the delicious, runny honey we all know and love. It’s definitely a much better method than over a century ago, when bees would have to be killed before we could break into their hives and steal their honey. Now, we can have our honey and prevent bee populations from getting even more dangerously extinct.

Tapioca Pudding

Man, did I love tapioca pudding as a kid. Made with chewy pearls that were processed from the root of a cassava tree, these sweet treats have become wildly popular as a sugary snack or dessert option for younger kids and kids at heart. Watching it get made in Discovery’s video above is absolutely mesmerizing, and also kinda making me crave some tapioca pudding right now.

McNuggets

Like any other fast food item, McDonald’s chicken McNuggets are shrouded in controversy as to what they actually are made of. Many people still believe they’re made with pink slime, the beef byproduct made by many establishments to lower the cost of ground beef while making it healthier. As Mythbuster Grant Imahara shows, it’s not the case. You can take a look inside one of the Tyson factories that makes McDonald’s nuggets  in the above video if you need to see it to believe it.

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Alcohol Drinks Video

Watch How Gin Is Made

In our early twenties we usually never heard gin used in casual conversation, unless it was followed by “and tonic” in a classic movie that happened to be on television. As we got older, however, we discovered more cocktails made from gin we truly enjoyed. These include martinis, gimlets, negroni, and even the aforementioned gin and tonic.

Have you ever wondered, however, how the spirit is created? How It’s Made took a look at the origins behind the popular beverage to show us just what goes down.

Distillers call upon Juniper berries as the main ingredient in gin and are complimented with spices such as dried angelica plant roots, coriander seeds, lemon peel, and cardamom. The dry ingredients are added to a giant copper still that’s already filled with a spirit distilled from fermented grains.

The highly-alcoholic spirit is diluted a bit with water and re-distilled with the spices for long periods of time. Once they hit the desired alcohol by volume content, the gin is cooled and bottled.

Check out the video to see the step-by-step process on how gin is created.