#Texturizing powder for added volume

[expulence]

💎💄Luxury Makeup 𝐍𝐄𝐄𝐃𝐒 for a Flawless Look💄💎

With the popularity of skincare these past few years came the desire to achieve a more natural 'your-skin-but-better' makeup look.

♡...Enter the 𝓒𝓵𝓮𝓪𝓷 𝓖𝓲𝓻𝓵 makeup look...♡

It was characterised by minimal use of makeup and an emphasis on enhancing your natural beauty. The foundation needs to look like skin, and the lipstick like natural healthy and plump lips. As simple as this all sounds, it is quite an art form.

So where do you start?

Well, when it comes to achieving a flawless makeup look, quality products can make all the difference. Investing in luxury makeup can elevate your beauty routine and give you a professional finish. Furthermore as high-end products are concerned, a little goes a long way.

Here's a curated list of essential luxury makeup products that you might need in your collection:

𝕮𝖔𝖒𝖕𝖑𝖊𝖝𝖎𝖔𝖓:

A high-quality foundation is the key to a flawless base. Look for a luxury foundation that matches your skin tone perfectly and provides a smooth, even coverage. Brands like Dior and Giorgio Armani offer a range of luxurious foundations that blend seamlessly into the skin, giving you a natural yet polished finish. A good quality concealer can make stubborn blemishes vanish without a thick and unnatural finish.

How to Use:

Apply the foundation using a beauty blender or a foundation brush, starting from the center of your face and blending outwards. Make sure to blend well into your jawline and neck for a seamless look. Start with a light layer and be sure to spot conceal any visible blemishes. This creates a flawless base without the cakey look of layered foundation.

High-end Foundatation/Base Recomendations:

Dior Face and Body Foundation

Giorgio Armani Luminous Silk Foundation

NARS Radiant Creamy Concealer

𝕷𝖆𝖘𝖍𝖊𝖘:

No makeup look is complete without mascara. A luxury mascara can add volume, length, and definition to your lashes, instantly opening up your eyes and making them pop. Choose a higher-end mascara from brands like Too Faced or Yves Saint Laurent for a smoother application, intense pigmentation and long-lasting wear.

How to Use:

Start by curling your lashes with an eyelash curler, then apply the mascara from the roots to the tips in a gentle zig-zag motion. Build up layers for added volume and intensity.

High-end Mascara Recomendations:

Too Face Better Than Sex Mascara

MAC Extended Play Lash

𝕷𝖎𝖕𝖘:

A swipe of luxury lipstick can instantly elevate your look and add a touch of glamour. Opt for a smooth that compliments your skintone from brands like Tom Ford or Charlotte Tilbury for a creamy, long-lasting formula that feels comfortable on the lips. Some sheer lipgloss further elevates the look and adds to the glowy final product.

How to Use:

Start by outlining your lips with a lip liner for precision, then fill in the lips with the subdued lipstick shade of your choice. Ad a layer of clear, light pink of peachy lip gloss for an extra glow.

High-end Lipstick/Lipgloss Recomendations:

Bobbi Brown Luxe Lip Color

LANEIGE Lip Glowy Balm

𝕰𝖞𝖊𝖘 𝖆𝖓𝖉 𝕭𝖗𝖔𝖜𝖘:

A versatile eyeshadow palette is a must-have for creating a variety of eye looks, from subtle daytime glam to sultry evening styles. Invest in a luxury palette from brands like Natasha Denona or Pat McGrath for a range of pigmented shades and buttery textures. A single decent brow pencil can last you ages and carry you through various looks too.

How to use:

Start by applying an eyeshadow primer and choosing neutral shades that complement your skin tone. Apply a transition shade in the crease, followed by a light shimmer shade on the eyelid. Blend the edges for a seamless gradient and define the lash line with a dark eyeshadow powde. For your brows, brush them in the direction of hair growth, fill in the soparc3 areas gently with a brow pencil or powder for a more natural look.

High-end Eyeshadow/Brow Recomendations:

LAURA GELLER NEW YORK The Delectables Earthy Essentials Baked Eyeshadow Palette

Anastasia Beverly Hills - Brow Wiz

By incorporating these luxury makeup must-haves into your beauty routine, you can achieve a flawless look that exudes sophistication and elegance. Experiment with different shades and techniques to discover what works best for you, and enjoy the transformative power of high-quality makeup products.

But never forget..

💰𝐐𝐮𝐚𝐥𝐢𝐭𝐲 𝐨𝐯𝐞𝐫 𝐐𝐮𝐚𝐧𝐭𝐢𝐭𝐲💰

[kry3talline]

🎄 ✨ Safe/Fear Foods ✨ 🎄

Happy New Year to all you beautiful people ❤️ 💕!

I was feeling a lil bored, so I decided to make a little list of my personal safe/fear foods and ratings of them. I welcome any new recommendations of safe foods,because ’m getting BORED😭.

As always, trigger warning;please stay safe 💕 ❤️

🎊🎁Safe Foods 🎊🎁

Spices (10/10)- Oregano, Chives,sage, rosemary,parsley,dill weed, paprika,pepper, chillli powder;you name it. Most spices have little to no calories, and embellish the taste of certain low calorie foods that are otherwise bland or intolerable! Additionally, certain spices act as an appetite suppressant, and that served as a helpful benefit throughout my wl.

Kimchi (9.6/10)-Fermented, so gut health benefits, anyone? Plus, it’s delicious all on its own, and adds volumes to meals, which helps me feel satiated faster. It’s 10 calories per serving, and in the jars I buy there are 16 servings, so if I were to hypothetically (GOD FORBID I GET TO THIS POINT 💀) binge and scarf down the entire jar, that would be only like 160ish calories.

Pomegranate arils (9.9/10)-Yall, these are so underrated;I feel like they should be talked about more- so many benefits, a crunchy texture, refreshing taste! Furthermore, the ones I buy come in gigantic cup containers, and IF you were to eat the entire thing, it would be 200 calories.

Pineapple-(9/10)-Satiating,refreshing, juicy, and low calorie. Plus, it gives me energy. Good on its own or as a side to other dishes (y’all, some of the combos I do with pineapple would apparently get me cancelled,according to my friend 🙄 . This was coming from a girl who eats honey with ramen and avocado with cheesecake, so she shouldn’t be talking 😒)

Berries (any kind)(9.5/10)-An amazing fiber packed sweet treat which keeps me full for hours. I recommend the Driscoll brand/ absolutely decadent! ✨

Kiwi,Tangerines,Grapes (as y’all can tell, I’m getting lazy 😅)(8.9/10)-Kiwi is good for the skin and promotes sleep;tangerine has energizing quality, whilst grapes are relatively low cal and pretty fillinggg!

Veggies (Bell peppers,cucumbers,celery,carrots,tomatoes, lettuce,cabbage,zucchini, etc.) (9/10)- Low cal, filling, and super versatile;they can be cooked almost any way!

Balsamic /Apple cider Vinegar (8/10- The only substances I’m comfortable dressing my salads with at this point. Balsamic vinegar is only 15 calories per tablespoon;I feel like it’s criminally underrated.

