Regarding eco-friendly carpet cleaning, baking soda is the best ingredient you can rely on. It is safe even in homes with kids or pets, as baking soda is non-aggressive and chemical-free. If you want to improve your carpet maintenance by making it healthier, here is how to employ baking soda in your cleaning routine:

• Remove greasy stains – tough to tackle greasy stains can be banished with baking soda thanks to its great absorbing qualities. Start the cleaning procedure by vacuuming the carpet to collect excess dirt, then try to remove as much of the spill as possible with paper towels. Never rub or scrub the stain, as you risk spreading it further. Instead, gently blot with paper towels and, after that, sprinkle baking soda on the surface. Make sure the affected area of the carpet is well-covered with baking soda. To make the most of the treatment, let the ingredient sit on the stained area for at least 12 hours, even overnight. On the following day, vacuum clean again to collect residue and check if any signs of staining still show off. If you are dealing with a highly persistent mess, try mixing baking soda with a bit of liquid dish soap and cover the stain with your DIY cleaning remedy. Let it sit for a few hours, then rinse with water and dry. Vacuum clean to remove baking soda residue.

• Remove non-greasy stains – even though non-greasy spills on the carpet tend to be less stubborn, you can take advantage of the excellent cleaning potential of baking soda. Again, vacuum clean the carpet to prevent grime from interfering with the treatment. Next, sprinkle a generous amount of baking soda on the carpet, followed by a spritz of hot water. Allow the paste-like mixture to sit on the carpet for as long as possible and vacuum clean. Add a little liquid dish soap to the cleaning solution if you prefer. In this case, rinse the carpet before vacuuming to remove soapy residue. Let the carpet dry completely before you use it again.

• Remove unwanted odours – one of the most significant disadvantages carpets have is their ability to trap unpleasant smells that ruin the interior of your place. However, you can refresh the carpet naturally and eliminate trapped odours using only baking soda. Start by thoroughly vacuum cleaning the entire carpet to eliminate dust and dirt. Then sprinkle baking soda all over the carpet and work the ingredient into the fibres with a clean brush. Like the other baking soda cleaning methods, you will have to wait for at least 12 hours before the element does its magic. Allow the carpet to stay covered with baking soda for as long as possible, and then vacuum clean. While vacuuming, remember to make a couple of passes on the carpet, approaching the surface from a different angle, to collect all the baking soda residue.

• Remove moisture – if your floors are carpeted, you should be well aware that your precious carpet doesn’t tolerate moisture, and high humidity levels can lead to mould and mildew growing under the carpet. Even the most innocent spill can damage the carpet, but you can keep your floors safe with baking soda. Whenever a spill occurs, grab paper towels or a clean white towel to collect excess liquid, then sprinkle a sufficient amount of baking soda on the affected area of the carpet. As usual, allow the ingredient to sit for as long as possible and vacuum clean. Any liquid spilt on the carpet can be successfully treated with baking soda; even nasty pet urine stains will be eliminated when addressed with the proper baking soda treatment.

Few ingredients offer better cleaning qualities than baking soda. Utilise the eco-friendly ingredient in your carpet cleaning routine to tackle all carpet issues safely.

© London Carpet Cleaners

Baking soda is a natural ingredient with numerous house cleaning applications. Believe it or not, DIY solutions prepared with baking soda can replace almost any harsh chemical-based cleaning product, thus making the environment at home safer. Read on to discover wonderful ways to implement baking soda in your cleaning routine:

• Deodorise the carpet – sprinkle a generous amount of baking soda over the carpet and let the ingredient sit overnight. On the next day, vacuum clean thoroughly to remove baking soda residue. Baking soda is super absorbent; thanks to that quality, it can banish nasty smells from the carpet. The upholstery, as well as the mattress, can also take advantage of this eco-friendly treatment.

• Refresh the fridge – unpleasant odours might invade your fridge if you haven't cleaned it for a while. To keep the appliance sparkly clean and healthy, start by decluttering it. Throw away expired food products and remove good ones from the shelves. Mix equal amounts of white vinegar and water in a spray bottle and spritz the interior of your fridge. With the machine perfectly clean, return food inside and open a box of baking soda. Place the box in the fridge to keep it fresh and odour-free for longer.

