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Doughnut

Doughnut

:For the doughnut driving maneuvre, see Doughnut (driving). Doughnut (driving) A doughnut, or donut, is a deep-fried piece of dough or batter. The two most common types are the torus-shaped ring doughnut, and the filled doughnut, a flattened sphere which is injected with jam/jelly or another sweet filling. A small piece of dough, roughly the size of the middle of a ring doughnut can be cooked as a doughnut hole.
Overview
Doughnuts can be made using a yeast-based dough (raised doughnuts), or a special type of cake batter. Yeast-raised doughnuts contain about 25% oil by weight, whereas cake doughnuts' oil content is around 20%, but cake doughnuts have extra fat included in the batter, before frying. Cake doughnuts are fried for about 90 seconds, turning once, at between 190 and 198 degrees Celsius. Yeast-raised doughnuts take longer to fry, about 150 seconds, at 182 to 190 degrees Celsius. Cake doughnuts typically weigh between 24 g and 28 g, whereas yeast-raised doughnuts average 38g but are generally larger (when finished) and may be less dense. After being fried, ring doughnuts are often topped with a glaze icing or a powder such as cinnamon or sugar. Ringless doughnuts may be glazed and injected with jam or custard. There are many other specialized doughnut shapes such as bear claws, old-fashioneds, bars (a rectangular shape), and twists (where the dough is twisted around itself before cooking). Doughnut holes are small spheres that are made out of the dough taken from the center of ring doughnuts. They are often more commonly known by brand names, such as Munchkin (from Dunkin' Donuts in the United States), or Timbit (from Tim Hortons in Canada). There are lower-fat recipes for doughnuts which specify baking rather than frying. Application of fat to the pastry during baking can make it difficult to distinguish the final product from a fried doughnut. Doughnuts have become a part of North American popular culture. The cartoon character Homer Simpson is especially fond of doughnuts, while popular mythology has American police officers addicted to them. Cake-based doughnuts dominate commercial production for packaged sales in grocery and convenience stores - for example "little powdered doughnuts". Yeast-based doughnuts dominate commercial production for fresh retail sale. There are retail stores which specialize in the selling of fresh doughnuts and coffee to customers, such as Dunkin' Donuts, Tim Hortons, Winchell's Donuts, Country Style and many other chain stores. Krispy Kreme is distinguished by having neon signs, known as "hot lights", to inform customers when hot doughnuts are available - fresh off the assembly line. Many doughnut shops are open 24 hours a day.
History
Doughnuts have a disputed history. One perspective is that they were introduced into North America by Dutch settlers, who are responsible for popularizing other desserts, including cookies, cream pie, and cobbler. Another story credits the invention of the doughnut hole to a Danish sea captain named Hanson Gregory. During a particularly violent storm, Gregory needed both hands free to man the wheel of his ship, and impaled a fried cake upon the wheel, creating the signature hole. The center of fried cakes were notorious for being undercooked, so the innovation stuck. By cooking fried cakes with the center hole, the surface area increased, and the doughnut cooked faster. Before the ring shape became common, doughnuts were often made as twisted ropes of dough. When placed into a pot of boiling fat, they floated until the lower half was cooked, then rolled themselves over to cook the other side. Ring doughnuts have to be flipped over by hand, which was more time-consuming. The twisted-rope type is called a cruller in some parts of the U.S., but cruller also refers to a particularly airy type of ring doughnut, usually glazed. Washington Irving's reference to "doughnuts" in 1809 in his History of New York is believed to be the first known printed use of the word. "Doughnut" is the more traditional spelling, and still dominates outside the US. At present, "donut" and "doughnut" are both pervasive in American English, but only "doughnut" is listed in Thorndike and Lorge's (1942) "The Teacher's Word Book of 30,000 Words." It is unclear when the "donut" spelling first took hold, but frequently it is attributed to Dunkin' Donuts, which was founded in 1950. To the contrary, Mayflower Donuts pre-dated Dunkin' Donuts, and there are sparse instances of the "donut" variation prior to WWII. For instance, it is mentioned in an LA times article dated August 10, 1929. There, Bailey Millard complains about the decline of spelling, and that he "can't swallow the "wel-dun donut' nor the ever so 'gud bred'."
Variations

Varieties
Sprinkle(d) doughnuts are doughnuts covered with sprinkles that adhere to the icing. These sprinkles may vary in color and are sometimes offered in holiday schemes (e.g. red and green sprinkles for Christmas or yellow, orange, and black for Halloween).
Regional variations
Halloween] In the Netherlands, the Oliebollen, referred to in cookbooks as Dutch Doughnuts, contain pieces of apple and/or dried fruit like raisins, and are traditionally eaten as part of New Year celebrations. In Poland the round, jam-filled doughnuts eaten especially - though not exclusively - during the Carnival are called pączki. Jelly doughnuts, known as Sufganiot in Israel have become a traditional Hanukkah food in the recent era, as they are cooked in oil, associated with the holiday account of the miracle of the oil. In France and in New Orleans, Louisiana, there is a fried pastry called a beignet which is sometimes described as a French doughnut. In Germany, the doughnut equivalents are called Bismarcks or Berliners, except from the town of Berlin where they are called Pfannkuchen. These don't have the typical ring shape, but instead are solid, usually filled with jam. Bismarcks and Berlin doughnuts are also found in the U.S. This type of doughnut is popular in Chile because of the large German community there, and is called a Berlin (plural Berlines). It may be filled with jam or with manjar, the Chilean version of dulce de leche. Italian doughnuts are called zeppole. Some savory fried items not based on wheat-flour pastry are referred to as doughnuts, such as the ring-shaped Indian vadas, made of lentils. Chinese restaurants in the US sometimes serve small fried pastries similar to doughnut holes. Many bakeries in South Korea offer donuts either filled with or made entirely from the korean traditional rice dessert, ddeok (떡).
Doughnuts and topology
Doughnuts, as ring-shaped items, are an important explanatory tool in the science of topology where the ring doughnut shape (a ring with a circular cross-section) is called a torus or toroid, and an example of using the ring doughnut as an illustrative term can be found in popular explanations of the Poincaré conjecture. The other toroidal food item used in topological explanations is the bagel. However, the bagel has a hole to allow it to be retrieved from boiling water, while a doughnut hole is intended to allow the doughnut to cook faster and more thoroughly. There is no historical connection between bagels and doughnuts.
Doughnuts and Popular Culture
By analogy, donut is a slang term for a circular maneuver made with an automobile or other vehicle from a sharp turn in which the rear of the vehicle swings around to form a larger circle as the front of the vehicle turns in a tight circular motion. "Doughnut" is also refers to the small rigid spare tire that comes as original equipment with many new cars. In North America, it is not infrequent to see police officers taking their breaks at a doughnut shop, which has led to police being stereotyped as pudgy doughnut eaters. While people in many trades and professions work "on the road" and take coffee breaks at doughnut shops, the stereotype exists largely because police officers and their vehicles are identifiable. Police officers may also prefer to visit doughnut shops because many of them serve free coffee to the police. As well, many police officers work late at night, and often the only place to go to get something to eat or drink is at a doughnut shop. Homer Simpson of the American television show The Simpsons is an avid consumer of doughnuts.
See also

