Baking and Pastry - Nuts and Nuts products Paper

Nuts and Nuts Products

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I always liked any kind of nuts, now that I have learned about I like even more, a handful of nuts everyday is really good for our healthy some are better than others but they all help lower the cholesterol because of the good fat, and because of this fat, and because of this fat nuts get rancid easily. Unfortunately many people are allergic to three nuts and are not able to taste these delicious earth flavor of nature, most individuals who are diagnosed with an allergy to tree nuts tend to have a lifelong allergy. Tree nuts include, but are not limited to, walnut, almond, hazelnut, cashew, pistachio, and Brazil nuts. These are not to be confused or grouped together with peanut, which is a legume, or seeds, such as sunflower or sesame.

There are many different kinds of nuts but three of them are the most important at bakeshop, almond, hazelnut and walnut. I thought that peanuts and pistachio would be in this category but they don't I guess it is because of their characteristics and strong flavor. It was very interesting to see some of their shells for the first time.

Nuts are versatile can be used in a large variety of  for savory and sweet dishes and baking, found in paste, ground, raw, toasted, whole, chopped some in puree and glace in syrup.  Nuts flour the most used in fine pastry. Nuts taste best when toasted because it ensue the flavor and give a crunchy texture. place nuts in an airtight container in the refrigerator for up to six months or in the freezer for up to a year. To freshen any type of nuts before you eat or cook with them, toast on a baking sheet in a 350 F oven for 10 minutes.

Notes

Almonds - One of the most important, versatile and popular from the tree nuts. Available natural (skin on) blanched (skin off), whole, split, slivered, chopped and ground (almond flour). Can be found as almond butter and almond milk too.

Almonds are grown on a beautiful, medium sized tree of the rose family, and are closely related to peaches, plums and apricots. The fruit consists of two parts: the interior edible seed and the surrounding hard outer shell, also called the hull. When almonds reach maturity, the hull splits open. If dried, the nut can be easily separated from the shell,  the almond pit is eaten while the thin fibrous external flesh is discarded. Today, ninety-nine percent of the almonds grown in the United States come from California The main reason that almonds grow so well in the north central California climate is because almonds prosper in hot, dry climates. After the nuts are harvested, they are dried to reduce moisture content to less than eight percent.

Almonds have symbolized everything from good luck to haste throughout history and the favored method of consumption ranges from culture to culture. During the Biblical times, the Hebrews viewed almonds as a symbol of haste because almond trees quickly blossomed when placed in water in a warm place. Then, during the 1200s and 1300s in Europe, almonds were extremely popular and inexpensive, which was good for the people because they were believed to bring good luck, long life, and happiness. In Spain, the glistening ceremonial Jordan Almonds are tremendously popular. Today, Jordan almonds are available in every shade imaginable and are commonly used in wedding ceremonies around the world.

Brazil Nuts- Naturally healthy nut. Brazil Nuts are high in protein, calcium, iron, zinc, and are one of the best natural dietary sources of selenium.

Brazil nuts have about 2,500 times as much selenium as any other nut. Selenium is a powerful antioxidant which has been proven to protect against heart disease and cancers like prostate cancer  also discourages the ageing process and stimulates the immune system. Like all nuts, brazil nuts are an excellent source of protein and fiber.  Brazil nuts are high in minerals including zinc and magnesium, and contain useful amounts of phosphorous, copper and iron.

Cashews- Cashews are an excellent source of fiber, protein and low in carbohydrates. Cashew nuts are also a good source of potassium, B vitamins and folate. They contain useful amounts of magnesium, phosphorous, selenium and copper. They are rich in healthful mono-unsaturated fats that might be conducive to heart protection. Raw cashews are used for baking, cooking or snacking.

Chestnuts - Must be cooked, used as puree and glace (in syrup), found in flour (gluten free) and dried. To cook chestnuts, you can boil them or roast them. When roasting, cut a small slit in the chestnut to prevent them from exploding during the roasting process. Bake in the oven at 425 for 10-15 minutes or until the outer skin begins to peel back. You can also cook on the stove top or over an open flame.

Chestnuts have a very high moisture content, and are extremely perishable. They must be stored under refrigeration in as close to freezing temperatures as possible.

Coconut - Sweetened most used for cake decoration, Unsweetened used in wide variety of goods, cookies, macaroom, cakes, fillings and so on. Available in grains, flakes, shreds, chips also flour ( gluten free) and  oil (cold pressed, Cholesterol- and trans-fat-free; non-hydrogenated; about 50% lauric acid for healthy metabolism). Used as cooking oil, butter substitute, shortening substitute in baking, and massage/body oil.

Hazelnuts- Best if toasted before use, hazelnuts are the most important nuts with almond and walnut. Available natural, blanched, toasted , as flour or meal. Natural hazelnuts (filberts, is a alternate name for hazelnut ) are high in protein and low in fat.

 Hazelnuts contain nearly 91 percent monounsaturated fat and less than 4 percent saturated fat. Over 30 tree nut studies indicate this high level of monounsaturated fat is likely responsible for a reduction in both total blood and LDL cholesterol levels when hazelnuts are consumed as part of a low saturated fat diet. It also contributes significant amounts of protein, fiber, iron, phosphorus, vitamins B1, B2, C, and E, folate and many other essential nutrients. Replacing a less nutrient dense snack with heart healthy and flavorful hazelnuts has many health benefits.

Macadamia nuts - Macadamia nuts have an extremely hard shell that is very difficult to open, regular nut crackers will not open macadamia nuts in the shell, and may even break. You must use a nut cracker specifically designed for macadamia nuts.

