Sherbet, he's sherbet, he's sorbet ... This delicacy not only has many names - it may well claim to be the most "many-sided". For most of us, sherbet is a sweet, milk-based fudge that has added crushed nuts and. Often this dessert is also called "creamy sausage".

However, sherbet is also incredibly useful and flavored drink from rose petals, and fruit juices, to which a variety of spices are added. It is he who is drunk by the heroes of oriental tales, often causing bewilderment among young readers who are accustomed to "hard" sherbet.

But that's not all. Sherbet is found not only in liquid and solid, but also in soft forms. Soft sherbet is cooked according to special recipe juice, reminiscent of popsicles.

In other words, you can't figure it out right away. And, nevertheless, all kinds of this wonderful delicacy are not only tasty, but also healthy.

History reference

How did so many different delicacies manage to “hide” under one name? In order to answer this question, we need to make a short digression into history.

First of all, the “right of seniority” belongs precisely to the liquid form of sherbet. The drink, the main ingredients of which were fruits and spices, was considered the favorite delicacy of the legendary Shaherizada. In the Arab world, he enjoyed incredible popularity, and soon "migrated" to Europe. Some time later, the inventive French "improved" the delicacy in their own way - they began to freeze it, turning it into cold dessert. So the sherbet drink turned into ice cream sherbet. At the same time, in France and Italy it was often added to emphasize the unusual taste.

Finally, sherbet fudge, the same sweet to cloying, was also "born" in the East. Initially, it was a delicacy of crushed cookies, to which dried fruits, nuts, and other spices were added.

The legend about the origin of the delicacy

The young man was so interested in the exotics of distant lands that his journey dragged on for twenty years. When Marco Polo returned home, he brought with him not only a huge number of boxes of jewelry and hitherto unseen items, but also an incredible variety of recipes for ancient potions and dishes, including sherbet.

Types of sherbet

As noted above, under the same name, many delicacies are “hidden”, which are radically different from each other. Therefore, we will consider in more detail each of the varieties of sherbet.

liquid sherbet

Sweetness in liquid form claims to be the "ancestor" of all other types of sherbet. Its main ingredients were rose petals, rose hips, and a variety of spices. Also, ice or ice chips, extracts of flowers and herbs, as well as seasonal fruits are added to the drink without fail. Citrus fruits are also often used.

Liquid violet sherbet is very popular in Turkey. It is prepared from fresh flowers, which are first crushed until they turn into a pulp, after which they are boiled in large quantity and cool.

Among Europeans, among all varieties of liquid sherbet, lemon has won the greatest popularity, perhaps due to the fact that this drink partly resembles the one we are used to.

Today, in the East, sherbet is valued primarily for its refreshing properties, which make this drink indispensable in a hot climate. At the same time, they sincerely believe that sherbet also has healing properties. Perhaps this is due to the fact that the once cold fruit treat was available only to the upper class.

An interesting fact: in Turkey, sherbet is considered a drink associated with courtship and love play. It is mandatory served during the matchmaking ceremony and at the wedding. There is also a special sherbet for young mothers, which is called “loğusa şerbet” - that is, “a sherbet for a woman in labor”. It is believed that it enhances lactation. It is prepared on rose water with the addition of cloves and medicinal herbs.

Soft sherbet

Soft sherbet is a cold delicacy that resembles slightly melted in texture. France is considered the birthplace of this sweet. D'Artagnan's inventive compatriots got used to mixing the traditional liquid oriental sherbet with ice cream and cooling it. The end result is a perfect dessert.

The composition of soft sherbet is almost the same as that of a sherbet drink. The only difference is the fact that in the French version oriental delicacy often they put not only fresh fruits and berries, but also dried fruits, as well as nuts. The most common option is soft sherbet with.

Sherbet in the form of fudge

Sherbet fondant is most common in Europe, and especially in the post-Soviet space. It is as a sweet fudge with a dense and silky structure that most of us perceive sherbet. The ingredients that are used to make hard sherbet are or, condensed milk, sugar, vanilla, as well as nuts and dried fruits. A thick mixture is prepared from condensed milk, cream and butter, to which dried fruits and nuts are added at the next stage. After that, the workpiece is laid out in a special form, where it freezes. Serve a delicacy, after cutting it into small pieces.

