A handbook for seasoning developers in the food industry, offering essential information on formulating and labeling dry seasoning blends. Covers quality issues dealing with spices, spice extractives, meat, snack, sauce, and gravy seasonings, spice and seasoning trends, spice processing, and U.S. regulations as they apply to spices.The seasoning must have a very fine granulation. both when applied topically or in an oil slurry. Application rates ... Savory flavors for oil-roasted nuts are applied with the oil they were roasted in to make the seasoning stick. Due to the denseanbsp;...
|Title||:||Spices and Seasonings|
|Author||:||Donna R. Tainter, Anthony T. Grenis|
|Publisher||:||John Wiley & Sons - 2001-04-18|