All Questions (1405)
Instant hot chocolate powder formulation
Hi I need some help and expert advice for an instant hot chocolate powder formulation. The final product should be less than 30 grams in powder weight and it would be packaged inside plastic cups wi...
Dairy Free whip Topping
Dear Community, I Would like to get some insights on whipped topping (Dairy free). Are there simpler ways to know which emulsifiers work together? 1. What are usual emulsifiers which help in increas...
How to produce invert sugar syrup from beet sugar?
Hello! I'd like to ask if you know of any detailed guide on how to produce a standard invert sugar syrup using hydrochloric acid? References online don't really reveal how much HCl and NaHCO₃ to use. ...
Nougat Processing
Hi, How can I produce Nougat without egg
RTD Coffee alternative food additives
Hello, I'm a University student and for my project i am tasked with designing a food/beverage product. I'm designing a RTD Coffee alternative made from Chicory root powder, coconut milk, coconut sugar...
What happen to sugar crystals during baking process?
When we made some baked product with sugar – what does happen to sugar during baking? When we we mix sugar with the other ingredients before baking, does the sugar crystals dissolve? And during the ba...