- Fried dough foods
- Timbits
References

- - Origins of the doughnut hole
- Rosana G Moreira et al, Category:Snack foods Category:Breakfast foods
- ja:ドーナツ

Doughnut (driving)
A Doughnut is a maneuver performed while driving an automobile. Performing this maneuver entails rotating the rear of the automobile around the front wheels in a continuous motion, creating (ideally) a circular skid-mark pattern of rubber on a roadway and also causing the tires to smoke considerably. Doughnuts are more easily performed on wet surfaces and also in the snow. When performed in the snow it is more often done to have fun than it is to make an earnest attempt at creating the circular skid mark pattern. In the Australian outback, doughnuts performed in the dust or mud areas of land is colloquially referred to as "circle work". Displays are usually performed at Bachelor and Spinster Balls.
Reference
[http://www.modernracer.com/tips/rwddoughnuts.html Modern Racer - Driving Tips - Doughnuts] Category:Driving techniques

Dough

Dough is a paste made out of any cereals (grains) or leguminous crops by grinding with small amount of water. This step is a precursor to making of breads, pastries and cookies, muffins. In many parts of central India, native people use the quick method of making an instant roasted dough ball or bati. Flat unleavened breads known as roti, lavash, matzo, and tortilla are used in many parts of the world today. Leavened or fermented dough, made from dry ground grain cereals or legumes mixed with water and yeast are in use all over the world. These includes all kinds of breads made from wheat, maize, rice and other cereals or similar crops used today in the world. Fried dough foods are common in many cultures.

Slang

"Dough" can also be a slang term for money. This usage came about for the same reason that bread is also a slang expression for money. One needs bread in order to live, and money is needed to buy it. Since dough is used to make bread, it also became a slang expression meaning money. The use of this slang term began during the 19th century in America and it spread from there.

External links

- [http://www.takeourword.com/TOW124/page2.html What is the origin of the word dough as in "money"?] Category:Cooking

Batter

Batter can mean:
- batter (cooking)
- batter (baseball)
- batsman, called batter in Australia

Jam

Jam is a type of fruit preserve made by boiling fruit with sugar to make an unfiltered jelly. Jam is often spread on bread and also as a culinary sweetener, for example in yogurt. The use of cane sugar to make jam and jelly can be traced back to the 16th century when the Spanish came to the West Indies, where they preserved fruit, but the Greek technique of preseving quinces by boiling them in honey was included in the Roman cookery book associated with the name Apicius. 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 the mixture reaches a temperature of 104 °C, the acid and the pectin in the fruit react with the sugar, and the jam will set on cooling. However, most cooks work by trial and error, bringing the mixture to a "fast rolling boil", watching to see if the seething mass changes texture, and dropping tiny samples on a plate to see if they run. How easily a jam sets depends on the pectin content of the fruit. Some fruits, such as gooseberries, redcurrants, blackcurrants, citrus fruits, apples and raspberries, set very well; others, such as strawberries and ripe blackberries, need to have pectin added. There are proprietary pectin products on the market, and most industrially-produced jams use them. Home jam-makers sometimes rely on adding a pectin-rich fruit to a poor setter; hence the popular old favourite blackberry and apple. Other tricks include extracting juice from redcurrants or gooseberries. Making jam at home used to be common, but the practice is declining, and the accessories, particularly the cellophane covers for jam jars, are becoming more difficult to find in some locations. In the United States, jam which has been filtered to remove pulp and make it clear is called jelly. Jam which has whole pieces of fruit is called preserves, or conserves if it has nuts as well. Jam with fruit peel is called marmalade. 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 many things that are not ordinarily classified as fruits: "tomatoes, the edible parts of rhubarb stalks, carrots, sweet potatoes, cucumbers, pumpkins, melons and water-melons". This definition continues to apply in the new directive, Council Directive 2001/113/EC (20 December 2001). Joan Miró used blackberry jam as an art medium.

External links

- [http://www.uga.edu/nchfp/how/can7_jam_jelly.html National Center for Home Food Preservation - How do I...Jam & Jelly]
- [http://europa.eu.int/smartapi/cgi/sga_doc?smartapi!celexapi!prod!CELEXnumdoc&lg=EN&numdoc=32001L0113&model=guichett Council Directive 2001/113/EC (20 December 2001)] Category:Spreads Category:Food preservation ja:ジャム

Yeast

Yeasts constitute a group of single-celled (unicellular) fungi, a few species of which are commonly used to leaven bread , ferment alcoholic beverages, and even drive experimental fuel cells. Most yeasts belong to the division Ascomycota. A few yeasts, such as Candida albicans, can cause infection in humans. More than one thousand species of yeasts have been described. The most commonly used yeast is Saccharomyces cerevisiae, which was domesticated for wine, bread, and beer production thousands of years ago. Yeast species can have either obligately aerobic or facultatively anaerobic physiology. There is no known obligately anaerobic yeast. In the absence of oxygen, fermentative yeasts produce their energy by converting sugars into carbon dioxide and ethanol (alcohol). In brewing, the ethanol is bottled, while in baking the carbon dioxide raises the bread, and the ethanol evaporates. An example with glucose as the substrate is :C₆H₁₂O₆ (glucose) →2C₂H₅OH + 2CO₂ Yeasts can reproduce asexually through budding or sexually through the formation of ascospores. During asexual reproduction, a new bud grows out of the parent yeast when the condition is right, then, after the bud reaches an adult size, it separates from the parent yeast. Under low nutrient conditions yeasts that are capable of sexual reproduction will form ascospores. Yeasts that are not capable of going through the full sexual cycle are classified in the genus Candida. Many yeasts can be isolated from sugar-rich environmental samples. Some good examples include fruits and berries (such as grapes, apples or peaches), exudates from plants (such as plant saps or cacti). Some yeasts are found in association with insects. A common medium used for the cultivation of yeasts is called potato dextrose agar (PDA) or potato dextrose broth. Potato extract is made by autoclaving cut-up potatoes with water for 5 to 10 minutes and then decanting off the broth. Dextrose (glucose) is then added (10 g/L) and the medium is sterilized by autoclaving. Yeast fermentations comprise the oldest and largest application of microbial technology. Baker's yeast is used for bread production, brewer's yeast is used for beer fermentation, and yeast is also used for wine fermentation. Saccharomyces cerevisiae is extensively used as a model organism by biologists studying genetics and molecular biology .

Cake

A cake is a form of food, usually sweet, often baked. Cakes normally combine some kind of flour, a sweetening agent (commonly sugar), a binding agent (generally egg, though gluten or starch are often used by vegetarians and vegans), shortening (usually butter or margarine, although a fruit puree can be substituted to avoid fats), a liquid (milk, water or fruit juice), flavours and some form of leavening agent (such as yeast or baking powder). Cake is often the dessert of choice for meals at ceremonial occasions, particularly weddings or birthday parties. In some traditions the bride and bridegroom are the first to eat their wedding cake, often serving each other a piece in their fingers. For birthdays, a frosted (iced) cake, often with inscriptions in frosting and figural decorations, is covered with candles, which are blown out after the celebrant makes a wish. Cakes have a long history. They have been around since ancient times, but early cakes were different from what we eat today. They were hard and often sweetened with honey, and often included nuts and dried fruits. Medieval bakers made fruitcakes and gingerbread. The precursor of modern cakes were developed in Europe in the mid-17th century. This was due mainly to advances in technology, such as reliable ovens and cake hoops. Refined sugar was also available. Many of these cakes still contained dried fruits. In the mid-19th century, modern cakes were developed. Refined white flour and baking powder made this development possible. A recipe for layer cake first appeared in The Cassell's New Universal Cookery Book in London, in the year 1894.