To many, this version of dessert seems too sugary. Given the fact that its main ingredient is condensed milk, to which, among other things, sugar is added, this is not surprising. In addition, due to the presence of nuts and dried fruits in the composition, this sherbet is very high.

The composition and useful properties of treats

If we talk about the beneficial properties of sherbet, then different types This dessert is completely different.

Composition and useful properties of liquid sherbet

As noted above, the main components of liquid sherbet are fresh fruits or berries. They are crushed and added to the still hot sugar syrup in which spices are preliminarily placed. After that, the drink cools down and infuses for a long time. Liquid sherbet is served with ice.

The “chip” of the technology for preparing this dessert is the fact that the fruits and berries that make up it are not exposed to prolonged heat exposure.

So, traditional sherbet, which includes rose hips and rose petals, boasts a high content of carotenoids - natural pigments that are powerful, help slow down the aging process of the body, and also normalize the functions of the endocrine system.

Also included are essential oils, and .

All this allows us to say that liquid sherbet increases the body's resistance and its ability to resist adverse external influences, has a positive effect on metabolism, and helps to get rid of dysbacteriosis.

The energy value of the product depends on the composition. For traditional rosehip sherbet, rose petals, dogwood and spices, it is approximately 100 kcal per 100 g. If very sweet fruits and berries are used, then the calorie content increases.

Composition and useful properties of soft sherbet

Soft sherbet, often referred to as sorbet, is a treat that's great for people trying to stick to healthy lifestyle life. Its main ingredients are puree and juices from berries and fruits. The absence of natural ingredients makes this delicacy low-calorie. Also, unlike liquid sherbet, during the preparation of soft treats, sugar is used in much smaller quantities.

Due to the fact that the fruits and berries that make up the delicacy are subjected to minimal heat treatment, they almost completely retain all the beneficial substances present in their composition. Therefore, sorbet is a real storehouse of vitamins and minerals, antioxidants and organic acids. This delicacy normalizes the activity of the gastrointestinal tract due to the dietary fiber present in its composition, which is converted in the intestines into a gel-like mass that binds toxins and toxic substances, after which they are naturally removed from the body. This allows not only to normalize the intestinal microflora, but also helps to speed up the metabolism and maintain the bacteriological balance of the body.

At the same time, the calorie content of sorbet is quite low - from 60 to 100 kcal per 100 g of product.

Composition and useful properties of solid sherbet

The value of fudge sherbet is due to the components present in its composition.

The main ingredient of this delicacy is, due to which the most important disaccharide and the complex protein casein are present in the sherbet. Lactose is the most important source of energy and helps to normalize digestion. As for casein, it gives a feeling of satiety for a long time, preventing overeating.

The vitamin composition is also impressive. So, vitamin A has a beneficial effect on the condition of the skin and organs of vision, B vitamins are able to normalize the functioning of the human immune system, vitamin C is involved in the process of hematopoiesis and collagen synthesis, which is necessary in order to maintain normal hair and skin.

The dietary fiber present in the composition of the delicacy works like a natural "scrub" for the intestines, helping to bind and remove the toxic substances accumulated in it. Also, in combination with them, they can reduce the level of "bad" cholesterol in the blood.

Dried fruits and nuts are an important component of hard sherbet. Most often, this delicacy is used to prepare this delicacy, which contains vegetable fats, as well as biotin, which plays a leading role in the processes of carbohydrate metabolism and promotes the absorption of protein that enters the body along with food. Often added to fudge, dried apricots are useful for hypertension and anemia. - an excellent remedy for beriberi, helps with a tendency to constipation and "lazy" intestines, and also has antibacterial and anti-inflammatory properties.

In this case, one should take into account the fact that fudge sherbet - pastry which is quite nutritious. On average, there are about 417 kcal per 100 g of product.

Harm and contraindications

As for contraindications to the use of any type of sherbet, they are quite predictable and are also determined by the composition of the product.

First of all, due to the high sugar content, liquid and, especially, solid sherbet is not recommended for people who have been diagnosed with diabetes, as well as for those who seek to lose weight and are fanatically watching their figure. Also, caution should be taken when using fudge for those who suffer from diseases of the pancreas and liver - both of these organs really do not like foods high in sugar.

