ali çardak — FSTDESK

Preservatives in baked product

We've formulated a product that is high protein and is baked. There is about 20% water in the raw product (we haven't measured how much is…
What is dextrose equivalent?

Hello everyone, What is your comments about dextrose equivalent?
Need help: Yam Filling

Hi, I am working on a project and having trouble in color and shelf stability of yam filling. I use 23% fresh yam and 23% of water also, wi…
What is validation, what is verification?

Could you please share information about validation and verification differances?
Bitter issue

Hello everybody! I have been worked with apple juices made from pulp. Lately my product start to develop a bitter taste, after 2 weeks appr…
Need help with protein bar recipe for business

Hello Good day I want to start a protein bar making business So I need help with designing the perfect recipe for production with little pr…
High pressure capped bottle

Hello, Can someone or a user, please explain what does this look like or is it just a statement used plainly: Maillard reaction studies (re…
Dissolving solution

I have small amount of rosemary herb powder mixed in a cup of water and it's only party dissolving. I was wondering if there is another pow…
Molasses communiqué

Molasses communiqué: In the Turkish food codex, there are two parameters leading to the molasses related to molasses. 1.Parameter pH The se…
Can you share what do you think about monosodium glutamate (MSG)

can you share what you know about monosodium glutamate (MSG) thanks
Problem with protein coagulation

Hello everyone, I have just been A new member of the forum. Actually, i am currently getting a problem with my dairy product. I really appr…