Ice 💀 (5/10)-Works surprisingly well to curb hunger when fasting;furthermore, I absolutely adore the crunch. However, it’s a bit, well, cold (duh 🤡) for my liking. Plus, the ice we have at my house is sticky and gross at first 😭? It goes away once you eat it, but still sus as hell. Zero calls thoughhh.

Chobani lactose free Greek yogurt (7/10)-Low-cal (ish); 60 calories per container, which is quite low for how satisfying it is. I love making little copycat desserts by adding cinnamon, honey (minimal), lychee, nuts, granola, fruit,frozen fruit, etc (careful with toppings in order not to accumulate cals). VERY filling.

Seafood (boiled,baked, or grilled;does not include fried)(6/10)- Delicious and a source of lean protein;eat in moderation/adhere to serving sizes at MOST.

Buckwheat (5.9/10)- Delicious and somewhat low cal;rather satiating. If I ever have to add carbs, this is my go to, since it’s not even a grain,but rather a seed. Honestly, hella underrated;however, sometimes it’s a binge food-

Black coffee (5/10)- Suprisingly not as revolting as most people I know make it out to be;curbs appetite really well. I don’t like drinking caffeine often though.

Herbal teas/Matcha-(10/10)-Super low cal,energizing,and filling! Wide variety of benefits too. Chamomile is a personal favorite of mine 🥰.

Lean meat (turkey breast, chicken breast, etc) (6/10)- Same as seafood.

Boiled eggs (6/10)- I prefer to eat the whites (17 cal), but when I include the yolk, it’s still somewhat low cal-seventy calories. Really delicious as an addition to most soups. Staple breakfast food.

Soups/Broths (6/10)- Satiating, filling, and light;I opt for the homemade soups in my family (it’s a staple food;it’s required at least once a day-)(my favorites are seafood soup,mushroom soup, and borscht)

I’ll post a fear foods list later because I’m lazy and this post was already rather late (I intended for it to go up Christmas Eve 🤡)

[najia-cooks]

[ID: A slice of dark brown cake garnished with dried sorrel on a plate dotted with dried raisins and currants. End ID]

Jamaican black cake (optionally halal)

Black cake is a kind of fruit cake flavored with rum and spices and colored with burnt sugar. Variations on the cake are eaten throughout the Caribbean, primarily during Christmas but also for Easter or other celebrations such as weddings or birthdays. Dried fruits soaked in rum and wine, molasses, lime juice, warm spices, and sometimes rosewater produce the signature deeply fruity taste of Jamaican versions of the cake. Black cake often has a dense, smooth, pudding-like texture; I’ve made my halal version reduced gluten, to mimic the gluten-inhibiting effects of alcohol and produce that melt-in-your-mouth effect.

This recipe was requested by a patron; you can request recipes or vote on what I upload next by joining my Patreon.

Recipe under the cut!

Makes one 8" cake.

Ingredients:

For the cake:

1 cup (120g) all-purpose flour (substitute almond meal for a gluten-free version)

1/2 cup (55g) almond meal (substitute all-purpose flour if using rum)

1/2 cup non-dairy margarine, softened

1 cup unrefined sugar (such as muscavado or sucanat), or organic light brown sugar

3 Tbsp Jamaican or Caribbean molasses (if using brown sugar instead of unrefined)

3 Tbsp neutral oil, such as canola

2 Tbsp water or rosewater

1 tsp ground cinnamon, or 2-inch piece cinnamon stick

1/2 tsp ground nutmeg, or 1 tsp freshly grated

1/2 tsp ground allspice (preferably Jamaican), or 16 allspice berries

1/2 tsp ground cloves, or 16 whole cloves

1/2 tsp ground mace, or 1 head

5 Tbsp Caribbean browning (store-bought may be too bitter; taste and maybe use less)

Juice of 1 lime (about 2 Tbsp)

Zest of 1 lime

1 Tbsp baking powder

1/2 tsp table salt

2 cups (460g) soaked fruit mixture

1 tsp vanilla extract

1 tsp almond extract

My freshly ground spices totalled 9 grams; because freshly ground spices incorporate more air, you may want to include a bit more than I used by volume to account for settling.

Organic brown sugar is evaporated from cane juice and retains some of its original molasses, but less than unrefined sugars do. Non-organic brown sugars may be refined sugars with molasses added back in. Organic brown sugar is sure to be vegetarian (not filtered with bone char)—other refined sugars may or may not be suitable for vegetarians.

Unrefined sugars such as muscovado retain more of their original cane molasses, but they may clump and need to be grated before they can be used in baking. Sucanat is an unrefined sugar that should be pourable.

For the soaked fruit:

1 1/3 cup (130g) mixed black raisins, dried prunes, dried currants, and dried cherries

About 1/2 cup white rum (Wray and Newphew overproof rum is popular in Jamaica)

About 1/2 cup sweet red wine (commonly, Wray and Nephew red label)

Black raisins, prunes, currants, and dried cherries are the most typical fruits to use in black fruit cake. Many Jamaicans today also include mixed peel and red or green glacé cherries. Most recipes include more prunes and raisins than other fruits, but prunes make the cake too bitter for some people's taste; consult your own preference.

Most recipes call for “white rum,” but there is no clear dividing line in terms of flavor between “white” and “dark” rum. Some light rums are the result of ageing and subsequent filtering, while some dark rums have been aged less but have had color or molasses added in. If in doubt, just use something you like!

For the halal rum and wine mixture:

My halal 'rum' uses fruits, herbs, and spices that mimic the funky, fruity, vegetal notes of a Jamaican rum; it also takes inspiration from other drinks common in Jamaica. Ripe fruit is a source of the esthers that give rum its signature fermented taste, while sorrel and malta help to produce a well-rounded flavor. The point is not necessarily to taste ‘like’ rum, but to replace its complexity in the cake.

1 cup water or coconut water

1/2 black overripe banana or plantain, with its peel

Other ripe fruit, such as a handful of raspberries or a few slices of mango (optional)

1 Tbsp (2g) dried sorrel (hibiscus; optional)

1/2 inch chunk (5g) ginger

2-inch piece (2g) Ceylon cinnamon

2-inch piece (2g) cassia cinnamon (I used a mix of Chinese and Indonesian)

4 whole cloves

6 allspice berries

1/4 tsp grated nutmeg

A few pieces (1g) dried orange peel, or zest of one orange

2 ciliment (bay rum) leaves

1 Indian bay leaf (tej patta)

2 Tbsp West Indian molasses, or malta (Jamaican soft drink)

1/2 tsp vanilla extract

1/2 tsp almond extract

1/2 cup red grape juice (in place of the wine)

Any ingredients you don't have (except for the grape juice) may be omitted.

Instructions:

For the halal rum and wine mixture:

1. Roughly crush ginger and spices in a mortar and pestle or with the flat of a knife. Simmer fruit, sorrel, spices, bay leaves, and orange peel, covered, in water or coconut water for 10 minutes. Remove from heat and allow to steep for about an hour, still covered.

