#powder tin filling line

[nichromepackaging]

NICHROME’S POWDER PACKING SOLUTIONS RULE THE ROOST

Tins (or cans) are used mainly in the food and pharma industry where quality packaging is paramount. Tins are commonly used for packaging of powders because they ensure safety, durability, and convenience. This makes them the preferred choice for packaging coffee powder, milk powder, baby formula, spice powders, nutritional supplements and more.

…And Nichrome India Limited’s integrated tin packaging solutions such as its powder filling machines, and tin packaging machines are regarded as the industry standard. Nichrome can provide both standardized and fully customizable powder packaging solutions for both the food and nutraceutical industry.

Nichrome’s Powder Packaging Solutions

Nichrome's tin filling machine line for powders and tin packing line for powders are robust, low maintenance-driven and made for accurate and efficient performance for powder packaging in tins.

The programmable logic controller (PLC)-fitted line features a digital liquid crystal display (LCD) touchscreen with settings. It also has safety enclosures with interlocks for rotary parts. Various tin sterilization and tin cleaning options are available from Nichrome.

Tins for powder filling come in various formats like tin with sealing, tin with capping and composite tins. They are used to fill snacks, ready-to-eat food, liquids, powder, spice, coffee etc.

Why Nichrome?

Nichrome offers an efficient tin powder filling line system that helps you meet your packaging needs. Just change the filler to fill different products, and this innovative packaging solution will enable powder tin packaging in stock keeping units ranging from 100 gm to 1000 gm.

Whether it is milk powder, spice powders, seasoning powders &pharma powders or pulses, grains, sugar or tea, Nichrome’s tin packaging machine, powder filling machine, oil tin filling machine, and tin filling and sealing machine are always the talk of the industry.

Nichrome’s tin filling and sealing machines, tin packaging machines, powder filling machines, oil tin filling machines, denote peace of mind for the packaging industry.

Powder Packaging Par Excellence

Nichrome’s tin filling and sealing machines for powders guarantee high-speed, accurate filling. Nichrome’s powder tin filling line system includes a turn table for empty tins, and an inverted tin cleaning machine.

The line system also features a UV chamber, dial indexing unit for twin tin filling, two servo auger fillers, seamer, date batch coding system, capping machine (lid pressing unit), cap elevator with storage silo and turn table for filled tins.

Powder Filling and Sealing

In a Nichrome powder tin filling and sealing machine, by changing the filler, one can pack a wide range of food and non-food products in tin or composite tin containers. Our line is especially geared for pharma powders and detergent powders.

Secondary Packaging

Nichrome can also help with secondary packaging solutions, and integration with existing systems.Secondary packaging is the first thing your customer sees when picking up your products and browsing retail shelves.

Nichrome also provides a wide range of automated packaging systems for bulk packaging machines, secondary packaging solutions such as wrapping machine, horizontal wrap machine, cartooning machine, and box packaging machine. Nichrome trains your staff in machine operations and provides after-sales support.

Nichrome’s fast and efficient box cartooning machines, is a secondary packaging machine has a rated output of upto 180 cartons per minute and handles a variety of cartons with option of both side tuck-in, both side gluing or top tuck-in with bottom gluing.We offer both continuous and intermittent fully automatic cartooning machines which we integrate with primary packaging.

Other Automated Packaging Lines

Nichrome’s automatic bottle filling system  is an integrated packaging solution that can pack liquids and powders in stock keeping units (SKUs) ranging from 100 ml to 200Litre.

For producers supplying non-free flowing powders such as milk powders, coffee powder, tea/coffee premixes, etc. to food chains, travel and hospitality industries, Nichrome offers unmatched efficiency through its range of Vertical Form Fill Seal (VFFS) machines like High-Speed Double Head Wing Servo Auger Filler,can be used for packaging powders like salt.

The Saltpack Vertical Form Fill Seal Machine is a high-speed packaging solution. It is a robust machine with open construction, made of special grade material suitable for salt handling.It involves the lowest running cost through reputed control engineering (CE) marked Programmable Logic Controller (PLC) housed in dust tight electrical panel for machine control.With optional fillers, Saltpackcan also be used for packaging other free flow products and viscous products.

Nichrome’s Horizontal Form Fill Seal (HFFS) packaging machines bring you new generation, linear technology from Europe. The series is versatile and can be used for packing a wide range of powders, grains, snacks, liquids, and viscous products using different fillers. The series also offers a range of pouch formats with superior pouch aesthetics.

