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Sweets & Desserts White Papers

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1-15 of 17 results
Acemal White Paper: Solutions in Action
| By Acemal
Acemal specialises in the construction of industrial equipment fo the cookies industry and more specifically for the waffles industry since 1965. It offers a wide range of equipment, from individual modules to complete production lines.
Processed Foods > Sweets & Desserts > White Papers
Speciation of Meat
| By Oxford Instruments
The traditional method for identification of meat species is Polymerase Chain Reaction (PCR) and/or gene sequencing which, although highly specific, takes several hours to complete. Enzyme-linked immunosorbent assay (ELISA) tests are also used and although they are cheaper and quicker than the PCR tests, they are still more expensive per test than the Pulsar™ method.
Processed Foods > Sweets & Desserts > White Papers
Fatty Acid Composition of Triglycerides
| By Oxford Instruments
Pulsar is a high performance benchtop Nuclear Magnetic Resonance (NMR) spectrometer operating at 60MHz proton frequency. It uses a permanent magnet, so does not require liquid nitrogen, liquid helium, or compressed gasses, and it has no special health and safety requirements. It can be operated in a normal analytical laboratory by non-NMR expert laboratory technicians.
Processed Foods > Sweets & Desserts > White Papers
Pulsar - NMR for your Laboratory
| By Oxford Instruments
Pulsar is a benchtop, cryogenfree NMR spectrometer that offers high performance without the special requirements associated with superconducting magnet instruments. With a small footprint, Pulsar is suited to virtually any laboratory from the teaching or organic synthesis laboratory, to near-line in an industrial production area.
Processed Foods > Sweets & Desserts > White Papers
Determination of Food and Oil in Foodstuffs
| By Oxford Instruments
Fat and oil content is an important measurement of nutritional value and product quality for many foodstuffs. In particular, this value is widely used to determine energy content and to calculate the proportion of other components in foods (e.g. carbohydrates). In addition, the fat and oil content may significantly affect the texture, perceived quality and flavour of products. Thus, accurate measurements of the fat and oil content enable the manufacturers to achieve higher standards in nutritional characterisation and quality control of foodstuffs.
Processed Foods > Sweets & Desserts > White Papers
Determination of Solid Fat Content in Edible Oils and Fats by the Official Direct Method (AOCS Cd 16b-93)
| By Oxford Instruments
The measurement of Solid Fat Content (SFC) in edible oils and fats is an essential measurement in the bakery, confectionery and margarine industries. It is important that raw materials are characterised according to their melting profile, and rapid and convenient methods are required for doing this. The traditional method for measuring SFC has been dilatometry, but this is now regarded as slow, inaccurate and cumbersome. For a number of years, Nuclear Magnetic Resonance (NMR) has been the method of choice for determination of SFC.
Processed Foods > Sweets & Desserts > White Papers
Measurement of Oil and Water in Seeds According to ISO 10565:1998
| By Oxford Instruments
Accurate and fast determination of oil and water content is important to breeders, growers and buyers for determining the commercial value of oil-bearing crops such as rape (canola), sunflower, linseed, soya bean and groundnut. Nuclear Magnetic Resonance (NMR) offers a clean, rapid and accurate alternative to traditional wet chemical techniques and calibrations are much easier to maintain than for Near Infra-Red (NIR). NMR is also used for measuring oil yield in development of improved crop varieties and by seed crushers to measure oil content of the press cake and residues to determine extraction efficiency (ISO 10632:2000).
Processed Foods > Sweets & Desserts > White Papers
Measurement of Oil Content in Dried Snack Foods
| By Oxford Instruments
Measuring the oil content of dried snack foods is essential for quality control to ensure that the products meet their nutritional values specifications. The amount of oil used is also important in terms of the significant cost of the raw material and the effect it may have on the texture and perceived quality of the product.
Processed Foods > Sweets & Desserts > White Papers
Benchtop QA Systems from the NMR Specialists
| By Oxford Instruments
Oxford Instruments is a world leader in the application of Nuclear Magnetic Resonance (NMR) techniques to QA applications. Thousands of first-generation Continuous Wave (CW) instruments were installed around the world, many of them still in use for measurements of fat in chocolate, oil in seeds and hydrogen in aviation fuel. In more recent years, pulsed NMR instruments have taken over from CW, and once again Oxford Instruments has led the way with the QP20, QP20+ and MQA series instruments. The MQC benchtop NMR analyser inherits this tradition, and brings new levels of practicality to QA applications.
Processed Foods > Sweets & Desserts > White Papers
Dairy Packaging Facility's Wastewater Woes, MBBR-Activated Sludge Process Optimization, and Reduction of Sludge Production and Disposal Costs
| By Biowater Technology
Kan-Pak produces and packages diary products, ice cream and coffee mixes, and nutritional beverages. Prior to July 2007, the facility did not pretreat its wastewater prior to sewer discharge. In 2007 authorities required the facility to install a pretreatment system to come into compliance with local ordinances and meet limits for biochemical oxygen demand (BOD), total suspended solids (TSS), and fats, oil and grease (FOG.). This Whitepaper analyzes what affect this had on the company.
Processed Foods > Sweets & Desserts > White Papers
The CFIC® (Continuous Flow Intermittent Cleaning) Whitepaper
| By Biowater Technology
The CFIC® (Continuous Flow Intermittent Cleaning) biofilm reactor has been developed. It contains highly packed biofilm carriers to a degree that little movement of the carriers occurs in the reactor during normal operation. This paper presents results from testing of the CFIC® biofilm reactor process in bench-scale and pilot-scale, with different types of biofilm carriers, different filling degrees, and different cleaning procedures. The CFIC® process was tested in parallel with the MBBR technology at both bench-scale and pilot-scale.
Processed Foods > Sweets & Desserts > White Papers
NEW ENROBING CONCEPT- Aasted launches Nielsen Energy enrober
| By Aasted ApS
Substantial energy savings and long time production with superior mass quality. Aasted’s mew line of energy savers was conceived with the highly successful SuperNova Energy tempering machine range launched at Interpack 2011. From the energy pipeline we are now proud to present the Nielsen Energy enrobers.
Processed Foods > Sweets & Desserts > White Papers
The Quality Lines of Chocolate Production
| By Aasted ApS
Our line constructions are your investment in possibilities, quality and economy. All lines are built up in interchangeable modules offering, right from the beginning, possibilities for updating and conversions for production of new chocolate types. Our modules offer you great opportunities.
Processed Foods > Sweets & Desserts > White Papers
Product Program
| By Aasted ApS
For the benefit of our customers Aasted is now able to supply complete chocolate and bakery solutions as well as individual machinery and equipment within a very broad portfolio for the global market.
Processed Foods > Sweets & Desserts > White Papers
The Nielsen MASTER enrober
| By Aasted ApS
The Nielsen MASTER enrober is an advanced, universal enrober for chocolate and compound masses. Designed for all common enrobing tasks with tempered and non-tempered chocolate, the MASTER enrober is built for non-stop, quality production of a wide range of bakery, biscuit and confectionery products.
Processed Foods > Sweets & Desserts > White Papers
1-15 of 17 results