231 result(s)

Traditional buttermilk is what is left over after butter is made from sour cream.… When the milk is stored in storage tanks, its acidity is checked regularly.… Before the milk is pasteurized, 0.1 to 0.2% salt is added, to obtain the desired flavor.… 4.6 is reached.… Then, the stirring speed is reduced and the buttermilk is stirred until it is cooled down to 17°C.

/en/knowledge/38-buttermilk/

The raw material for honey is produced by bees.… Honey is a sweet, golden syrup-like substance. Honey is produced by honey bees.… However, this honey is darker and cloudy.… Then the honey is heated quickly to 75°C. It is filtrated and cooled immediately to 50°C.… The honey is heated to 75°C as it is more liquefied, favoring filtration.

/en/knowledge/129-honey/

Lactose is a sugar, which is present in the milk of mammals.… Lactose is a disaccharide of glucose and galactose and is less sweet than saccharose and glucose.… In general, α-lactose is produced.… However, this type of lactose is less soluble than the water free type β-lactose, which is produced by… When whey permeate is used, the proteins which are present in the whey are also removed, which is done

/en/knowledge/60-lactose/

The continuous steam peeler is a pipe with a screw inside.… Most of the peeled material is discharged with the steam.… Knife peeling is mostly used for citrus fruits, as the citrus skin is easily removed and the fruit suffers… which is lined with an abrasive.… Flame peeling is used, for example, for peeling onions.

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After filtering the syrup is temporary stored for determining the quality and before filling it is heat… The Northeastern part of North America is the only place on earth where the climate is suitable for the… The best quality is A-grade.… is heated again to 82°C.… It is important that the maple syrup is bottled without headspace and is sealed airtight.

/en/knowledge/32-maple-syrup/

If the incoming product is a liquid (eg coffee extract), the liquid is frozen in two steps (each with… The temperature of the drying chamber is far below 0 ° C.… The exact temperature depends on the product that is being dried. A vacuum is applied in the room.… The water is liquefied and drained. The vacuum is maintained by a vacuum pump.… The outlet of the vacuum pump is expelled into the air.

/en/knowledge/102-freeze-drying-lyophilisation/

When the dough is cooled and relapsed, there is still an internal hole.… Pita is also often dipped in for example olive oil and hummus.… In general, wheat flour is used, both wholemeal and white flour.… The flat dough is then punched into round shapes.… The surplus dough is transported back to the extruder.

/en/knowledge/52-pita-bread/

Freezing is a method of preservation.… Normally, a product is frozen to -20 to -24 ° C.… A disadvantage of the spiral shape is that the output of the product is at a higher point than the input… In the first spiral the product is raised, while in the second spiral the product is brought down again… Cryogenic freezing is also called shock freezing.

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Afterwards the fish is sorted to size.… The fish is pressed with such pressure so that the structure of the fish is not damaged.… Packing and freezing After mixing the fish, which at this moment is already called surimi, it is packed… This temperature is high enough to obtain good cutting surfaces, but it is low enough to avoid the growth… Cutting The surimi, which is still in big pieces, is cut into coarse flakes.

/en/knowledge/62-surimi-imitation-crab/

Rye bread is a regular bread type. It is baked of dough from broken or grinded rye.… It is therefore cooked or soaked before it is added. This gives the dough a certain cohesion.… Resting The dough is left to rest for 1 up to 2 hours. The dough temperature is now 50°C.… The heat transfer is slow because the dough is so compact and contains no air bubbles.… At the rise of sweet rye bread, yeast is used. Leaven is used for the sour rye bread.

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