özgür koyun
özgür koyun (@ozgur_koyun) on FSTDESK Forum: 31 replies and 2 threads.
- 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 b…
- 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?