All Questions (1405)
Using dextrose in a pastry glaze for pies
I am developing a pastry glaze for pies. Can I use dextrose instead of a dried glucose powder? The pastry glaze will be a dry blended powder with addition of water to be used in a sprayer. Can anyone ...
Glucose / Glucose syrup in cocoa; cocoa sugar definition?
we have new raw material, which is called **Cocoa sugar** according to the supplier. But in the ingredient list, there is no sugar (as saccharose), but there is only glucose and glucose syrup. I do n...
Machine for roasting cashew
Hi I need to decide between buying a drum roaster or a rotary oven for roasted cashews. I'm currently using deck ovens and to increase capacity we are considering drum roaster or rotary oven. Any le...
Extrusion with single screw extruder of high protein and high fiber puffed chips
Hello, I am trying to develop puffed chips with single screw extruder by using the following ingredients: 20% pea protein isolate 80%, 36.5% tapioca flour, 11.5% spent grain flour, 1% alginate, 1% gl...
Hydrolyzed vegetable protein stabilization
Hi guys, I am currently developing a “soy sauce” (naturally flavored, non-fermented, Maggy kind) based on savory natural flavors, vegetable protein hydrolisates, spices, salt , vinegar, and water. Aft...
Why did my soy pudding separate in the fridge?
Why did my soy pudding separate in the fridge? There is a water layer at the bottom after refrigeration. The ingredients in the pudding are soy powder, sugar, creamer, and carrageenan.