2. Strain mixture through a nut milk bag or coffee filter to remove fruit pulp. Mix in extracts, molasses or malta, and grape juice.

3. Top up mixture with more water if necessary to achieve a total volume of 1 1/3 cup (315mL).

For the soaked fruit:

1. Combine all fruits (including mixed peel and glacé cherries, if using) with enough rum and wine mixture to cover in a large glass jar. If using the halal rum and wine mixture, you should have at least 1/4 cup of it left over.

2. Soak dried fruits for a minimum of a week and up to a year (if using rum). Some bakers begin soaking fruit for the next year's cake immediately after Christmas! Keep fruits at room temperature while soaking if you're using rum, or in the fridge if not using alcohol. Occasionally check back and top up the liquid if the fruits soak some of it up and are no longer covered.

You may also choose to simmer the fruits for a few minutes and then soak them for a few hours if you're in a hurry.

3. Optionally, grind soaked fruits in a blender or food processor until smooth and paste-like. Whether you keep the fruits whole or grind them depends on what texture you want in your cake; I ground them to create a smooth, dense texture.

For the cake:

1. Whisk together all dry ingredients except for sugar (flour, almond meal, lime zest, spices, baking powder, salt) in a large mixing bowl.

2. Beat 1/2 cup softened margarine in a medium bowl with an electric beater until smooth. Add 1 cup sugar and beat for several more minutes until creamy to incorporate air.

3. Place 2 Tbsp water or rosewater in a small bowl and slowly add 3 Tbsp oil while whisking to create an emulsion. Slowly add the mixture to the creamed margarine, continuing to beat.

4. Slowly add 2 Tbsp lime juice and vanilla and almond extracts (1 tsp each) while mixing with a wooden spoon or rubber spatula. Add 2 cups (about 460g) fruit paste, 5 Tbsp browning, and 3 Tbsp molasses (if using brown rather than unrefined sugar) and mix.

5. Add flour mixture a little at a time and fold until well combined, with no remaining dry spots.

6. Bake in a parchment-paper-lined 8" cake pan at 250 °F (120 °C) for about 2 1/2 hours, until a toothpick inserted into the center of the cake comes out clean. The low temperature and long cooking time help to give the cake its smooth, dense texture.

7. As soon as you remove the cake from the oven, pour about 1/4 cup of your rum and wine mixture over the cake—this makes the cake very moist, as well as ensuring that the more volatile aromatics in the rum don’t disappear during baking.

8. Spray the cake with the wine and rum mixture every few days. It will be at its best a few days after baking!

The cake may be stored in an airtight container at room temperature for about 5 days (then moved to the fridge and stored for another week) if containing rum; a halal version will need to be stored in the fridge from the beginning.

[the-squeeze-inn]

Ingredients

Gluten free pumpkin sponge:

3 US large/UK medium eggs, room temperature

150 g (¾ cup) caster/superfine or granulated sugar

150 g (⅔ cup) canned pumpkin puree

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

80 g (⅔ cup) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale for best results.)

¾ tsp xanthan gum (If your gluten free flour blend already contains xanthan gum, reduce the amount to ½ tsp.)

½ tsp baking powder

½ tsp baking soda

¼ tsp salt

½ tsp ground cinnamon

¼ tsp ground ginger

¼ tsp ground nutmeg

Vanilla cream cheese filling:

155 g (⅔ cup) heavy/double cream, cold from the fridge

60-80 g (½-⅔ cup) powdered/icing sugar, sifted (depending on how sweet you want the filling to be)

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

150 g (⅔ cup) cream cheese, cold from the fridge

You will also need:

1-2 tbsp powdered/icing sugar, for dusting the top of the cake

Instructions

Gluten free pumpkin sponge:

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 10x15-inch (25x38cm) rimmed baking sheet with parchment/baking paper.

Using a stand mixer fitted with the whisk attachment or a hand mixer fitted with the double beaters, whisk the eggs and sugar together until pale, thick, fluffy and about tripled in volume (the ribbon stage). This should take about 5-7 minutes on a high speed setting.

Add the pumpkin puree and vanilla, and whisk briefly until combined.

In a separate bowl, sift together the gluten free flour blend, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.

Add the dry ingredients to the egg mixture and whisk well for about 15-30 seconds until no flour clumps remain. Scrape down the bottom and sides of the bowl to prevent any unmixed patches. The final batter will be smooth and fairly fluffy in texture.

Transfer the batter into the lined baking sheet and smooth it out into an even layer. You can tap it a few times on the counter to make it perfectly level and also to get rid of any large trapped air pockets.

Bake at 350ºF (180ºC) for about 12-14 minutes or until well risen, golden on top, soft and spongy to the touch, and an inserted toothpick comes out clean.

Immediately out of the oven, cover the baking sheet with a large sheet of aluminium foil. Allow to cool to room temperature or lukewarm – ideally, the temperature of the sponge shouldn't drop below 72ºF (22ºC).

Tip: Covering the sponge with aluminium foil traps the moisture within the sponge, making it much more pliable and flexible – and therefore less likely to crack when you roll it.

Vanilla cream cheese filling:

You can prepare this filling by hand with a large balloon whisk, using a stand mixer fitted with the whisk attachment, or with a hand mixer fitted with the double beaters.

If using a stand or a hand mixer, whisk the filling on a low speed setting. This gives you better control over the texture/consistency of the filling and it lowers the chances of over-whipping it.

In a large bowl, whisk together the heavy/double cream and powdered/icing sugar until soft peaks form.

In a separate bowl, whisk the cream cheese until it's smooth and looser in texture.

Add the cream cheese and vanilla to the whipped cream, and whisk until well combined and soft peaks form.

Assembling the pumpkin roll:

Once the sponge is sufficiently cooled, remove the sheet of aluminium foil and loosen the sponge from the edges of the baking sheet with an offset spatula or a thin knife.

Tip: For the next steps, you can work with the sponge still in the baking sheet, or you can carefully slide it off the baking sheet onto a work surface – either option works well.

Spoon dollops of the filling evenly over the sponge, and use a small offset spatula to spread it out into an even layer all the way to the edges.

Note that when assembling the pumpkin roll, you want to get a 10-inch/25cm long pumpkin roll, starting out with a 10x15-inch/25x38cm sponge.

Turn the sponge so that a short edge is closest to you.

Using the parchment/baking paper underneath (the one that lines the baking sheet) to help you, lift the edge of the sponge closest to you and gently fold it over itself to start the roll.

Gently lift the parchment paper to continue the roll all the way to the end (so that the sponge rolls away from you) – the parchment paper should easily peel away from the sponge as you roll it. You should get a crack-free 10-inch (25cm) long pumpkin roll.

Tip: Make sure to keep the roll fairly tight from the very beginning, otherwise you’ll be left with an empty hole in the centre of your pumpkin roll.

Dust the pumpkin roll with some powdered/icing sugar before slicing and serving.

