Misplaced Pages

#6993

60-511: Demel (colloquially der Demel ) is a famous pastry shop and chocolaterie established in 1786 in Vienna , Austria . The company bears the title of a Purveyor to the Imperial and Royal Court ( k.u.k. Hofzuckerbäcker ) up to today. The building is located in the central Innere Stadt district on Kohlmarkt 14 near Hofburg Palace . The interior was designed by Portois and Fix decorators in

120-525: A Neo-baroque style. The white-aproned waitresses — the Demelinerinnen — usually address the customers in a traditional honorific third person style , " Haben schon gewählt? " or " Wollen etwas zu sich nehmen, wenn belieben? ". The cabaret artist Helmut Qualtinger extolled their timeless quality in his song Die Demelinerinnen . Demel temporarily had one additional location in Salzburg, which

180-516: A gelling agent , meaning when the pectin chains combine, they create a network that results in a gel. The strength and effectiveness of the side chains and the bonds they form depend on the pH of the pectin, the optimal pH is between 2.8 and 3.2. Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. It can be produced from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots and other citrus fruits, or any combination thereof. Marmalade

240-515: A chemical to adjust the pH; and/or an antifoaming agent . In the European Union , the jam directive (Council Directive 79/693/EEC, 24 July 1979) set minimum standards for the amount of "fruit" in jam, but the definition of fruit was expanded to take account of several unusual kinds of jam made in the EU. For this purpose, "fruit" is considered to include fruits that are not usually treated in

300-478: A culinary sense as fruits, such as tomatoes, cucumbers , and pumpkins; fruits that are not normally made into jams; and vegetables that are sometimes made into jams, such as rhubarb (the edible part of the stalks), carrots, and sweet potatoes . This definition continues to apply in the new directive, Council Directive 2001/113/EC of 20 December 2001 relating to fruit jams, jellies and marmalades and sweetened chestnut purée intended for human consumption. Extra jam

360-417: A distinctive bitter taste which it imparts to the preserve. Fruit preserves are used in many food preparations and recipes; some examples include: In general, jam is produced by taking mashed or chopped fruit or vegetable pulp and boiling it with sugar and water. The proportion of sugar and fruit varies according to the type of fruit and its ripeness, but a rough starting point is equal weights of each. When

420-614: A good pastry because they used oil in the cooking process, and oil causes the pastry to lose its stiffness. In the medieval cuisine of Northern Europe , pastry chefs were able to produce nice, stiff pastries because they cooked with shortening and butter. Some incomplete lists of ingredients have been found in medieval cookbooks, but no full, detailed versions. There were stiff, empty pastries called coffins or ' huff paste ', that were eaten by servants only and included an egg yolk glaze to help make them more enjoyable to consume. Medieval pastries also included small tarts to add richness. It

480-530: A little ginger to enhance the flavor. The origin of the term is obscure, but it is theorized that it came from the French. The word is also based on the French term confiture via the Dutch confident (meaning candied fruit). A conserve , or whole fruit jam , is a preserve made of fruit stewed in sugar. The making of conserves can be trickier than making a standard jam; it requires cooking or sometimes steeping

540-400: A lot of time and focus. Presentation is an important aspect of pastry and dessert preparation. The job is often physically demanding, requiring attention to detail and long hours. Pastry chefs are also responsible for creating new recipes to put on the menu, and they work in restaurants, bistros, large hotels, casinos and bakeries. Pastry baking is usually done in an area slightly separate from

600-435: A lower level of protein than all-purpose or bread flours. Lard or suet work well because they have a coarse, crystalline structure that is very effective. Using unclarified butter does not work well because of its water content; clarified butter , or ghee , which is virtually water-free, is better, but shortcrust pastry using only butter may develop an inferior texture. If the fat is melted with hot water or if liquid oil

