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Paneer + How To Guide", "url": "https://foodcrumbles.com/science-of-making-your-own-cheese-indian-paneer/", "published_at": "2022-09-30T15:44:00+00:00" }, { "id": "01a0c54e-25a2-732b-a664-ac9a2f64869a", "title": "How Mayonnaise Works – Jamming Fat Droplets in Water", "url": "https://foodcrumbles.com/how-mayonnaise-works-jamming-fat-droplets-in-water/", "published_at": "2022-09-30T09:38:28+00:00" }, { "id": "01a0c54e-25a2-732b-a664-ac9a302979bc", "title": "Italian Meringue – How a Hot Sugar Syrup Stabilizes an Egg White Foam", "url": "https://foodcrumbles.com/italian-meringue-how-a-hot-sugar-syrup-stabilizes-an-egg-white-foam/", "published_at": "2022-09-27T12:31:57+00:00" }, { "id": "01a0c54e-25a2-732b-a664-ac9a306de0d6", "title": "How Raisins Are Made", "url": "https://foodcrumbles.com/brown-vs-golden-raisins-where-raisins-come-from/", "published_at": "2022-09-21T11:55:00+00:00" }, { "id": "01a0c54e-25a2-732b-a664-ac9a30eda4eb", "title": "Top Troubleshooting Tips For Using Pectin", "url": "https://foodcrumbles.com/top-troubleshooting-tips-for-using-pectin/", "published_at": "2022-09-21T09:07:00+00:00" }, { "id": "01a0c54e-25a2-732b-a664-ac9a30ef6bad", "title": "The (Scientific) Guide to Making HM Pectin Gummies", "url": "https://foodcrumbles.com/the-scientific-guide-to-making-hm-pectin-gummies/", "published_at": "2022-09-15T14:09:46+00:00" }, { "id": "01a0c54e-25a2-732b-a664-ac9a31905812", "title": "How to Make Pumpkin Puree (And The Science Behind it)", "url": "https://foodcrumbles.com/pumpkin-puree-the-science-of-pumpkins-pectin/", "published_at": "2022-09-14T08:54:00+00:00" }, { "id": "01a0c54e-25a2-732b-a664-ac9a31c05329", "title": "How Churros Keep Their Shape", "url": "https://foodcrumbles.com/how-churros-keep-their-shape/", "published_at": "2022-08-31T18:51:00+00:00" }, { "id": "01a0c54e-25a2-732b-a664-ac9a31ec387d", "title": "What Happens When Roasting Cumin Seeds", "url": "https://foodcrumbles.com/what-happens-when-roasting-cumin-seeds/", "published_at": "2022-08-24T19:47:00+00:00" }, { "id": "01a0c556-9b35-7269-8398-833ba7f54eb0", "title": "How Cashews Thicken Sauces – Butter Chicken Science", "url": "https://foodcrumbles.com/using-cashews-as-thickeners-butter-chicken-science/", "published_at": "2022-08-18T10:34:00+00:00" }, { "id": "01a0c556-9b35-7269-8398-833ba89b2516", "title": "Using Chemical Formulas to Describe Food", "url": "https://foodcrumbles.com/chemical-formulas-food/", "published_at": "2022-08-09T20:31:00+00:00" }, { "id": "01a0c556-9b35-7269-8398-833ba90a8bf5", "title": "The (Scientific) Guide to Choosing Pectin", "url": "https://foodcrumbles.com/the-scientific-guide-to-choosing-pectin/", "published_at": "2022-08-09T20:09:00+00:00" }, { "id": "01a0c556-9b35-7269-8398-833ba9ae7d8a", "title": "Semifreddo Science: Using The Power of Eggs to Make This Airy Dessert", "url": "https://foodcrumbles.com/semifreddo-science-using-the-power-of-eggs-to-make-this-airy-dessert/", "published_at": "2022-08-05T15:04:08+00:00" }, { "id": "01a0c556-9b35-7269-8398-833baa1ea761", "title": "How to Make Brownies With a Crispy Top", "url": "https://foodcrumbles.com/how-to-make-brownies-with-a-crispy-top-experiment-along/", "published_at": "2022-08-02T14:34:00+00:00" }, { "id": "01a0c556-9b35-7269-8398-833baa3954d2", "title": "The Importance of Air