The classic fudge –Walnut Brownies are in the simplest and most common sense one of the most revered and loved delicacies of this times. The above stems from the fact that it is made through a rigorous process that requires class and guided attention or focus to prepare and to process. In the recent past, the classic fudge –Walnut Brownies has won international acclaim and recognition and in competitions because of the very nature and character of its preparation.It is to say that utilized carefully by melting chocolate and cocoa, which is by all means and fairness unique especially during this times in the society. It is important and imperative to note and mention that classic fudge –Walnut Brownies have a relatively longer shelf-life. In that they can be eaten a week after they have been made, the only setback is that they would be a little drier than they were when they were freshly prepared (Hart, 2013). The outward appearance of the classic fudge –Walnut Brownies prior and after baking looks similar. However, they differ in terms of their taste and compactness. After baking, the classic fudge –Walnut Brownies appears more compact and wet in a way as compared to the classic fudge –Walnut Brownies, if not baked.
Discussion of the Ingredients
The first ingredient used in the preparation of the classic fudge –Walnut Brownies is the ounce all-purpose flours approximately three and a quarter cup. Sugar is also part of the recipe because it serves different roles and functions to the preparation of the classic fudge –Walnut Brownies. Firstly, there is a commercial or the general use of sugar in the markets as it is known. The above stems from the fact that the general use of sugar relative to nutrition is that it is a carbohydrate, meaning and implying that is energy giving. It does not however stop at that because the people who prepare the classic fudge –Walnut Brownies also use it to sweeten the classic fudge –Walnut Brownies (Bailey, 2003). It is to imply that sugar is useful since it helps in the addition of sweet flavor to the classic fudge –Walnut Brownies once completed.
Secondly, is the notion and concept of the use of enriched bleached wheat flour. It goes without saying that the type and amount of wheat flour used in cooking of whatever food determines the kind of taste it would have on the final product. Wheat comes from milling grains, and the color and texture differ depending on the time and process it takes to completion. In this case, the enriched bleached wheat flour is laced with colorization effects and substances to give it a different color (Dresser & Wasserman, 2010). However, its nutritional value remain unchanged because the basic role and purpose is to emit vitamin to the final consumers. Thus, to the general public or the normal consumers, enriched bleached wheat flour provides vitamins to the human body or the final consumers. However, in the preparation of classic fudge –Walnut Brownies, its use is beneficial since it enriched with minerals and vitamins, which is better nutritionally.
Subsequently, soybean oil forms a bulk and a strong base in the preparation of classic fudge –Walnut Brownies. The above is essentially because it is used to maintain and improve the texture of the ingredients and the outcome of the final product. This argument stems from the fact soybean oil is obtained or extracted from soybeans. From the face value, this is a benefit because the oil is obtained from the natural resource and thus, it would have some natural benefits to the health of the consumer. For instance, the cholesterol levels would be low (Abraham, 2003). Similarly, the amount of additives used to prepare soybean oil would be reduced. The reduction in the cholesterol and additives in the preparation of soybean.Makes it a perfect choice to be used in the preparation of classic fudge –Walnut Brownies, but also because it helps in maintaining soft texture on the ingredients.
Corn Syrup is another sweetener used not only to enhance the flavor of the product, but also to reduce the prospects of sugar crystallizing. It is also imperative to note that corn syrup is also used to soften the texture of the final product. Water is another ingredient that is useful and beneficial to the preparation of classic fudge –Walnut Brownies that cannot escape the attention. Pout rightly, water has several roles and responsibilities in the baking process. Firstly, it helps in dissolving other ingredients acts as a solvent; secondly it helps in the hydration of the gluten proteins which are found in the flour (Heatter, 2013). Lastly, water is a fundamental ingredient that aids are the process of yeast activation. If the water is not involved as a primary ingredient, then there are prospects that gluten would be formed especially in the short period of the textured product.
Cocoa powder and chocolate serve almost similar products in that they add flavor to other than containing rich minerals. It is however important to note and record that chocolate is an artificial product that contains lesser nutritional value to the human life. It would thus be prudent if the one settled for alternatives that would serve equal function or role but with a higher nutritional value. The above is the reason as to why the cocoa powder is also incorporated in the preparation of the classic fudge –Walnut Brownies. It is so because (cocoa powder) contains nutrients and minerals that the chocolate does not contain. Salt on its part is also used as a preservative and a flavoring agent due to obvious reasons.