660-416: A minimum percentage of water-soluble solids. Jams "shall be the product made by boiling fruit, fruit pulp or canned fruit to a suitable consistency with water and a sweetening ingredient", jellies "shall be the product made by boiling fruit juice or concentrated fruit juice that is free from seeds and pulp with water and a sweetening ingredient until it acquires a gelatinous consistency". In Canada, fruit jam

SECTION 10

#1732775900007

720-546: A process similar to that used for making jam, with the additional step of filtering out the fruit pulp after the initial cooking. Good jelly is clear and sparkling and has a fresh flavor of the fruit from which it is made. It is tender enough to quiver when moved but holds angles when cut. The characteristic clarity and jellied consistency of a jelly are qualities it shares with the gelatin-based dessert also called jelly in some places. High pectin fruits such as quinces, apples, or redcurrants are used for making jelly. In

780-432: A product made of whole fruit cut into pieces or crushed, then heated with water and sugar until it reaches "jelling" or "setting" point, which is achieved through the action of natural or added pectin . It is then sealed in containers. Jam making became "a great new industry" in 19th century England, at which point English jam makers were jam makers for the world, thriving after the repeal of sugar duties in 1874. Pectin

840-1050: A regular savory dim sum menu item. In the 19th century, the British brought western-style pastry to the Far East , though it would be the French-influenced Maxim in the 1950s that made western pastry popular in Chinese-speaking regions starting with Hong Kong . The term "western cake" (西餅) is used to refer to western pastry, otherwise Chinese pastry is assumed. Other Asian countries such as Korea prepare traditional pastry-confections such as tteok , hangwa , and yaksik with flour, rice, fruits, and regional specific ingredients to make unique desserts. Japan also has specialized pastry-confections better known as mochi and manjū . Pastry-confections that originate in Asia are clearly distinct from those that originate in

900-498: A replaceable tightly-fitting lid can be used. Other methods of packaging jam, especially for industrially produced products, include cans and plastic packets, especially used in the food service industry for individual servings. Under the Processed Products Regulations (C.R.C., c. 291), jams, jellies, citrus marmalade, and preserves are defined. Each must contain a minimum percentage of the named fruit and

960-527: A sieve to give a smooth consistency. After sieving, cook the pulp ... add sugar and cook as rapidly as possible with constant stirring.… The finished product should mound up when dropped from a spoon, but should not cut like jelly. Nor should there be any free liquid. Fruit curd is a dessert topping and spread usually made with lemon, lime , orange, or raspberry . The basic ingredients are beaten egg yolks, sugar, fruit juice and zest which are gently cooked together until thick and then allowed to cool, forming

1020-518: A significant portion of the fruit. In the English-speaking world, the two terms are more strictly differentiated and, when this is not the case, the more usual generic term is 'jam'. The singular preserve or conserve is used as a collective noun for high fruit content jam, often for marketing purposes. Additionally, the name of the type of fruit preserves will also vary depending on the regional variant of English being used. Cheong

1080-568: A soft, smooth, flavorful spread. Some recipes also include egg whites or butter. In the United States the FDA has Requirements for Specific Standardized Fruit Butters, Jellies, Preserves, and Related Products , "fruit spread" is not defined. The term is sometimes used for a jam or preserve with no added sugar, but there are many foodstuffs described as "fruit spreads" by leading manufacturers that do contain added sugar. Jam refers to

1140-407: A vacuum which both helps prevent spoilage and pulls down a tamper-evident "safety button" when used. The high sugar content makes jam keep for exceedingly long times before unsealing the packaging, and for a long time at room temperature after opening, as fruit preserves are typically of low water activity . Glass or plastic jars are often used to store jam that is not all to be used at once, as

1200-486: Is a name for various sweetened foods in the form of syrups, marmalades, and fruit preserves in Korean cuisine. It is used as a tea base, as a honey-or-sugar substitute in cooking, and as a condiment. There are liquid varieties such as maesil-cheong ( plum syrup ), jam -like varieties such as yuja-cheong ( yuja marmalade ), and conserve -like varieties such as mogwa-cheong (preserved quince ). A chutney