Nutritionists also note that in its composition sherbet in any of its incarnations is a rather allergenic delicacy. Both fruits and peanuts, dried fruits, can provoke an individual intolerance reaction. Also, the body of some people cannot absorb lactose due to the fact that they do not have the necessary for its breakdown in the intestines. Therefore, the use of sherbet should be approached with caution and you should not get too carried away with it.

Cooking sherbet with peanuts

To prepare peanut sherbet fudge, you will need the following ingredients: two cups of milk, three cups of sugar, 200 g of peanuts, 50 g of butter.

Pour the milk into a saucepan, add two and a half cups of sugar to it. Stir, then put on low heat and cook until you realize that the sugar has completely dissolved. Please note that the contents of the pan must be constantly stirred so that the milk does not burn. After that, reduce the heat to a minimum and wait until the milk begins to thicken and acquire a creamy hue.

Pour the remaining sugar into the pan and melt it over very low heat. Carefully pour the melted sugar into the saucepan with the milk. Add pre-melted butter and mix thoroughly.

Roasted peanuts are peeled, chopped and poured into a sweet mass. Mix thoroughly again, then pour the mixture into a baking dish and refrigerate for several hours. Before serving, cut into pieces.

Preparing Lemon Sorbet

To prepare fragrant lemon sherbet, you will need: 1.2 kg of sugar, one, two tablespoons of fresh chopped, one liter of water, and vanilla to taste.

Pour one and a half glasses of water into a saucepan, add mint there and put on fire. Bring to a boil and simmer for two to three minutes. After that, let the broth brew for thirty minutes under a closed lid.

Prepare sweet syrup. To do this, put the remaining water on low heat and begin to gradually add sugar to it, stirring. When the sugar is completely dissolved, make the fire stronger. Don't forget to skim.

After the syrup begins to thicken, pour the pre-filtered mint broth and vanilla into it, then remove from heat. When it cools down a little, pour it into it and add the grated zest. After the drink has completely cooled, send it to the refrigerator.

Sherbet is a fragrant sweet on a fruit-cream or milk base with the addition of dried fruits or nuts. The delicacy came to Russia from the East in the form of thick condensed milk with peanuts or walnut. But few people know that the delicacy has other names - sorbet, sherbet. According to wikipedia, correct name product is sherbet, sherbet is Russian pronunciation, sorbet is French. Thus, the sweetness is one, but has different pronunciations.

But in Russian cuisine, these names hide completely different desserts.

Composition of sherbet of different types

What is sherbet made from? So, it happened that under the same name there are several delicacies at the same time, which differ in taste, structure and method of preparation:

1. Sherbet is called spicy and delicious drink from fruit juice, spices.
2. Sorbet - fruit ice cream, similar in taste to sherbet, but with a thicker and denser consistency.
3. Sherbet is a viscous and spicy delicacy, which is made at the factory from dried fruits, nuts, condensed milk and resembles very sweet candy.

liquid sherbet

The ancestor of all sherbets is the most vintage drink , which was so loved by the rulers of the ancient East. The main components of this drink were wild rose, rose petals, dogwood and all kinds of spices of the East. A little later, they began to make sweets based on juice and decoction of apples, pomegranate, orange, quince, lemon. The main ingredients are also honey and sugar. In more modern recipes can be found in the composition of eggs, cream or milk. Liquid sherbet is served cold, it perfectly quenches thirst and tones.

If speak about chemical composition product, you need to know on the basis of what it was produced. So, sherbet, made on the basis of milk, is rich in vitamins A, B, D, contains methionine. But also this product is saturated with protein and lactose. If fruits are taken as the basis, then the content of minerals and vitamins increases.

Soft sherbet

This sherbet first appeared in France. The product has a viscous consistency and resembles slightly thawed ice cream. The French, in order to preserve the traditional sherbet, began to add ice cream to it. So, a chilled product appeared. The composition of such a delicacy is identical to liquid. The main difference is the consistency. In addition to all the above ingredients, dried fruits are often added to such a product, which give it useful properties.

Contained in in large numbers Vitamin A is the strongest antioxidant that has a good effect on the entire body. In addition, all dried fruits (especially dried apricots) are a rich source of all kinds of minerals, which are often lacking in the human body.