[caberex]

new jam just dropped

felt like making a new experiemental jam i could make my family eat and decided to make a cake to put it on. very primary school vibes to just have jam on top of plain vanilla cake but it tasted good as hell so im not complaining. the jam is spiced peach and apple, aiming for similar flavours to that of a peach cobbler; it'll likely need more refinement but its a pretty good start.

recipe under cut! its all in metric for the record

basic ass sponge cake

makes 1 large cake or 12 cupcakes

- 175g self raising flour

- 1 teaspoon baking powder

- half teaspoon salt

- 175g butter or margerine

- 175g white sugar

- 1-2 teaspoons vanilla extract

- 60ml milk

- 3 eggs

method:

- mix sugar and butter together until lightened in colour and smooth

- add milk and vanilla to eggs and beat thoroughly

- add salt and baking powder to flour

- pour egg mixture and flour mixture into the butter/sugar and mix until just barely combined. don't overmix of the cake will get tough.

- pour cake batter into a vessel lined with baking (parchment) paper. optionally you can dust brown sugar over the top of the cake before baking.

- bake at ~180°C for 25-30 minutes or until golden brown and cooked all the way through.

spiced peach and apple preserve

i am going to preface this by saying this is a cake jam, meaning it has a higher water content then would be typical for other jams. feel free to adapt it as you wish though.

- 2 large peaches, sliced

- 1 apple, cored and sliced (peeling optional)

- about a cup of water

- 100g of sugar

- large pinch of salt

- half teaspoon each of cinnamon and allspice

- about a teaspoon of fresh ginger, grated

method:

- place the fruit, sugar, water and spices in the pot and put on medium-high. cover with a lid and wait to boil.

- cook until the fruit is very soft.

- when the fruit is soft, carefully pour through a mesh seive. press the fruit into the seive to retreive as much pulp as possible.

- you can add the mashed fruit back into the juice/pulp if you want some more texture, or you can leave it out if you're aiming for a more jelly like texture.

- put the mixture back in the pot and reduce until thickened to your liking.

- use immediately: this recipe doesn't make very much jam so unless you're making a larger batch it's unlikely you'll be able to store it.

if you want a strong jelly texture with this recipe you might honestly be best just adding a little agar agar or gelatine, about half the reccomended amount by volume.

[simonalkenmayer]

I assume you likely follow B. Dylan Hollis on TikTok. I was thinking of the Poor Man's Ice Cream recipe he shared. I'm not a fan of plain vanilla though. I have some rose extract for cooking I'm thinking of trying in place of the vanilla for a rose ice cream. But if I mixed in matcha power & green tea extract, could I also use this to make a green tea ice cream?

Yes. The only issue with flavorings in a liquid like ice cream, is the liquid volume. Using liquids means ratios are off. Adding powder changes texture a bit. I do highly recommend however that you consider adding vanilla AND whatever extract. If not vanilla, some spirit that is high proof. Often times floral extracts in particular are more aromatic and bitter in the mouth. Adding a sweeter but more plain backbite can offset and compliment the floral. For example, try lavender and lemon. Strawberry basil. Garlic vanilla. With rose, you want to put the extract into a syrup. If you want, you can balance the rose to a fruit, like a berry, but if so I imagine it wouldn’t take much to overpower the rose. But you know what? Make both. Try one that is just the extract replaced for the vanilla, and one that is the syrup and see which you prefer. I could be making a call about your tastes that aren’t uniform across humanity.

If it’s cheap and easy, always experiment with it until it is perfect. Such swift go-to skills are very useful. It’s why I took so keenly to building things from matchsticks. It was so very easy to do, and inexpensive at the time. I got matches at every place I went. Dozens of little boxes of free fire starting art material.

No, you cannot see my sculptures because I literally lit them on fire.

All things are ephemeral. That is the art, for me.

[triniholidaydash]

Trini Christmas Deserts

METHOD

Cream butter and sugar using a whisk or paddle in your mixer and start at slow speed. You can manually batter with a spoon, but it is a longer process. For the mixer, gradually increase to a fast speed. Cream until light and fluffy.

In a blender add eggs, essence, bitters, zest and blend on medium speed until fluffy.

Pour into butter and sugar mixture and beat until light and fluffy.

Mix all the dry ingredients like flour, cinnamon and baking powder together in a separate bowl.

Remove the mixture bowl from the stand and add the dry ingredients a little at a time folding the batter with carnation milk using a spatula. Combine all ingredients, do not over mix.

METHOD

In a deep bottle add in the prunes, cherries, raisins/currants, mixed peel and pour in the dark rum and cherry brandy. Mix well and allow fruit to soak in alcohol for a minimum of three days straight up to many months. (If soaking for numerous months, be sure to top up with more alcohol as fruits will absorb it as time goes by). Cover bottle and place to soak for your selected period of time. 

Place 2-3 cups of soaked fruits and its liquor into a food processor and process until semi coarse in texture, somewhat similar to a liquid paste consistency or leave whole. Set aside.

Place either the beater or paddle attachment onto your stand mixer and in the mixing bowl; add in the softened butter, and sugar. On high speed, cream ingredients until light, fluffy and batter has increased in volume. (About five minutes)

On medium speed, add in the eggs one at a time just until they are all incorporated evenly into batter.

Switch the machine off and using a rubber spatula, clean the sides of the bowl to allow all ingredients to thoroughly combine.

Into a separate bowl, sift the dry ingredients such as the flour, baking powder, cinnamon and nutmeg. Set aside.

Add in orange zest, 2 dash of angostura bitters, almond and vanilla essences as well as the addition of the sifted flour in two or three portions simultaneously as you fold in the batter until completely combined 

 Add in the processed fruits and combine well before adding the browning last to desired color little at a time.  Mix well, ensuring to scrape down the sides of the bowl. Do not mix the batter too much, just until the fruits are evenly combined with the browning.

Preheat the oven to 280 degrees Fahrenheit.

Prepare a 9-inch pan by greasing it with some softened butter, cut a circular piece of grease proof paper that fits the circumference of the pan's base and carefully lay inside. Pour fruit cake batter into the pan, then tap gently against the counter to settle the batter evenly.

Place the cake pan into the heated oven on the middle rack and bake for about 1 hour and 10 minutes or until a toothpick or skewer, inserted in the cake, comes out clean. If still gooey, return cake back into the oven for an additional 10 to 15 minutes and monitor so it doesn’t burn.

When the cake is done as soon as it comes out of the oven, pour the alcohol all over the cake to allow the alcohol to soak in.

Let sit for 10 minutes to cool. Allow the cake to rest until completely cool, then slice and enjoy.

. You can also continue to soak the cake a few more times over the course of the next few days to allow it to absorb more alcohol and truly become stronger in flavor before slicing. This I recommend fully. Be sure to keep the cake tightly covered in the pan to prevent it from drying up.

[thombtak]

Ya know that thing thats like “you can be creative with cooking, but dont touch the baking recipe, and fuck bread you’re screwed.” Thats a lie. Just add about enough baking powder or soda (depending on what you’re making) and as long as you learn what the ingredients do and what what does you can glance at a recipe add in some shit and slap that bad boy in the oven. I only vaguely glance at cooking recipes and i guesstimate with baking and all my friends i cook or bake with hate it.