1260-419: Is a relish of Indian origin made of fruit, spices and herbs. Although originally intended to be eaten soon after preparation, modern chutneys are often made to be sold, so they require preservatives – often sugar and vinegar – to ensure they have a suitable shelf life. Mango chutney, for example, is mangoes reduced with sugar. Confit , the past participle of the French verb confire , "to preserve",

SECTION 20

#1732775900007

1320-464: Is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word pastisserie referred to anything, such as a meat pie, made in dough ( paste , later pâte ) and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to

1380-436: Is an alternative definition of a conserve: a preserve made from a mixture of fruits or vegetables. Conserves in this sense may also include dried fruit or nuts. Fruit butter , in this context, refers to a process where the whole fruit is forced through a sieve or blended after the heating process. Fruit butter are generally made from larger fruits, such as apples, plums, peaches, or grapes. Cook until softened and run through

1440-608: Is applied both to preservation of meats, and to fruits or vegetables seasoned and cooked with honey or sugar till jam-like. Savory confits, such as those made with garlic or fennel, may call for an oil, such as virgin olive oil, as the preserving agent. Konfyt ( Afrikaans : "jam" or "fruit preserve" ) is a type of jam eaten in Southern Africa. It is made by boiling selected fruit or fruits (such as strawberries, apricots, oranges, lemons, watermelons, berries, peaches, prickly pears, or others) and sugar, and optionally adding

1500-609: Is categorized into two types: fruit jam and fruit jam with pectin . Both types contain fruit, fruit pulp or canned fruit and are boiled with water and a sweetening ingredient. Both must have 66% water-soluble solids. Fruit jam and fruit jam with pectin may contain a class II preservative , a pH adjusting agent or an antifoaming agent . Both types cannot contain apple or rhubarb fruit. Though both types of jam are very similar, there are some differences in fruit percent, added pectin, and added acidity . Fruit jam must have at least 45% fruit and may contain added pectin to compensate for

1560-467: Is distinguished from jam by the inclusion of citrus peel, and the use of more water, in which respect it resembles a jelly. It is distinguished from a jelly by containing pieces of fruit peel. The benchmark citrus fruit for marmalade production in Britain is the bitter Spanish Seville orange , Citrus aurantium var. aurantium , prized for its high pectin content, which gives a good set. The peel has

1620-721: Is mainly D-galacturonic acid connected by α (1–4) glycosidic linkages. The side chains of pectin may contain small amounts of other sugars such as L-fructose, D-glucose, D-mannose, and D-xylose. In jams, pectin thickens the final product via cross-linking of the large polymer chains. Recipes without added pectin use the natural pectin in the fruit to set. Tart apples , sour blackberries , cranberries , currants, gooseberries , Concord grapes , soft plums , and quinces work well in recipes without added pectin. Other fruits, such as apricots, blueberries, cherries, peaches, pineapple, raspberries, rhubarb, and strawberries are low in pectin. In order to set, or gel, they must be combined with one of

1680-464: Is mention of sweetmeats, including small pastries filled with fruit. Roman cuisine used flour, oil, and water to make pastries that were used to cover meats and fowls during baking in order to keep in the juices, but the pastry was not meant to be eaten. A pastry that was meant to be eaten was a richer pastry that was made into small pastries containing eggs or little birds and that were often served at banquets. Greeks and Romans both struggled in making

1740-415: Is subject to somewhat stricter rules that set higher standards for the minimum fruit content (45% instead of 35% as a general rule, but lower for some fruits such as redcurrants and blackcurrants), specifying the use of unconcentrated fruit pulp, and forbidding the mixture of certain fruits and vegetables with others. Extra jelly similarly specifies that the proportion of fruit juice or aqueous extracts in

