Cola

Cola (@cola) on FSTDESK Forum: 21 replies and 3 threads.

1. Onion ring

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

2. 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.…

3. 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'…

4. 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…

5. 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…

6. 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…

7. Palsgaard Characteristic

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

8. 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…

9. Oats chocolate

   Im trying to develop oats chocolate is it possible get the commercial oats chocolate recipe please

10. 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

11. Fermentation is the food quality or food safety parameter

    Is fermentation quality parameter or food safety parameter?

12. New yoghurt flavour

    planning to develop a yoghurt based on cotton seed milk...Any guidance?