Cocoa Powder
Cocoa Powder is a key ingredient in baking and chocolate making, derived from cocoa beans — the seeds of the Theobroma cacao tree. Let’s break […]
Month: April 2025
Proteoform Diversity: Theoretical Potential vs. Practical Reality
The human genome encodes approximately 21,000 protein-coding genes, yet the actual number of unique protein species, or proteoforms, arising from these genes is vastly larger. […]
The Use Of Electrolyzed Water
Electrolyzed water (EW) is a unique technology that has been gaining popularity in the food industry due to its effectiveness in reducing microbial contamination on […]
How To Make a Pizza La Reine
Here is a La Reine Pizza recipe scaled to make 6 individual pizzas (about 10–11 inches each). “La Reine” is a classic French-style pizza with […]
Lavash
Lavash is a traditional thin flatbread with deep historical and cultural roots, especially in Armenia, Iran, Turkey, and other parts of the Caucasus and Middle […]
What is Glucono-Delta-Lactone (GDL)?
✅ Glucono-Delta-Lactone (GDL) is a naturally occurring acidic compound derived from gluconic acid, which is found in fermented foods, honey, and fruits. It is not […]