Peanuts

The peanut is the most popular nut in the United States. The peanuts plant itself (Arachis bypogaea) grows a flower that sends a shoot down into the ground, where it enlarges into tissue that becomes the peanut.

Peanuts are grown in tropical and subtropical climates. They need much sunshine, warm temperature, moderate rainfall, and a frost-free growing period of 4 to 5 months. They thrive best in light, well drained, sandy soil.

Peanuts are left whole, crushed, ground or made into a paste. They are available slated or unsalted, peeled or unpeeled, dry or honey-roasted, and coated in chocolate or oil.

Although there are many varieties to be found, the most common include the Spanish, Valencia and Virginia peanuts.

The peanut is a key ingredients of varieties of cuisines: served with meat, fish, and poultry, peanuts are also used to flavor soups, sauces, salads, simmered dishes and desserts.

Approximately two thirds of the world’s output of peanuts is made into oil. Three of the principle direct uses of peanuts in food products in the United States are:
*Peanut butter
*Salted peanuts
*Peanut candies
Peanuts

What is breakfast cocoa?

In United States, there are three classes of cocoa:
*Breakfast cocoa. It is a high fat product with not less than 22 percent cocoa butter
*Cocoa, which is never less than 10 percent cocoa butter
*Low-fat cocoa, containing less than 10 percent cocoa butter

Breakfast cocoa is the food prepared by pulverizing the residual material remaining after part of the cocoa butter has been removed from ground cocoa nibs, containing not less than 22% of cocoa butter determined by the method specified.

Breakfast cocoa may be spiced, flavored or seasoned with one of more of the ingredients. For manufacturer of premium ice cream, they may select breakfast cocoas in order to gain the lubricating effect that cocoa butter provides as it melts in the mouth at about 33° C.

This lubricity enhances the perception of richness in ice cream.
What is breakfast cocoa?