Archive
Quality Parameters
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Pulse Flour, Concentrate and Isolate: Which Fraction Fits Which Application
The four processing routes that turn a pulse into an ingredient, what each one yields, how particle size and heat treatment change…
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Cooking Specifications for Pulses: Turning Kitchen Behaviour into a Contract Clause
Why the same lot cooks differently in two kitchens, what hard seed and case hardening actually are, how to design a reproducible…
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How long do dried pulses keep?
Years in nutritional terms, but cook quality degrades much sooner and the rate depends on storage temperature and humidity, not on age…
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What are chickpea calibration grades?
Chickpea calibration is a count-per-unit-weight or screen-size classification that drives price, cooking behaviour and end use. Here is how the grades are…
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How often should I test an imported food product?
There is no fixed frequency in law for most parameters. Frequency is set by risk: tighter on a new supplier and on…
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How do you read a certificate of analysis?
Check that it identifies the lot you received, that the method and its accreditation status are named, that units and basis match…
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In-House vs Third-Party Laboratory Testing
In-house testing is faster and cheaper and is the right home for process control. Accredited third-party testing carries weight with authorities, customers…
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Lab Testing: What to Test, Where to Test, How to Read the Certificate
Testing does not make food safe; control makes food safe and testing checks it. What to test, where, how often and how…
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How should cold-pressed oils be stored?
Cool, dark, full and sealed. Oxygen, light, heat and catalytic metals drive degradation, and for the least stable oils such as flaxseed…
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What is peroxide value in seed oils?
A measure of primary oxidation products, determined by ISO 3960 and expressed in milliequivalents of active oxygen per kilogram. It rises early…