Heres a list of things i know about baking and its ingredients or prep

Baking powder is for fluffy shit like cake or cupcakes while baking soda is for more crunchy shit. They both rise but in different ways. Watch out

Flour is a filler. It gives it a base and something to change texture or add volume and stickyness. Is great to use in conjunction with water to adjust the texture of the shit

Water is fun and makes the thing light although if your making something dense and flavorful you can sometimes replace it with milk. Especially with pancakes and waffles.

Flavor ingredients are good but dont add too many contrasting flavors I usually stick with 1-2 or 3 tops

Don’t forget if you’re adding herbs or spices, even if they’re ground they add texture so mix them with your dry ingredients if you grind them first. If you leave them whole be mindful it’ll leave a texture and uneven flavoring but its still fun. Whole herbs and spices can usually be added in with dry or mixed ingredients.

Use salt. Seriously. It brings out the flavors and since theres less spices in your food then in cooking its really needed. But dont add too much bc you know what’ll happen. Just add some pinch

Granulated sugar is a good sweetener if you want it to just be sweet although if you want a more depth sweetness add brown sugar.

Butter is good. It makes your shit creamy and soft but too much and it’ll make it both delicious, fattening, and crumbly so finding a good ratio for what you want and are making is important

Chunks of shit (choco, nuts, berries, etc) are added last and give it something a little different. Easy to take in and out since it doesn’t effect anything besides taste

Separating your wet and dry mixes gives you a more even mix and keeps the texture smooth. Generally a good idea.

Mixing is good. Make sure everything is well mixed so its smooth but as soon as everything is incorporated stop mixing or you’ll over mix it

When adding air to something you can beat it but dont over beat it. Water is good to add to it since it evaporates and makes bubbles of air. Another way to make floof is to separate the whites of eggs and beat them with a scoop of the sugar you plan to use. Fold this in after mixing. Dont mix after you’ve added air bc it’ll make it deflate.

Cornstarch makes shit soft. Dont add too much or it’ll get powdery

Bake at 400 if you want it to have a crisp outside

350 for general shit

300 if you want it soupy

Sprinkling sugar or whatever on top is fun. But it’ll adjust the texture and makes it sweeter so keep that in mind

Same with egg washes

Anyway thats just what I’ve learned about ingredients n shit. Now use this knowledge to bake without a recipe and if it doesn’t come out perfect first try adjust the recipe and try again. Baking is more exact then cooking so dont be too hard on yourself. It cant be worse then the Alfredo sauce cake i made a few years ago. It was Alfredoy and sweet in a way that made me want to light myself on fire.

[digitalparag]

Top Rajwadi Dress Trends for Wedding Season 2025

The wedding season of 2025 is here, and nothing captures the essence of grandeur and royalty quite like a Rajwadi dress. At Rangwala Rajwadi Poshak Ghar, we take pride in curating the finest Rajputi ensembles that blend tradition with modern trends. If you’re planning your dream wedding or attending one, here are the top Rajwadi dress trends to make you stand out this season.

1. Pastel Hues with Intricate Embroidery

Gone are the days when bright reds and maroons dominated wedding wardrobes. This season, pastel shades like mint green, blush pink, and powder blue are taking center stage. Paired with intricate zari and gota patti work, these delicate tones exude sophistication and elegance.

Why Choose It?

Pastel Rajwadi dresses are perfect for daytime weddings and pre-wedding events. The subtle colors allow the embroidery to shine, making you look effortlessly regal.

2. Cape-Style Dupattas

The cape-style dupatta is a modern twist to the traditional Rajwadi dress. This trend is perfect for brides who want to add a contemporary touch while staying true to their roots. Flowing capes with heavy embellishments create a dramatic and glamorous effect.

Styling Tip:

Pair your cape-style dupatta with a heavily embroidered lehenga or a Rajputi poshak for a statement look.

3. Velvet Lehengas with Antique Gold Work

Velvet is making a grand comeback this wedding season. Deep jewel tones like emerald green, royal blue, and burgundy adorned with antique gold embroidery bring out the opulence of Rajwadi attire.

Why Velvet?

Velvet not only keeps you warm during winter weddings but also adds a luxurious texture that photographs beautifully.

4. Fusion Rajwadi Sarees

For those who love experimenting, fusion Rajwadi sarees are a must-try. These sarees combine traditional Rajputi motifs with unconventional draping styles, giving you a chic yet cultural vibe.

Pro Tip:

Add a kamarbandh (waistbelt) to enhance your silhouette and complete the royal look.

5. Mirror Work Magic

Mirror work is a timeless trend that continues to captivate hearts. This season, Rajwadi dresses with intricate mirror work are gaining popularity for their vibrant and festive appearance.

Best Occasions:

Opt for mirror work outfits for sangeet nights or mehendi ceremonies to dazzle under the lights.

6. Customizable Rajwadi Bridal Sets

Customization is key in 2025. Brides are now opting for personalized Rajwadi dresses that reflect their unique style and story. From choosing specific embroidery patterns to incorporating family crests, customization adds a personal touch to your wedding ensemble.

Why Rangwala Rajwadi Poshak Ghar?

At Rangwala Rajwadi Poshak Ghar, we specialize in creating bespoke Rajwadi dresses tailored to your preferences, ensuring you look and feel like royalty on your special day.

7. Layered Lehengas with Detailed Borders

Layered lehengas are perfect for adding volume and a dramatic flair to your look. Dresses with multiple layers and intricately detailed borders are trending as a top choice for brides who want to make a grand entrance.

Styling Suggestion:

Match your layered lehenga with a statement necklace and traditional Rajputi jewelry for a complete royal ensemble.

Conclusion

The wedding season of 2025 is all about embracing the royal charm of Rajwadi dresses with a contemporary twist. Whether you’re drawn to pastel hues, luxurious velvets, or mirror work magic, Rangwala Rajwadi Poshak Ghar has something for everyone. Explore our exclusive collection and let us help you find the perfect outfit for your big day.

Visit Us Today!

Step into Rangwala Rajwadi Poshak Ghar to discover the finest Rajwadi dresses that blend tradition with the latest trends. Redefine royalty, one outfit at a time!

[mewarmicrons]

How Does Activated Calcium Carbonate Work in Different Industries?

Activated calcium carbonate plays a significant role in various industries due to its unique properties and wide range of applications. It is a versatile compound that has the ability to be utilized in manufacturing, construction, pharmaceuticals, and even food processing. By modifying natural calcium carbonate to enhance its chemical reactivity, this activated form becomes an essential ingredient in many processes. Below, we will explore how activated calcium carbonate is used in different industries and its benefits.

