FOOD MATH

Math of Food

All Questions (1405)

12

Melting of gummies

![fstdesk-melting-of-gummies|690x388](upload://cnjkYJckbJVaJlZzqhcJ4ogHpUO.png) We are preparing the gummies with sugar boiling the sugar at 112 degree Celsius at 85 percent sugar concencentration f...

6 Answers •Asked by @chandananarayana • 6/22/2022
12

Anti caking agent for fruit powders

![anti-caking-agent-for-fruit-powders|690x388](upload://iCU5jsZHpbB9IqoSBZsd4xZ89aa.png) Hi, I am in R & D process of Fruit powder manufacturing company. I have developed mango powder by using Micr...

4 Answers •Asked by @mittalpatel02 • 6/17/2022
12

Dates' sugar and carob powder

![dates-sugar-and-carob-powder|690x362](upload://qaCFENBvwwrB8QwjGUs3zuaTy09.png) Hi Dears, Here we produce dates' sugar, dates' molasses, carob molasses, and carob powder, of course, all of which ...

5 Answers •Asked by @nomedian • 6/15/2022
13

Sugar free pectin based gummy?

![sugar-free-pectin-based-gummy|690x388](upload://82O52olynqCgS91rTlU2GO2MmYO.png) Has anyone had success in creating a sugar free gummy that is pectin based? I'm trying out a formula with Maltitol...

8 Answers •Asked by @omgdudette • 6/14/2022
10

Food processing equipment

Hello everyone, What processing equipment do I need to produce non-diary whipping cream, cocoa-based fillings and fruit fillings? Kind regards, Merjema

2 Answers •Asked by @merjema • 6/12/2022
5

Now you can invite your colleagues to FSTDESK by email from your account

**Now you can invite your colleagues to FSTDESK by email from your account.** **Follow below steps.** 1- Login your account. 2- Click your avatar or your profile image. 3- Click preferences tab ( ...

0 Answers •Asked by @admin • 6/12/2022