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The aim of carbonatation is to remove impurities from a solution. Field of application Sugar industry. Description of techniques, methods …
/en/knowledge/117-carbonatation/
The aim of sulphitation is to prevent either microbiological degradation or unwanted colour formation. Field of application Sulphitation is applied, …
/en/knowledge/115-sulphitation/
Cooking is a heating technique that is used in food products to change the tissue structure, color and moisture content …
/en/knowledge/99-cooking-boiling/
Forming/moulding and extruding are operations to achieve a certain shape of solid materials. Field of application Forming/moulding is an operation …
/en/knowledge/90-forming-moulding-extruding/
A lollipop is candy that consists of hard sugar, which is melted on a paper or plastic stick. Lollipops are …
/en/knowledge/61-lolly/
Applesauce is a sweetened mash from apples, to which, next to apples often other fruits can be added. To the …
/en/knowledge/42-applesauce/
The aim of this process is to dissolve a quantity of carbonic gas in to different products (for example, in …
/en/knowledge/110-carbonation/
Leaf vegetables such as spinach, kale, leeks, endive and chervil are freshly available during a short season. The leaf vegetables …
/en/knowledge/46-leaf-vegetables/
In the Netherlands and in Flanders ‘ontbijtkoek’ is a delicacy, which is eaten at breakfast, lunch or as a snack. …
/en/knowledge/49-gingerbread/
To prolong the shelf life of vegetables, they can be dried. Vegetables have a naturally high moisture content. When the …
/en/knowledge/37-dried-vegetables/