Sherbet in the form of fudge

The production of this sherbet is very common in the country. The product looks like textured fondants, resembles a sweet candy with spices and lots of nuts. Such sweetness is distinguished by its cloying, as it is made from sugar and condensed milk.

On an industrial scale, the product is obtained from milk, cream, condensed milk, butter, chocolate, honey, vanillin, sugar. But they also add various nuts, candied fruits, raisins, dried apricots, prunes, molasses. Sometimes all these components are combined together, but most often 1-2 ingredients are taken as the basis.

Nuts enrich the product not only with vitamins A, E, H, PP, but also with linoleic acid. Calorie content directly depends on the components of the treat, so the product can be both high-calorie and low-calorie. But if we talk about fudge, then sherbet calorie content per 100 grams is 418 kcal.

Energy value of the product:

• proteins - 7.3 g (about 29 kcal);
• fats - 14.7 g (about 132 kcal);
• carbohydrates - 66.2 g (about 265 kcal).

Sherbet: benefits and harms

There is no such product in the world that has a large set of useful properties, but at the same time does not have at least one harmful quality. So, sherbet can bring not only benefits to the body, but also harm.

Beneficial features

All beneficial features product depends on the ingredients that make up its composition. So, each type of this sweetness is able to have a positive effect on the internal organs and on the whole organism as a whole. Benefits of sherbet:

• normalizes the activity of the cardiovascular system;
• improves the functioning of the liver, kidneys;
• improves visual acuity;
• contributes to the proper absorption of sugar;
• helps to actively absorb calcium into the body.

The benefits of the product for anemia and hypertension, neuroses and nervous strains have been noted. Many beneficial substances of sweets have a beneficial effect on diseases of the teeth and gums, and also help with stomach problems and beriberi. The antibacterial properties of the product help the body recover from various lung diseases.

Contraindications

Due to the high sugar content, the product is not recommended for people who have diabetes and those who follow their figure. But also from the use of sherbet should refrain in diseases of the liver and pancreas.

It is not recommended to include in the diet of pregnant and lactating women. Since many components of the treat can cause allergies, it is not recommended to use for people who are predisposed to allergies. The main allergenic components of sweets are honey, peanuts and some dried fruits.

You can make your own sorbet, at home, using only good and high-quality ingredients for this. Finding a recipe online is easy. Moreover, you can prepare not only a modern sherbet, but also an old drink, while adding new and original ingredients to the dessert, which will give the sweet a bright and piquant taste.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Sherbet is the correct name for a popular oriental sweet. In Russia, they are used to seeing this dessert in the form of a dense fudge with nuts, candied fruits or fruits. In the east, it is represented by several types: from a drink to ice cream. The popularity of these sweets is that they can be prepared in a few minutes, and the ingredients can be bought at the store for little money.

What is sherbet

original recipe sweets has long been lost, and there are culinary disputes about the place of invention. According to some sources, the dessert came from the Ottoman Empire (present-day Turkey), according to another, it was brought to Europe by Marco Polo from China. Sherbet, sherbet, sorbet - variations of one word, but modern cooking defines them different variants sweet dish. They differ in the set of ingredients, method of preparation and consistency:

• sherbet (liquid sherbet) - a spicy drink made from fruit juice, spices, rose petals (in Europe they came up with a fizzy version with chemical flavors that lost its useful qualities);
• sorbet - fruit ice cream, similar to sherbet in taste, and in consistency - like a thick smoothie or ice cocktails with natural flavors;
• sherbet is called a hard candy, similar to sweet bars, made from nuts, dried fruits (dried apricots, prunes), candied fruits, condensed milk, spices.

The Arabic word sharba, from which sherbet and its derivatives originated, means "drink". In the East, it has been popular for more than a thousand years. Traditional composition sherbet: wild rose, dogwood, grapes, rose petals with a set of different spices (cloves, cinnamon, ginger, etc.). Often it is served chilled with ice, but also hot. How a variety of tea dessert preserves taste qualities and vitamin benefits.

Sorbet or sorbet is a frozen sherbet: gooey soft sweet mass. This dessert is made from fruit puree, spices and pieces of fruit. One of the options for sorbet - not completely frozen mass is diluted with alcohol in small quantities and drunk. It is believed that such a drink stimulates the digestion of food, is a source of vitamins, minerals, and other useful substances.

