Aviateur has considered every angle in its efforts to eliminate all risks of bacterial contamination and foreign objects entering the food chain - from the stainless steel cooling towers and hygienically designed junction boxes to the easy clean cable conduits for the motor drive of the transport and handling systems. The company is willing to innovate and is not afraid to play an active role by investing in new solutions.
Aviateur uses the freedom of choice it has as a family-owned enterprise to focus in on sustainability, user friendliness and food hygiene without compromise. As Technical Facilities Manager, Jaap Jonk has had charge of the technical facilities at the Aviateur production locations for many years now, including in Broek op Langedijk.
He brings a down-to-earth Noord-Holland outlook to his role. According to Jonk , "The best way to ensure maximum food safety is by eliminating all risks of bacterial infection in your production environment.
To be able to do this, you first need to identify the risks. Two years ago, I attended a seminar run by SafeFoodFactory on the subject of hygienic cabling which made me look at open cable conduit systems in a new light. Many of the cable conduits, that were previously covered, we have now made more accessible and so easier to clean.
He was guided by the same principle in the standardisation of the production facilities. Jonk explains, "In the past, we would build the production space first and then put the production line in the available space. When we were constructing our new treacle waffle line, we did it the other way round. The internal walls of the production unit were only put in place after the production line had been installed.
This will allow us to increase production capacity with a second line at a later stage. We wanted to define a new standard through the new waffle line and to apply all the latest developments and understanding in the area of sustainability, hygiene and user friendliness. As part of the efforts to minimise food hygiene risks, all fluorescent lamps and all plastic cable ties were removed in succession from the production environments.
Jonk : "The presence of breakable glass bulbs in the production environment is a risk factor, so we got rid of them. The same went for tie-wraps. They can break off and their use simply cannot be justified in terms of hygiene, so these had to go too. All kinds of nasties can accumulate in closed cable conduit systems, so we wanted to find a different hygienic solution for the cable conduits for our new waffle line. We found the answer in Streamline HD cable conduits from Gouda Holland part of the Niedax Group : they are easy to clean and do not need any cable ties.
Michael Evers - Business Development Manager at Niedax Group - explains, "Not only can cable ties break and get into the food chain; because, by definition, they can't be cleaned they pose a potential risk of contamination. If cable ties are not properly tied off, they also have the potential to cause physical injuries. Hundreds or even thousands of cable ties are used in many production environments.
By removing them you remove thousands of risk factors at a stroke. We consistently opted for Rittal HD housings, which have a sloping roof and effective silicone seals.
Freddy van de Kolk , Account Manager Rittal Hygienic Design: "In the period in which hygienic design products came into common use among food producers working primarily with wet processes, Aviateur was one of the first industrial bakeries to install our Rittal HD housings.
Others followed their example and HD products are now used in other dry environments too. This is partly because everyone started to look more closely at and became more aware of the role of peripheral equipment in production environments.
No one can or wants to run the risk of a nidus of bacteria in a switch box or cable conduit leading to contamination and the recall of products. The hygienically designed products from Rittal and Niedax minimise the risk of anything like that happening. Evers , "Through the application of Rittal HD housing and the Niedax Streamline HD cable conduit system, Aviateur can now have greater certainty about the hygienic status of the housings and cables.
At Aviateur all employees are involved in the drive for maximum food safety - it's something we go into deeply and because we talk about these issues everyone looks at the processes in their part of the business with a more critical eye. This is the most important step in being able to implement changes and the best guarantee of maximum food safety. Although couscous was traditionally hand-rolled, these days it's made by machine: Coarsely-ground durum wheat semolina is moistened and tossed with fine wheat flour until it forms tiny, round balls.
Most of the couscous available in North America is "instant" or quick-cooking. In Morocco, Algeria, and Tunisia, couscous is steamed over a simmered stew after being tossed with a little water or oil and water. There are three main types of couscous you'll see: Moroccan couscous, Israeli couscous pictured above , and Lebanese couscous.
Just one cup of couscous contains over half your daily recommended intake of selenium, a powerful antioxidant that helps fight inflammation and bad LDL cholesterol levels in the body. Couscous is also a good source of fiber, with one cup supplying almost 10 percent of your daily recommended intake, but you'll want to make sure you're pairing it with plenty of other fiber-rich foods as well. To get the most bang for your buck nutritionally, opt for whole-wheat couscous. Couscous is more than just an accompaniment to stew.
This cross between a pilaf and a salad is one of the most appealing non-traditional uses for couscous. It's quick to make and a great standby any time of year. You'll find it especially useful if you are cooking for vegetarians or vegans just omit the cheese and butter. Leftovers are delicious for breakfast with a fried egg on top. View Recipe: Couscous with Winter Vegetables. Around about the 13th century, Berber dynasties were taking power from arabic and moorish rulers across north africa and into the Iberian peninsular — Spain and portugal.
We talked about this cookbook in our Madrid episode too, as it is said to show evidence for some classic Spanish dishes, like cocido. There are some reasons why that is not a great argument in my opinion, more on that later.
Another theory is that couscous first came to Sicily, in the 9th century under muslim rule of the island. But, everyone seems to agree it is of Berber origin and spread from there. We hope to do another episode focusing on Berber cuisine and history more in depth. Couscous is a partially ground grain, being that, unlike flour, which is finely ground, couscous is coarsely ground.
It is most commonly made from durum wheat, which is the same type of hard wheat used to make semolina and semolina flour — that is popularly used to make pasta. But, couscous can also been made from other grains like barley and millet. The confusion starts right from the beginning. Semolina is coarsely ground durum wheat, but so is couscous.
So what is the difference between this, and also other coarsely ground wheat products, like bulgur wheat. It gets even more confusing when some people say that couscous is a pasta because, like pasta it is made from semolina and water. Before I explain the primary differences, you need to understand how wheat is turned into these various product, so first, a crash course in wheat and milling. The modern milling process is very effective at separating the constituent parts of every grain of wheat.
So what are the constituent parts? For simplicity, my crude analogy of a grain of wheat. Think of it like a wheat egg, with a yolk, white and shell. When whole wheat grain is first ground, these constituent parts separate, and can be filtered in the production process so you are left with three products, rather than whole wheat.
Processed White flour is made entirely from endosperm — the egg white, which is also the vast majority of the volume of each grain. Once separated from the germ and bran, this course endosperm can be sieved to separate the coarser and finer grains of semolina, and then packaged. Couscous is made from the semolina. The traditional hand made method that is still used in some Berber households, is to first sprinkle the raw semolina with salt water and a some ground flour. Then to roll the grains by hand, with your palms, to turn the damp semolina into rounded little couscous grains as bits of flour bind to the outside of each grain of semolina.
This cook then handle process is done a few times until the grains are fully soft. So here is the big confusion. Couscous is cooked semolina and flour. Couscous is not a raw product, it is a finished product. When you buy couscous in the supermarket, you are buying cooked semolina that has already been processed, and then re-dried, so that you can make instant couscous just be re-hydrating it quickly.
And it was super tasty!
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