Techniques

Cakes can be made using several different basic techniques:
- Creaming method - butter and sugar are creamed together before the rest of the ingredients are gradually added.
- Melt-and-mix - dry ingredients are mixed together and then melted butter and other liquids are added to complete the cake.
- Rubbing method - butter is rubbed into the dry ingredients before the liquid is added.
- 'All-in-together' - the dry ingredients and shortening are placed in the food processer and liquid is gradually added.
- Sponge-making - eggs and sugar are whipped to a froth and flour is carefully mixed in. No raising agent or fat is used in this method and it takes great skill to make a light sponge A finished cake is often enhanced by frosting (icing) and/or toppings such as sprinkles. sprinkles

Varieties

sprinkles sprinkles Different varieties of cake include:
- Angelfood cake
- Apple cake
- Babka
- Birthday cake
- Buccellato
- Bundt cake
- Butter cake
- Butterfly cake
- Carrot cake
- Cheesecake
- Chocolate cake
- Christmas cake
- Chiffon cake
- Croquembouche
- Cupcake
- Devil's food cake
- Eccles cake
- Fairy cake
- Fruit cake
- German chocolate cake
- Génoise Cake
- Gingerbread
- Gob
- Gooey butter cake
- Honey cake
- Hot milk cake
- Ice cream cake
- Jaffa Cakes
- Leavened cake, Hefekuchen
- Mooncake
- Panettone
- Petit fours
- Pineapple Upside Down Cake
- Pound cake
- Queen Elisabeth cake
- Red bean cake
- Red velvet cake
- Sachertorte
- St. Honoré Cake
- Simnel cake
- Spice cake
- Sponge cake
- Stack cake
- Suncake
- Teacake
- Tarte Tatin
- Vanilla slice
- Wedding cake als:Kuchen ja:ケーキ simple:Cake

Icing (food)

Icing (also frosting) is a sweet glaze made of sugar, butter, water, and egg whites or milk, often flavoured and cooked and used to cover or decorate baked goods, such as cakes or cookies. Those seeking to reduce the fat or sugar content of a dessert will sometimes eat it with the icing removed, as it tends to contain much of this content. Some icing can be made using confectioner's sugar. Chef's color dye (food coloring) is commonly added as to achieve the desired color. Icing can be formed into shapes like flowers and leaves using a pastry bag. Such decorations commonly grace birthday and wedding cakes. Some icings can be made from combinations of sugar and cream cheeses. These are also used for cakes. Icing can be applied with a utensil such as a knife or frosting spatula, or it can be applied by drizzling or dipping (see glaze).

Cinnamon

Cinnamon (Cinnamomum verum, synonym C. zeylanicum) is a small evergreen tree 10-15 m tall, belonging to the family Lauraceae, native to Sri Lanka and Southern India. The bark is widely used as a spice.

Botanical details

The leaves are ovate-oblong in shape, 7-18 cm long. The flowers, which are arranged in panicles, have a greenish colour and a rather disagreeable odour. The fruit is a purple 1 cm berry containing a single seed. Cinnamon is harvested by growing the tree for two years and then coppicing it. The next year a dozen or so shoots will form from the roots. These shoots are then stripped of their bark and left to dry. Only the thin (0.5 mm) inner bark is used; the outer woody portion is removed, leaving metre long cinnamon strips which curl into rolls ("quills") on drying; each dried quill comprises strips from numerous shoots packed together. These quills are then cut to 5-10 cm long pieces for sale. The best cinnamon comes from Sri Lanka, but the tree is also grown commercially at Tellicherry in Java, Sumatra, the West Indies, Brazil, Vietnam, Madagascar, and Egypt. Sri Lanka cinnamon of fine quality is a very thin smooth bark, with a light-yellowish brown colour, a highly fragrant odour, and a peculiarly sweet, warm and pleasing aromatic taste. Its flavour is due to an aromatic oil which it contains to the extent of from 0.5 to 1%. This essential oil is prepared by roughly pounding the bark, macerating it in sea-water, and then quickly distilling the whole. It is of a golden-yellow colour, with the characteristic odour of cinnamon and a very hot aromatic taste. The pungent taste and scent come from cinnamic aldehyde or cinnamaldehyde and, by the absorption of oxygen as it ages, it darkens in colour and develops resinous compounds. Chemical components of the essential oil include eugenol, cinnamaldehyde, beta-caryophyllene, linalool and methyl chavicol.

Uses

Cinnamon bark is widely used as a spice. It is principally employed in cookery as a condiment and flavouring material, being largely used in the preparation of some kinds of desserts, chocolate and spicy candies and liqueurs. In the Middle East, it is often used in savory dishes of chicken and lamb. In America, cinnamon and sugar are often used to flavor cereals and fruits, especially apples. It can also be used in pickling. In medicine it acts like other volatile oils and once had a reputation as a "cure" for colds. It has also been used to treat diarrhea and other problems of the digestive system [http://www.henriettesherbal.com/eclectic/kings/cinnamomum.html]. Cinnamon is high in antioxidant activity [http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=16190627&query_hl=12] [http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=10077878&dopt=Abstract]. The essential oil of cinnamon also has antimicrobial properties [http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=16104824&query_hl=16]. This property may allow cinnamon to extend the shelf life of foods. In the media, "cinnamon" has been reported to have remarkable pharmacological effects in the treatment of type II diabetes. However, the plant material used in the study [http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=14633804&query_hl=3] was actually Cassia, as opposed to true cinnamon. The confusion in nomenclature is described below. Please refer to Cassia's health issues for more information about its health benefits.

Cinnamon and cassia

Cassia's health issues The name cinnamon is correctly used to refer to Ceylon Cinnamon, also known as "true cinnamon" (from the botanical name C. verum). However, the related species Cassia (Cinnamomum aromaticum) is sometimes sold labeled as cinnamon, distinguished from true cinnamon as "Indonesian cinnamon" or "Bastard cinnamon". Ceylon cinnamon, using only the thin inner bark, has a finer, less dense and more crumbly texture, and is considered to be a stronger and more pungent spice. Cassia is generally a medium to dark reddish brown, and as the whole bark is used, is thicker (2-3 mm thick) and hard and woody in texture. The two barks when whole are easily distinguished, and their microscopic characteristics are also quite distinct. When powdered bark is treated with tincture of iodine (a test for starch), little effect is visible in the case of pure cinnamon of good quality, but when cassia is present a deep-blue tint is produced, the intensity of the coloration depending on the proportion of cassia.