• Clean the shower – take a clean microfiber cloth and sprinkle some baking soda on it, then add a few drops of liquid dish soap. Go over the shower walls with the cloth to naturally scrub off grime and soap residue. As for the shower floor, simply sprinkle baking soda on the surface, followed by a few drops of liquid dish soap. Scrub with a wet brush and rinse with warm water. Don't forget to dry the shower area with another clean microfiber cloth to prevent stains and mould.

• Clean the drain – dealing with clogged drains in the bathroom or the kitchen is never easy. Baking soda is the ultimate eco-friendly cleaning agent to tackle dirt, clogs and smells from the drains at home. However, instead of going for aggressive chemicals, just run hot water down the drain, then pour half a cup of baking soda and some white vinegar. Wait for 15 minutes before rerunning the hot water.

• Disinfect the oven – chances are, you are used to applying lots of toxic cleaners to preserve the oven's top shape. But a simple scrubbing paste prepared with baking soda and water will break through tough stains and food residue in the oven without compromising your health. Apply your natural cleaning remedy to the interior, let it sit overnight and wipe with a damp sponge. As for the oven's glass door, sprinkle a little baking soda on a damp sponge and give the surface a thorough wipe. Baking soda is slightly abrasive but gentle enough not to damage the glass door when cleaning.

• Whiten the clothes – let your white t-shirts stay just as white in the long run by adding half a cup of baking soda to your laundry load. Baking soda will brighten the colours of your clothes, and at the same time, it will lift unwanted smells from extremely dirty outwear. As for stinky shoes, you can reduce odours by sprinkling baking soda. Allow the ingredient to sit for at least 12 hours, then shake off residue.

• Treat painted surfaces – fingerprints on the walls are no doubt annoying, and you need a gentle cleaning method to remove them. Sprinkle a little baking soda on a damp sponge and slightly wipe the affected parts of any painted surface. Dry with a clean cloth to safely remove stains and smudges.
  
  

Make the most of baking soda's superpowers by turning the ingredient into the home's most used cleaning agent.

© London Domestic Cleaners

I don’t know anything about Cheryl Day but her name got positive reviews when I brought it up online.  When I think about Southern food, I think comfort food, flavor and food that I normally want more of.  There are some Southern dishes that I could do without but most of them, don’t give me a sliver, I want a full piece!

I noticed upon opening this cookbook that not all the recipes have pictures which is not good BUT this cookbook is packed FULL of recipes.  I mean packed!  So packed, that it does one of the things that I don’t like in a cookbook: the recipes flow across pages.  I know that this is probably my own pet peeve but I don’t like it when a recipe flows over onto the next page and then, this behavior continues and continues …..page after page.  It’s not that the recipe flows onto the back page but that a recipe flows onto the page beside it. Anyway, back to this cookbook.

There is plenty of variety in this cookbook and the illustrations are beautiful.  Cheryl organized this book to include an introduction, Southern baking rules, baking tools and equipment, hot breads and crackers, coffee cakes, loafs and Bundt cakes, muffins and scones, slow breads (breads that need time to rise), gathering cakes, layer cakes and cupcakes, pies, cookies, brownies and bars, grits and grains, custards, puddings and cobblers, jams and preserves, and basics.   This is baking, there is nothing but special goodies in here.  This is one thick book to contain nothing but sweet goodness.  I’m pretty excited to take this all in as I’m not much of a sweet baker. 

I got to know Cheryl in the introduction and this book is amazing.  I never even thought about making crackers, who makes crackers?  There is a recipe for buttermilk crackers, benne crackers, sea salt crackers and crispy cheese crackers, I’ve never even thought about making crackers, for the Keebler Elves make them for me but after seeing this recipe, I think I could try it as they look really good and they keep in the freezer up to a month!  There’s even a recipe for Red, White, and Blue Muffins, now doesn’t that sound like something fun to make.  I’m not a fan of fruitcake but Boozy Fruitcake…..I think a few people might be willing to at least try that one.  What about Strawberries and Cream Cake? Oh, yum!  Now, there is Sweet Potato Pie but Peach Lattice Pie, Blueberry Icebox Pie, and Chocolate Chess Pie, I’m liking the sounds of them.  There are recipes for making jams, marmalade, apple butter, salted caramel sauce, brown butter, and a variety of other butters too.

