Soufflé
Soufflé (from the French soufflé, meaning “puffed” or “airy”) is a classic French dish built on two essential components: a flavored base of creamy consistency… Read More »Soufflé
Glucose Syrup (Starch Syrup)
Glucose syrup (also known as starch syrup or corn syrup) is a concentrated solution of sugars and dextrins obtained by the incomplete hydrolysis of starch… Read More »Glucose Syrup (Starch Syrup)
Jelly
Jelly is a soft, elastic dessert with a high moisture content, held together by a gelling agent. Originally created in France (from the French word… Read More »Jelly
Glucose Syrup in Food Production
What is Glucose Syrup? Glucose syrup (also known as starch syrup) is a sweet, thick, viscous liquid produced by the partial hydrolysis of corn or… Read More »Glucose Syrup in Food Production
Energy value of food products
Energy value of food products Energy value of food products and different meals per 100 grams, expressed in kilocalories (kcal). These values are approximate and… Read More »Energy value of food products
Standard losses of dry matter in food productions
Standard losses of dry matter in food productions Standard dry matter losses are widely used in the food industry. Phase-by-phase dry matter losses are used in… Read More »Standard losses of dry matter in food productions
Total solids content in food raw materials
Standard Total solids, dry matter content in food raw materials In this article, I will try to collect standardized and real Total Solids for all… Read More »Total solids content in food raw materials
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