FOOD MATH

Math of Food

All Questions (1405)

10

Preservatives

Sodium benzoate What's your views are about this preservative In a product like Dates based energy bar which contain 99.8% natural ingredients.? Would SB act as strong antifungal ? If not then whic...

3 Answers •Asked by @ali.hassan • 12/3/2020
13

Brain storm

Hi everyone! Currently I work at a fruit company as a Food scientist. I would like to know what you really think about using **Monk fruit powder** into formulations replacing sugar completely. Do you...

3 Answers •Asked by @meliza.restrepo • 12/2/2020
18

Heat resistant compound chocolate

Hi, I want to make heat resistant compound chocolate drops, I would like your help.

8 Answers •Asked by @anonimuser01 • 12/2/2020
3

Why would bread and buns smell and rot in few hours

We've been using a premix improver in bread and buns for a year now it is the only product We use in common.Few weeks ago , our bread and buns started to be rotten. Baked today and tomorrow it is mo...

2 Answers •Asked by @tiny • 12/1/2020
8

Hazards risk assessment

Helo Respected members, I need help in creating the hazards risk assessment of food raw materials, i want to include radiological hazards too. Can anyone have sample template? Regards,

1 Answer •Asked by @muhammad.saeed • 12/1/2020
3

Food safety and quality culture

Dear Respected members, I want to develop food safety and quality culture plan.I need help in this matter

2 Answers •Asked by @muhammad.saeed • 11/30/2020