The leavening agent in this case (Sodium Bicarbonate) in the preparation of classic fudge –Walnut Brownies is used to increase the texture of the classic fudge –Walnut Brownies. While at the same time expanding the batter.The above is an outstanding characteristic property of classic fudge –Walnut Brownies that is easily detectable during the preparation of classic fudge –Walnut Brownies process. Hwy powder is used also used to enhance the creaminess. Walnuts are used to flavor the classic fudge –Walnut Brownies, modified corn starch is a thickening agent.
Adjustments of the Recipe
When replacing the basic or the irreducible ingredients in the final recipe, there are nutritional standards that are given weight and considered in length. For instance, the question of sustainability, the flavor profiles, texture and the nutritional value of the products are considered at length. Thus, the substitutes or the replacements must at the very minimum serve equivalent roles as the initial ingredients in the recipe. While at the same time, have a higher benefit and advantage in terms of nutrition ( Boyle, 2000). A practical case and instance are the prospects of including the white all purpose flour instead of the enriched bleached white flour. The above was done purposefully to ensure that the prospects of differences in texture and taste are henceforth limited and reduced forthwith.
Similarly, the white eggs were ought to be embraced in the process of emulsification other than the artificial emulsifiers. Secondly, the cocoa powder ought to be given preference over chocolate since it is more nutritional and healthy with little side effects relative to chocolates. It is important to note and mention that the characteristic property of the final product is to enable the reduction of the artificial colorization agents and reduction in the ingredients that have low nutritional value.
Soybean oil is preferred in the second arrangement where nutritional value and content is sought for the basic and primary reason that it has low-fat content. With little harmful chemicals that may block arteries and the blood vessels thus, cause complications during breathing and heartbeat rate of the concerned person, which may be fatal in not checked properly.
Product Comparison
The articulate difference in the products, baked and prior was evident in the dough and its texture. For instance, the classic fudge –Walnut Brownies made using the artificial products experienced a relatively shorter shelf-life while the finished product with nutritional products experienced a relatively higher shelf-life. Similarly, the latter was fresh and edible one week after its preparation of sitting at fluctuating and proper room temperatures. The only difference or variation is that the texture becomes a little bit drier that when it was initially prepared.
It is important to note and record that the ingredients used in the first classic fudge –Walnut Brownies that is the artificial one is relatively cheaper and easier to access. This is to say that the artificial versions are laced with chemicals that the manufacturers find economic value in it. However, on the nutritional value, the do not score as much.
On the same breadth and line of thought, the finished products had differences and variation in their texture. The latter product appeared fresher and more intact, while its texture was not changed. This freshness and the unchanging character and nature of the classic fudge –Walnut Brownies was because little additives, calories, and preservatives were used in the preparation. Instead, natural products that have their nutritional benefits tested were instead used. Similarly, the use of the soybean oil would also be used to justify the argument relative to if preserved or hydrogenated oil were used. The texture and taste of the classic fudge –Walnut Brownies, varies depending on the classification of the fats used. For instance, hydrogenated fats or oil are solid at room temperature and under different temperatures. They would not be same, thus, the texture and the whole composition of the classic fudge –Walnut Brownies would change accordingly. Soybean on its part has a relatively longer shelf life and has the prospects of going rancid at a faster rate than expected.
Comparison of Preparation relative and to the General Discussion
The irreducible minimum and line of thought is that the home-made classic fudge –Walnut Brownies would have passed all the relevant quality and nutritional standards checks. Thus, the nutritional values and property could be accurately beneficial in terms of taste and nutrients. The above is so because the artificial colorizations and fats have been reduced in the latter preparation. Thus, it would be safe to assert and infer that the classic fudge –Walnut Brownies prepared by the nutritional products would sell, at a relatively higher price. Because the process of acquiring the organic ingredients, reducing fat content and zero artificial additives does not come easy. For instance, it took more effort in term of manpower to knead the dough to perfection, other than using additives to make the kneading easier and much faster.
References
Abraham, E. (2003). Simple Treats: Wheat-Free, Dairy-Free, Scrumptious Baked Goods. Book
Publishing Company.
Bailey, F. Y. (2003). Old Murders. The Overmountain Press.
Boyle, T. (2000). Diner Desserts. Chronicle Books.
Dresser, N., & Wasserman, F. (2010). Saying Goodbye to Someone You Love: Your Emotional
Journey Through End of Life and Grief. Demos Medical Publishing.
Hart, R. (2013). Trinity Falls. Kensington Books.
Heatter, M. (2013). Maida Heatter's book of great desserts. Andrews McMeel Publishing.