Conclusion

Nichrome offers a range of proven powder packaging machines for a plethora of free-flowing and non-free-flowing powders across food, pharma, and other industry verticals. Food powder packaging machine or coffee powder packaging machine, detergent powder packaging machine or milk powder packaging machine–Nichrome has a suitable solution for every need. While one machine may not be able to package all powders, Nichrome’s powder packaging machines are especially versatile, and one machine can handle several powder applications with easy changeover.

[nichromein]

How Nichrome’s End of Line Machines benefits businesses with efficiency

In today’s fast-paced industrial environment, efficiency is key to staying ahead of the competition. Businesses are constantly on the lookout for innovative solutions that can streamline their operations, reduce costs, and enhance productivity. As a leading name in packaging solutions, we offer a range of end of line machines designed to meet these needs. Let's explore how our end of line machines can benefit your business with unparalleled efficiency.

[nichromeafricapackagingmachine]

EXPERIENCE THE POWER OF NICHROME POWDER PACKAGING!

[nhlclover]

𝐒𝐏𝐈𝐂𝐄𝐃 𝐓𝐇𝐑𝐈𝐋𝐋𝐒 | 𝐋𝐔𝐊𝐄 𝐇𝐔𝐆𝐇𝐄𝐒

— cozytober masterlist !

summary: you convince luke to bake with you despite his ineptitude in the kitchen.

warnings: sweet fluff! mentions of food + baking, also a joke about a diet

word count: 0.96k

notes: fic number two in cozytober! love my sweet boy luke, so i hope you guys enjoy this as well

The kitchen was filled with the warm scent of spices, cinnamon, nutmeg, and cloves all blending together as you gathered the ingredients for your latest baking project: chai pumpkin spice cupcakes. The golden afternoon light streamed through the window, casting a cozy glow over the countertops. Luke stood beside you, his brow furrowed as he eyed the stand mixer with a wary expression.

“Alright, babe, this is gonna be easy,” you said, splitting the ingredients into the wet and dry. “You’ll be handling the wet stuff—eggs, milk, oil. I’ll take care of the dry ingredients.”

Luke let out a small laugh, running a hand through his hair in that endearing, slightly self-conscious way you loved. “I still don’t know why you trust me near anything that requires precise measurements.”

You laughed. “Because everyone can learn, and besides, you’ve got me here to make sure nothing catches on fire.”

You handed him the recipe card, nudging him towards the eggs. Luke cracked an egg into a bowl, watching it slide down with a satisfying plop. But as he went for the second, you saw his eyes widen in panic. “Uh, I think I got some shell in there.”

Sure enough, tiny shards floated in the mixture. Luke fumbled to fish them out, his fingers hovering over the bowl with intense concentration. You couldn’t help but smile at the sight of him so focused.

“You’ve got this,” you encouraged, watching as he managed to extract the last piece. He breathed out in relief, grinning at his victory.

“Crisis averted,” he said, clearly pleased with himself.

“Good job, babe,” you said, giving him a playful nudge. “Now just measure the milk and oil, and we’re good to go.”

Luke nodded, his expression serious as he measured with the precision of someone about to perform surgery. Meanwhile, you whisked together the dry ingredients — flour, sugar, baking powder, and spices. The excitement bubbled inside you as you worked; there was something magical about baking in the fall, and sharing it with Luke, even with his shaky kitchen skills, made it even better.

Once Luke had his wet ingredients ready, he looked over at you, a proud gleam in his eye. “What’s next?”

“Just pour the wet stuff into the stand mixer and then add the dry ingredients,” you said, moving to line the cupcake tins. “Oh, and make sure to turn the mixer off before—”

Before you could finish, Luke, with a little too much enthusiasm, dumped the dry ingredients into the running mixer. A cloud of flour, cinnamon, and nutmeg exploded into the air, enveloping everything like a powdery storm. You gasped as the flour coated the countertops, the floor — and, of course, Luke.

Luke scrambled to shut off the mixer, the cloud of flour settling around him. Luke slowly turned to you, his face a comical mix of shock and regret. “Fuck…”

For a split second, you stood there in stunned silence, and then a laugh bubbled up, uncontrollable. Luke’s startled face, combined with the mess, was just too much. He started to laugh too, shaking his head as he wiped flour off his nose.

