Activated charcoal tips and recipes

Posted On By Naina
Activated charcoal
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Let’s see how to use activated charcoal in bakery products, what are the nutritional properties. We also see some exclusive recipes for bread and focaccia.

Already known for a long time, and mainly used by doctors for its many beneficial properties, especially in case of mushroom poisoning, activated charcoal is imposed, today, even on the tables. Activated charcoal, also known as activated carbon, is a food supplement, obtained from the flameless combustion of different types of poplar, willow, birch and lime wood.

Activated carbon is obtained in a particular condition, which allows it to reach a temperature of 600 – 1200 C, and not to burn because the environment is free of oxygen. Subsequently, the coal is subjected to specific treatments that give it its porous appearance. This aspect of sponge, that is its porosity, and the associated light consistency, they are indispensable for its important adsorbing capacities, which allow it to attract many molecules and toxic substances contained in food.

Activated charcoal

Because of its beneficial properties, therefore, for many years activated charcoal was sold in pharmacies, often in the form of tablets, to combat gastrointestinal disorders, also encouraging digestion. Slowly, however, the need to facilitate many allergic subjects, or customers affected by annoying intestinal disorders, has prompted many chefs to approach the world of charcoal.

Here, then, that arrive on our tables dishes with a black color, with some shades tending to green, which indicate the presence of charcoal. It should be clarified, however, that both the taste and the smell of these foods do not undergo any variation. In order that our food can receive the usual black color of the charcoal, and enjoy its innumerable coloring properties, it is necessary to add about 10-15 grams of activated carbon powder for every kg of flour commonly used.

Here, then, that begin to be appreciated pizza, bread, croissants, breadsticks, rusks and pasta enriched with this intense color. Activated charcoal is commonly used to counter meteorism and aerophagia, as it is able to absorb all the gases in the intestine. In addition, activated charcoal is not only able to absorb and eliminate intestinal gases, but can also keep all the bacteria that produce intestinal gases on its surface.

Activated carbon is also useful against dyspepsias, gastritis, and gastric hyperacidity. In this regard, in fact, activated charcoal contains some basic minerals that can counteract the acidity, restoring the acid – base ratio of our organism. Finally, activated charcoal is also indicated against diarrhea and food poisoning by arsenic, heavy metal poisoning or drugs.

It should be noted that beyond the coloring properties, coal has no curative effect demonstrated in baked goods.

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