1. Manufacturing Industry

In manufacturing, activated calcium carbonate is commonly used as a filler material in the production of plastics, rubber, paints, and coatings. It helps to improve the durability and performance of these products while reducing production costs. The fine powder form of activated calcium carbonate ensures smoothness and better texture in these materials. It also enhances the whiteness and opacity of coatings, making it an ideal choice for the paint industry. This compound is also used in the production of adhesives and sealants, providing additional strength and flexibility.

2. Construction Sector

Activated calcium carbonate is widely used in the construction industry, particularly in cement and concrete production. It acts as an extender and helps in improving the consistency of concrete. By adding activated calcium carbonate to the mix, manufacturers can increase the volume of concrete while maintaining its strength and stability. Additionally, this compound helps in reducing the environmental impact of cement production by acting as a partial substitute for cement. This makes it an important component in the move toward more sustainable construction practices.

3. Pharmaceuticals and Healthcare

In the pharmaceutical industry, activated calcium carbonate is used for its health benefits, primarily as a calcium supplement. It is an important ingredient in antacid formulations as it neutralizes stomach acids. Calcium carbonate also helps in the treatment of acid reflux and heartburn. Its activated form is often used in tablets and powders to ensure better absorption and effectiveness. Additionally, it is used in the production of certain pharmaceutical coatings and excipients, ensuring that medicines are delivered to the body effectively.

4. Food and Beverage

In the food and beverage industry, activated calcium carbonate is used as a food additive, primarily as a calcium fortifier. It helps to enhance the nutritional value of food products, especially dairy, beverages, and baked goods. The addition of this compound can increase the calcium content in these products, which is essential for bone health. Moreover, activated calcium carbonate acts as an anti-caking agent and helps in maintaining the texture and quality of food products. It is also used in water treatment processes to improve water quality by neutralizing excess acidity.

5. Agriculture

Activated calcium carbonate is beneficial in agriculture as well, particularly in soil treatment. It is used to neutralize acidic soils, improving their pH levels and making them more suitable for planting crops. This compound enhances the absorption of essential nutrients by plants and increases overall soil fertility. It is also used in fertilizers to provide calcium to the soil, which is vital for the growth and development of plants. By maintaining soil health, activated calcium carbonate supports higher agricultural yields.

6. Environmental Applications

Activated calcium carbonate also plays a role in environmental management. It is used in air purification systems and water treatment plants to neutralize acidic pollutants. In water treatment, it helps in reducing the acidity of industrial effluents, making the water safer for disposal into natural bodies. Furthermore, it is used in the removal of sulfur dioxide from industrial emissions, contributing to cleaner air. The environmental benefits of this compound are significant, making it a valuable tool in industries focused on sustainability.

Conclusion

Activated calcium carbonate’s versatility makes it an essential component across many industries, from manufacturing and construction to healthcare and agriculture. Its ability to enhance product performance, improve environmental conditions, and contribute to human health makes it a valuable substance in modern industrial processes. As industries continue to evolve, the demand for activated calcium carbonate is likely to grow, driven by its wide-ranging applications and numerous benefits.

[l7272622]

How to Style Perfect Curls with the Best Hair Curling Products

Achieving the perfect curls can feel like an art form, but with the right tools and products, it becomes a simple and enjoyable process. Whether you’re aiming for tight ringlets or soft beachy waves, the market is brimming with hair curling products designed to help you style your hair to perfection. To get the best results, it's essential to know which products work best for your hair type and the style you want to achieve. Here’s a guide to help you master curling with the best products available.

Choose the Right Curling Tool The foundation of perfect curls lies in choosing the right curling tool for your hair. Curling irons, wands, and automatic curlers all have their unique benefits. If you’re after bouncy, voluminous curls, a curling iron with a clamp can give you the hold and lift you need. If you prefer more natural waves or beachy curls, a curling wand is your best bet, as it provides a looser, relaxed curl without the clamp marks.

For thicker or longer hair, opt for a curling tool with a larger barrel (1.25” or 1.5”) to create looser curls that hold their shape. For finer hair, a smaller barrel (around 0.75” to 1”) will help create tighter, longer-lasting curls.

Prep Your Hair with Curling Creams or Mousses Before using any hot tools, it’s essential to prepare your hair to ensure the curls last and your strands remain healthy. Start with a heat protectant spray or serum to shield your hair from heat damage. Follow it with a styling mousse or curling cream, which adds volume and definition to your curls. These products are particularly helpful if you have fine or limp hair, as they provide the necessary hold without weighing the hair down.

Curling creams help to define curls, enhance texture, and reduce frizz. If you have naturally curly hair, a good curling cream will enhance your natural curl pattern, making it easier to manage and style. For more defined curls, look for products that offer light to medium hold.

Use a Hair Curling Spray for Extra Hold Once you’ve curled your hair, it’s crucial to lock in the style with a flexible hold hairspray. A good curling spray will keep your curls in place without making them stiff or crunchy. Focus on light, flexible sprays that provide hold but still allow the curls to move naturally. Avoid heavy-duty sprays, as they can make curls look stiff and unnatural.

If you're looking for long-lasting curls, consider using a setting spray or a hairspray designed specifically for curly hair. These will help protect your curls from humidity and frizz, keeping them in place for hours.

Finishing Touches: Anti-Frizz and Shine Products To give your curls that professional, polished look, finish off your hairstyle with an anti-frizz serum or a shine spray. These products smooth down any flyaways and add a healthy shine to your curls. A lightweight anti-frizz serum will help your curls stay in place without weighing them down or making them greasy.

For added volume, use a root-lifting spray or a texturizing powder. These products will give your curls an extra boost of body and lift, perfect for a full, glamorous look.

Conclusion Styling the perfect curls doesn’t have to be complicated when you have the best curling products at your disposal. By selecting the right tools and using high-quality styling products, you can create beautiful, long-lasting curls that suit your hair type and personal style. With a little practice and the right products, your curls will always be on point.

[arham31]

Brand Makeup Shop in Bangladesh - Cosmetics & Beauty Products

Makeup is a collection of cosmetic products designed to enhance or transform the appearance of the face, skin, or body. It is an ancient practice, with historical roots in various cultures, where it was used for personal expression, ceremonial purposes, or social status.

Types of Makeup Products:

Face Products:

Foundation: Creates an even skin tone by covering imperfections.

Concealer: Hides specific blemishes, dark circles, or discoloration.

Powder: Sets makeup and controls shine, giving a matte finish.

Blush: Adds a flush of color to the cheeks for a healthy look.

Bronzer: Gives a sun-kissed glow or adds contour to the face.

Highlighter: Accentuates high points of the face like cheekbones for a radiant effect.

Eye Products:

Eyeshadow: Adds color and depth to the eyelids.

Eyeliner: Defines the shape of the eyes, creating a dramatic or natural look.

Mascara: Enhances eyelashes by adding length, volume, or curl.

Eyebrow Pencils/Powders/Gels: Shape, fill, and define eyebrows.

Lip Products:

Lipstick: Provides color and texture to the lips.

Lip gloss: Adds shine or subtle color to the lips.

Lip liner: Outlines and defines the shape of the lips.

Special Effects/Artistic Makeup:

Body Paint: Used for artistic designs on the skin.