“Babe, I’m so sorry. I-I’m hopeless,” he groaned, though his grin betrayed him. “You should just take over before I somehow set off the smoke alarm.”

“No way,” you said, still giggling as you grabbed a spatula. “We’ll scoop up what we can, and it’ll be fine. Besides, you’re not getting out of this that easily.” Luke sighed dramatically, but the playful spark in his eyes told you he wasn’t really defeated. Together, you salvaged what you could from the countertop, adding the flour back to the mixer with no further disasters.

“See? Easy fix,” you said, brushing off your hands.

“Easy for you,” he mumbled, though there was something soft in his expression—an unspoken warmth that made your heart skip. Moments like this, the small messes and shared laughs, were what you loved most.

You handed Luke the cupcake tin, insisting that he scoop the batter into the liners. “This part is foolproof,” you said, “Just fill each one halfway.”

Luke took the task with the utmost seriousness, carefully spooning batter into each tin. To his credit, not a drop was wasted, and soon the cupcakes were in the oven, the kitchen returning to a peaceful calm as the scent of spiced cake filled the air. When the timer dinged, you both glanced into the over, and Luke grinned as the perfect golden cupcakes came into view.

"Not bad, huh?" you said, proud of the teamwork.

Luke nodded, partially surprised that something he had made turned out so good. “They look amazing.”

With the cupcakes cooling, you worked on the icing — cream cheese, butter, powdered sugar, and more spices, blending together in a sweet, velvety mixture. Together, you spread the spiced cream cheese frosting over each cupcake, the final touch to your masterpiece. Once the cupcakes were frosted, you both sat down to taste your handiwork.

You took a bite, closing your eyes as the flavors hit. “Oh wow,” you mumbled, “These are so good.”

Luke took a bite, and for a moment, you saw his eyes light up, the deliciousness taking him by surprise. But then he frowned, feigning seriousness. “Oh man, these are so sweet…I think just destroyed my diet with one bite.”

You rolled your eyes, laughing. “Please, like one cupcake is going to ruin you.”

He grinned, licking some frosting off his thumb. “Yeah, but I blame you if I can't skate as fast tomorrow.”

You reached over, brushing a bit of flour from his cheek. “Well, if cupcakes are your downfall, I’ll gladly take the blame.”

Luke laughed, his hand finding yours by your side. “As long as you're there to bake more.”

[sapphicbrink]

stewie fic pls!

— baked with love . breanna s.

sum  :  baking  with  your  lover  is  always  fun,  even  if  it  doesn't  turn  out  like  expected.

pair  :  breanna  stewart  x  girlfriend!reader

warn  :  a  tiinyyy  bit  suggestive

౨ৎ . . . your girlfriends soft hums and utensils clattering together filled the otherwise silent room. it was raining cats and dogs outside your shared new york apartment, which left you with only one option:

baking with your girlfriend.

it had almost become tradition at this point. every time breanna had a day off and it was overcast, it led to you two dancing around in the kitchen and probably horribly ruining whatever dessert you two attempted to make. today was no different, this time around it was an attempt at blueberry muffins. she had reassured you that you two had all the ingredients and enough of each, and that this time it shouldn't go horribly wrong.

“uhm… babe.” she muttered interrupting the peaceful silence.

“what?” you asked, turning around and pausing from prepping the cupcake baking sheets. she stood with a light blue mixing bowl in hand, white baking powder stains all over her black top. 

“i spilled it. and now we don't have enough to make them properly.” her almost scared demeanor made you laugh. she had promised you that this time, it wouldn't be messed up and you would actually have the fresh baked muffins you had been craving for weeks.

you stepped closer to her, wiping some of the white powder away from her cheek and kissing her. she melted into your touch, graciously accepting. “its okay, i'm sure it'll still turn out fine?” you shrugged, returning back to the baking sheets.

she sighed and went back to mixing. minutes later she came up behind you, her head resting on your shoulder as she poured the mixture into each lined tin. “y'know i could've moved out of your way,�� you laughed, watching her struggle to maneuver around you to properly fill each section.

