Dynamiko Food Ingredients’ Post

Yoghurt yoghurt,is it a must that we prepare you in serious plants and big factories? Let's talk, we the current economy purchasing yoghurt for the whole family like ours is uneconomical. Avoiding missing yoghurt Food Science have a package for both homemade and factory based. Our task is just to maintain consistency and quality regardless of the station we have used to prepare our yoghurt. All the critical control points and limits are adhered to.All steps for yoghurt preparation are followed from raw milk to packaging. #Foodscientist

Fermenting: 3 in 1- Guide to Delicious Fermenting Recipes for Vegetables and Herbs+ Meat Products, Kimchi and Sourdough+ Fruits & Beverages https://lnkd.in/gbva6DkP #fermentingfood #fermented #fermenting #kimchi #probiotic #fermentingrecipes

Attention! This is not a health and wellness post by a celebrity, or an influencer endorsing Irish Moss, the super-trendy food supplement. It’s a post by a renowned malting company, strictly addressed to professional and home brewers! Irish Moss, or Sea Moss is not a species of moss. It is Chondrus crispus, i.e. a seaweed of great interest to non-industrial brewers, because it’s an excellent fining agent, that causes precipitation of protein molecules in the wort, which are responsible for haziness of the final product. It is employed during the last minutes of the boiling stage and remains in the kettle. It doesn’t end up in the fermentation tank. It has no significant effect on yeast. That means, it does not affect the fermentation process. Trendy craft brewing recipes frequently include wheat, oat, or spelt malts, which tend to be rich in proteins. Nevertheless, plenty of brewers want to avoid an excessive haziness in their beer and they lack the equipment or are not willing to subject beer to filtration or use gelatin. Obviously, for some beer styles which undergo secondary fermentation, yeast presence in the bottle is absolutely essential. Castle Malting, striving to become the definitive one-stop-shopping supplier for the craft brewing industry, has sourced the finest premium Irish Moss derived fromthe highest quality Chondrus crispus seaweed. It is available in packaging of 1, 5 and 10 kg. Ordering it with your malt will entail no additional freight charge! Accessing IRISH MOSS TECHNICAL SPECIFICATION: https://lnkd.in/dVBbrMwQ , you will download a pdf with more information that you will need before placing an order.

Recipe Tips: Enjoy the taste of pomegranate raita in the summer season, make it with this method #nonews #PomegranateRaita #RecipeTips #Summerseason

Modular belt of the highest standard and best value for money is what you get from Blue Belt.

Fermenting: 3 in 1- Guide to Delicious Fermenting Recipes for Vegetables and Herbs+ Meat Products, Kimchi and Sourdough+ Fruits & Beverages https://lnkd.in/gbva6DkP #fermentingfood #fermented #fermenting #kimchi #probiotic #fermentingrecipes

Many have asked me recently "why do you need automation in producing food". Check out this mesmerizing video featuring our cheese production automation, where robotic arms pack and staple products at an incredible speed of 10,000 cheeses per hour. 🤖🚀 So why automate? * Volume: * Able to handle 13bn liter milk a year efficiently and profitably * Precision and Consistency: Ensuring each cheese meets our high quality standards with robotic precision. * Efficiency: Unparalleled production speeds meeting market demands while maintaining top-tier quality. * Reduced Waste: Smart automation minimizes errors, contributing to a more sustainable production process. * Safety: Handling tasks that might pose risks to human workers, enhancing overall safety. * Boosting Profitability: Elevating bottom line in a low margin business like foods by optimizing processes and enhancing profit margins. #ArlaFoods #AutomationInFoodIndustry #CheeseProduction #Innovation #Efficiency #QualityControl #Profitability #FutureOfWork

Modified Starch – Ingredients for Fruit Filling CHEEFLO, is a type of modified tapioca starch that is highly effective for use in fruit fillings. It is created by treating tapioca starch with propylene oxide and phosphoric acid, resulting in a starch that has excellent thickening and stabilizing properties. Benefits of CHEEFLO Modified Tapioca Starch • Excellent Thickening Power: CHEEFLO provides superior thickening abilities, which help achieve the desired viscosity in fruit fillings without altering the taste or color of the fruit. • High Stability: This starch remains stable under varying pH levels, heat, and mechanical stress, making it ideal for fruit fillings that undergo cooking and baking processes. • Clear and Smooth Texture: CHEEFLO creates a clear, smooth, and glossy gel, enhancing the visual appeal of the fruit filling. • Reduced Syneresis: It significantly reduces syneresis, ensuring that the fruit filling remains cohesive and retains its water content without leaking. • Enhanced Freeze-Thaw Stability: CHEEFLO is highly resistant to the detrimental effects of freezing and thawing cycles, maintaining the texture and quality of the fruit filling even after prolonged storage. Contact today to get samples and reach more information: 📧 Email: sales2@exportvn.com 📞 WhatsApp number: +84936025314 #DairyInnovation #ModifiedTapiocaStarch #TextureEnhancement #Breadcrumbs #Noodle #Dumpling #Ketchup #Sauces #Fruitfilling

How about a recipe for an easy tomato sauce? SAVE to make it any time #pamperedchefsaradesmond CRUSHED TOMATO SAUCE INGREDIENTS 2 tbsp (30 mL) olive oil 6 garlic cloves, pressed 1/2 tsp (2 mL) dried basil leaves 1/2 tsp (2 mL) dried oregano leaves 1/2 tsp (2 mL) dried red pepper flakes (optional) 1 small carrot, peeled and grated 1 can (28 oz/794 g) crushed tomatoes, undrained 1/2 tsp (2 mL) salt DIRECTIONS Heat oil in a large skillet on medium-high 3-5 minutes or until shimmering. Add the garlic, basil, oregano and pepper flakes, cook 1 minute, stirring constantly. Add the carrot, tomatoes with their juices and salt. Cook, over medium heat 12-14 minutes or until the sauce is thickened, stirring occasionally. Yield: 2 1/2 cups (625 mL) 5 servings of 1/2 cup (125 mL) Nutrients per serving: Calories 60, Total Fat 3.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 7 g, Fiber 2 g, Protein 2 g Cook's Tips: Making your own tomato sauce is often more economical and a healthier option than jarred or canned sauces. This tomato sauce has approximately 40% less sodium than a jarred marinara sauce. https://lnkd.in/guEhhymi