in Ice Cream", "url": "https://foodcrumbles.com/simple-ice-cream-semifreddo/", "published_at": "2022-07-26T19:27:54+00:00" }, { "id": "01a0c556-9b35-7269-8398-833baa7a5ab2", "title": "What Is The Glass Transition Temperature?", "url": "https://foodcrumbles.com/what-is-the-glass-transition-temperature/", "published_at": "2022-07-26T12:31:12+00:00" }, { "id": "01a0c556-9b35-7269-8398-833bab643bc7", "title": "How to Choose the Right Type of Flour", "url": "https://foodcrumbles.com/flour-analysis-paralysis-choosing-the-right-type-of-wheat-flour/", "published_at": "2022-07-19T02:40:00+00:00" }, { "id": "01a0c556-9b35-7269-8398-833babfa207d", "title": "Why Granitas Are Flaky", "url": "https://foodcrumbles.com/why-granita-ice-is-flaky/", "published_at": "2022-07-18T19:46:06+00:00" }, { "id": "01a0c556-9b35-7269-8398-833bace97771", "title": "How to Scale a Recipe for Manufacturing", "url": "https://foodcrumbles.com/how-to-scale-up-recipe-manufacturing/", "published_at": "2022-07-07T09:43:00+00:00" }, { "id": "01a0c55e-b689-7235-b3d8-bf2568d506f8", "title": "The Science of Non-Sticky Nougat Candy", "url": "https://foodcrumbles.com/the-science-of-non-sticky-nougat-candy/", "published_at": "2022-07-06T07:25:00+00:00" }, { "id": "01a0c55e-b689-7235-b3d8-bf2569168115", "title": "How to Determine the Nutritional Value of Food", "url": "https://foodcrumbles.com/determining-the-nutritional-value-of-food-products/", "published_at": "2022-07-05T20:14:00+00:00" }, { "id": "01a0c55e-b689-7235-b3d8-bf25692926a9", "title": "How to Scale Up Your Food Production – An Overview", "url": "https://foodcrumbles.com/scaling-food-production-challenges/", "published_at": "2022-07-05T07:56:00+00:00" }, { "id": "01a0c55e-b689-7235-b3d8-bf2569a05f20", "title": "Bringing Food Scale-Up Challenges to Life", "url": "https://foodcrumbles.com/food-science-in-large-scale-catering-netflix-mega-food/", "published_at": "2022-07-01T03:21:00+00:00" }, { "id": "01a0c55e-b689-7235-b3d8-bf256a31f953", "title": "Introduction to the pH of Coffee: Is Coffee an Acid or a Base?", "url": "https://foodcrumbles.com/introduction-to-the-ph-of-coffee-is-coffee-an-acid-or-a-base/", "published_at": "2022-06-29T17:00:00+00:00" }, { "id": "01a0c55e-b689-7235-b3d8-bf256ac60d3c", "title": "What Happens When Roasting Marshmallows?", "url": "https://foodcrumbles.com/roasting-marshmallows-science-over-a-campfire/", "published_at": "2022-06-22T10:43:00+00:00" }, { "id": "01a0c55e-b689-7235-b3d8-bf256b2d218c", "title": "The Role of Sugar, Eggs, and Gelatin in Marshmallows (+ Recipe)", "url": "https://foodcrumbles.com/marshmallow-science-explained/", "published_at": "2022-06-15T17:30:00+00:00" }, { "id": "01a0c55e-b689-7235-b3d8-bf256c0ffb23", "title": "Lamb and Mutton: An Overview of Sheep Farming", "url": "https://foodcrumbles.com/lamb-and-mutton-an-overview-of-sheep-farming/", "published_at": "2022-05-05T05:57:00+00:00" }, { "id": "01a0c55e-b689-7235-b3d8-bf256ca41d74", "title": "3 Ways to Make a Caramel Sauce", "url": "https://foodcrumbles.com/three-ways-to-make-a-caramel-sauce/", "published_at": "2022-04-20T11:06:00+00:00" }, { "id": "01a0c55e-b689-7235-b3d8-bf256d58a8d7", "title": "How to Optimize Your French Meringue", "url": "https://foodcrumbles.com/how-to-optimize-your-french-meringue/", "published_at": "2022-04-19T19:09:00+00:00" } ] posts Claim your blog

