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 cook it to a certain stage, for instance, soft ball or a hard crack stage. The first …

What are emulsifiers (in food)?

Ever tried to make a simple dressing of olive oil and balsamic vinegar? Noticed that it’s impossible to keep these two mixed without continuously stirring or adding something like mustard? Wondered how food manufacturers are able to do this? If you’ve looked on labels of various dressings and sauces you …

An introduction to food rheology

Within the food industry it is very important to understand how your food will behave. Will it be deformed (too) easily (a muffin), will it flow through a pipe (a pasta sauce), will it stay on your product (caramel topping of your cookie), will it thicken up, or not (bechamel …