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A wafer is a crisp, often sweet, very thin, flat, light biscuit, [1] often used to decorate ice cream, and also used as a garnish on some sweet dishes. [2] They frequently have a waffle surface pattern but may also be patterned with insignia of the food's manufacturer or may be patternless.
Sacramental bread, also called Communion bread, Communion wafer, Sacred host, Eucharistic bread, the Lamb or simply the host (Latin: hostia, lit. 'sacrificial victim'), is the bread used in the Christian ritual of the Eucharist .
Ascorbic acid is used as an antioxidant, while sorbic acid is used to inhibit the growth of yeast in white wine. [3] Sorbic acid cannot be used in red wine because it can cause pollution. Sulfites, or small molecules of sulfur dioxide (SO 2) and hydrogen disulfide (H 2 O 2), are commonly used as preservatives in wine and even other fruit drinks ...
These include wafers, long-life confectionery, chocolate-based confectionery, sweets, cocoa and a variety of seasonal products. [1] The company's best-known product are the "Neapolitan wafers", introduced in 1898. They are sold in blocks of ten 47 x 17 x 17 mm hazelnut-cream filled wafers.
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Other containers for the host include the paten (a small plate) or a basin (for loaves of bread rather than wafers) used at the time of consecration and distribution at the main service of Holy Eucharist. A pyx is a small, circular container into which a few consecrated hosts can be placed. Pyxes are typically used to bring communion to the ...
Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt. Sourdough starter. In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction.
Finings are substances that are usually added at or near the completion of the processing of making wine, beer, and various nonalcoholic juice beverages. They are used to remove compounds, either to improve clarity or adjust flavor or aroma. The removed compounds may be sulfides, proteins, polyphenols, benzenoids, or copper ions.