1800-412: Is the open pan method, which is essentially a larger scale version of the method a home jam maker would use. This gives a traditional flavor, with some caramelization of the sugars. The second commercial process involves the use of a vacuum vessel, where the jam is placed under a vacuum, which has the effect of reducing its boiling temperature to anywhere between 65 and 80 °C depending on the recipe and

1860-455: Is used, the thin oily layer between the grains offers less of an obstacle to gluten formation and the resulting pastry is tougher. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry , care must be taken to blend the fat and flour thoroughly before adding any liquid---to ensure that the flour granules are adequately coated with fat and less likely to develop gluten . On

Demel - Misplaced Pages Continue

1920-687: The Raiffeisen Bank became the owner of the famous company. In 2002 the Do & Co restaurants and catering company took over Demel. In the early decades of the twentieth century, a legal battle over the use of the label "The Original Sacher Torte" developed between the Hotel Sacher and the Demel bakery. Eduard Sacher, son of Franz Sacher , the inventor of Sachertorte, had completed his own recipe of his father's cake during his time at Demel, which

1980-719: The Austrian Anschluss to Nazi Germany 1938–45, the Vienna Gauleiter Baldur von Schirach and his wife Henriette were regulars here. The company was headed by Demel's heirs until 1972, when the entrepreneur Udo Proksch bought it and established the Club 45 on the first floor, a popular venue of the Vienna high society . After Proksch was arrested for his involvement in the Lucona affair in 1989,

2040-509: The Hotel Sacher the rights to the phrase "The Original Sachertorte" and gave the Demel the rights to decorate its tortes with a triangular seal that reads Eduard-Sacher-Torte . The Vienna site features a museum with artifacts about the history of the Imperial chocolate-making bakery. 48°12′31″N 16°22′02″E  /  48.20861°N 16.36722°E  / 48.20861; 16.36722 Pastry The French word pâtisserie

2100-614: The New World starting in the 16th century. Many culinary historians consider French pastry chef Antonin Carême (1784–1833) to have been the first great master of pastry making in modern times. Pastry-making has a strong tradition in many parts of Asia. Chinese pastry is made from rice, or different types of flour, with fruit, sweet bean paste or sesame -based fillings. The mooncakes are part of Chinese Mid Autumn Festival traditions, while cha siu bao , steamed or baked pork buns, are

2160-408: The United States, jellies made from strawberries or concord grapes are most popular and are used for making peanut butter and jelly sandwiches . Fruit jellies may be used in a meal or dish in a similar way to jam. Some jellies, such as redcurrant , or mint , are classic accompaniments to roasted meats such as turkey, game, and lamb. Pectin is essential to the formation of jelly because it acts as

2220-683: The business and were granted the title of a purveyor to the Habsburg court by Emperor Franz Joseph I of Austria in 1874. When in 1888 the old Burgtheater on Michaelerplatz was demolished combined with a general refurbishment of the whole square, they moved the confectionery around the corner to Kohlmarkt, where the company is still located today in its original building. In the heyday of the Austro-Hungarian monarchy , notable customers included Empress Elisabeth ( Sisi ), Princess Pauline von Metternich , and actress Katharina Schratt . During

2280-408: The business was continued by his widow for their minor son August Dehne. In 1813 she purchased the house on Michaelerplatz 14. August Dehne inherited the company in 1832 and successfully managed the business, however, as his son pursued an academic career, he sold the company to his journeyman Christoph Demel in 1857. Renamed Ch. Demel's Söhne in 1867, Christoph Demel's sons Joseph and Karl continued

2340-470: The change of the name, the second layer of jam in the middle of the cake, and the substitution of margarine for butter in the baking of the cake. The author Friedrich Torberg , who was a frequent guest at both establishments, served as a witness during this process and testified that, during the lifetime of Anna Sacher, the cake was never covered with marmalade or cut through the middle. In 1963 both parties agreed on an out of court settlement that gave