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2026

Introducing: a not so well known relative of the oat original ↗

10 Jun 2026

Introducing: A bean you might not (yet) know original ↗

10 Jun 2026

When is food processing regenerative?original ↗

20 May 2026

Regenerative Food Processors in the Netherlands original ↗

26 Apr 2026

Using pancakes to accelerate regeneration?original ↗

4 Mar 2026

Let’s head to the lab to compare Regen vs. Conventional produce original ↗

27 Feb 2026

2024

What to Consider When Developing a Plant-Based Milk for Foaming original ↗

24 May 2024

Combating Separation: How to Stabilize Food Emulsions original ↗

18 Mar 2024

Streamline Your Food Production with Recipe Harmonization original ↗

18 Mar 2024

Don’t Let Your Food Separate: Choosing & Using Emulsifiers original ↗

15 Mar 2024

3 Things to Keep in Mind When Developing Products with Natural Colors original ↗

12 Feb 2024

Plant-Based Product Development Lessons Learned from Philip Khoury’s A New Way to Bake original ↗

12 Feb 2024

Prevent Product Quality Losses by Preventing Freezer Burn original ↗

8 Feb 2024

How to Select Packaging For Your New Product original ↗

5 Feb 2024

Moisture Matters: Strategies to Improve Shelf Life & Quality original ↗

3 Jan 2024

How to Determine The Shelf Life of Your Product original ↗

2 Jan 2024

2023

Navigating Plant-Based Proteins: 3 Tips for Food Makers original ↗

22 Dec 2023

Why Palm Oil is Used in so Many Foods original ↗

8 Dec 2023

How Understanding the Role of Ingredients Helped a Baker Improve Her Bagels (and Significantly Lower Production Costs)original ↗

15 Nov 2023

How to Use an Electric Pressure Cooker original ↗

23 Oct 2023

Why a Pressure Cooker Cooks Food Faster original ↗

22 Oct 2023

The Secret to Non-Earthy Beetroots original ↗

6 Oct 2023

Acids Keep This Beetroot Red Velvet Cake Red original ↗

6 Oct 2023

How to Keep Red Beetroots Red original ↗

5 Oct 2023

Melting Moments – Using Corn Starch for a Melt-in-the-Mouth cookie original ↗

22 Sept 2023

Air Fryer vs. Regular Chocolate Cake – What’s The Difference?original ↗

23 May 2023

How Oat Milk is Made (in a Factory)original ↗

18 May 2023

What Happens When Rendering Beef Fat to Make Tallow?original ↗

15 May 2023

The Chemistry of Rancidity in Food original ↗

15 May 2023

There’s a Science Behind Milk Foams (Latte Art)original ↗

9 May 2023

How to Make Pistachio Turkish Delight original ↗

2 May 2023

Why Honey Crystallizes & How to Decrystallize Honey original ↗

28 Apr 2023

Why There’s Oil on Top of Some Peanut Butters – Separation Science original ↗

21 Apr 2023

How Peanut Butter is Made original ↗

21 Apr 2023

What Makes Instant Noodles Instant? – On Pre-Cooking & Drying Noodles original ↗

20 Apr 2023

How to Make Orange Juice – Comparing Blending vs. Juicing original ↗

16 Apr 2023

Cakey vs. Gooey Brownies – The Science Behind A Brownie’s Texture original ↗

10 Apr 2023

Why Different Butters Behave Differently – Butter Science original ↗

30 Mar 2023

Kouign Amann – Science of a French Pastry original ↗

24 Mar 2023

Stroopwafels – Where Cookie & Candy Science Meet original ↗

7 Mar 2023

How to Choose Between Cocoa Powders original ↗

3 Mar 2023

What Makes Oreo Cookies Black?original ↗

27 Feb 2023

How to Make Bread – A Quick Overview of the Process original ↗

23 Feb 2023

The Science of Bread original ↗

22 Feb 2023

The Role of Butter, Eggs, Milk and Sugar in Enriched Bread (+ Brioche Recipe)original ↗

21 Feb 2023

The Role of Flour, Water, Yeast and Salt in Lean Breads (+ Basic Bread Recipe)original ↗