“mm, i like this better.” she smiled, kissing against your neck.

you rolled your eyes and assisted her in pouring them, wiping around the edges. she finished pouring and slid the sheet into the hot oven and joined you on the couch. you two spent the next half and hour lazily making out, only stopping because of the loud timer going off. “stupid thing cockblocking me…" she muttered as she moved you off of her and got up. she made her way to the oven to check on the muffins, only to find them flat and pale. 

“…fuck.” you heard her say. you got up, curious to see what she was so upset about. when you saw it you could only laugh.

“i'm sorry, again.” she frowned.

“its okay, my love. you could butcher every meal for the rest of our lives and i'd still love you.”

she finally cracked a smile, moving towards you to kiss you once more.

[whimsigothwitch]

Mabon apple pie recipe

In celebration of Mabon next week, I am sharing my favorite apple pie recipe. I chose to share this a week in advance so that those who want to make it can prepare the ingredients. All ingredients can be plant-based, for those who are vegan the egg is not necessary (you may need to add a little more butter)

Witchy tips during baking:

Mix clockwise and say your intentions for the cake out loud, this could be "I welcome abundance into my life with open arms.", "I embrace the blessings of the harvest and celebrate the abundance it brings." or if you plan to share the pie with friends and family: "May this pie nurture the bonds of love and friendship among us."

When you sprinkle the spices into the cake, do this clockwise and say each correspondence out loud as you do this: Cinnamon: for love, and warmth Cardamom: for attraction and harmony Nutmeg: for prosperity and luck

Carve sigils of choice in the bottom of the pie before adding the filling.

Ingredients For the dough: 500 grams plain flour 1 sachet (15 grams) baking powder 150 grams of white caster sugar 50 grams of light brown caster sugar 150 grams of melted butter 1 egg Pinch of cinnamon, cardamom and nutmeg

For the filling: 1-1.5 kilos of apples 100 grams soaked and patted dry raisins (optional!) 1 tablespoon cinnamon (or more, until all apples are nicely coated)

To brush the dough before it goes into the oven: To give the cake a beautiful golden color, I recommend brushing the cake with 1 beaten egg OR a dash of milk of your choice before putting it in the oven.

Preheat the oven to 190 degrees celcius (374 F)

Peel and cut the apples into wedges, sprinkle with the cinnamon and the raisins that you have pre-soaked and patted dry.

Mix all the ingredients for the dough together until it becomes a crumbly dough (it should be able to stick together and not be too dry, if this is the case I recommend adding more butter to the dough!)

Grease a baking tin with butter or oil and line the bottom with baking paper.

Divide the prepared dough into 3 parts, and put 1 part over the bottom. Press this with your hands or a spoon with a little flour on it so that the dough does not stick.

Then take 1 more part of the divided dough and press it onto the edges around the baking tin. You can roll this out with a rolling pin and cut it to size, I think this takes too long so I just press the dough along the edges (about 0.5 cm thick)

Put the apple filling in the pie and spread it evenly.

Sprinkle the last remaining part of the made dough over the pie to get an apple crumble pie, if you want a lattice top: make a ball of the dough and roll it out with a rolling pin. Cut strips from the dough that are 1.5 cm wide and long enough to cover the pie. If you are making a lattice top, brush it with egg OR milk of your choice to give it a nice golden glow. If you have a crumb top this is not necessary.

Bake the pie for 40-50 minutes, but keep an eye on the pie because every oven is different! You know the pie is ready when you insert a toothpick or skewer into it and the apples can be pierced and the dough does not remain wet around the stick.

Let the pie cool down for fifteen minutes before removing it from the baking tin.

[liver-f4ilure]

Recipes by Vivi: Payton Pumpkin Cupcakes

WELCOME! I lost the anon to this sadly but uhh I’m craving pumpkin pie rn so here. Inspired by: Payton Gendron!

-Ingredients-

2 cups flour (I use all purpose)

1/2 cup granulated sugar

2 TSP Baking powder

1 TSP Baking Soda

3/4 TSP salt

2 TSP Pumpkin pie spice (store bought OR make your own)

2 TSP ground ginger

1 TSP Cinnamon

1 can pumpkin purée

1 cup oil (vegetable or canola)

1 cup packed brown sugar

4 LARGE eggs

1 TBSP Vanilla extract

FROSTING!

