Varieties and Harvesting of Olives! Commercial Varieties: There are 5 main varieties of olives grown in bearing hectarage (acreage) in California. The Mission olive, formerly the main olive of the industry has, during the past 25 years or so, declined to last place in importance because of its tendency to produce small fruits and its propensity for late maturity. The [...]
In this article we will discuss about the yeast used in bakery foods:- 1. Effect of Ingredients and Processing on Yeast Performance 2. Forms of Yeast Used in Baking 3. Use of Yeast in Special Dough Systems 4. Performance and 5. Determination. Effect of Ingredients and Processing on Yeast Performance: Recent studies have dealt with a larger number of variables [...]
In this article we will discuss about the submerged vinegar fermentation process using frings acetator. The first commercial equipment for the submerged process was described by Hromatka (1952). The basic patent emphasizes the need for uninterrupted aeration of the fermentation with fine bubbles as the necessary conditions for the production of satisfactory vinegar of high concentration. The process was further [...]