Pastahobo

Canadian (made with Italian parts). Degree in Food Science. Former professional cook. Worked in meat, dairy, confections, wine, beverages. Currently work for g…

1. Buillion cube production process

   Hello fellow food scientist, I need the production process for seasoning cube production and the flowchart. Thanks

2. Seasoning Granules

   Currently developing seasoning in granule format but it is still loose (did not formula into granules) after passing through granulating ma…

3. Titanium dioxide banned in Europe

   Hi all, As you know titanium dioxide banned in Europe and just six monts left to find new alternatives for manufacturers. I think rest of w…

4. Cup cake recipe without egg

   Did anyone worked on cup cake recipe without egg? Would you share your technical challenges and organolaptic comparison with egg version.

5. Preservation of Salmon Eggs (not for consumption)

   I was wondering if any of you could humor a question I have regarding the preservation of raw salmon eggs at room temperature. I am interes…

6. Which preservative is used to enhance shelf life of halva

   Recently i have to launch a Halva (similar to Omani Halva ) but a little different. wherein sugar is used at low measure. can anyone help w…

7. Shelf life extension of papad

   Hello everyone, I am looking for suggestions on how we can enhance the shelf life of papad which is generally served as an appetizer in Ind…

8. Choco In Milk Shake Why Settled In Bottom

   Choco In Milk Shake Why Settled In Bottom Kindly Give Solutions

9. Chocolate with Vitamin C

   I tasted dark chocolate with vitamin C. How can I remove the chemical taste, the orange version is also nice 😄