FOOD MATH

Math of Food

All Questions (1405)

5

Mayonnaise

Hey everyone! does any one have mayonnaise standard for kenya?

1 Answer •Asked by @msj • 1/18/2023
9

Chocolate flavored Syrup microbiology

Hi everyone, can any one tell me that how can i calculate "d" "z" and "F" value of a chocolate syrup if i thermally process the syrup at a 80 degrees centigrade. [Chocolate flavored Syrup microbiolog...

1 Answer •Asked by @msj • 1/18/2023
3

Chocolate Coating with High Melting Point

Looking to create a compound chocolate coating for a client that wont melt at higher temperatures (above 130°F) when products are being shipped. Would prefer to keep a clean label if possible but I am...

1 Answer •Asked by @jeansstriker • 1/17/2023
44

Development of a high protein beverage

Hello, I'm in the process of developing a high-protein drink and I'd like to know how do I go about doing trials and knowing what exact ingredients to choose either for the protein powder or the recip...

14 Answers •Asked by @youssef.alami • 1/15/2023
7

Texture and chew

Hi Everyone, I am trying to develop a vegan meatball however the meatballs are too soft. can anybody suggest as to what will give the meatball a good texture and chew. Also, I am having trouble in ac...

2 Answers •Asked by @cj.dj • 1/12/2023
13

Gummies stick on production line

We are in the process of debugging a production line for gelatin candies. The line is starch-free, with aluminium moulds coated in Teflon. We have a recipe that produces good results in terms of consi...

3 Answers •Asked by @ritujaupadhyay • 1/10/2023