Kevin_Woodman
Kevin_Woodman (@kevin_woodman) on FSTDESK Forum: 15 replies and 0 threads.
- The effect of storage temperature on the quality and formation of blooming defects in chocolate confectionery
The study aimed at assessing changes in the quality of certain types of chocolate products over the storage period with particular focus on…
- Shelf life for roasted salted peanut
Hi every one Please suggest how can to improve shelf life for roasted salted peanut.
- Food anti-caking agent
Hi all! Tell me, please, maybe someone understands anti caking agents. I need an anti caking agent that will prevent clumping and caking of…
- Does FSSC 22000 require all raw materials used having Quality Management System (QMS)?
Hi all, Please advise if it is obligatory that all raw materials used for production in FSSC22000 certified plant, are controlled with QMS?…
- Palsgaard Characteristic
Hello, anybody familiar with palsgaard? I just wondering, sometimes emulsion product such as cream cheese is really bad, but in vegan milk,…
- Partially hydrogenated fats or fully hydrogenated fats contain more trans fats
Partially hydrogenated fats or fully hydrogenated fats contain more trans fats. I am looking for a scientific study on this and I wonder yo…
- Which yeast used for cashew apple acetic fermantation
i want to make cashew apple vinegar
- pH of chocolate
How to check the pH of dark chocolate, what should be the pH of chocolate? (adsbygoogle window.adsbygoogle []).push({});
- Required sugar substitute
required sugar substitute that can be claimed diabetic friendly
- 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…
- Cup noodles shelf life
Can we have cup noodles shelf life for 15 months. What need to be taken care for that.
- Oats chocolate
Im trying to develop oats chocolate is it possible get the commercial oats chocolate recipe please