History

Cinnamon has been known from remote antiquity, and it was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and other great potentates. It was imported to Egypt from China as early as 2000 BC, and is mentioned in Exodus 30:23, where Moses is commanded to use both sweet cinnamon (Hebrew קִנָּמוֹן, qinnāmôn) and cassia, and in Proverbs 7:17-18, where the lover's bed is perfumed with myrrh, aloe and cinnamon. It is also alluded to by Herodotus and other classical writers. It was commonly used on funeral pyres in Rome, and the Emperor Nero is said to have burned a year's supply of cinnamon at the funeral for his wife Poppaea Sabina, in 65 AD. In the Middle Ages, the source of cinnamon was a mystery to the western world. Arab traders brought the spice via overland trade routes to Alexandria in Egypt, where it was bought by Venetian traders from Italy who held a monopoly on the spice trade in Europe. The disruption of this trade by the rise of other Mediterranean powers such as the Mameluk Dynasties and the Ottoman Empire was one of many factors which led Europeans to search more widely for other routes to Asia. Portuguese traders finally discovered Ceylon (Sri Lanka) at the end of the fifteenth century, and restructured the traditional production of cinnamon by the salagama caste. The Portuguese established a fort on the island in 1518, and brutally protected their own monopoly for over a hundred years. Dutch traders finally dislodged the Portuguese by allying with the inland Ceylon kingdom of Kandy. They established a trading post in 1638, took control of the factories by 1640, and expelled all remaining Portuguese by 1658. "The shores of the island are full of it", a Dutch captain reported, "and it is the best in all the Orient: when one is downwind of the island, one can still smell cinnamon eight leagues out to sea" (Braudel 1984, p. 215). The Dutch East India Company continued to overhaul the methods of harvesting in the wild, and eventually began to cultivate their own trees. The English dislodged the Dutch in 1796, even as the importance of the monopoly of Ceylon declined. Cultivation of the cinnamon tree spread to other areas, the more common cassia bark became more acceptable to consumers, and coffee, tea, sugar and chocolate began to outstrip the popularity of traditional spices.

References

-
- Braudel, Fernand. The Perspective of the World, Vol III of Civilization and Capitalism. 1984.
- Corn, Charles. The Scents of Eden: A Narrative of the Spice Trade, Kodansha International, New York, 1998.
- Cinnamon Extracts Boost Insulin Sensitivity in Agricultural Research magazine, July 2000. Category:Laurales Category:Spices Category:Hebrew words Category:Sri Lanka ja:シナモン

Sugar

:This article deals with sugar as food and as an important, widely traded commodity. The word also has other uses; see sugar (disambiguation). In general use, "sugar" is taken to mean sucrose, also called "table sugar" or saccharose, a disaccharide which is a white crystalline solid. It is the most commonly used sugar for altering the flavor and properties (such as "mouthfeel", preservation, and texture) of beverages and food. Table sugar is commercially extracted from either sugar cane or sugar beet. The "simple" sugars, or monosaccharides, such as glucose (which is produced from sucrose by enzymes or acid hydrolysis), are a store of energy which is used by biological cells. A sugar is denoted by any word on the ingredient list that ends with "ose". For information on the other sugars, see monosaccharide and disaccharide. In precise culinary terms, sugar is a type of food associated with one of the primary taste sensations, that of sweetness.

Production

primary taste Table sugar or sucrose is extracted from plant sources. The most important two sugar crops are sugarcane (Saccharum spp.) and sugar beets (Beta vulgaris), in which sugar can account for 12%–20% of the plant's dry weight. Some minor commercial sugar crops include the date palm (Phoenix dactylifera), sorghum (Sorghum vulgare), and the sugar maple (Acer saccharum). In the financial year 2001/2002, 134.1 million tonnes of sugar were produced worldwide. The major cane sugar producing countries are countries with warm climates, such as Australia, Brazil, and Thailand. In 2001/2002 there was over twice as much sugar produced in developing countries as in developed countries. The greatest quantity of sugar is produced in Latin America, the United States and the Caribbean nations, and in the Far East. The sugar beet regions are in cooler climates: North West and Eastern Europe, Northern Japan, plus some areas in the United States including California. The beet growing season ends with the start of harvesting around September. Harvesting and processing continues until March in some cases. The duration of harvesting and processing is influenced by the availability of processing plant capacity, and weather - harvested beet can be laid up until processed but frost damaged beet becomes effectively unprocessable. The world's second largest sugar exporter is the EU. The Common Agricultural Policy of the EU sets maximum quotas for members production to match supply and demand, and a price. Excess production quota is exported (approx 5 million tonnes in 2003). Part of this is "quota" sugar which is subsidised from industry levies, the remainder (approx half) is "C quota" sugar which is sold at market price without subsidy. These subsidies and a high import tariff make it difficult for other countries to export to the EU states, or compete with it on world markets. The U.S. sets high sugar prices to support its producers with the effect that many sugar consumers have switched to corn syrup (beverage manufacturers) or moved out of the country (candy makers). The sugar market is also under attack from the cheap prices of glucose syrups produced from wheat and corn (maize). In combination with artificial sweeteners, drink manufacturers can produce very low cost products.

Cane

The harvested vegetable material is crushed, and the juice is collected and filtered. The liquid is then treated (often with lime) to remove impurities, this is then neutralized with sulfur dioxide. The juice is then boiled, sediment settles to the bottom and can be dredged out, scum rises to the surface and this is skimmed off. The heat is removed and the liquid crystallises, usually while being stirred, to produce sugar which can be poured into moulds. A centrifuge can also be used during crystallization.

Beet

The washed beet is sliced, and the sugar extracted with hot water in a 'diffuser'. Impurities are precipitated with an alkaline solution "milk of lime" and carbon dioxide from the lime kiln. After filtration the juice is concentrated by evaporation to a content of about 70% solids. The sugar is extracted by controlled crystallisation. The sugar crystals are removed by a centrifuge and the liquid recycled in the crystalliser stages. Liquid from which no more sugar can be economically removed is lost from the process as molasses and used in cattle food. The white sugar produced is sieved into different grades for selling.

Cane versus Beet

There is little perceptible difference between sugar produced from beet and that from cane. Testing for impurities can distinguish the two, and these have been developed to reduce fraudulent abuse of EU subsidies, and also aid detection of adulteration of fruit juice. The residues of sugar production differ substantially and from place to place. While Cane molasses can be used as an ingredient that from sugar beet is unpalatable and generally used for industrial fermentation or as animal feedstuff. Cane and beet pulp can be burnt for fuel, but beet pulp is generally dried, pelleted and used as an animal feedstuff.

