FOOD MATH

Math of Food

All Questions (1405)

8

Do you have any problem about this site's loading speed?

Dear members, do you have any problem about this site's loading speed ? Results are important to improve user experiences. Thank you. [poll type=regular results=on_close public=true chartType=bar gro...

4 Answers •Asked by @admin • 3/5/2020
14

Yeast and mould limit

Can anyone tell me what's the limit of yeast and mould in ready to eat food?

3 Answers •Asked by @kamlesh.banote • 3/4/2020
1

Precooked red speckled beans

Please can someone assist with process for making precooked red speckled beans

1 Answer •Asked by @k3lly • 2/29/2020
1

Brine Injection

Hi all, Why brine injection is used in meat industry ?

2 Answers •Asked by @admin • 2/27/2020
8

Plant milk in to curd

There is any chance to convert plant milk in to curd?

3 Answers •Asked by @giridhar.pasumar • 2/27/2020
15

Preservatives in baked product

We've formulated a product that is high protein and is baked. There is about 20% water in the raw product (we haven't measured how much is baked out yet). It grew mold in about 4 days. I need some go...

3 Answers •Asked by @jessicarkarr • 2/26/2020