FOOD MATH

Math of Food

All Questions (1405)

13

Modified toffees

Hi, We are taking the trials of eclair toffees. But it's take a 47-50 minutes to rich the temperature @120°c in batch cooker. Hence we not achieved the moisture between 7-8 %. Can you suggest better t...

3 Answers •Asked by @digambargosavi • 8/12/2023
6

Gin and Tonic RTD

HI, Im looking to make a Gin and tonic RTD. I understand the amount of gin, water, sugar and quinine I will need to add. What levels and substances do I need to add as-well? IE preservatives/citric a...

1 Answer •Asked by @mathew.duthie • 8/9/2023
4

FDA Completes Final Administrative Actions on Partially Hydrogenated Oils in Foods

![FDA Completes Final Administrative Actions on Partially Hydrogenated Oils in Foods|690x360](upload://4V4pjeipHSIURSalbM8PWR5Ilzq.png) The U.S. Food and Drug Administration is issuing a [direct fin...

0 Answers •Asked by @admin • 8/8/2023
17

How Do I Stretch / Extend a Gummy Recipe to get a Greater Yield?

Hi, I've come up with a vegan gummy recipe using agar that I'm pretty happy with, but it's a little pricey for commercial production, so I need to get more gummies per batch. Does anyone have techniqu...

5 Answers •Asked by @stephanie.gelot • 8/5/2023
1

PH of Non-dairy whipping cream

Hi Guys, What is the optimum PH level of Non-dairy whipping cream. 1) Raw cream 2) After processed i.e., whipping cream. Thank you

1 Answer •Asked by @ssddani • 8/4/2023
6

Shelf life in of chicken meat based products

Does anyone know how to increase shelf life in Chicken or chicken based??

4 Answers •Asked by @sheyang • 8/2/2023