Cola — FSTDESK

Onion ring

Have anybody can help me how produce onion ring. I want produce it from fresh onion By forming with forming machine
Sugar cashews shelf life

I'm facing an issue with sugar coated cashews. After coating cashews in pan and cooling. After packaging in two weeks cashews become soggy.…
In need for Urgent help with CIP process

Hi everyone, Hope you're doing well! My name is Jalal, I live in melbourne australia, an I am working on an automated mik dispenser. Now I'…
Palsgaard® 1388

Few months ago i use Palsgaard® 1388 to make a cream cheese. But the emulsion always getting bad. So i try to do it again and change the pa…
Low/zero-sugars substitute for stickiness and (optionally) sweetness of sugar

Hi all, I'm looking for a substitute for sugar which offers it's stickiness mainly, and if possible, it's solubility, sweetness, and when m…
Plant-based milk oily taste

We developed a plant-based milk based on pea protein. It tastes great when I use a neutral oil such as coconut RBD but then tastes off and…
Palsgaard Characteristic

Hello, anybody familiar with palsgaard? I just wondering, sometimes emulsion product such as cream cheese is really bad, but in vegan milk,…
Spreadable cream with cocoa and hazelnut

Hi everyone. I am looking for resources about spredabble cream with cocoa and hazelnut. Can you help me? Also i have a problem. When this p…
Oats chocolate

Im trying to develop oats chocolate is it possible get the commercial oats chocolate recipe please
pH of Non-Dairy Whipping Cream

Hi Guys, What is the optimum pH level of non-dairy whipping cream. 1) Raw cream 2) After processed i.e., whipping cream. Thank you
Fermentation is the food quality or food safety parameter

Is fermentation quality parameter or food safety parameter?
New yoghurt flavour

planning to develop a yoghurt based on cotton seed milk...Any guidance?
Why people chose other pea for research rather than soy?

While i think soy is the best source and easy to grow and super cheap, but the problem is always on the bad beany flavour. Even it's hard t…
Gummy candy

Hello Friends, We are manufacturing Pectin Based Gummy Candies, and many times during trails I have faced a change, that the solution becom…
Meat science

I process whole muscle meat and then I cook it (the meat goes directly after processing to thermal treatment). The process includes phospha…
Why Liquid Glucose is used in Ice-cream?

Can anybody explain why liquid glucose is widely used in ice-cream industry? And what are alternatives?