2/3 cup softened unsalted butter

225g of room temp cream cheese

4 cups powdered sugar

1 TSP Vanilla extract

1/8 TSP salt

-Instructions-

1. Preheat your oven to 350°F. Line 2 muffin tin pans with cupcake liners (or grease well)

2. In a large bowl sift and mix the flour, granulated sugar and the rest of the dry ingredients BESIDES THE BROWN SUGAR!!

3. In a medium bowl whisk together the vanilla, eggs, pumpkin, brown sugar and oil until combined. Add the pumpkin mixture to the flour mixture and mix until fully incorporated.

4. Fill the muffin tins with about 1/4 cup of batter each. And bake for 20 minutes and until a toothpick comes out clean.

5. (ICING) in a stand mixer, beat the butter until creamy (about 1min) then add the cream cheese and beat until smooth. You may need to scrape off the sides of the bowl. Add in the vanilla and salt, mix on low. Then lastly slowly add in the powdered sugar on low and increase the speed to medium for about a minute til it’s fluffy!

6. Add the icing to a piping bag (or a plastic sandwich baggie and cut the corner off) and pipe onto the cupcakes once cooled

Enjoy!

—

My dumbass forgot how to spell his name

I DONT CNDONE

-Vivi

[soff-spooki]

recipes for autumn - 01

Apple Slice Peanut Butter Sandwiches

Ingredients:

Apples (any variety)

Peanut butter (or any nut/seed butter)

Granola or mini chocolate chips (optional)

Instructions:

Core and slice the apples into thick rounds.

Spread peanut butter on one apple slice, sprinkle with granola or mini chocolate chips if desired, and top with another apple slice to make a sandwich.

2. Pumpkin Yogurt Parfaits

Ingredients:

Vanilla yogurt

Canned pumpkin puree

Honey or maple syrup

Granola

Cinnamon

Instructions:

In a bowl, mix yogurt with pumpkin puree, honey, and a dash of cinnamon.

Layer the pumpkin yogurt and granola in clear cups.

Top with a sprinkle of cinnamon for decoration.

3. Cinnamon Sugar Pita Chips

Ingredients:

Whole wheat pita bread

Cinnamon

Sugar

Olive oil

Instructions:

Preheat the oven to 350°F (175°C).

Cut pita bread into triangles and place them on a baking sheet.

Brush lightly with olive oil and sprinkle with a mixture of cinnamon and sugar.

Bake for 10-12 minutes until crispy.

4. Mini Pumpkin Muffins

Ingredients:

1 cup canned pumpkin

1 cup flour

1/2 cup sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 cup vegetable oil

1 egg

Instructions:

Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners.

In a bowl, mix all ingredients until well combined.

Fill each muffin cup about 2/3 full and bake for 12-15 minutes or until a toothpick comes out clean.

5. Acorn Treats

Ingredients:

Mini chocolate-covered cookies (like Nutter Butter Bites)

Chocolate kisses

Peanut butter or chocolate frosting

Mini chocolate chips

Instructions:

Use a small amount of peanut butter or frosting to attach a chocolate kiss to the top of each cookie.

Place a mini chocolate chip on top of the kiss to resemble the cap of an acorn.

Arrange on a platter for a cute presentation.

6. Spiced Hot Chocolate

Ingredients:

2 cups milk (or milk alternative)

2 tablespoons cocoa powder

2 tablespoons sugar

1/4 teaspoon cinnamon

1/4 teaspoon vanilla extract

Whipped cream and marshmallows for topping

Instructions:

In a small pot, whisk together milk, cocoa powder, sugar, cinnamon, and vanilla over medium heat until warm.

Pour into mugs and top with whipped cream and marshmallows.

7. Ghostly Bananas and Pumpkin Oranges

Ingredients:

Bananas

Mini chocolate chips

Oranges (or clementines)

Instructions:

For ghostly bananas, peel bananas and cut them in half. Use mini chocolate chips to create eyes and a mouth.

For pumpkin oranges, use a green vegetable peeler or a small piece of green celery to create a stem on the top of each orange.

[xombigirl]

Black Moss Cupcake Recipe

Thanks to a review of Exquisite Exandria by CBR.com we now have the recipe for Uthodurn's infamous Black Moss Cupcakes!

