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Buttermilk is a low-fat, drinkable dairy product with a fresh, acidic flavour. Traditional buttermilk is what is left over after …
/en/knowledge/38-buttermilk/
Most raw materials contain some components which are inedible or have variable physical characteristics. Processing techniques such as sorting, grading, …
/en/knowledge/85-sorting/
Dehydration is defined as the application of heat under controlled conditions to remove, by evaporation, water contained in solid foods …
/en/knowledge/100-dehydration-solid-solid/
The objective of soaking (e.g. of legume seeds) is to moisten and soften the seed to reduce the cooking time …
/en/knowledge/114-soaking/
The purpose of melting is to be a phase change from solid to liquid, to organize the material for further …
/en/knowledge/105-melting/
The aim of this group of operations is to obtain a uniform mixture from two or more components or to …
/en/knowledge/91-mixing-conching-homogenisation/
The aim of this process is to dry the product and to strengthen its aromas and / or to strengthen …
/en/knowledge/106-roasting/
Frying is a baking process in which the food is baked in edible oil at a temperature of about 200°C. …
/en/knowledge/104-frying/
Juice is a very healthy food. It consists of water, fruit sugar, fruit acid and minerals. Depending on the particular …
/en/knowledge/4-juice/
Meat croquettes are a typical Dutch snack. A croquette is a deep-fried product which consists of a provided ragout, which …
/en/knowledge/41-meat-croquette/