Glitter/Shimmer: Adds sparkle to various areas of the body.

Theatrical/SFX Makeup: Creates illusions like scars, aging, or fantasy characters.

Tools for Application:

Brushes of different shapes and sizes for precise application.

Sponges and blenders for a smooth, even finish.

Applicators like eyeliner pens, lip wands, and puff pads.

Makeup palettes containing multiple colors or shades.

Purposes of Makeup:

Aesthetic Enhancement: Highlights features such as eyes, lips, or cheekbones.

Concealment: Covers imperfections like acne, scars, or pigmentation.

Self-expression: Reflects personal style, mood, or creativity.

Cultural Practices: Plays a role in traditions, festivals, and ceremonies.

Professional Use: Essential in industries like theater, film, photography, and fashion. Read more

Modern Trends:

Makeup has evolved significantly, with innovations like vegan, cruelty-free products, and customizable options. Trends like contouring, strobing, and natural "no-makeup" looks have gained popularity. Skincare-infused cosmetics that nourish while beautifying are also in high demand.

In essence, makeup is not just a tool for beauty but a versatile medium for creativity, confidence, and individuality.

[yourblogposter]

The Art of Korean Makeup for Mature Skin: Techniques for Timeless Beauty

As we age, our skin evolves, and so do its makeup needs. Mature skin requires special attention to highlight its natural beauty while minimizing the appearance of fine lines, wrinkles, and uneven texture. Korean makeup artistry, known for its focus on enhancing natural beauty and achieving a youthful glow, offers a range of techniques perfectly suited for mature skin.

In this blog, we’ll explore Korean makeup application techniques designed to address the unique needs of mature skin, focusing on hydration, soft textures, and radiant finishes that bring out a timeless, elegant look.

Understanding the Needs of Mature Skin

Mature skin tends to be drier, less elastic, and more prone to fine lines and pigmentation. The key to flawless makeup application lies in preparation and using products that work in harmony with these changes. Korean makeup for mature skin emphasizes lightweight formulas, subtle enhancements, and a dewy finish that revitalizes the complexion.

Prepping the Skin: The Foundation of a Flawless Look

Hydration is Key Korean skincare routines are famous for their multi-step approach to hydration. Before applying makeup, prepare the skin with a rich moisturizer, hydrating serum, or essence to plump and smooth the skin. Ingredients like hyaluronic acid and ceramides are excellent for mature skin.

Pro Tip: Use a lightweight facial oil for an added glow, especially in areas prone to dryness.

Primer with a Purpose A good primer can make a world of difference for mature skin. Look for primers with smoothing properties that blur fine lines and provide a hydrated base. Silicone-based primers are ideal for filling in pores and creating an even texture.

Pro Tip: Apply primer sparingly to avoid product buildup in fine lines.

Foundation: Lightweight and Luminous

Korean makeup focuses on creating a natural, radiant complexion. For mature skin, avoid heavy, matte foundations that can settle into lines.

Cushion Foundations: These are perfect for mature skin, offering buildable coverage and a hydrating, dewy finish.

Application Technique: Use a damp sponge or the cushion puff to gently pat the product onto the skin. This method ensures even coverage without emphasizing texture.

Pro Tip: Mix a drop of liquid highlighter or facial oil with your foundation for an extra glow.

Concealer: Subtle Correction

Concealers are essential for addressing pigmentation and dark circles. Opt for creamy, lightweight formulas that blend seamlessly.

Application: Use a small brush or your fingertip to gently tap concealer onto problem areas, avoiding heavy layers.

Enhancing the Eyes: Soft and Subtle

The eyes are a focal point of any makeup look, but for mature skin, less is often more.

Eyeshadow: Stick to neutral, satin-finish shades that brighten the eyes without emphasizing fine lines. Avoid overly shimmery or glittery textures.

Eyeliner: A soft brown or gray eyeliner can define the eyes without looking harsh. Smudge it slightly for a more natural effect.

Mascara: Focus on lifting and defining the lashes to open up the eyes. Waterproof formulas are great for avoiding smudging.

Brows: Soft and Defined

Full, natural brows can take years off your appearance. Use a brow pencil or powder to fill in sparse areas with light, feathery strokes. Avoid overly harsh or overly structured brow shapes.

Cheeks: A Natural Flush

Blush is a game-changer for mature skin, adding a youthful glow. Opt for cream or liquid blushes, as they blend seamlessly and don’t sit on top of the skin. Apply blush to the apples of the cheeks and blend upward for a lifting effect.

Lips: Hydration and Definition

Lips often lose volume with age, so choose hydrating formulas with a satin or glossy finish. Avoid overly matte or dry textures.

Pro Tip: Use a lip liner to define the lips and prevent feathering, but keep the line soft and natural.

Finishing Touches: Setting Without Caking

To set the makeup, use a lightweight, hydrating setting spray or a minimal amount of translucent powder. Focus powder application on areas prone to shine, such as the T-zone, and leave the rest of the skin dewy and fresh.

Conclusion

Korean makeup techniques for mature skin focus on enhancing natural beauty with lightweight, hydrating products and subtle application methods. By prioritizing skincare, choosing the right products, and applying them with care, you can achieve a radiant, youthful look that celebrates the beauty of every age.

With these techniques, mature skin becomes the perfect canvas for timeless elegance—a true testament to the artistry of Korean beauty.

[etakeh]

Ok I just made some really really good cookies and no one I know is awake to tell them about it so I'm telling you.

You can stop reading now if you want to, I'm just doing the mandatory life story before I can actually give the recipe.

There will be a bonus cat picture at the end for those who reach it.

I had a recipe for soft "American style" matcha cookies, but the first batch had to such a strong matcha flavor even I couldn't quite deal with it.

I thought the texture was really good thought, so I figured I should try to make it with something else. I happened to have a package of Russian caravan tea that I need to use up before I could open up the fresh one (okay I already opened it because it was a gift so I had to right?).

Obviously, it wasn't the same fine powder that the matcha was, but I threw it in the coffee grinder that is designated for everything but coffee, then ran it through a pretty fine sifter. Still not the same as matcha, but as good as I could get it.

Did everything else the same, other than adding a drop of vanilla or two.

The texture didn't turn out the same, I guess the matcha powder gave it more volume than I'd thought it had. I'll have to adjust the flour amount next time.

But God damn these are good cookies.

・ 100g - Unsalted butter ・ 50g - Granulated sugar ・100g - Johakuto sugar (Can be substituted with brown sugar) ・ 1ea/60g - Whole egg ・ 130g - Weak/soft flour (Can be substituted with medium flour) ・ 30g - Matcha ・1g - Baking powder (Optional) ・ 20g - Almond ・ 20g - White chocolate

I used a really finely ground brown sugar instead of johakuto, cake flour for the soft flour. I swear I did use baking powder. Also I used walnuts instead of almonds, that's what I have.

Mix the wet things in one bowl, sift the dry things into another. Mix together. Don't over mix, they'll be even flatter.