INGREDIENTS:

Dark Chocolate Cupcakes Ingredients: 1 cup all-purpose flour 3/4 cup sugar 1/3 cup unsweetened cocoa powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 large egg 2/3 cup whole milk 1/3 cup sour cream 2 tablespoons vegetable oil 2 teaspoons vanilla extract 2-3 drops black food coloring (optional)

Chocolate Matcha Frosting 4 tablespoons unsalted butter 2 ounces full-fat cream cheese (room temperature) 1 1/3 cup confectioners' sugar 1/4 cup unsweetened cocoa powder 1/2 teaspoon matcha powder 1 teaspoon whole milk 1 teaspoon vanilla extract 1 pinch of salt

Moss Cookie Crunchies 3/4 cup vanilla wafer cookies 1/12 teaspoon matcha powder 1/12 teaspoon light brown sugar 1 tablespoon unsalted butter, melted and cooled

Dust of Deliciousness: Ingredients redacted, food glitter recommended as replacement

INSTRUCTIONS:

Dark Chocolate Cupcakes

Set a rack in the middle of the oven and preheat to 325*F/165*C. Line the cups of a 12-cup standard muffin tin with paper cupcake liners.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a second large mixing bowl, whisk together the egg, milk, sour cream, vegetable oil, vanilla extract, and black food coloring until no streaks of egg remain. Add the dry ingredients to the wet and mix with a rubber spatula until a smooth batter forms and no pockets of dry flour remain.

Fill each cupcake liner about two-thirds full. Bake, rotating the pan front to back halfway through baking, 16-19 minutes until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let cool slightly, then transfer the cupcakes onto a cool rack and let cool completely.

Chocolate Match Frosting

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, confectioners' sugar, cocoa powder, matcha powder, milk, vanilla, and salt. (Alternatively, use a large mixing bowl and electric handheld mixer.) Mix on low speed just until the ingredients are combined, then increase the speed to medium-high and beat until frosting is light and fluffy, 1 1/2-2 1/2 minutes. Transfer the frosting to a large piping bag fitted with a straight tip, or a zip-top bag with one corner snipped off.

Moss Cookie Crunchies

Place the vanilla wafer cookies in the bowl of a food processor and process until they are the texture of fine sand, 15-25 seconds. (Alternatively, place the cookies in a large zip-top bag and smash with a rolling pin or skillet.) Transfer the crushed cookies to a large mixing bowl and add the brown sugar and matcha powder. Add the melted butter and mix, using your hands, until the crumbs are evenly moistened.

Dust of Deliciousness

Frost the cupcakes by piping an even, generous layer of frosting on top of each. Working with one cupcake at a time, invert the cupcake and gently press the frosted top into the bowl of cookie crunchies, rotating so the moss sticks to the sides of the frosting until the top is evenly coated. Repeat this process with the remaining cupcakes. Sprinkle all with Dust of Deliciousness.

[mousesrecipebox]

Olympic Chocolate Muffin Recipe by Thessa 🏅🍫🧁

Recipe:

Ingredients

• 150g all-purpose flour

• 50g unsweetened cocoa powder

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 200g brown sugar

• 2 large eggs, room temperature

• 120ml vegetable oil

• 240ml buttermilk or 1 cup milk + 1 tbsp vinegar

• 1 tsp vanilla extract

• dark chocolate chunks for the topping 100g melted dark chocolate

For the chocolate ganache:

• 1/2 cup heavy cream

• 1 cup dark chocolate chips or chunks

Instructions:

In a large bowl, combine the flour, brown sugar, cocoa powder, baking powder, baking soda and salt.

Whisk together the buttermilk, eggs oil and vanilla until smooth.

Gently fold the melted dark chocolate until fully combined.

Chill the batter for at least 20 minutes.

Preheat Oven: Preheat your oven to

200°C (400°F) and line a muffin tin with paper liners.

Scoop the batter evenly among the muffin liners, filling each about 3/4 full.

Drop some chocolate chunks on tip of the batter.

Bake for 8 minutes on high and lower the heat to 150C and bake for 10 minutes or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs. (I just baked for a total of 30 mins and decreased to 300 F instead)

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

For Chocolate Ganache Filling

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

Do not let it boil.

Place the finely chopped dark chocolate in a heatproof bowl.

Pour the hot cream over the chocolate and let it sit for 2-3 minutes to melt the chocolate.

Gently stir the mixture until the chocolate is fully melted and the ganache is smooth.

Let the ganache cool at room temperature until it thickens slightly, but is still pourable.

Once the muffins are cooled, use a small paring knife or a chopstick and poke the center of each muffin.