The most popular delicacy in former USSR and now, dessert sherbet is considered a kind of candy. If you master cooking, then at home you can safely experiment with recipes. For the base of sherbet, molasses, condensed milk, milk, sugar and fillers (nuts, fruits) are required. The main thing is not to abuse such sweets, because of the many varieties of dessert, this one is extremely high in calories.

Benefit and harm

In ancient times, all varieties of dessert were considered healthy, sherbet was attributed to the properties of a love drink, and sorbet was eaten as a digestive stimulant. Modern medicine notes that any kind of sweetness, if it is made from natural products without violating technology, in moderation has undeniable benefits. Sherbet is useful because:

• normalizes the functioning of the cardiovascular system;
• improves eyesight;
• stabilizes the work of the kidneys and liver;
• improves the proper absorption of sugar and calcium;
• improves sexual function in men (this is facilitated by the sherbet dessert with a lot of nuts).

As often happens with delicious products or dishes, in addition to benefits and gastronomic pleasure, sherbet is a danger to a certain category of consumers. The harm of sweets directly follows from its composition. Approximately 400 kcal comes out per 100 grams of product. Overeating provokes obesity, possible development diabetes, hypertension. Sherbet dessert is contraindicated for people with impaired thyroid, liver, kidney functions, pregnant women, and allergy sufferers. It must be remembered that a lot of sugar is harmful for teeth and gums.

sherbet recipe

The number of dessert recipes tends to infinity: each housewife or chef brings something of their own to the classic composition. Explore Popular basic recipes sherbets to pamper loved ones with a new dessert. Most of the ingredients are already in the kitchen, and the rest will be inexpensive. It will take a little time to prepare the dessert (if you really want to, you can eat sherbet sweets even when they are not frozen).

drink recipe

• Cooking time: 15 minutes.
• Servings: 1 person.
• Calorie content: 123 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Eastern.
• Difficulty: easy.

Liquid sorbet is also called "Turkish sherbet". This drink can be changed at will by varying the composition of the ingredients. Classic recipe known since ancient times, such sherbet perfectly cools in hot weather. Vitamins of fresh berries and fruits restore the balance of nutrients in the body. The only peculiarity is that the dessert is very sweet.

Ingredients:

• strawberry syrup - 50 g;
• berry juice - 100 ml;
• strawberries or strawberries - 3-5 pieces;
• lemon balm or mint - 2 leaves;

Cooking method:

1. Beat berries with fruit drink.
2. Pour the mixture into a glass with crushed ice.
3. Drizzle with strawberry syrup and garnish with mint or lemon balm leaves.

Classic recipe with peanuts

• Cooking time: 120 minutes.
• Servings: 10 persons.
• Calorie content: 450 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Eastern.
• Difficulty: medium difficulty.

This classic dessert - white sherbet (or cream) - is familiar from childhood. Modern candy stores are filled with its varieties, but the favorite will remain home version dishes. So you can be sure of the quality of the ingredients, the balance of sweetness, and decide for yourself how many nuts will be in the dessert. This sherbet is much more useful than store-bought counterparts, which add artificial stabilizers and dyes.

Ingredients:

• fresh small peanuts - 1 cup;
• milk or cream - 1 glass;
• sugar - 3-4 cups;
• butter - 1 tbsp. l.

Cooking method:

1. Pour milk into a non-stick saucepan and add half a glass of sugar.
2. Cook the mixture over low heat for about half an hour, stirring constantly so that the sugar does not burn.
3. Roast the peanuts in a pan for a few minutes to loosen the skins.
4. Return the shelled nuts to the pan and cover with the rest of the sugar.
5. Turn off the stove immediately, as the sugar will quickly turn into caramel.
6. Add the resulting peanuts with sugar to milk and continue to cook for about 1 hour.
7. Put butter into the mixture.
8. After cooking, pour the resulting mass into a mold (preferably use parchment paper as a substrate).
9. Put the form in the cold. You can put the dessert in the refrigerator, but before that, cool a little.
10. Serve the dessert cut into small pieces.

