Currant Rolls Slicing Currant Rolls Slicing - Loaf Cutting Machine - Cheersonic One sweet treat that will make many Trini people salivate at the thought of them is Currant Rolls. This sinful pastry is made with currants wrapped and rolled between buttery, flaky pastry layers. The texture is a mixture of the crunchy outer crust with the soft chewy inner layers and fruity bursts of currants. A lovely, flaky dough [...]

How to cut Farmer better Farmer cheese is a mild white fresh cheese that's not pressed or aged, with a crumbly texture and subtle flavor. Incredibly versatile, this type of cheese can be eaten with bread or crackers or crumbled on top of salads. It is commonly used to make cheese blintzes, makes amazing stuffed pasta, and adds a lot of flavor and texture to lasagna and casseroles. It can [...]

Italian Cassata Cake Cutting Italian Cassata Cake Cutting - Cake Slicing Machine - Cheersonic Cassata or cassata siciliana is a traditional cake from Sicily, Italy. Cassata is typically composed of a round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese and candied fruit (a filling also used with cannoli). Cassata has a shell of marzipan, pink and green coloured icing, and decorative designs. Cassata may [...]

Bombe Alaska Cake Cutting Bombe Alaska Cake Cutting - Ultrasonic Cake Cutting - Cheersonic Baked Alaska, also known as Bombe Alaska, is a dessert consisting of ice cream and cake topped with browned meringue and is a sumptuous layered treat smothered. The dish is made of ice cream placed in a pie dish, lined with slices of sponge cake or Christmas pudding, and topped with meringue. After having been placed [...]

Limburger Cheese Slicing Limburger is a semi-soft washed rind cheese that originated in the historic Principality of Limburg (now divided into three countries; Germany, Belgium and the Netherlands). This cheese is known for its stinky smell. Artisan cheesemakers use pasteurized milk from local organic farms to make this cheese, which has a mild taste despite its stinky smell. The outside of the cheese is covered with a light orange-brown rind, [...]

Large Fruit Cake Cutting The world's largest fruitcake measures more than 1,640 feet (the length of four city blocks) and took more than two days to make. What typically makes fruitcake last so long is its super dense texture. This texture prevents, let's say, less than appetizing things from setting up camp in the cake's crevices. Additionally, a lot of the ingredients in our fruitcakes are dried or glaceéd, so [...]

Toffee Cutting Toffee is a Western-style candy made with caramel or molasses and cream. Toffees vary in hardness depending on the formula, ranging from sticky soft candies to hard candies with a glossy surface. It is made by cooking molasses brown sugar until very thick, then stirring by hand or machine until the sugar cubes are glossy and hold their solid shape. The difference between toffee and fudge with the [...]

Emmentaler Cheese Slicing Emmentaler Cheese Slicing - Ultrasonic Cutter for Cheese - Cheersonic Emmental is a hard cheese that originated in the area around Emmental in the Swiss canton of Bern. It is a traditional, unpasteurized hard cheese made from cow's milk. It has a mild flavor, strong fruity aroma and a thin peel. The maturity period is 2 to 18 months, depending on the variety. Emmental has walnut-sized holes [...]

Chocolate Loaf Cake Cutting This Quick Chocolate Loaf Cake takes just 15 minutes to throw together and will fill your home with the most chocolatey aroma. Also known as chocolate loaf cake, it makes an easy and wonderful sweet treat for breakfast or anytime. Also known as a Chocolate Bread, this is one of the choice for a delicious, sweet breakfast or morning tea. It is a little like a [...]

Manchego Cutting Manchego Cutting - Ultrasonic Cheese Cutting Machines - Cheersonic Rooted in the La Mancha wilderness of central Spain, Manchego hails from milk of the Manchega sheep. Symphonic strokes of fruits and nuts resonate in clear unison along zesty undertones of piquancy. With flavours sharpening with age, so does the texture. Past the inedible rind, the ivory-coloured body crystallises as seasons pass, going from open to granular and flaky [...]