All Questions (1405)
pH of chocolate
How to check the pH of dark chocolate, what should be the pH of chocolate? <script async src="https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js?client=ca-pub-7453434486769551" cross...
Does FSSC 22000 require all raw materials used having Quality Management System (QMS)?
Hi all, Please advise if it is obligatory that all raw materials used for production in FSSC22000 certified plant, are controlled with QMS? If an ingredient does not have, does it violate FSSC22000 re...
About Hibiscus extract
Hello everyone, I would like to ask a question all of you. We produce Turkish delight and candy products. We want to apply hibiscus extract as a colorant . We researched but we did not find any info...
Cake shelf life
hi every one. I have question about cake shelf life. we produce vanilla cake but after a while ( about 1 month) their color change to yellow!! can you help me about this matter? <script async src="...
What is the process we use to create activated cake emulsifier powder?
Hi, I'm Evan I came to Palsgaard's website and found their activated cake emulsifier powder and I interested in it. Do you know what process to make it? Is it spray-drying or mixing or any other proc...
What about AI and uses in dairy industry
What about AI and uses in dairy industry