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| First encounters with spices and herbs usually take place in the home kitchen where the contents of the spice cabinet or herb garden are used to add flavor and color to traditional family dishes. These experiences are often the beginnings of the accomplished chef or food product developer. Their curiosity with food flavor, and savory aromas leads them to trial cookbook recipes and experiment with nontraditional and ethnic foods.
The efforts of these creative professionals frequently find their way to the supermarket shelf or food service menu after undergoing transformation from concept to commercial product. Translating a food product concept from a kitchen recipe to a formula for industrial production requires talent and experience. It also requires that "kitchen style" ingredients, including spices, be converted to ingredients that meet industrial standards for quality and performance. When spice extracts are chosen to replace ground spices (because of their superior consistency, microbiological quality, and convenience), the use of techniques developed by Kalsec® technicians can simplify and speed the process. |
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Important Information Allergens GMO |
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Spice Blend Creation and Reproduction with Kalsec Aquaresins Overview Converting a Recipe or Formulation Sample Process Example of Recipe Conversion Product Guide Creating an Aquaresin Spice Blend |
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Related documents Kalsec Aquaresins |