Food Science and Engineering

Recent Answers

2012-05-22 Food Engineering/Manufacturing - tomato sauce:

John,  There must be something missing, because I do not understand your numbers.    600 gallons over an 8-hr shift equates to 75 gals/hr.   You have two, 80-gallon kettles, which means each kettle needs

2012-05-21 Food Service Equipment & Supplies - Used bakery equipment:

Hi Carol:  Unfortunately I cannot offer specific businesses that offer used equipment because that would constitute an endorsement. However, you can Google "Used Bakery Equipment" and a number of sites

2012-05-21 Running a Restaurant - Opening a cafe/restauant:

Hi Javier,    We can prepare your business plan with your input.  If you would email me directly at dfoster@fosterandassociates.net I can shoot you a proposal.  Other than that, you may acquire software

2012-05-20 Food Science - cooking oatmeal and other cereals:

Mike,        Without doing some sort of analysis there is no way to know what the scum is for sure.  My best guess is it is just very fine material that wets, traps some air and thus comes to the surface

2012-05-19 Running a Restaurant - Opening a cafe/restauant:

Hi Javier,    Thanks for the additional information.  It makes more sense to me now.  I would "run the numbers."  By that I mean create a basic business plan.  Make certain you have identified all of your