FOOD MATH

Math of Food

All Questions (1405)

13

Processing of corn nut

HI, Greetings to all Please help to manufacturing of corn nut and what type of corn we can use in producing of corn nuts. as i have tried to make corn nuts from yellow dent corn but in dent corn final...

5 Answers •Asked by @foody • 5/2/2022
6

Honeycomb, Sponge Candy Whipping

Does anyone now how to make Sponge Candy in large batches like the pros. I use a very thick copper pot that most companies like Watsons candy use but I cant get the right amount of bloom and the candy...

1 Answer •Asked by @boby.brown • 5/1/2022
2

Baking & breaking: dynamic CT in food science

![Baking & breaking: dynamic CT in food science|690x401](upload://sFL5PtYSQU6mqiMi9kJlCqMZe0.jpeg) <iframe width="560" height="315" src="https://www.youtube.com/embed/6xI1HCZePDQ" title="YouTube v...

0 Answers •Asked by @admin • 4/29/2022
2

Can content of SDS be acceptable to be used as a composition statement?

Hi, I would like to know if contents from the Safety data sheet can be used as the raw material documentation for composition. I write specification documents for raw materials and this is a gray area...

0 Answers •Asked by @srivi • 4/28/2022
0

Wet wipes processing

I am trying to design a food & water microbial and physio-chem lab in the wet wipes processing industry that I am currently working in. I need advice for Shelf life

0 Answers •Asked by @azarium • 4/25/2022
2

Masters degree in Food Science

Please help me decide. Which should I choose considering the opportunities? UK or Europe? Where should I pursue my Masters degree in Food Science. Pls help/ advice/guide me

2 Answers •Asked by @aquamon • 4/25/2022