Michael Bryanton

Michael Bryanton (@peican) on FSTDESK Forum: 94 replies and 2 threads.

1. Microbial activity

   How can we minimize the microbial activity of date syrup?

2. Allulose in Australia

   Does any one know if there is allulose wholesale suppliers in Australia? I want to use it for pastries development.

3. Value of the Certified Food Scientist (CFS) certification by IFT?

   Hello people, I recently found out about the CFS program run by IFT and wondering if it's worth to take that exam. So far discussion on red…

4. Choco In Milk Shake Why Settled In Bottom

   Choco In Milk Shake Why Settled In Bottom Kindly Give Solutions

5. Mozzarella cheese making

   Professional, I'm having difficulty in stretching my curd for mozzarella. Its not stretching, please guide me

6. Biscuit and bakery products

   Hello, guys am currently working on a biscuit recipe which I have progressed very well on the recipe except that the biscuit is still tough…

7. Quality Assurance vs Quality Control

   What is the different between Quality Assurance and Quality Control?

8. What do you think about GMOs?

   Hi all, What do you think about GMOs? Here are some explanations from FDA. GMO foods have been available to consumers since the early 1990s…

9. Food Flavourings

   Hello, I would like to inquire about possible signs of loss of quality in synthetic food flavours. Thanks.

10. Coating On Nuts

    Hello, This is Sachin Dhiman, We need to produce flour coated Roasted nuts ( peanut). Currently We are using sugar syrup as Adhesive and Wh…

11. To increase the aroma effect in lollipop candy

    What would you recommend to make the aroma used in lollipop candy products more effective? production progresses with traditional open boil…

12. Caramelized onions

    Hello everyone! Trying some new products! I just started researching the caramelized onions. I tried a batch in my double jacket pasteurize…