Advice 1: What is the difference between aluminum, duralumin and aluminium food

Aluminium and its alloys have found wide application in many industries - aviation, metallurgy, nuclear energy, electronics, food industry, etc. the metal is in molten form in the liquid flowing to the well fills forms in the solid state is easily deformed and lends itself well to cutting, soldering, welding.
What is the difference between aluminum, duralumin and aluminium food
Aluminium metal is light silver color. It is lightweight, relatively soft, melts at a temperature of — 660,4°C. Al is readily soluble in strong alkalis, resistant to acids, since on its surface a protective film is formed. Finely divided metal when heated, burns in air. The smaller the particles, the lower the temperature needed for ignition.

Aluminium has high thermal and electrical conductivity. This metal is very plastic. This property allows you to roll it into very thin foil. He also has low strength: pure aluminum can be easily cut with a knife. This metal is very resistant to corrosion - on the surface of Al is formed a thin film that protects it from destruction.

Depending on the amount of impurities - purity metal in accordance with GOST, aluminum is assigned a specific brand.

Duralumin – aluminum alloy



Made of anodized aluminum was obtained in 1909 in the town of Duren, Germany. New chemical alloy which was named in honor of the city, quickly gained popularity on the planet. The approximate composition of duralumin: 94% aluminium, 4% copper, 0.5% manganese, magnesium, iron and silicon. The alloy is heated to 500°C, then quenched in water and subjected to natural or artificial aging.
The most common alloy of aluminum today is made of anodized aluminum.


Duralumin after quenching acquires a special hardness and becomes about seven times stronger than pure aluminum. He, however, remains light - almost three times lighter than iron. The alloy was much stronger, but lost one of the most important properties — corrosion resistance. Again had to use aluminium for corrosion control. Items made from duralumin, began to planirovat, i.e. to cover a thin layer of pure aluminum.

Aluminium in everyday life



In everyday life, so-called food aluminum. According to GOST food aluminum must contain a very small amount of impurities of lead, zinc and beryllium. It is also resistant to corrosion because its surface forms a dense oxide film. Aluminium for domestic purposes is used very widely. From it are made spoons, forks, pans, basins and other utensils. Tubes produce toothpaste, sauces, condiments, canned food.

Why is food so often used aluminium for the food industry? This metal is not prone to corrosion, so the Cutlery and kitchenware can last a long time interaction with water. When storing products in contact with this metal, the smells and tastes remain unaltered, and the vitamins in the cooking process are not destroyed. Aluminium is a good conductor of heat, thereby accelerating the cooking process. This metal has sufficient rigidity - it is not deformed in the cooking process. In addition, it can be used in ovens and microwave ovens. Aluminium food is absolutely harmless to health material.

Food foil also found very wide application. But the foil is a thin rolled aluminium thickness 0.009 mm to 0.2 mm. Is an excellent packaging material. In the confectionery industry it is wrapped cookies, candy and ice cream. Wrap foil used for packaging butter and margarine.
Due to their ability to conserve heat, the foil is used for the storage and transportation of products. And in the process of bending and folding the integrity of the foil is not broken.


The obtained food packaging has become popular not only because of its strength and flexibility. Aluminum foil is very resistant to external influences: external odors, high humidity. It does not interact neither with the food nor with her scent, that is not cheating them.

Advice 2: How to use baking foil for cooking

Foil – an indispensable helper in the kitchen. Cooked in it products are a delicate taste in them as possible to preserve the nutrients and vitamins that are lost with other methods of heat treatment. In foil, you can roast poultry, meat, fish and seafood, mushrooms and vegetables to cook cold appetizers, you can make molds for cupcakes and muffins.
Products, baked in foil, to be tender and juicy

Recipe stuffed chicken in foil



To cook a stuffed chicken in foil, you will need the following components:
- 1 chicken (1.5 kg);
- 1 Apple;
- 60 g pitted prunes;
- 40 g dried apricots;
- 2 cloves of garlic;
- 50 g sour cream;
- seasoning for chicken.

Chicken carcass rinse thoroughly and dry with a cloth or paper towel. Mix sour cream with seasoning for chicken and other spices to taste. Well lubricate the carcass from all sides and let the chicken to stand for 40 minutes.

Rinse the dried fruit and pour boiling water for 20 minutes. Then drain the water. Cloves of garlic peel and cut into strips. 2 pieces of dried apricots and prunes cut into 4 pieces. Make a well in the carcass cuts and lard the chicken with dried fruit and garlic.

The rest of the prunes and finely chop the apricots, the Apple, remove the core and cut the flesh into slices. Mix the dried fruit with the Apple and stuff the mixture of chicken carcass. Then carefully wrap the stuffed bird in foil, place on a baking sheet and bake in the oven for 45-50 minutes at a temperature of 200oC. After this time, remove the chicken from the oven, carefully unwrap the foil, fold the edges and place baking sheet with stuffed bird in the oven for another 10-15 minutes.

Products in foil baked with no added oil, making their diet. In addition, they retain their natural flavor and nutritional properties.

Recipe ham cheese



The foil is used not only for roasting poultry, meat, fish or vegetables, but also for preparation of cold snacks. To make the ham cheese, you have to take:
- 300 g of ham (bar with a diameter of 5-6 cm);
- 400 grams of cheese;
- 20 g of gelatin;
- 80 g of green.

Pour gelatin cold boiled water (20 grams of gelatin is taken in 50 milliliters of water) and allow it to swell. Then, stirring continuously, heat on a water bath until dissolved gelatin.

Cheese grate on a fine grater. Parsley or dill wash, dry, finely chop and mix with grated cheese, add the gelatin mixture and mix well.

Spread on the working surface foil, and put her even layer of the cheese mass. Put a piece of bacon and carefully wrap it on all sides of the cheese layer, gently lifting edges of foil. Then, the resulting roll wrap another layer of foil and place in refrigerator for 2-4 hours. Before serving, remove the loaf from the foil and cut into round slices.
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