Types of culinary sugar

Raw sugars are yellow to brown sugars made from clarified cane juice boiled down to a crystalline solid with minimal chemical processing. Raw sugars are produced in the processing of sugar beet juice but only as intermediates en route to white sugar. Types of raw sugar available as a specialty item outside the tropics include demerara, muscovado, and turbinado. Mauritius and Malawi are significant exporters of such specialty sugars. Raw sugar is sometimes prepared as loaves rather than as a crystalline powder: in this technique, sugar and molasses are poured together into molds and allowed to dry. The resulting sugar cakes or loaves are called jaggery or gur in India, pingbian tong in China, and panela, panocha, pile, and piloncillo in various parts of Latin America. Mill white sugar, also called plantation white, crystal sugar, or superior sugar, is raw sugar whose colored impurities have not been removed, but rather bleached white by exposure to sulfur dioxide. This is the most common form of sugar in sugarcane growing areas, but does not store or ship well; after a few weeks, its impurities tend to promote discoloration and clumping. Blanco directo is a white sugar common in India and other south Asian countries. In producing blanco directo, many impurities are precipitated out of the cane juice by using phosphatation a treatment with phosphoric acid and calcium hydroxide similar to the carbonatation technique used in beet sugar refining. In terms of sucrose purity, blanco directo is more pure than mill white, but less pure than white refined sugar. White refined sugar is the most common form of sugar in North America and Europe. Refined sugar can be made by dissolving raw sugar and purifying it with a phosphoric acid method similar to that used for blanco directo, a carbonatation process involving calcium hydroxide and carbon dioxide, or by various filtration strategies. It is then further decolorized by filtration through a bed of activated carbon or bone char depending on where the processing takes place. Beet sugar refineries produce refined white sugar directly without an intermediate raw stage. White refined sugar is typically sold as granulated sugar, which has been dried to prevent clumping. Granulated sugar is available in various crystal sizes, for home and industrial use depending on the application:
- Coarse-grained sugars, such as sanding sugar are favored for decorating cookies (biscuits) and other desserts.
- Normal granulated for table use is typically around 0.5 mm across
- Finer grades are produced by selectively sieving the granulated sugar.
- caster (0.35 mm) which is commonly used in baking
- superfine sugar, and are favored for sweetening drinks or preparing meringue.
- Finest grades
- Powdered sugar, confectioner's sugar (0.060 mm), or icing sugar (0.024 mm), are produced by grinding sugar to a fine powder. A small amount of anti-caking agent to prevent clumping may be added, this is either cornstarch (1%-3%) or tri-calcium phosphate. There are also sugar cubes for convenient consumption of a normal amount. Brown sugars are obtained in the late stages of sugar refining, when sugar forms fine crystals with significant molasses content, or by coating white refined sugar with a cane molasses syrup. Their color and taste become stronger with increasing molasses content, as does their moisture retaining properties. They are also prone to hardening if exposed to the atmosphere although this is reversible.

Chemistry

In biochemistry, a sugar is the simplest molecule that can be identified as a carbohydrate. These include monosaccharides and disaccharides, trisaccharides and the oligosaccharides; these being sugars composed of 1, 2, 3 or more units. Sugars contain either aldehyde groups (-CHO) or ketone groups (C=O), where there are carbon-oxygen double bonds, making the sugars reactive. Most sugars conform to (CH₂O)_n where n is between 3 and 7. A notable exception is deoxyribose, which as the name suggests is "missing" an oxygen. As well as being classified by their reactive group, sugars are also classified by the number of carbons they contain. Derivatives of trioses (C₃H₆O₃) are intermediates in glycolysis. Pentoses ( 5 carbon sugars) include ribose and deoxyribose, which are present in nucleic acids. Ribose is also a component of several chemicals that are important to the metabolic process, including NADH and ATP. Hexoses ( 6 carbon sugars) include glucose which is a universal substrate for the production of energy in the form of ATP. Through photosynthesis plants produce glucose which is then converted for storages as an energy reserve in the form of other carbohydrates such as starch, or as in cane and beet as sucrose. Many pentoses and hexoses are capable of forming ring structures. In these closed-chain forms the aldehyde or ketone group is not free, so many of the reactions typical of these groups cannot occur. Glucose in solution exists mostly in the ring form at equilibrium, with less than 0.1% of the molecules in the open-chain form. Monosaccharides in a closed-chain form can form glycosidic bonds with other monosaccharides, creating disaccharides, such as sucrose, and polysaccharides such as starch. Glycosidic bonds must be hydrolysed or otherwise broken by enzymes before such compounds can be used in metabolism. After digestion and absorption the pricipal monosaccharieds present in the blood and internal tissues are: glucose, fructose, and galactose. The term "glyco-" indicates the presence of a sugar in an otherwise non-carbohydrate substance: for example, a glycoprotein is a protein to which one or more sugars are connected. Simple sugars include sucrose, fructose, glucose, galactose, maltose, lactose and mannose. As far as disaccharides are concerned, the most common are sucrose (cane or beet sugar - made from one glucose and one fructose), lactose (milk sugar - made from one glucose and one galactose) and maltose (made of two glucoses). The formula of these disaccharides is C₁₂H₂₂O₁₁. Sucrose can be converted by hydrolysis into a syrup of fructose and glucose, producing what is called invert sugar. This resulting syrup is sweeter than the original sucrose, and is useful for making confections sweeter and softer in texture.

History

Sugarcane is a tropical grass, probably native to New Guinea. In the course of prehistory, its culture spread throughout the Pacific Islands and into India. By 800 B.C., it was being grown in China as well. Westerners discovered sugarcane in the course of military expeditions into India. Nearchos, one of Alexander the Great's commanders, described it as "a reed that gives honey without bees." Originally, the cane was chewed raw to extract its sweetness. Sugar refining was developed in the Middle East, India and China, where it became a staple of cooking and desserts. In early refining methods, the cane was ground or pounded to extract the juice, and the juice then boiled down or dried in the sun to yield sugary solids that resembled gravel. The Sanskrit word for sugar (sharkara), also means gravel. Similarly, the Chinese term for table sugar is "gravel sugar" (Traditional Chinese:砂糖)。 Later sugar spread to other areas of the world through trade. It arrived in Europe with the arrival of the Moors. Crusaders also brought sugar home with them after their campaigns in the Holy Land, as there they encountered caravans carrying this "sweet salt" as it was called. While sugar cane could not be grown in northern Europe, sugar could be extracted from certain beets and these began to be widely cultivated around 1801, after the British control of the seas during the Napoleonic wars isolated mainland Europe from the Caribbean.

