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Archive

Bakery

  • Hulled Pumpkin Seeds

    Ukrainian hulled pumpkin seed. The difference between a naturally hull-less Styrian type and a mechanically shelled Chinese type, why hull residue is…

  • Raw Almond Kernel

    Raw almond kernel for European manufacturing. Variety families and what they actually change, the count-per-ounce sizing ladder, natural against blanched, the pasteurisation…

  • Raw Cashew Kernel

    Raw cashew kernel for European food manufacturing. What the W240 and W320 grade codes actually count, how the white, scorched and dessert…

  • IQF Champignon

    Bulk IQF champignon from Ukraine. Why the blanch step decides whether the product browns in the bag, what free-flow really means once…

  • Coriander Seed

    Bulk coriander seed from Ukraine. The two seed types and why the split matters, volatile oil and the linalool fraction that decides…

  • Sunflower Seeds

    Confectionery sunflower seeds and kernels from Ukraine. Calibre grading on the 64ths screen, why confectionery and oil-type seed are different crops, moisture…

  • Rapeseed Oil

    Rapeseed oil from Ukraine. Double-low varieties and the erucic acid limit, refined against cold-pressed specifications, the fatty acid profile that makes it…

  • Corn Grits

    Maize grits from Ukraine for brewing, extrusion, breakfast cereal and polenta. Granulation bands, why fat content decides shelf life, degerming and the…

  • Sunflower Honey

    Bulk sunflower honey from Ukraine. The fast crystallisation that defines how it has to be handled, creaming as a process rather than…

  • Buckwheat Honey

    Bulk buckwheat honey from Ukraine. Why the colour and conductivity are high, what the antioxidant claim can and cannot say, rapid crystallisation…