Pipe the ganache into the center of the muffins.

Let the ganache set before serving.

[apricorned]

PLUTO BIRTHDAY!

gave him pie (pokemon safe recipe below)

I love making my pokemon treats on their gotcha/birthdays. Pluto's was actually last week but I had the flu (he waited so patiently). Decided to make one of his favorites: Mini Pokepies.

These are super easy to make and are very customizable! All you need is:

Berry puree of your choice (I use a mix of custap and occa for texture and flavor!)

Moomoo milk yogurt (unsweetened, or naturally sweetened with combee honey. depends on what your partner prefers!)

~1 1/2 cup or 200 grams of Oats (or oat flour, but oats are cheaper)

Unsweetened Pechasauce

Blender or food processor

Muffin tin

Pulse your oats in a blender until a powder like consistency.

Slowly add pechasauce (can be subbed for another berry sauce) and mix until you get a sort of dough ball.

Divide the dough into equal parts and press into a lined muffin tin. Now you have pie crusts!

Bake the crusts at 350F/175C for 5-8 minutes (ovens are different! just keep an eye on them. You just want them to crisp up enough to hold a filling.)

While cooling, mix some moomoo milk yogurt with your berry puree (proportions don't matter here, see what your partner prefers).

Fill your crusts with the mixture. You can top them off with some thickened yogurt (use a cheese cloth or paper towel), but this is optional!

These treats are safe for most healthy pokemon! Just be sure to always check with your local pokemon center or professor if you're unsure. :-)

[nichromein]

In today’s fast-paced industrial environment, efficiency is key to staying ahead of the competition. Businesses are constantly on the lookout for innovative solutions that can streamline their operations, reduce costs, and enhance productivity. As a leading name in packaging solutions, we offer a range of end of line machines designed to meet these needs. Let's explore how our end of line machines can benefit your business with unparalleled efficiency.

[fcukfodmap]

Low-FODMAP Gluten-free Chocolate Cupcakes

Honestly, I had no idea what to expect from this recipe. I've had such uneven results with gluten-free baking, and I haven't yet figured out what collection of attributes separates the disastrous from the sublime. Certainly, some of discrepancy could come from the fact that I've been forced to try recipes from corners of the internet I haven't fully vetted, so the problem could be bad recipes, not anything inherent in the gluten-free-ness.

Long story short, these cupcakes turned out good but not amazing. They're not the best cupcakes I've ever had, but they're at least as good as a box mix: more flavorful, but maybe a little drier. To the recipe!

Low-FODMAP Gluten-free Chocolate Cupcakes

3/4 c + 2 tbsp Bob's Red Mill Gluten-Free 1:1 All Purpose Baking Flour

2/3 c white sugar

1/4 c dark brown sugar

1/2 c cocoa powder

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

2 eggs

2/3 c boiling water

1 tsp instant coffee

1/3 c olive oil

2 tsp vanilla extract

1 tsp apple cider vinegar

Preheat oven to 350F, and line a dozen cupcake baking pan with liners. Whisk together all the dry ingredients in the large bowl of a stand mixer: flour, sugars, cocoa, baking powder & soda, cinnamon and salt. Beat in the wet ingredients one at a time on medium speed. Add the instant coffee to the boiling water before mixing in. Batter will be thin.

Add the batter to the 12 lines muffin tins, filling 2/3 to 3/4 of the way full. Bake for 18-22 minutes.

As far as FODMAP nonsense goes, I spent an inordinate amount of time googling around to determine the FODMAP-friendliness of cocoa, and ended up with so much conflicting information I ended up throwing up my hands. The most restrictive sources seem to indicate that 2 heaping tsp are low-FODMAP which, coincidentally, is about how much cocoa powder is in one cupcake. But a lot of people think this is too conservative, and that you could probably go ham and have two or even three cupcakes. A world of choice is before you.

Tomorrow I'll have to figure out frosting, but tomorrow is another day.

Weary disclaimer: I am no dietician. I'm doing my best to minimize FODMAPs in my diet, but it's possible for me to be misinformed or mistaken about various ingredients.

