All Questions (1405)
Nutracuetical formulation development
Hi there! Can anyone guide me on this topic?
Usage of Hazelnut shell flour in food and feed industry
 hi all, Does anyone has any experience or information about usage of **hazelnut shell flour / powder** in food and feed in...
Adhesion problem in coconut coated almonds
Hello, I’m developing coconut-coated almonds. ingr. - almonds- 5kg , brown sugar - 1 kg, liq glucose - 80g , water - 250g , guar gum- 3g, citric acid 5g , desiccated coconut powder- 1kg, salt 20g. Pr...
Protein in the extrusion process
Hello to everyone. Someone can help me to said me if you can lost protein in the extrusion process as an example if you have a soy flour with 50% protein, the TVP must have at leaast the same protein...
Cyanide Content of Organic Cassava Flour
Conventional processing of Cassava is aimed to reach 10 ppm of HCN content in the final product. For an organic processing does this benchmark differ? Do we have any specific organic standards (EU/FD...
Artisan wine production
 Hello everyone, I’m jumping into the journey of making red wine in small scale in an artisan way. ...