I am looking for an expert contact for retort processing of a pudding containing sugar and milk ingredients. I am getting too much browning and would like help to prevent it.
Greetings, My name is Lisa Maloney. I have been in the food industry for over 18 years. I graduated...2.1 Hours Later
I and my colleague have extensive experience in retorting and related quality issues. We are based...6.4 Hours Later
Jacobus |CEO / Principal Scientist
Hi, this is not too difficult, the reason for browning is Maillard reaction between reducing sugars ...16.7 Hours Later