[forkfulofflavor]

Pumpkin Protein Muffins Ingredients: 1 1/2 cups gluten-free rolled oats 1/2 cup vanilla protein powder (50g) 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon sea salt 2 teaspoons pumpkin spice seasoning 3/4 cup canned pumpkin (100% pure, not pie filling) 3 eggs 1 teaspoon vanilla extract 3 tablespoons maple syrup 1/4 cup coconut oil, melted 1/2 cup dark chocolate chips (use dairy-free for a vegan option) Directions: Preheat oven to 350°F (175°C). Grease a muffin tin or line it with silicone liners. Set aside. In a blender, add all ingredients except the chocolate chips: oats, protein powder, baking soda, baking powder, salt, pumpkin spice, pumpkin purée, eggs, vanilla extract, maple syrup, and melted coconut oil. Blend on high until the oats are finely ground and the mixture is smooth. Stir in the chocolate chips. Divide the batter evenly among 12 muffin cups, filling each about 3/4 full. Sprinkle extra chocolate chips on top if desired. Bake for 15 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 220 kcal per muffin | Servings: 12 muffins These Pumpkin Protein Muffins are the perfect blend of fall flavors and healthy ingredients. Packed with protein from oats and protein powder, they make a great breakfast or snack option that keeps you full and energized. The addition of dark chocolate chips provides a decadent, rich touch that complements the warm spices of pumpkin. These muffins are quick to make and ideal for meal prep. Whether you're looking for a grab-and-go breakfast or a healthy dessert, these gluten-free and dairy-free muffins will satisfy your cravings while fueling your day. Enjoy the cozy flavors of fall in every bite!

[jess-the-reckless]

Funny thing about baking, is that I still bake some recipes in Imperial, despite being mostly metric. This is because my basic sponge cake recipe comes down from my grandmother, who was born in 1916 and never had any truck with any of that grams nonsense.

Basic sponge cake recipe is always super easy to remember in Imperial, anyway - 666, the number of the beast. 6oz self raising flour, 6oz butter, 6oz caster sugar, and three medium sized eggs. This one is a gluten-free take on the classic Victoria sponge, but with some fresh raspberries, because summer berries demand cake, and cream.

So, for the cake...

6oz/170g butter

6oz/170g caster sugar

6oz/170g self raising gluten-free flour

1tsp xanthan gum

Three eggs

Zest of a lemon

Splash of amaretto (optional)

Now, here's the bit where the metric system comes in handy, because even my dyscalculic brain can handle this in metric. If your gluten-free flour is not self raising, there's a simple percentage you can do to make it so. To make self raising flour you just need 5% of the total flour weight.

170g ÷ 100 = 1.7

1.7 x 5 = 8.5

So you need 8.5g (or thereabouts) of baking powder, in a bowl, on a scale, and then you top up that bowl with flour until it reaches your required 170g. To that I then add a teaspoon of xanthan gum, a game-changing stabilizer in all gluten-free baking. This shit will not only give you a beautiful fluffy crumb structure, but will also render your gluten-free shortcrust pastry smooth and manageable. I've even pulled off pate sucree with its assistance.

After that, you just cake away as usual - cream together the butter and sugar until fluffy, slowly add the eggs while mixing, then flavour with the zest of a lemon, and a splash of amaretto if you are, like me, an incorrigible girl-drink drunk. Sift and fold in your dry ingredients, then divide the mixture between two well greased and lined 9 inch cake pans. Bake at 180C (and I'm sorry, but I have no idea how Fahrenheit works) for about 15 minutes, or until a skewer poked into the middle of each cake comes clean. Leave to cool for a while in the tin, then turn out onto a rack to cool completely, and I do mean completely.

For the filling you simply need double cream and icing sugar. Again, I'm going metric, and Nan will have to churn in her urn once more about it. You calculate 16% of your cream volume in ml, then convert that to grams of sugar. This ratio should give you perfectly stabilized whipped cream every time, and it's easily flavoured with lemon zest, cocoa powder, coffee essence, or whatever else you fancy.

So - take 150mls of double cream, whisk it up until just starting to thicken, then add 24g of icing sugar according to my (probably shonky) mathematics. Whisk again until nicely fluffy, then slap it all over the lower layer cake as filling. I then pressed a bunch of fresh raspberries into the filling before putting on the top layer, and dusting with icing sugar. You can also level your cakes if you need to, although mine took the opportunity to rise perfectly and uniformly, which almost never happens to me.

This one is best kept in the fridge on account of the whipped cream, where it will last for a couple of days, in theory. In practice it usually gets et. Fast.