All about Liquid Glucose: The star ingredient in the confectionery industry.

Liquid Glucose Properties

Introduction Gottlieb Kirchhoff revolutionized the food and beverages industry when he hydrolyzed starch using heat and sulphuric acid under conditions of high temperature and pressure. This was when liquid glucose syrup was first made in 1811 in Russia. Glucose syrup is widely used in bakery and confectionery industries to add sweetness, texture, and flavor to […]

Decoding Maltodextrin: What is Maltodextrin and the usage.

Matodextrin Synthesis and Appllications

What is Maltodextrin You must’ve seen this ingredient sitting in the ingredient list at the back of any processed food packaging. So, what is maltodextrin? How is it made? Where is it usually put to use? Let’s decode all of these questions in this article and get to know maltodextrin better! Maltodextrin is a polysaccharide […]

The Truth About Alkalized Cocoa Powder: How Processing affects Flavour and Health

Alkalised Cocoa powder processing

Cocoa is a staple ingredient in many sweet treats and confectioneries, including cakes, cookies, and chocolate bars. It is produced by grinding the cacao fruit’s roasted seeds, also known as cocoa beans. Cocoa is available in mainly two forms, natural and alkalized cocoa powder. The latter has gained popularity recently due to its milder flavour, […]

How To Differentiate between Natural vs. Alkalized Cocoa Powder?

Difference in Natural & Alkalized cocoa powder

Cocoa powder is an essential ingredient in many chocolate-based products. Its sensory characteristics are crucial in determining these products’ overall quality and appeal. Cocoa powder can be classified into two main types based on the processing method: Natural, Alkalized (Dutch-processed). This article will analyse the sensory characteristics of these different types of cocoa and the impact […]

From Soybean Oil to Food Stabilizer: How Soy Lecithin is Made into a Versatile Food Ingredient!

Soy Lecithin Synthesis

Soy lecithin is a versatile food ingredient that is derived from soybean oil. It is commonly used as an emulsifier, stabilizer, and thickener in various food products, including baked goods, chocolate, margarine, and salad dressings. Soy lecithin is also used in non-food products, such as cosmetics, pharmaceuticals, and industrial applications. This article provides a comprehensive overview […]

Soy Lecithin: The Secret Ingredient Revolutionizing the Food Industry and its Surprising Uses!

Soy Lecithin applications

Soy lecithin is a commonly used food ingredient in the food industry for many years. It is derived from soybeans, a mixture of various phospholipids, including phosphatidylcholine, phosphatidylinositol, and phosphatidylethanolamine. It is a versatile ingredient used in various food products, including chocolate, baked goods, margarine, and dressings. In this article, we will explore soy lecithin and […]

Make Your Instant Dry Yeast Last Longer With These Hacks.

Make Your Instant Dry Yeast Last Longer

Introduction Instant dry yeast is a highly valued ingredient in baking and brewing, renowned for its fast-acting and consistent performance. However, like any organic material, it is susceptible to degradation over time.  Understanding the shelf-life stability and storage requirements is critical for ensuring its longevity and continued effectiveness in various applications. This article will provide a […]

Discover the Yeast Strains and Properties behind Instant Dry Yeast.

Discover the Yeast Strains and Properties behind Instant Dry Yeast.

Instant dry yeast is a type of yeast that is widely used in the baking industry due to its fast-acting and convenient nature. Unlike traditional yeast, instant dry yeast does not require proofing or dissolving in water before use. The yeast strains used in instant dry yeast have been specifically selected for their properties, including […]

    Your Cart
    Your cart is emptyReturn to Shop