2400-417: The end result desired. The lower boiling temperature enables the water to be driven off as it would be when using the traditional open pan method, but with the added benefit of retaining more of the volatile flavor compounds from the fruit, preventing caramelization of the sugars, and of course reducing the overall energy required to make the product. However, once the desired amount of water has been driven off,

2460-460: The finished product must not be less than that laid down for the manufacture of extra jam. The U.S. Food and Drug Administration (FDA) published standards of identity in 21 CFR 150, and treats jam and preserves as synonymous, but distinguishes jelly from jams and preserves. All of these are cooked and pectin-gelled fruit products, but jellies are made from fruit juice, without seeds and pulp, while jams and preserves are gelled fruit that may include

Demel - Misplaced Pages Continue

2520-417: The fruit in the hot sugar mixture for just long enough to allow the flavor to be extracted from the fruit, and sugar to penetrate it, but not so long that the fruit breaks down and liquefies. This process can also be achieved by spreading the dry sugar over raw fruit in layers, and leaving for several hours to penetrate into the fruit and soak the water out, then heating the resulting mixture to bring it just to

2580-482: The fruits in sugar overnight and cook this down to a syrup. The term preserves is usually interchangeable with jams even though preserves contain chunks or pieces of the fruit whereas jams in some regions do not. Closely related names include: chutney , confit , conserve , fruit butter , fruit curd , fruit spread , jelly , cheese , leather and marmalade . Some cookbooks define preserves as cooked and gelled whole fruit (or vegetable), which includes

2640-480: The higher pectin fruits or used with commercially produced or homemade pectin. Use of added pectin decreases cooking time. Freezer jam is uncooked (or cooked less than 5 minutes), then stored frozen. It is popular in parts of North America for its very fresh taste. [REDACTED] The category of fruit preserve referred to as a jelly (from the French gelée ) is a clear or translucent fruit spread made by

2700-426: The jam still needs to be heated briefly to 95 to 100 °C (203 to 212 °F) for safety, to kill pathogens that would otherwise proliferate. During commercial filling it is common to use a flame to sterilize the rim and lid of jars to destroy any yeasts and molds which could cause spoilage during storage. Steam is commonly injected immediately before lidding; when the steam condenses after lidding it creates

2760-421: The main kitchen. This section of the kitchen is in charge of making pastries, desserts, and other baked goods. Jam This is an accepted version of this page Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid , often stored in glass jars and used as a condiment or spread . There are many varieties of fruit preserves globally, distinguished by

2820-498: The method of preparation, type of fruit used, and its place in a meal. Sweet fruit preserves such as jams, jellies, and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from " vegetable fruits " such as tomato, squash or zucchini , are eaten alongside savory foods such as cheese, cold meats, and curries. There are several techniques of making jam, with or without added water. One factor depends on

2880-496: The mixture reaches a temperature of 104 °C (219 °F), the acid and the pectin in the fruit react with the sugar, and the jam will set on cooling. Most home cooks work by trial and error rather than temperature measurement, bringing the mixture to a "fast rolling boil ", watching to see if the seething mass changes texture , and dropping small samples on a plate to see if they run or set. Commercially produced jams are usually produced using one of two methods. The first

2940-408: The natural pectin content of the ingredients. When making jam with low-pectin fruits like strawberries, high-pectin fruit like orange can be added, or additional pectin in the form of pectin powder, citric acid or citrus peels. Often the fruit will be heated gently in a pan to release its juices (and pectin), sometimes with a little added water, before the sugar is added. Another method is to macerate

3000-459: The natural acidity of the fruit, a chemical to adjust the pH, and/or an antifoaming agent . Jelly with pectin must be made with a minimum of 62% water-soluble solids and a minimum of 32% juice of the named fruit, and may contain an acid ingredient that compensates for the lack in the natural acidity of the fruit; the additional juice of another fruit; a gelling agent; food color; a Class II preservative (such as benzoates , sorbates , or nitrites );

