Natural Food Colorants from Dried Fruits: A Technical Guide
A formulation dossier for R&D Directors. We analyze the extraction and stability of plant based pigments derived from Turkish dried…
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Fruit Pastes as Fat Replacers in Bakery Products
A technical guide for R&D Formulators. We analyze the rheological mechanics of replacing shortening and butter with Turkish Fruit Pastes….
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Using Fig Powder as a Natural Coloring and Flavoring Agent
A comprehensive technical dossier for R&D Directors and Procurement Managers. This guide explores the molecular science of displacing synthetic Caramel…
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Diced Figs in Bread: Enzyme Activity and Dough Rising
A technical guide for Master Bakers. We analyze the proteolytic impact of Ficin enzymes on gluten networks and demonstrate why…
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Rehydrating Dried Apricots for Industrial Bakery Use: A Guide
The definitive technical dossier for B2B Bakery Formulators. Mastering Sorption Isotherms, Glass Transition and Vacuum Impregnation using Malatya Dried Apricots….
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Apricot Jam Formulation: Pectin and Acidity Adjustments for Industry
A definitive 10-part technical dossier for R&D Directors. Covering the rheology of Malatya Dried Apricots, HM Pectin kinetics, and the…
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Diced Apricots for Industry: Comparing Rice Flour vs. Oil Coating for Flowability
A comprehensive technical guide for R&D Directors on optimizing production line efficiency, minimizing agglomeration, and selecting the correct flow agent…
