Why to use orange zest (instead of juice)

If you want to bake something with an orange flavour, recipes will more often than not, not use orange juice. Instead, you will use orange zest (or both). But why is that the case? That orange zest is actually...

The benefits of using Maltogenic Amylase when baking bread

This is a guest post by Morgan Walker Clarke. Morgan is from Dallas, Texas, works in the hospitality industry and has an interest for food and science that he loves to share with us! Using enzymes in baking is...

Cook’s Science & Science of Good Cooking – Book review

If you’re like me, you believe there’s always something new to learn. And if you would like to learn something about food & science, in a very accessible way, the two books we’re...

Welcome to FoodCrumbles.com!

Here we love to dig just a little deeper into food and science. We explain how food is made, how it's preserved & packaged and what the role of the ingredients in your food are. We also analyze recipes, so you understand why a recipe is the way it is! Last but not least, we give you tools to develop a basic understanding of food science! Have fun browsing around and don't forget to ask a question if you can't find the answer here!

Latest articles

Food Science Basics

Just getting started in the world of food science and want to get your fundamentals straightened out? No problem, we've got a good selection of articles for you.
sedimentation experiment chocolate milk 10 min

Chocolate milk & Sedimentation

Nothing fits a good wintery day better than a warm chocolate milk, don’t you agree? The heat of the milk warms you up just a little and it gives you enough of a boost of energy to get going again. It’s a...

Lactic acid fermentation in food

Yogurt, sauerkraut, pickles, none of these products would exist without lactic acid fermentation. This is a series of chemical reactions that transforms your ingredients into something pretty different (and delicious)...

Colours in fruits & vegetables

Have you ever noticed how fruits and vegetables have a wide variety of colours? The spectrum goes from orange to purple to green to bright red. It’s amazing how nature has developed all these bright and beautiful...

Sugar cooking & Temperature stages

Whenever making caramel, marshmallows, honeycomb¬†or just about any other sugar candy you’ll often find that recipe either tells you to boil a sugar syrup to a certain temperature. Or, they’ll tell you to...

Cake Science

Peanut butter brownies with cocoa powder

Seeing the huge number of peanut butter chocolate recipes on the internet, it just has to be a good combination. In cooking shows on tv a chocolate peanut butter dessert can give you raving reviews and even Chef Watson...

Bread Science

10 ways to shape a bread

Have you tried making a nice round bread, only to end up with a flat, deflated disk? It just wouldn’t hold its shape, despite your care. There are several reasons as to why this might have happened: you might not...

Vegetable Science

Ice Cream Science

How ice cream is made in a factory

Whether you make one bowl of ice cream at home, or 1000 liter in a factory, the science of ice cream stays the same. You’d still want small ice crystals, to make a super smooth ice cream and you’d like to...

Meat Science

Decoding pancake package labels

If you have ever made American-style pancakes (those thick fluffy ones) at home, you know with how little ingredients you can whisk up a perfectly fine pancake. Take some flour, salt, baking powder and a little sugar...

Fruit Science

Cheese Science

Pie Science

Choosing & Using pears – On pear texture & pear pie

Ever wondered why there’s ample recipes for apple pies and barely any for pear pies? Besides the difference in taste and texture, it’s probably a cultural thing as well (we have >8 varieties of apples in...