With each recipe, there is a paragraph about the recipe, how many the recipe will serve, an ingredients list, and step-by-step instructions.  No nutritional information is given nor do you get how much the whole recipe yields.  There are some pictures of the recipes included in this book but like I said, not every recipe.  The ones that you do get, look fresh and authentic.  There are some pictures where the food looks very realistic.  Where everything isn’t all perfect, where there are crumbs lying next to the finished dish, where the nuts have fallen off the muffins, and the food hasn’t been polished to shine.  These pictures tell me that this book has recipes that I can attempt.  With so many recipes inside the pages of this book, I’m bound to find something I can create.  What a gem!

The global baking ingredients market size is expected to value at USD 19.4 billion by 2025. The market is subject to witness a substantial growth due to the varying food preferences and increasing consumption of packaged and processed food. Additionally, factors such as growing need for longer shelf life of food product, and rising need for organic ingredients in the final baked product is anticipated to boost the market growth over the forecast period. Baking ingredients are considered as a vital part of baking industry. Globally, the baking ingredients market is predicted to grow at a CAGR of 5.8% in forecast period, providing numerous opportunities for market players to invest in research and development in the market.

Baking ingredients like enzymes, additives, softening agents, and baking powders are increasingly utilized for the processing of baked goods similar to bread, patties, muffins, rolls, tartlets, and tarts. Growing demand for superior quality bakery products with the enhanced flavor, texture, taste and odor are estimated to complement the growth of the market in upcoming years. Additionally, increasing contribution from end-user sector involving bread, cookies, biscuits, muffins, rolls, tartlets and tarts are further expanding market reach of the baking ingredients industry.

Browse the Full Global Baking Ingredients Market - Global Scenario, Industry Outlook, Analysis, Size, Trends and Forecast, 2014 To 2025 Report at - https://www.millioninsights.com/industry-reports/baking-ingredients-market 

The rise in end user’s inclination towards bakery products and increasing concern among general population for healthy dietary supplements is anticipated to drive the market demand during the forecast period. Recent developments in baking ingredients industry and introduction of innovative products are spurring the demand for bakery products in both developed and developing economies across the globe in near future.

However, inflation, health consciousness among young population, and stringent laws & regulation regarding excessive use of artificial flavors are negatively affecting market growth, in the recent years. Yet, rapid urbanization and increasing per capita income in developing economies across the globe are leading to the rise in consumption of baked food.

Rise in production and large consumer base in developing countries is expected to propel the overall market growth. On-the-go food lifestyle and need for convenience food in developed economies is boosting the demand over the forecast period. Varying food patterns and rise in personal expenditure majorly in the developing economies are some of the key factors responsible for boosting the growth of the baking ingredients market in coming years.

Bread is considered as one of the fastest growing segment in the market with substantial revenue generation in the last couple of years. Growing consummation of bread is credited to high nutritional content and affordability to the price sensitive customers in the developing economies. Baking ingredients in the cakes & pastries segment has also witnessed significant growth owing to the increased consumption of snack items and availability of freezers in retail stores.

In addition, numerous initiatives and growing advertisement by industry players to include the bakery ingredients in the packaged food products and other applications are substantially contributing to the advancement of baking ingredients industry over the forecast period. Furthermore, major emphasis on the consummation of food products with high nutritional value by consumers in developed economies are propelling the growth of yeast ingredients market during the forecast period.

The market is divided by region as North America, Europe, Asia-Pacific, Latin America and Africa. European region has shown major growth in recent years owing to the changing food habits, increasing demand for demand for packaged and processed food, and existence of prominent industry players in the region.

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Asia-Pacific region is predicted to hold major market share in the baking ingredients market with massive growth in forecast period. Countries such as India, China and Japan are leading the Asia-Pacific market with shifting preference towards western style food, rise in per capita income and significant investment by leading industry players considering potential growth opportunities in the region.

The key players in the baking ingredients industry are Flowers Foods Inc., Hostess Brands LLC, MckeeFoods Co., George Weston Limited, Grupo Bimbo, S.A.B. de C.V., Uniferm Co., Koninklijke DSM N.V, General Mills Inc., Swiss Bake Pvt. Ltd., and Associated British Foods Plc.