Bake at 350 for like 12-15 minutes or so. I baked them til the edges were just slightly brown. I don't know if you'd need to grease the pan, I used parchment paper because I'm fancy.

Now, as promised:

She's really annoyed that nothing I made is for her. Don't worry, she'll get a treat when I'm done.

Oh also, using the Russian caravan tea inspired me to use the "Russian" tea mix I made earlier in the year to make some kind of citrusy spicy ones. Not sure how I feel about them, but I'm sure someone in my circle will eat them.

Over in the upper right hand corner you can see that matcha cookie.

also, I got the recipe (and matcha powder) from d:matcha. You can adopt a tea tree.

[glee-impex]

High Quality Egg Powder Manufacturer and Supplier from India

Manufacturer and Supplier of High Quality Egg Powder from India

Egg powder is one of the versatile and most convenient products gaining popularity all over the world. It offers all the nutritional benefits of fresh eggs in the form of powder, hence more convenient and easier to store, transport, and use in various culinary applications. This articles takes a look at the benefits, applications, and why egg powder is a great value for consumers and businesses alike. It will help to give an insight about the important features of good quality egg powder and how it is produced and supplied by leading producers from India.

 About Egg Powder

The dehydration makes egg powder from fresh eggs. The water content just evaporates into the atmosphere, leaving a fine powdery substance with all the nutritional properties like the egg itself. This can be reconstituted in water and used exactly like fresh eggs or just added in straight powder form to recipes. The three categories of these powders—whole egg powder, egg yolk powder, and egg white powder—all have special applications.

 Advantages of Egg Powder

 1. Extended Shelf Life

One of the greatest benefits of egg powder is its extended shelf life. Fresh eggs require refrigeration and in most cases, they have a relatively shorter expiry date, but egg powder can store on a room temperature and have an extended shelf life which makes the product highly useful for individual houses, food producers as well as for emergency food supplies.

 2. Convenience and Versatility

One of the greatest things about egg powder is that it is so easy to use. All the processes that involve cracking and separating of the egg are skipped, putting away possible contamination and production of biowaste. Measuring and mixing into recipes is very easy with egg powder; the procedure is consistent. This makes egg powder a versatile ingredient to use at one's bakery, cooking station, or beverage area.

 3. Nutritional Value

The nutritional benefits are retained with egg powder, similar to the nutrition of fresh eggs. It can be an extremely important protein source and a valuable protein supplement for many diets where a high-quality, inexpensive protein source is needed. Egg powder is also low in fat and carbohydrates, making it suitable for health-conscious consumers.

 4. Cost-Effective

The egg powder appears to be a cheap solution for businesses and food manufacturers in general. This occurs because egg powder reduces volumes, thus reducing the costs for storage and transportation in comparison with liquid eggs. Also, the extended shelf life minimizes spoilage and waste, thereby saving a business many dollars.

 Uses of Egg Powder

 1. Baking and Confectionery

Confectionery and bakery are further major users for the egg powder. With cakes, cookies, and pastries, it gives a similar binding, emulsifying, and leavening function. Because of consistency in quality, large scale production can provide good results.

 2. Manufactured Food

Egg powder finds remarkable application in the entire food manufacturing sector for applications in sauces, dressings, mayonnaise, noodles, processed meats, and other vital products. It is excellent in boosting the texture, flavor, and nutritional content of these products, which improves their quality and acceptance.

 3. Beverages

Egg powder is great for making other carriers of food supplements such as protein bombs produced through energy bar formation, protein pudding, mousse, dessert whip, and so on.

 4. Emergency Food Supplies  

Egg powder can serve as an excellent emergency food supply.

Due to survival food supplies having a long shelf life and nutritive value, egg powder item become highly important. It shall remain good for so long until such time when it will be needed in case of emergencies or during natural disasters where fresh eggs could be hard to find.

 Key Characteristics of good quality Egg Powder

 1. Pure and Natural Ingredients

Good-quality egg powder should be prepared hygienically using pure and natural ingredients, with no additives or preservatives, so that the product retains the authentic flavor of fresh eggs and their nutritional value.

 2. Hygienic Processing

Egg powder manufacturing strictly adheres to quality and hygienic controls. Fresh eggs selected are washed and pasteurized before drying. This ensures a final product that is safe and not contaminated.

Top-rated manufacturers guarantee consistency in all their egg powder products. This involves uniform particle size and moisture content, and making sure that the product maintains its nutritional makeup. Consistency in quality is what allows a person to have trustworthy results in many uses in cooking.

 4. Effortless Reconstitution

Good-quality egg powder rehydrates easily with water into a smooth and uniform texture. It blends well in recipes and is easily assimilated in place of fresh eggs with no resultant cooking and baking differentiation.

 5. Nutrient Retention

The manufacturing of egg powder uses a recipe in the drying process to preserve the most nutritional value that fresh eggs contain. This regards the protein, vitamins, and minerals that are contained in the eggs. The consumer is, therefore, guaranteed the same health benefits as that from the usual fresh eggs.

 Manufacturing Process of Egg Powder

 1. Selection of Fresh Eggs

The first process, in this scenario, is the sourcing and choosing of viable, fresh, healthy eggs. Fresh eggs are usually accompanied by trustable suppliers and are put through stringent quality checks to be confirmed to the standards stated.

 2. Washing and Sanitization

Eggs selected are then washed and sanitized thoroughly of the incoming dirt, bacteria, or contaminations it carries. This step is particularly very important toward ensuring the product is ultimately safe.

 3. Pasteurization

Pasteurization is a process of exposing the eggs to a specific temperature to kill any pathogenic bacteria in the eggs, while preventing the loss of nutritional value in the eggs. This guarantees the safety of the egg powder.

 4. Drying

The pasteurized eggs will now be subjected to a drying process to eliminate the moisture content. There exist several drying technologies, the most common being the essential spray drying and, alternately, freeze drying. Among these, the highest quality of egg powder is retained with freeze drying.

 Packaging

After drying, the eggs are packed airtight so that the powder does not absorb any moisture and retains the freshness of the powder. The packing is hence designed so that the powder does not come in contact with light, air, or contaminants to give the powder a very long shelf life.

 Conclusion

Egg powder is a versatile and valuable product with numerous benefits for the consumers and the businesses. The long self-life, convenience, and nutrition value of these provide an excellent alternative to fresh eggs. All these make high-quality egg powders, processed under stringent quality control measures, bring consistent results in the myriad applications of culinary products.

Glee Impex is one of the leading manufacturers and suppliers of quality egg powder from India. Our total dedication to purity, hygiene, and consistency guarantees that the highest possible standards relevant to quality and safety are met in our egg powder. Our egg powders are tailored to serve and meet the wants of individual needs at home, food manufacturers, and even emergency food supplies.

To explore our dehydrated product range or for further details, you are most welcome to contact us at:

Call us: +91-9319294022 

Mail us: info@gleeimpex.com 

Visit us: [www.gleeimpex.com](http://www.gleeimpex.com)

Add the simplicity and premium experience of Glee Impex's egg powder to your culinary