• Cooking time: 30-60 minutes.
• Servings: 10 persons.
• Purpose: dessert.
• Cuisine: Eastern.
• Difficulty: easy.

The presence of nuts in this dessert enriches it with linoleic acid, biotin, vitamins A, E and PP, vegetable fats. Raisins are good for gums and teeth, improve the condition of the lungs, nervous system, and improve mood. The presence of honey in the recipe will bring additional benefits (if the product is natural). If you care about the figure, be careful because high calorie dessert can provoke the appearance of extra pounds.

Ingredients:

• condensed milk - 1 can (300 grams);
• sugar - 2 cups;
• butter - 1-2 tbsp. l.;
• honey - optional;
• a mixture of nuts (peanuts, cashews, hazelnuts, etc.) - 100 grams;
• raisins - optional.

Cooking method:

1. Mix condensed milk, butter and sugar in a saucepan.
2. Put on the stove and boil for about 30 minutes over low heat until the mass thickens. If you want to use honey, add it to a thick mass and cook for another 10 minutes without stopping stirring.
3. Pour the nuts with raisins into the prepared mixture and pour everything into a mold, or put these ingredients into a prepared container and pour over the mass on top.
4. Allow the mixture to harden in the cold. After that, you can serve.

Chocolate

• Cooking time: 60 minutes.
• Servings: 10 persons.
• Calorie content: 500 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: difficult.

Chocolate dessert sherbet will require some culinary skills. It is important to remove the mass from the heat in time to get the desired consistency. The use of a cooking thermometer is recommended. If it is not at hand, then you will have to constantly monitor the elasticity of the mass, it should become moderately viscous, but not harden. Ready meal will be a worthy competitor to restaurant desserts.

Ingredients:

• milk - 1 glass;
• sugar - 2 cups;
• butter - 1-2 tbsp. l.;
• vanilla sugar - 15 g;
• cocoa powder - 75 g.

Cooking method:

1. Mix sugar, milk, cocoa in a saucepan.
2. Bring the mixture to a boil over medium heat, stirring constantly.
3. Reduce fire to minimum.
4. Boil to a temperature of 115 degrees (cookers call this state a “soft ball”). It is important at this time not to interfere with the mass.
5. Remove the pan with the future sherbet from the stove.
6. Add butter to it vanilla sugar.
7. Let it cool down a bit.
8. Vigorously beat the mass with a whisk for about 5-7 minutes.
9. Pour mixture into prepared pan, cool completely.
10. Cut dessert into portions and serve

Sherbet ice cream

• Preparation time: 6-8 hours of freezing.
• Servings: 3-4 persons.
• Calorie content: 125 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

Ice cream sherbet (sorbet) is the complete opposite classic dessert with the same name. The composition does not contain a huge amount of calories, the dish can be eaten even not frozen, it does not take much time to cook (but freezing takes several hours). If use fresh berries or fruits, then the sorbet will be not only tasty, but also useful.

Ingredients:

• fresh or thawed berries - 500 g;
• orange - 1 pc. (average);
• powdered sugar- 2 tbsp. l.;
• toppings, additives ( coconut flakes, syrups, candied fruit) - optional.

Cooking method:

1. Mix all ingredients in a saucepan until smooth.

Discuss

Sherbet - what is it and how to cook it correctly, benefits and harms, step by step recipes with photo

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Adoption of edition designation:

Izv.— Proceedings of the universities of the MHSSE of the USSR in the section "Food technology". HKP - Bakery and confectionery industry.

Tr. MTIPP, LTIPP and KTIPP - works of the Moscow, Leningrad and Kiev technological institutes of the food industry.

Tr. UNIIPP - Proceedings of the Ukrainian Research Institute of Food Industry.

Tr. VNIIKhP - Proceedings of the All-Union Research Institute of the Baking Industry.

EI - Express Information of the All-Union Institute of Scientific and Technical Information of the Academy of Sciences of the USSR in the section "Food Industry".

NTI - scientific and technical information of the CINTIPishcheprom "Bread and bakery, confectionery, pasta and yeast industry". PP - collection " food industry».

In K - Der Bäcker und Konditor.

BG - Brot und Gebäck.

BD - Baker's Digest.

BMPB - Bisquit Maker and Plant Baker.

CST - Cereal Science Today.

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