All Questions (1405)
Baking - Improvement in crumb whiteness
Dear Team, Can you suggest how to improve crumb whiteness for egg based whiteforest cakes.I have observed an improvement in crumb whiteness while using excess of leavening acids and egg whites only in...
Legality of Natamycin E235 in beverages
Hello dears, I am currently working on a recipe of Energy drink in which E235 Natamycin (Natadex) is used for preservation. can you plz advise if the addition of preservative natamycin (E235) is allow...
Room temperature stable chocolate
Please house...how can I produce chocolate that will remain stable in room temperature not hard not melted? We want to produce peanuts grits in chocolate with bar moulds...please I need advise
Job roles and skills requirements
Hi, I would like to know what are the options that we have with applied food safety and quality management? And what are skills required for this roles?
Shelf life of Fried Shallots
Hi Team, What would be the shelf life of the fried shallots kept in room temperature in air tight container. Ingredients: Shallots, all purpose flour, corn flour and salt , shallots are fried in oliv...
Jam production
Hey guys. I'm working on product development using baobab as a pectin source instead of industrial pectin. My jam however has not really stabilized. Wheredo you think I'm going wrong? I am a second ye...