[Latin Name] Amorphophallus konjac

[Plant Source] from China

[Specifications] Glucomannan85%-90%

[Appearance] White or cream-color powder

Plant Part Used:Root

[Particle size] 120 Mesh

[Loss on drying] ≤10.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[Introduction]

Konjac is a plant that is found in China, Japan and Indonesia. The plant is part of the genus Amorphophallus. Typically, it thrives in the warmer regions of Asia.

The extract of the Konjac root is referred to as Glucomannan. Glucomannan is a fiber-like substance traditionally used in food recipes, but now it is utilized as an alternative means of weight loss. Along with this benefit, konjac extract contains other benefits for the rest of the body as well.

The main material of the natural konjac gum is fresh konjac, which grow in virgin forest in Hubei area. We use advanced method to distill the KGM, aminophenol, Ca, Fe, Se which are good for health. Konjac is known as“ the seventh nutriment for human”.

Konjac Gum with its special water holiding capacity, stability, emulsibility, thickening property,suspension property and gel propery can especially adopted in food industry.

[Main Function]

1.It could reduce postprandial glycemia, blood cholesterol and blood pressure.

2.It could control appetite and reduce body weight.

3.It could increase insulin sensitivity.
4.It could control insulin resistant syndrome and diabetesII development.
5.It could reduce heart disease.

[Application]

1) Gelatinizer(jelly, pudding, Cheese, soft candy, jam );

2) Stabilizer(meat, beer);

3) Film Former(capsule, preservative)

4) Water-keeping agent( Baked Foodstuff );

5) Thickener (Konjac Noodles, Konjac Stick, Konjac Slice, Konjac Imitating Food stuff);

6) Adherence agent( Surimi );

7) Foam Stabilizer (ice cream, cream, beer)

SALE TODAY: Learn Piano on iOS https://bit.ly/PianoAppSale
Step 1: Pull A Shot or Two of Espresso

The Breve Latte is an espresso on the bottom drink. So start by preparing the amount of espresso you would like in your Breve Latte. If you’re using an espresso machine, you may have the option of making one or two shots. 

If you are making espresso on the stovetop, then the size of your maker will determine how much espresso your drink will contain. Grind your dark roast coffee beans as fine as possible and combine with clean and pure water in the first step to a perfect Breve Latte.

Step 2: Steam Half-and-Half Milk

The type of milk which is added now is what gives this drink, the Breve Latte, its name. The Italian beverage consists of heavy whipping cream combined with whole milk, or simply half-and-half instead, added to a desired amount of espresso. 

Since your milk is dense and heavy, it won’t foam and froth like half-and-half milk does when steamed. Use ice-cold half-and-half, it foams better than room temperature half-and-half. The target temperature is 160ºF. Do not go higher, it would scald the creamy milk.

Step 3: Add Extra Flavors

If your espresso and heavy milk need a little something extra, consider adding a sweetener like cane sugar, sugar in the raw, stevia or agave nectar. Or flavors such as caramel, chocolate syrup, vanilla extract or Irish Cream. Whipped cream sprinkled with cinnamon or nutmeg will give the Breve Latte taste a touch of spice.

Read more by visiting our page at:

https://www.mahalo.com/courses/be-your-own-barista/coffee-drinks/breve-latte/