Unbleached and bleached flour are two different types used in baking. Here are the differences between the two.
Unbleached Or Bleached flour: The Difference
5 Reasons That Make Fish Highly Perishable
Meats, fish, and poultry, are all perishable foods. Among the three, fish is the spoils the fastest. Most meat such as beef and pork can be stored for 3 to 5 days. Fish, however, has a very short shelf life of just 1 to 2 days.
The Chemistry of Cheese Ripening
During the cheese ripening (affinage) process, several chemical and physical changes take place that lead to texture, flavor, aroma, and color development.
What Is Aseptic Processing?
Aseptic processing involves heating the food using commercially sterile equipment and pouring it into hermetically sealed containers while maintaining aseptic conditions.
Whole And Refined Grains: What’s The Difference?
Today, grains come in two forms: whole and refined grains. The form is determined by how it is further processed before it reaches the consumer.
What Does Modified Atmosphere Packaging (MAP) Do?
Modified atmosphere packaging (MAP) is a special form of packaging wherein the internal package atmosphere is modified so that the gaseous composition differs from that of air.
How Whipping Turns Egg Whites Into A Foam
Many food preparations use egg whites to create foam. Foams are those substances that form by dispersing or trapping gas (bubbles) in a solid or liquid.
Why You Should Not Use Pasteurized Egg (Whites)
The main objective of pasteurization is to eliminate bacteria that may be present and reduce the risk of foodborne illness. But there is one disadvantage with pasteurized eggs, though—it can be a troublesome ingredient.
Chocolate Science: Is Conching Important?
Basically, conching involves even distribution of cocoa butter within chocolate by mixing, agitating, and aerating. This is a very long process as it takes several hours to complete.
How Clean-In-Place (CIP) Works
With CIP, food processing equipments can maintain high levels of hygiene without the need for disassembly prior to cleaning and sanitation. This ensures that the equipment is hygienically ready for the next production run while lessening the downtime.