21 Feb 2023

How Meat Terrines Work original ↗

15 Feb 2023

Testing 7 Egg Alternatives for Pound Cakes original ↗

14 Feb 2023

How to Prevent a Collapsed Chiffon Cake original ↗

7 Feb 2023

Tips and Tricks for Making Pulled Candy (+Roomboterbabbelaars Recipe)original ↗

2 Feb 2023

Why a Lemon is Yellow original ↗

24 Jan 2023

The Science of Yeast Cakes (+ Recipe)original ↗

23 Jan 2023

When & Why to Microwave Your Potatoes original ↗

22 Jan 2023

How Raisins Remain Soft In Cereals original ↗

17 Jan 2023

Why Soak Your Fruit For Weeks For a Christmas Cake original ↗

5 Jan 2023

How to Make Chocolate Mousse (Science of Stabilizing Foams)original ↗

3 Jan 2023

2022

What Makes an Orange, Orange?original ↗

21 Dec 2022

How Eggs Yolks Thicken Custards, Pies, Desserts, and More original ↗

15 Dec 2022

A Quick Analysis of an Eggless Orange Cake original ↗

14 Dec 2022

The Science of Tempering Chocolate + An Easy Way to Temper original ↗

6 Dec 2022

Books to Help You Understand the Science of Cooking original ↗

1 Dec 2022

The Science of Cheese original ↗

30 Nov 2022

Comparing Buffalo Milk vs. Cow’s Milk to Make Paneer original ↗

29 Nov 2022

TaaiTaai – A Tough Dutch ‘Cookie’original ↗

23 Nov 2022

Why Cheese Fondue Splits & How to Prevent it original ↗

20 Nov 2022

How Malted Grains Are Made – The Magic of Malting original ↗

14 Nov 2022

How Cheese is Made – A Complete Process Overview original ↗

13 Oct 2022

What Makes Golden Raisins Yellow?original ↗

12 Oct 2022

How Casein Proteins Are Crucial For Making Cheese original ↗

2 Oct 2022

The “Best” (Candy) Thermometer original ↗

1 Oct 2022

Why Zucchini Works Great in Baking (+ Chocolate Zucchini Cake Recipe)original ↗

1 Oct 2022

The Science of Making Paneer + How To Guide original ↗

30 Sept 2022

How Mayonnaise Works – Jamming Fat Droplets in Water original ↗

30 Sept 2022

Italian Meringue – How a Hot Sugar Syrup Stabilizes an Egg White Foam original ↗

27 Sept 2022

How Raisins Are Made original ↗

21 Sept 2022

Top Troubleshooting Tips For Using Pectin original ↗

21 Sept 2022

The (Scientific) Guide to Making HM Pectin Gummies original ↗

15 Sept 2022

How to Make Pumpkin Puree (And The Science Behind it)original ↗

14 Sept 2022

How Churros Keep Their Shape original ↗

31 Aug 2022

What Happens When Roasting Cumin Seeds original ↗

24 Aug 2022

How Cashews Thicken Sauces – Butter Chicken Science original ↗

18 Aug 2022

Using Chemical Formulas to Describe Food original ↗

9 Aug 2022

The (Scientific) Guide to Choosing Pectin original ↗

9 Aug 2022

Semifreddo Science: Using The Power of Eggs to Make This Airy Dessert original ↗

5 Aug 2022

How to Make Brownies With a Crispy Top original ↗

2 Aug 2022

The Importance of Air in Ice Cream original ↗

26 Jul 2022

What Is The Glass Transition Temperature?original ↗

26 Jul 2022

How to Choose the Right Type of Flour original ↗

19 Jul 2022

Why Granitas Are Flaky original ↗

18 Jul 2022

How to Scale a Recipe for Manufacturing original ↗

7 Jul 2022

The Science of Non-Sticky Nougat Candy original ↗

6 Jul 2022

How to Determine the Nutritional Value of Food original ↗

5 Jul 2022

How to Scale Up Your Food Production – An Overview original ↗

5 Jul 2022

Bringing Food Scale-Up Challenges to Life original ↗

1 Jul 2022

Introduction to the pH of Coffee: Is Coffee an Acid or a Base?original ↗

29 Jun 2022

What Happens When Roasting Marshmallows?original ↗

22 Jun 2022

The Role of Sugar, Eggs, and Gelatin in Marshmallows (+ Recipe)original ↗

15 Jun 2022

Lamb and Mutton: An Overview of Sheep Farming original ↗

5 May 2022

3 Ways to Make a Caramel Sauce original ↗

20 Apr 2022

How to Optimize Your French Meringue original ↗

19 Apr 2022