The history of sugar in the West

In the 1390s, a better press, which doubled the juice obtained from the cane, was developed. This permitted economic expansion of sugar plantations to Andalusia and the Algarve. In the 1420s, sugar was carried to the Canary Islands, Madeira and the Azores. In 1493, Christopher Columbus stopped, intending to stay only four days, at Gomera in the Canary Islands, for wine and water. Columbus became romantically involved with the Governor of the Island, Beatrice. He stayed a month. When he finally sailed she gave him cuttings of sugarcane, the first to reach the New World. The Portuguese took sugar to Brazil. Hans Staden, published in 1555, writes that by 1540 there were 800 sugar mills on Santa Catalina Island and another 2000 up the north coast of Brazil, Demarara and Surinam. Approximately 3000 small mills built before 1550 in the New World created an unprecedented demand for cast iron gears, levers, axles and other implements. Specialist trades in mold making and iron casting were inevitably created in Europe by the expansion of sugar. Sugar mill construction is the missing link of the technological skills needed for the Industrial Revolution that is recognized as beginning in the first part of the 1600s. After 1625, the Dutch carried sugarcane from South America to the Caribbean islands from Barbados to the Virgin Islands. In the years 1625 to 1750, sugar was worth its weight in gold. Price declined slowly as production became multi-sourced especially through British colonial policy. Sugar production also increased in the American Colonies, Cuba, and Brazil. African slaves became the dominant plantation worker as they were resistant to the diseases of malaria and yellow fever. European indentured servants were in shorter supply, succeptible to disease and a less economic investment. Local Native Americans had been reduced by European diseases like smallpox. With the European colonization of the Americas, the Caribbean became the world's largest source of sugar. Sugar cane could be grown on these islands using slave labour at vastly lower prices than cane sugar imported from the East. Thus the economies of entire islands such as Guadaloupe and Barbados were based on sugar production. The largest sugar producer in the world, by 1750, was the French colony known as Saint-Domingue, which is today the independent country of Haiti. Jamaica was another major producer in the 1700s. During the eighteenth century, sugar became enormously popular and went through a series of booms. The main reason for the heightened demand and production of sugar was a great change in the eating habits of many Europeans. For example, they began consuming jams, candy, tea, coffee, cocoa, processed foods, and other sweet victuals in much greater numbers. Reacting to this increasing craze, the islands took advantage of the situation and began harvesting sugar in extreme amounts. In fact, they produced up to ninety percent of the sugar that the western Europeans consumed. Of course some islands were more successful than others when it came to producing the product. For instance, Barbados and the British Leewards can be said to have been the most successful in the production of sugar because it counted for ninety-three and ninety-seven percent of the island’s exports, respectively. Planters later began developing ways to boost production even more. For example, they began using more animal manure when growing their crops. They also developed more advanced mills and began using better types of sugar cane. Despite these and other improvements, the prices of sugar reached soaring heights, especially during events such as the revolt against the Dutch and the Napoleonic wars. Sugar was a highly desired product, and the islands knew exactly how to take advantage of the situation. As Europeans established sugar plantations on these larger Caribbean islands, prices fell, especially in Britain. What had previously been a luxury good began, by the eighteenth century, to be commonly consumed by all levels of society. At first most sugar in Britain was used in tea, but later candies and chocolates became extremely popular. Sugar was commonly sold in solid cones and required a sugar nip, a pliers-like tool, to break off pieces. Sugar cane quickly exhausts the soil and larger islands with fresher soil were pressed into production in the nineteenth century. For example, it was in this century that Cuba rose as the richest land in the Caribbean (with sugar being its dominant crop) because it was the only major island that was free of mountainous terrain. Instead, nearly three-quarters of its land formed a rolling plain which was ideal for planting crops. Cuba also prospered above other islands because they used better methods when harvesting the sugar crops. They had been introduced to modern milling methods such as water mills, enclosed furnaces, steam engines, and vacuum pans. All these things increased their production and production rate. After the world's only successful slave revolution established the independent nation of Haiti, sugar production in that country declined and Cuba replaced Saint-Domingue as the world's largest producer. Production spread to South America as well as to new European colonies in Africa and the Pacific.

The rise of beet

In 1747 the German chemist Andreas Marggraf identified sucrose in beet root. This discovery remained a mere curiosity for some time, but eventually his student Franz Achard built a sugarbeet processing factory at Cunern in Silesia, under the patronage of Frederick William III of Prussia. While never profitable, this plant operated from 1801 until being destroyed during the Napoleonic Wars. Napoleon, cut off from Caribbean imports by a British blockade and at any rate not wanting to fund British merchants, banned sugar imports in 1813. The beet sugar industry that emerged in its place grew, and today, cane and beet sugar enjoy approximately equal world production. While it is no longer grown by slaves, sugar growing in developing countries continues to this day to be associated with workers earning minimal wages and living in extreme poverty. Cuba was a large producer of sugar in the 20th century until the collapse of the Soviet Union took away their export market and the industry collapsed. In the developed countries, the sugar industry is machine reliant, with a low requirement for manpower. A large beet refinery producing around 1,500 tonnes of sugar a day needs a permanent workforce of about 150 for 24 hour production.

Mechanization

Beginning in the late 18th century, sugar production became increasingly mechanized. The steam engine was first used to power a sugar mill in Jamaica in 1768, and soon thereafter, steam replaced direct firing as the source of process heat. In 1813, the British chemist Edward Charles Howard invented a sugar refining method in which the cane juice was boiled not in an open kettle, but in a closed vessel heated by steam and held under partial vacuum. At reduced pressure, water boils at a lower temperature, and this development both saved fuel and reduced the amount of sugar lost through caramelization. Further gains in fuel efficiency were achieved through the multiple-effect evaporator, designed by the African-American engineer Norbert Rillieux perhaps as early as the 1820s, although the first working model was not built until 1845. This system consisted of a series of vacuum pans, each held at a lower pressure than the previous. The vapors from each pan were used to heat the next, and little heat wasted. Today, multiple-effect evaporators are employed widely in many industries for evaporating water. The process of separating the crystallized sugar from the molasses also received mechanical attention: the centrifuge was first applied to this task by David Weston in Hawaii in 1852. written by a swedish guy

Health concerns

In 2003, a report was commissioned by four U.N. agencies, the World Health Organization (WHO) and the Food and Agriculture Organization (FAO), compiled by a panel of 30 international experts. It stated that sugar should not account for more than 10% of a healthy diet. However, the Sugar Association[http://www.sugar.org/] of the US insists that other evidence indicates that a quarter of our food and drink intake can safely consist of sugar. There is an on-going argument as to the value of extrinsic sugar (sugar added to food) compared to that of intrinsic (sugar, seldom sucrose, naturally present in food). In the United States sugar has also been attributed as a leading cause of diabetes and obesity. As stated in the Diabetes in America, 2nd Edition [http://diabetes.niddk.nih.gov/dm/pubs/america/contents.htm] more and more children at younger ages are becoming victims of this deadly disease.

Sugar and hyperactivity

There is common belief among the general public that eating too much sugar (not only sucrose, but other varieties such as glucose) will cause some children to become hyperactive—giving rise to the term "sugar high". Recent studies have not shown a link between the consumption of sugar and hyperactivity levels, even when the researchers focused on children with a presumed "sugar-sensitivity" [http://www.ccmr.cornell.edu/education/ask/?quid=241]. The belief in the possibility of a sugar-high among parents and teachers may cause them to perceive children being more energetic and excited after consumption of sweets and sugary beverages through observer bias. Others believe that the hyperactive effects of sugar can be seen equally in children and adults. Facts have shown that sugar is very addictive and that on average Americans eat or drink 5 pounds of sugar a month, drastically higher than 10 years ago due to the fact that sugar is hidden in many foods under many different names, even in ketchup.

