Gluten-Free Eating
Making Vegan Chocolate: Texture Without Milk Powder
What milk powder does, alternative powders, fat balance, emulsifiers, sweetness, tempering, texture problems and reading labels.
5 min read
Tags
production
Product knowledge, storage guidance, industry data and practical kitchen guides for professional kitchens, retail shelves and out-of-home consumption.
16 articles
In this category
- Turkish Desserts & Baklava
How Tel Kadayıf Is Made: The Process Behind the Strands
The batter, the rotating plate, strand thickness, cooking time, moisture, fresh versus dried kadayıf, butter and uses.
5 min read
- Freeze-Drying & Fruit Snacks
Why Do Apples Brown? Colour Retention in Freeze-Dried Apple
The mechanism of enzymatic browning, polyphenol oxidase, oxygen and pH, pre-treatments, colour retention in freeze-drying, storage and assessment.
6 min read
- Smoked Meats & Delicatessen
Baton Sucuk Versus Coiled Sucuk
What the shape means in production, hanging and ripening, diameter and drying, heat-treated products, slicing, storage and uses.
5 min read
- Smoked Meats & Delicatessen
Why Whole-Muscle Inclusions Are Preferred in Deli Products
Whole-muscle versus emulsion products, differences in technique, what the cut face reveals, texture, binding, slicing behaviour and cost.
6 min read
- Smoked Meats & Delicatessen
Why Are Pistachios Used in Salami? Texture and Appearance
Three functions of the nut, the chemistry of the green colour, pre-treatment, size and ratio, effect on emulsion, distribution, cost and shelf life.
5 min read
- Smoked Meats & Delicatessen
How Are Cheese-Filled Deli Products Made?
Choosing the cheese, melting point and curd structure, piece size, when to add it, water and fat balance, cooking, cut quality and shelf life.
5 min read
- Smoked Meats & Delicatessen
What Do the Vegetables in Mortadella Do?
Their visual and textural function, the water balance problem, pre-treatment, how each vegetable behaves, ratio limits, shelf life and cut quality.
6 min read
- Smoked Meats & Delicatessen
What Is the Emulsion in Mortadella Production?
The structure of a meat emulsion, salt and soluble protein, the temperature limit and ice, the cutter stages, fat cubes, the cooking curve and breakage.
6 min read