Gluten-Free Eating
Building a Gluten-Free Menu in a Café
Deciding the scope, separation in the kitchen, an equipment list, frozen products, staff training, menu language, pricing and measuring demand.
6 min read
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Blog
Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
872 articles
Latest Posts
- Smoked Meats & Delicatessen
Why Dried Meat Keeps: The Science of Drying
Water activity, the effect of drying on microorganisms, salt and nitrite, case hardening, the drying curve, safe thresholds and storage.
5 min read
- Breakfast, Jam, Tahini & Halva
Practical Ways to Cut Sugar at Breakfast
Hidden sources of sugar, the weight of sugar in tea, reducing amounts instead of swapping products, and cutting back gradually.
5 min read
- Frozen Bakery & Patisserie
How Real Tiramisu Is Made: Mascarpone and Savoiardi
The components of the classic recipe, substitutes for mascarpone, egg safety and the zabaione method, soaking time, resting and slicing.
6 min read
- Smoked Meats & Delicatessen
What Is Sun-Dried Tomato? How It Is Made and Used
What changes during drying, glutamate concentration, sun versus oven drying, storing in oil, salt levels and use in meat products.
6 min read
- Freeze-Drying & Fruit Snacks
Freeze-Dried Fruit in Smoothies and Yoghurt
Control over water, comparison with frozen fruit, quantity conversion, powders, timing in yoghurt, consistency problems and cost.
5 min read
- Frozen Bakery & Patisserie
What Is Framboise? Is It the Same as Raspberry?
The origin of the name, the botany, where the names diverge in the market, confusion with blackberry, differences in taste and use.
5 min read
- Smoked Meats & Delicatessen
Thyme Varieties and Their Use in Meat Products
The main genera and how to tell them apart, carvacrol and thymol ratios, which type for which product, dried quality, blends and storage.
5 min read
- Healthy Eating & Protein
Counting Calories with Deli Products
The slice-weight problem, differing portion definitions, reading label values, how cooking changes them, a logging method and common errors.
5 min read