This dried milk product is made with yoghurt cultures from acidified milk and has had its water substantially removed by means of spray or freeze-drying processes...  read on

A Williams Christ pear. Medium in size, slightly hunched, with a beautiful greenish to golden yellow colour that is lightly reddish on its sun-side. Its juicy, sweet, finely melting fruit flesh and strong, typical Williams...  read on

Because of fresh milk's high water content, no liquid milk products are used in chocolate production. Powdered milk products have the advantage that their low...  read on

White chocolate contains at least 20% cocoa butter, at least 3.5% milk fat, a total of at least 14% dried milk mass, and a maximum of 55% sugar. White chocolate is...  read on

This is a powdered product made from whey. Besides containing biologically valuable whey protein, whey also possesses many valuable minerals and also milk sugar. Whey powder is...  read on

Starch is used as a food additive, bonding agent, carrier substance, and bulking agent. It is the most common carbohydrate in food. Many plants make it out of grape sugar starch. It serves as an energy reserve and is stored...  read on

Wheat is, after barley, the second oldest cereal in the world. Its origins lie in the Near East. The oldest wheat findings date to between 7800-5200 BC. Today, wheat...  read on

Starting with the basic ingredients of water and flour, wafer dough can then be varied with many other ingredients, such as eggs, milk, cream, oil, and sugar. Wafers can be classified according to their shape (flat, round, formed...  read on

Vegetable fats differ from vegetable oils in the fact that they become firm or pasty at 20°C. They are obtained by pressing oil seeds and extracting from them. In order that they...  read on

Vanillin is the name of the main flavouring substance in vanilla (Vanilla planifolia). The worldwide demand for vanillin is enormous. Approximately 12,000 tons of vanillin are needed each year. However...  read on