Market Segment:

Baking Ingredients End-use Outlook (Revenue, USD Million, 2014 - 2025)
• Bread
• Cookies & Biscuits
• Cakes & Pastries
• Rolls & Pies
• Other

Baking Ingredients Product Type Outlook (Revenue, USD Million, 2014 - 2025)
• Emulsifiers
• Leavening Agents
• Enzymes
• Baking Powder & Mixes
• Oils, Fats, and Shortenings
• Colors & Flavors
• Starch
• Others

To read more reports of this category, Visit our blog: https://foodandbeveragesreporters.tumblr.com 

Baking Ingredients Regional Outlook (Revenue, USD Million, 2014 - 2025)
• North America
• U.S.
• Europe
• Germany
• UK
• France
• Asia Pacific
• China
• India
• Japan
• Central & South America
• Brazil
• Middle East & Africa

Mixing bowls accompany many alternatives of material, but the principle ones are stainless steel, plastic, ceramic, glass, and copper. Different fixings ought to be blended in different bowls.

Is it accurate to say that they prepare you to be a mixing bowl ace? To begin with, visit my Mixing Bowl Buying Guide for a fast overview. No mixing bowl is the “best mixing bowl”. They have pros and cons and are ideal for different things.

Mixing bowls may appear to be boring, but they are exceptionally underestimated and an absolute kitchen basic. They can be utilized for mixing, serving, marinating, measuring, storage, and more.

Responsive Mixing Bowls: The first (and major) trademark to consider is whether to use a receptive or non-responsive bowl. Sounds scientific… but this is cooking. WRONG.

Cooking is science. It depends on chemical responses and merging different components to deliver a perfect show-stopper! If you don’t take in anything else from this post if it’s not too much trouble read this portion on reactivity.

A responsive bowl is made out of material that will chemically respond with the fixings put in the bowl. What happens when they do?

The foods can wind up with a foul metallic taste, lose flavor, change color, or for all time recolor or odorize the mixing bowl.

The foods that can have this result in a receptive bowl are highly acidic foods like citrus, tomatoes, and tomato based sauces and vinegar.

Re-dynamic materials incorporate copper, solid metal, aluminum, and some steel. Stainless will normally oppose response with acidic foods, but it isn’t 100%.

Bowls for Marinating: Marinades typically have one fixing that could connect with a receptive bowl, therefore ceramic or glass is ideal.

I also want to use something with a cover as plastic wrap can sometimes decline to stick and aluminum foil is responsive.

Whipping Egg Whites: Purchase only one little copper bowl for this reason, as it were. Copper particles will really help the egg whites to stiffen and top. French gourmet experts want to use copper consistently.

Utilize ceramic or stainless steel. Try not to use glass-the sides are excessively elusive and you won’t accomplish the correct thickness.

Acidic Foods: Mainly citrus, tomato, and vinegar-based sauces. Try not to use a receptive bowl; leaving ceramic, some stainless steel, or glass. They will assume the taste of the material and can recolor the bowl forever.

I’m certain we as a whole have that Tupperware that never fully got over housing spaghetti sauce. Aluminum foil ought to also be kept away from these foods as it is receptive.

Whipping Foods: Anything being whipped (cream, butter, potatoes) is better in a non-metal bowl. Infinitesimal shavings can taint the food. The smallest sum contributes to a metallic taste.

Natural products: Fruits are absorbent and can assume the flavors of any past foods left in the bowl or material of the bowl. Anything containing organic products is best in ceramic or glassware.

Vinegar: Vinegar, as referenced above, is acidic food. Any servings of mixed greens with a vinegar-based dressing or additional dressing ought to be stored in ceramic or glassware.

If you are using the bowl to blend and it won’t be in the compartment for longer than 5 minutes then you can use plastic. I use the littlest plastic hermetically sealed compartments to shake, shake, shake my dressings constantly, but I store them in a glass holder.

Oils: Use a non-responsive and non-stain bowl; which means ceramic, glass, and some stainless steel.

Players and Dough: anything using flour can be blended in any material as long as it doesn’t contain acidic fixings. A high sided bowl will forestall the feared flour bomb (when the electric mixer goes and so does the flour… everywhere on the counter).

With that entire said…. I LOVE my ceramic set. They might be weighty, but I like the strength. They are charming and cause me to feel like Betty Crocker resurrected.

I tossed out my plastic bowls and use glass optionally. I have a little copper bowl for egg whites, but I invest more energy tidying it and keeping it up than I really do making egg whites.

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