Shelf life for roasted salted peanut
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If you store it exposed it will but if will sealed it won’t Further the way you prepare the peanut before frying had an influence in the stored nut texture…

Roasted salted nuts
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Baking which is at higher temperature than drying is alternative to frying, to turn out reduced fat snacks including nuts.

Flavor lock Processing
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Hello everyone I have doubt regarding flavor lock processing. What is the mechanism behind flavor lock processing? . What is the benefit of flavor lock processed food?.

Egg powder making plant
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You can find that information in the egg processing books and even in the web if you just exert effort to find it…The information is scattered. .You want complete details you need to find an egg powder consultant which i am not sure there is anyone here in this group…

New Product Trends in Cereals & millet
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Hello everyone . I’m doing a project on Millet , cereals . I’m looking towards new product in millet area . Cookies , chocolate are commonly taken by everyone .

COVID-19 RESTAURANTS GUIDANCE AND BEST PRACTICES – 341 Pages
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This Best Practices Guidance contains an international directory of guidelines and best practices recommendations for the care and prevention management of COVID19 risk during the preparation and administration of food and drinks by the restaurant sector.

Porridge composition
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@Zigs It seems like from your query you don’t understand the meaning of porridge…the many variations according to cultural and national preference. .

Nutritional Value of Grain-Based Foods
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Grains are fundamental in the daily diets of many people worldwide; they are used for the production of popular foods, such as bread, bakery products, breakfast cereals, pasta, couscous, bulgur, and snacks.

Turkish standard for Boza
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Hi everyone! I’m an italian student and I’m writing an essay about Turkish beverage Boza. I found the Turkish Standard for it on Regulatory Information System (TS 9778, it’s a document that applies to boza and describes its features) but it has got few details.

Baked Banana Chips
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Hello! I am looking to get some suggestions as to what parameters should be kept in mind to develop a non-fried/baked Banana Chips? The R&D trials will be conducted in a kitchen setup without lab equipments. Is it possible to achieve a product that is scalable?