Sugar economics

In many industrialized countries, sugar is among the most heavily subsidized agricultural products. The European Union, the United States, and Japan all maintain elevated price floors for sugar through subsidizing domestic production and imposing high tariffs on imports. In recent years, sugar prices in these countries have been three times the price on the international market. In international trade bodies, especially the World Trade Organization, the "G20" countries led by Brazil have argued that because their cane sugar exports are essentially excluded from these sugar markets, they receive lower prices than they would under free trade. While both the European Union and United States maintain trade agreements whereby certain developing and least-developed countries (LDCs) can sell certain quantities of sugar into their markets, free of the usual import tariffs, countries outside these preferred trade regimes have complained that these arrangements violate the "most favored nation" principle of international trade. In 2004, the WTO sided with a group of cane sugar exporting nations led by Brazil, and ruled that the EU sugar regime and the accompanying ACP-EU Sugar Protocol, whereby a group of African, Caribbean, and Pacific countries are given preferential access to the European sugar market, are illegal. In response, the European Commission proposed on 22 June 2005 to radically reform the EU sugar regime, cutting prices by 39% and eliminating all EU sugar exports. The African, Caribbean, Pacific and Least developed country sugar exporters have reacted with dismay to the EU sugar proposals, arguing for a fairer reform of the EU regime which would be pro-development and meaningful towards the achievement of the Millennium Development Goals. Small quantities of sugar, especially speciality grades of sugar, are sold as 'fair trade' commodities; these products are produced and sold with the understanding that a larger-than-usual fraction of the revenue supports small farmers in the developing world.

References

- A C Hannah,

External links

- [http://www.sugar.ca/index.htm Wide range of information about sugars, from the Canadian Sugar Institute, a non-profit trade association of Canada's refined sugar manufacturers.]
- [http://www.ldcsugar.org/ Least Developed Countries sugar site]
- [http://www.acpsugar.org/ African, Caribbean and Pacific sugar exporters]
- [http://www.who.int/mediacentre/releases/2003/pr20/en/ Expert Report on diet and chronic disease (WHO/FAO)]
- [http://www.sugartraders.co.uk/ Sugar Traders Association of the UK]
- [http://europa.eu.int/comm/agriculture/markets/sugar/index_en.htm European Union sugar regime proposals]
- [http://www.wto.org/english/tratop_e/dispu_e/dispu_status_e.htm#265 WTO ruling on EU sugar regime]
- [http://www.fas.usda.gov/itp/imports/ussugar.asp US Sugar Import Program]
- [http://www.foodsubs.com/Sweeten.html Cook's Thesaurus: Sugar (www.foodsubs.com)]
- [http://www.zucker.prv.pl/ The word "sugar" in more than 220 languages.]
- [http://www.joyfulaging.com/Sugar.htm Sugar Accelerates Aging] Category:Carbohydrates Category:Sweeteners Category:Nutrition Category:Granular materials ja:糖 simple:Sugar zh-min-nan:Thn̂g

Custard

:For information on the Australian band Custard, see Custard. Custard is a family of preparations based on milk and eggs, thickened with heat. Most commonly, it refers to a dessert or dessert sauce, but custard bases are also used for quiches and other savoury foods. As a dessert, it is made from a combination of milk or cream, egg yolks, sugar, and flavourings such as vanilla. Sometimes flour, corn starch, or gelatin are also added. In French cookery, custard—confusingly called just crème—is never thickened in this way: when starch is added, it is pastry cream crème pâtissière; when gelatin is added, it is crème anglaise collée. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise), to a thick blancmange like that used for vanilla slice or the pastry cream used to fill éclairs. Custard thickened with starch is a non-Newtonian fluid which in short means that if impacted with sufficient force it behaves more like a solid than a liquid, as a consequence, as was dramatically demonstrated on Sky Television's Brainiac: Science Abuse programme, it is possible for a full-grown adult to walk across a a swimming pool filled with custard, without sinking. Most custard is cooked in a double boiler (bain-marie) or heated very gently on the stove in a saucepan, but custard can also be steamed or baked in the oven with or without a hot water bath. Custard is an important part of dessert recipes from many countries, including the United Kingdom, France, Portugal, Spain, Italy, and Australia. Instant and ready-made 'custards' are also marketed, though they are not true custards if they are not thickened with egg. See Bird's Custard, for instance.

Uses

Some varieties of Ice cream use a custard base. Recipes involving sweet custard include:
- Bavarois
- Crème brûlée
- Creme caramel
- Cream puff
- Custard tarts
- Danish pastry
- English trifle
- Floating islands (dessert)
- Frozen custard
- Panna cotta
- Pumpkin pie
- Vanilla slice
- Zabaglione
- Vla

Savoury custards

Not all custards are sweet. Quiche is a savoury custard tart. Some kinds of timbale or vegetable loaf are made of a custard base mixed with chopped savoury ingredients.

Dunkin' Donuts

Dunkin' Donuts is an international doughnut purveyor founded in 1950 in Quincy, Massachusetts by William Rosenberg. It claims to be the "world's largest coffee and baked goods chain" with 2 million customers per day served at 6200 stores globally [http://www.entrepreneur.com/franzone/details/0,5885,12-12---282304-,00.html]. Most of its stores are franchises. Dunkin' Donuts, along with Togo's and Baskin-Robbins, are owned by Dunkin' Brands Inc. (Previously Allied Domecq Quick Service Restaurants, a part of Allied Domecq). In the U.S., Dunkin' Donuts is often paired with Togo's sandwich shops and Baskin-Robbins ice cream shops. Most of their competive business comes from small locally owned stores, Krispy Kreme doughnuts, and Southern Maid. Mister Donut had been its largest competitor in the United States before the company was bought by Dunkin' Donuts' parent company and the Mister Donut stores rebranded as Dunkin' Donuts. In the province of Quebec, Canada, Dunkin' Donuts is totally controlled by Alimentation Couche-Tard.

History

Culture

- Dunkin' Donuts' "It's Worth The Trip" campaign, starring 'Fred the Baker' and featuring the catchphrase "It's time to make the donuts." won honors from the Television Bureau of Advertising as one of the five best commercials of the 1980's.
- Dunkin' Donuts is a staple of popular culture references, especially in its home turf of the northeastern United States and eastern Canada. Television and movie references include the MacKenzie Brothers movie Strange Brew and the Chris Farley movie Tommy Boy.
- Frequently on TV sitcoms in the US, when a character has a box of donuts, it will feature a generic logo very similar to Dunkin Donuts' logo, because it is instantly recognized as a "box of donuts."

