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Spread product

Hello Friends, I developed a water based choco spread, i have a brix of 70, pH 5.8 but i am experiencinng bulging after few days. Dont forg…
Spreadable chocolate regulation

Hi everybody. I have a question. I have a new product and we want to use some claim its sticker. Which one we can use? preservative free ad…
Apple consentrate

how can calculated nf of apple consantrate are there any options out of lab analysis
Business plan for food company

Hello everyone, anyone have any ideas how to write the business plan.can you help me please
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 grit…
Puff pastry

hi everyone! In the company I work for, we sell puff pastry dough to our customers. When our customer analyzes the puff pastry, the pH leve…
Chocolate bars recipe thoughts and opinions

Hello I would like to hear from the experts on this recipe the recipe is made by a baker which there is no lab analysis or test just wanted…
Canteens and Restaurants

How can I completely prevent flies from coming into the dining area in my canteen or restaurant. I have already installed an insectocutor b…
What do you use to measure of chocolate particle size?

What do you use to measure of chocolate particle size? Grindometer? Micrometer? or (adsbygoogle window.adsbygoogle []).push({}); images fro…
Standard operating procedures

Hello Food technologists, I would like anyone working in the quality control department to provide me with a sample Sanitation Standard ope…
Shelf life study

Hello! Good evening! I need information about how i conduct the shelf life study of confectionery products? which type of equipment will be…
Food safety culture

Dear all, Do you have any good practices how to encrease food safety culture on the plant if 40% of the employees are temporary?
Rework about caramel chocolate process

Do you have any idea about rework of caramel, how can we make it. how can we seperate from chocolate to caramel can you share me your exper…
Thanks to FSTDESK members

Hello, i want to say thank you to all FSTDESK members for their contributions and also especially to our top contributors @nanoscientist @S…
Audits pain points

Hi, Now for the ones receiving the inspection... What is the most sacred thing about an inspection and what is the worse thing you had expe…
Bread manufacturing

Which preservative is better for bread?