Macadamia nuts are high in monounsaturated fatty acid ("good" fat), which can help reduce overall cholesterol levels. Macadamias contain flavenoids (a phytochemical) and tocopherols (vitamin E), which are potent antioxidants and can help protect against cancer and heart disease. Also contain vitamin A, thiamine, riboflavin, niacin, and iron. The macadamia nut is one of the few foods that contain palmitoleic acid, a monounsaturated fatty acid.

Eighty percent of fat in macadamia oil is monounsaturated - six percentage points higher than olive oil, which checks in at 74 percent. Macadamia nut oil contains Omega 3, known to reduce the risk of heart disease and high blood pressure.

Unsalted macadamia nuts contain no cholesterol and are low in sodium and saturated fats.

Pecans- more expensive than walnuts. Pecans not only taste good, but they are good for you, especially when it comes to lowering cholesterol levels. handful portion of pecans daily can significantly lower LDL cholesterol levels in the blood, helping to clear the arteries. The nutrients in pecans isn't so bad for you either, zinc helps guard against infections, vitamin E protects against cancer, and vitamin A helps keep your complexion clear.

Shell Pecans are a much smaller and narrower sweet pecan compared to the hard shell.

Peanuts - The peanut is not a nut, but a legume related to beans and lentils. A diet containing peanuts and peanut butter is a good source of protein and helps to include more of the "good fat" (unsaturated fat) and both naturally have zero cholesterol. Many people still love to boil them. They just need be soaked overnight for at least 24 hours.

Pine Nuts or pignoli- The pine family is one of the most familiar groups of evergreen trees in North America since it furnishes most of our traditional Christmas trees. Usually toasted to enhance the flavor, specially important in Italian pastries. Pignolia nuts may be eaten out of hand, raw or roasted, they have the distinction of being the only nuts used predominantly as ingredients for cooking. For many centuries in European cookery, they have been blended with meats, fish and poultry, and have been used in many different sauces.

Today the Chinese pine nut is often found in the United States because of its availability and price. The Chinese and Italian pine nuts are already taken out of the shell and can be eaten raw as bought, roasted, or used in cooking. The pinon nut grown primarily on Indian reservations in the Southwest United States is normally roasted in the shell. Their availability is rather scarce, and the pinon nut must first be removed from the shell prior to consumption

The best thing about pine nuts is their high concentration of monounsaturated fat, which paves the way for a healthier cardiovascular system. The vitamin D in pine nuts leads to stronger bones and teeth, by improving the body's ability to absorb calcium, and vitamins A and C may sharpen vision and boost the immune system.

Pistachios - Often used in decoration because of its green color.  A one-ounce serving of pistachios equals 49 nuts -- more nuts per serving than any other nut and contains more than 10% of the Daily Value for dietary fiber, vitamin B-6, thiamin, phosphorus and copper.  You can get more dietary fiber from a serving of pistachios than a 1/2 cup of broccoli or spinach.

Pistachios are especially rich in phytosterols, which are directly associated with lowering cholesterol levels, and may offer protection from certain types of cancer. One serving of pistachios has as much potassium as half a large banana. While pistachios contain fat, the fat is predominantly monounsaturated, similar to that found in olive oil.

Walnut - Walnuts are low in saturated fat and high in both polyunsaturated and mono-unsaturated fat. Eating walnuts is one of the easiest things a person can do to improve their health. Best of all, they taste great and are ideally suited for inclusion in any diet, as part of meals or snacks. walnuts are heart- healthy. It is one of the three most used nut in a bakeshop.

 Walnuts are an excellent source of omega-3 and omega-6 fatty acids, particularly when bought in their shells and eaten while fresh. Walnuts contain no cholesterol and are an important source of dietary fiber and protein. They are also a good source of many vitamins and minerals including potassium, magnesium, phosphorus, copper, zinc, vitamin B1, B6, folate, and vitamin E. Also are low in saturated fat and high in both polyunsaturated and mono-unsaturated fat. Walnuts are a natural source of phytochemicals and antioxidants which protect cells from free radical damage that could result in cancers or heart disease. Eating a handful of walnuts a day can lower blood cholesterol.

Nut Products (standard ingredients at bakeshop)

Almond Paste - Expensive but highly versatile nut paste made from 2 parts finely ground amonds,1 part of sugar and enough moisture to combine in a proper consistency. Can be frozen so it can last for up to a year.

Almond paste adds a delicate depth to any dessert, almond cookies and fruit tarts to delectable almond croissants and wedding cakes, and so on.

Marzipan - Sweetened almond paste, used in decorative and confectioning work, can be purchased or made in the bakeshop from almond paste. Used in cakes or to make small marzipan imitations of fruits and vegetables.

Pistachio Paste - Pistachio Nut paste is an all natural sweetened nut paste ideal for fancy and elegant pastries. Pistachio Paste is ideal in cookies, cakes, candies, and breads.

Praline Paste - Made from almonds and /or hazelnuts and caramelizes sugar all ground to paste, used as flavoring for icing, fillings, pastries, creams, and so on.. 

Hazelnut Praline paste is an all natural sweetened nut paste ideal for fancy and elegant pastries. Ideal in cookies, cakes, candies, and breads.

Nut Flours- Nuts grounded to a powder, not so fine as to turn to a paste. Almond is the most widely used (gluten free). Compared to other flours, almond flour is especially flavorful, with a nutty taste that works well with many other foods. It produces baked goods that are especially light and moist. Almond flour is very easy to use, and doesn't require any sifting or kneading.