External links

- [http://www.dunkindonuts.com Dunkin Donuts Corporate Page]
- [http://www.dunkindonuts.com/aboutus/company/Founder.aspx Biography of William Rosenberg]
- [http://pi3.informatik.uni-mannheim.de/~msb/dd.html List of Dunkin' Donuts in Europe] Category:Food companies of the United States Category:Doughnut shops Category:Franchises

Tim Hortons

Tim Hortons (officially written without an apostrophe) is the largest coffee and doughnut chain in Canada. It is well-known for its coffee, doughnuts, Timbits, soups, and sandwiches. Many Canadians consider the chain an integral part of their national culture. Tim Hortons stores are plentiful in Canadian cities and towns. The chain has expanded aggressively across urban Canada and also into small rural towns. There were 2,529 outlets in Canada and 272 in the United States as of December 2005. Tim Hortons has supplanted McDonald's as Canada's largest "fast food" operator; it has nearly twice the number of Canadian outlets, and its revenues surpassed those of McDonald's Canadian operations in 2002. The chain accounted for 22.6% of all fast food industry revenues in Canada in 2005. ([http://www.ottawabusinessjournal.com/284838323369567.php])

History

The first "Tim Horton" (the "s" came later) store opened in 1964 in Hamilton, Ontario. The business was founded by Tim Horton, who played in the National Hockey League from 1949 until his death in a car accident in 1974. Soon after Horton opened the store, he met and partnered with Ron Joyce, a former Hamilton police constable. Upon Horton's death, Joyce bought out the Horton family and took over as sole owner of the existing chain of forty stores. Joyce expanded the chain quickly and aggressively in geography and in product selection, opening the 500th store in Aylmer, Quebec, in 1991. Tim Hortons' aggressive expansion resulted in two major changes in the coffee and doughnut restaurant market: independent doughnut shops in Canada were virtually eliminated and Canada's per-capita ratio of doughnut shops surpassed all other world nations. [http://www.nacsonline.com/NR/exeres/000053dcxluzhfnrsorguqpx/NewsPosting.asp?NRMODE=Published&NRORIGINALURL=%2fNACS%2fNews%2fDaily_News_Archives%2fJuly2002%2fnd0713024%2ehtm&NRNODEGUID=%7b15F1C7A9-31AC-46AC-A9E7-4B74CC820FA5%7d&NRQUERYTERMINATOR=1&cookie%5Ftest=1] In 1995, Tim Hortons' popularity had spilled over to American investors; the chain's parent company, The TDL Group ("TDL" stands for the original corporate name "Tim Donut Ltd."), was acquired by American fast-food giant Wendy's International, Inc.. As a result, Ron Joyce was, for a time, the largest shareholder of Wendy's. Now a subsidiary of Wendy's, TDL oversees all Tim Hortons stores from its head office in Oakville, Ontario, with over $800 million in sales in 2003. [http://www.hoovers.com/tim-hortons/--ID__106334--/free-co-factsheet.xhtml] The merger with Wendy's facilitated Tim Hortons' expansion into the United States, with new stores opening in New York, Ohio, Michigan, West Virginia, Kentucky, and Maine, many being located in former Hardee's and Rax restaurants. By 2004, the chain had also acquired 42 Bess Eaton coffee and doughnut restaurants situated in Rhode Island, Connecticut and Massachusetts. On July 29, 2005, Wendy's announced it would sell between 15 and 18% of the Tim Hortons operations in an initial public offering in early 2006. It will retain the remainder but is considered likely to sell or spin off to shareholders its remaining interest, perhaps a year or so following the IPO. Wendy's cited increased competition between the two chains and Tim's increasing self-sufficiency as reasons for its decision, but the company had been under shareholder pressure to make such a move. [http://www.cnw.ca/en/releases/archive/July2005/29/c5693.html] On December 1, 2005, Wendy's confirmed that the IPO will occur in March, 2006, and that Tim Horton's will trade on the Toronto and New York stock exchanges under the symbol "THI".

Advertising and promotion

December 1]] Tim Hortons has one of the most successful marketing operations in Canada. Due to its powerful and effective branding, the store has established itself in the top class of fast-food restaurants in Canada and in the heart of Canadian culture. Tim Hortons commercials appear frequently on Canadian television and radio stations. Generally the chain promotes one or two "featured" products every month, for instance, iced cappuccinos and various sweetened baked goods during the summer, lunch products such as soup or sandwiches during the winter, and its flagship coffee promotion "Roll Up the Rim to Win" (see below) during the early spring. Tim Hortons' advertising slogans have included "You've Always Got Time for Tim Hortons" and, more recently, "Always Fresh".

Roll Up the Rim to Win

From March until May of each year, Tim Hortons holds a very large marketing campaign called "Roll Up the Rim to Win". Over twenty million prizes are distributed each year, ranging in value from vehicles to store products. Customers determine if they have won prizes by unrolling the rim on their paper cup when they have finished their drink, revealing their luck underneath. Advertising for the contest is always very aggressive. Television and other media are inundated with advertisements that repeat the "R-r-roll up the R-r-im to Win" slogan and encourage the recitation of the phrase using rolled R's to match the announcer's delivery.

Community

The store also promotes itself through community support and the "Tim Horton Children's Foundation". Founded by Ron Joyce, the Foundation sponsors many thousands of underprivileged children from Canada and the United States to go to one of six high-class summer camps located in Parry Sound, ON; Tatamagouche, NS; Kananaskis, AB; Quyon, QC; Campbellsville, KY; and St. George, ON. Tim Hortons stores often locally sponsor young children's sports programs, affectionately known as "Timbits" minor sports.

A Canadian cultural icon

Doughnut shops are an important part of Canadian life, and as the leading chain in Canada Tim Hortons has branded itself as a part of the Canadian identity. There are many examples of the importance of doughnut shops and of Tim Hortons in Canadian life.
- The store's name is a permanent fixture in Canadian tongue, as are its nicknames: "Tim's" and "Timmy's". Other, less common pet names include "Timmy Ho's" and "Timmy HoHo's".
- In 2004, the Royal Canadian Mint introduced a new quarter — the world's first coloured circulation coin (featuring a red and black poppy in honour of Remembrance Day) — and chose Tim Hortons to circulate one-third of the 30 million coins and distributed the remainder to banks and Royal Canadian Legion branches.
- In the movie Wayne's World, characters hang out at a doughnut shop called Stan Mikita's. The name is an inside joke for Canadians; Mikita was another NHL player and the name makes an implicit reference to Tim Hortons.
- A "Gretzky" has become the nickname of a legendary coffee at Tim Hortons: with 9 cream and 9 sugar (99, Gretzky's number).
- In 1999, Steve Penfold, a history graduate student at York University in Toronto, wrote his thesis on the sociological aspects of the Tim Hortons shops. For that, he received the 1999 Ig Nobel Prize in Sociology.

External links

- [http://www.timhortons.com Tim Hortons official site]
- [http://www.wendys-invest.com/ Wendy's International, Inc. Corporate and Investor site]
- [http://collections.ic.gc.ca/wentworth/timhorto.htm More on Tim's History]
- [http://www.wendys-invest.com/main/king_of_cruller_pg1.pdf "King of The Cruller", Canadian Business, about Tim's successful branding (Acrobat file)]
- [http://www.mint.ca/poppy/home.asp Royal Canadian Mint: The Poppy Coin] Category:Canadian culture Category:Coffeeshops Category:Doughnut shops Category:Fast-food restaurants in Canada ja:ティム・ホートンズ

Dunkin' Donuts

History

Culture

External links

Tim Hortons

History

Advertising and promotion

Roll Up the Rim to Win

Community

A Canadian cultural icon

External links

Winchell's Donuts

Winchell's Donuts is an international doughnut company founded by Verne Winchell on October 8, 1948 in Temple City, California. As of 2004, there are about 200 stores in 12 western states, as well as Guam, New Zealand, Saipan, and Saudi Arabia. It is currently heaquartered in City of Industry, California. The chain's slogan is "Home of the Warm 'n Fresh Donut ™", and it claims to be the West Coast's largest doughnut chain. It also offers