3060-641: The natural pectin level found in the fruit. Fruit jam with pectin need only contain 27% fruit and is allowed to contain added acidity to compensate for the natural acidity of the fruit. In Canada , the Food and Drug Regulations of the Food and Drugs Act of Canada categorizes jelly into two types: jelly, and jelly with pectin . Jelly may be made from the fruit, the fruit juice, or a fruit juice concentrate, and must contain at least 62% water-soluble solids. Jelly may contain an acid ingredient that makes up for any lack in

SECTION 50

#1732775900007

3120-481: The other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry such as Danish pastry and croissants , the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to yeast bread dough, spreading it with butter, and folding it to produce many thin layers. Pastry chefs use a combination of culinary ability and creativity for baking, decoration, and flavoring with ingredients. Many baked goods require

3180-527: The pastry category. Pastries also tend to be baked. The European tradition of pastry-making is often traced back to the shortcrust era of flaky doughs that were in use throughout the Mediterranean in ancient times. In the ancient Mediterranean, the Romans, Greeks, and Phoenicians all had filo-style pastries in their culinary traditions. In the plays of Aristophanes , written in the 5th century BC, there

3240-512: The set point. As a result of this minimal cooking, some fruits are not particularly suitable for making into conserves, because they require cooking for longer periods to avoid faults such as tough skins and spoiling. Currants and gooseberries , and a number of plums are among these fruits. Because of this shorter cooking period, not as much pectin will be released from the fruit, and consequently conserves, particularly if home-cooked, will sometimes be slightly softer set than some jams. There

3300-428: The sweet and often ornate confections implied today. The precise definition of the term pastry varies based on location and culture. Common doughs used to make pastries include filo dough , puff pastry , choux pastry , short dough , pâte brisée , pâte sucrée , and other enriched doughs. Pastries tend to have a delicate texture, often flaky or crumbly, and rich flavor —simple breads are thus excluded from

3360-511: The trademarked name "The Original Sacher Torte". After interruptions brought about by the Second World War and the ensuing Allied occupation, the hotel owners sued Demel in 1954, with the hotel asserting its trademark rights and the bakery claiming it developed and bought the title "Original Sacher Torte". Over the next seven years, both parties waged an intense legal war over several of the dessert's specific characteristics, including

3420-479: The west, which are generally much sweeter. Different kinds of pastry doughs are made by utilizing the natural characteristics of wheat flour and certain fats. When wheat flour is mixed with water and kneaded into plain dough, it develops strands of gluten, which are what make bread tough and elastic. In a typical pastry, however, this toughness is unwanted, so fat or oil is added to slow down the development of gluten. Pastry flour can also be used, since it typically has

3480-601: Was closed in March 2012. The company formerly had a small cafe at The Plaza 's Retail Collection in New York City , but this location has since closed (as of March 2010). The corporate website indicates they are continuing to look for a new location to operate in New York. The k.k. Hofzuckerbäckerei pastry shop was founded on Michaelerplatz by Ludwig Dehne, a confectioner from Württemberg . Upon his early death in 1799,

3540-468: Was not until about the mid-16th century that actual pastry recipes began appearing. These recipes were adopted and adapted over time in various European countries, resulting in the myriad pastry traditions known to the region, from Portuguese " pastéis de nata " in the west to Russian " pirozhki " in the east. The use of chocolate in pastry-making in the west, so commonplace today, arose only after Spanish and Portuguese traders brought chocolate to Europe from

3600-455: Was the first establishment to offer the "Original" cake. Following the death of Eduard's widow Anna in 1930 and the bankruptcy of the Hotel Sacher in 1934, Eduard Sacher's son (also named Eduard Sacher) found employment at Demel and brought to the bakery the sole distribution right for an Eduard-Sacher-Torte . The first differences of opinion arose in 1938, when the new owners of the Hotel Sacher began to sell Sacher Tortes from vendor carts under

#6993