6PM Mindless Ramble: Open-Source Food/Drink Recipes -> Its not that tough to copy basically any type of food operation from a Rheology point of view. Its not like they cant add in robots like Foxconn now has, to remove the human elements (as well as improve automation in other areas.) Even Mcdonalds is just all sandwiches / burgers / whatever with processed cheese, special dressings, on store bought italian breads with processed meat (maybe thats KFC as far as the bread goes, but it doesnt matter as you can make anything. I worked in a bakery once with illegal immigrants sifting flour and attempting to help others produce fine pastry, bread, and many other things. Its very disgusting, and youll be covered in really sticky stuff the entire time. Getting the smell out of your clothes and your body requires disinfectants of some sort, because its a very hot environment, and youre working with expensive rye breads, fine pastry, etc.) Anyways, back on topic: Its also not that tricky to clone soft-drinks after you finally understand the process. Its complicated, but its totally possible. You can get those soda maker books, but theyre mediocre, and usually just fructose corn syrup or table sugar with typical baking ingredients such as fruit juice, fruit extracts, fruit/vegetable peelings, etc (which Ive gone through hundreds of recipes in those books, to compare them to commercial brands, and they come up short, as well as being more expensive than a pre-made syrup, unless you modify it. Fruit and vegetables are probably one of the most expensive things you can buy at the grocery store, unless its frozen.) If you want to make a REAL Coke / Pepsi type drink, theres A LOT of ingredients youll need. It starts to get really crazy once you bring in citric acid and everything else. Have a look at cube cola on the side here, and youll see the complexity. Theres a lot of craziness involved in making your own soda syrups. Its almost always better to go with sodastream syrups, or buy a premade mix from a large vendor (bag-in-a-box is very expensive and a bulk item, so you could also go with off-brand clone syrups, which those vendors are usually much more sophisticated than groups that make open-source cola. Open-source is still probably the most cost-effective.) As far as having the CO2 for your drink, you can go with a sodastream carbonator, or you can get your own tank and have it filled at a paintball store or something. A better option is restaurant type CO2, but youre getting pretty close to the commercial space, which by that point youd understand how to pressurize a mix of Nitrogen and CO2 into a special line for beer kegs (then youd pretty much have your own bar.) I really dont trust paintball type refills in a food setting. Some people do though. (Compared to a commercial service using larger and better quality tanks built for restaurant-use.) The problem is that you have to make sure you dont end up with rust and other stuff in your tank, and youre also responsible for maintenance and replacements, which its better to just exchange it after it runs out, or have a 3rd party deal with it. Youll either be paying someone to do it for you, or youll be doing it yourself. Its just a matter of if you have time to do it yourself, or if you dont have time and you need an external solution. A lot of store bought drinks like coke and pepsi brands have changed their prices because of sodastream, so its pretty challenging to get similar taste/value out of your drink compared to buying a store-bought pre-bottled version. Youd have to have your own home filtering system for the water, and youd also have to have as much pressure in your tanks as they do. At the end of the day youll have an inferior setup compared to a commercial brand like Coke, Pepsi, but the convenience is you dont have to carry bottles to have your drinks. It costs a similar amount, and you do get more flavours if you go the DIY route, but you have to be quite picky to get a mix which is as good as theirs. Its pretty easy to screw everything up, just from mixing everything at the wrong time/speed, or using the wrong amount of water, and drink mix, or just not carbonating enough. Temperature of the drink can be a big thing taste-wise, but it depends on the drink type. It usually doesnt have that huge of an effect on a home-carbonation setup, because your tolerances are already extremely loose and random (just by the nature of the design of the machines themselves. Theyre pretty clunky and they waste gas in various processes for the sake of safety.) If you carbonate a drink yourself, it will only last about 2-3 days before it goes flat (even when stored, which that doesnt matter a lot, because of how easy it is to make something.) A lot of it is to do with the design of the bottles as well. The valve for sodastream carbonators maxes out at like 165 PSI (good but once again its the way it carbonates and interacts with the bottle. Pressure alone will not guarantee a good result. To get the best possible result, you just want a cohesive platform, where everything works together and theres no weak links anywhere to screw up your mix/brew.) Basically, Im just explaining that I would assume a commercial setting would have much larger and more complex machines, (with A LOT more gas) and the bottle would be pressurized and sealed without needing much, if any, relief at all. Most coke bottles are A LOT more durable in some situations, and less brittle than a sodastream bottle (even the dishwasher safe ones. The reasoning for that, is they have total control over the carbonation process at the factory, so theres the benefit of being able to design the bottle for the outside world, which is a far cry from your dishwasher safe bottle, which will only last a year. Sodastream bottles are designed for the rigours of the kitchen, and theyre probably not as sensitive under pressure as a coke bottle.) Although the recycling problem is an issue, its pretty difficult to say that either solution wins. There are different drawbacks to both. You generally get what you pay for, and the price differs based on how much youre buying. Essentially you can buy something which looks cheaper, but its actually not the same volume, or ingredients. Pretty much 100% of the time, if a large manufacturing operation is selling something food-related, theyll have it available for cheaper than a smaller operation, as they would get a discount on the base ingredients: cube-cola.org/ en.wikipedia.org/wiki/Open-source_cola opensoda.org/
Posted on: Sun, 12 Oct 2014 00:55:13 +0000
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