When used in muesli or chocolate, fruit or pieces of fruit are freeze-dried to provide them with a longer shelf life. During the freeze-drying process, fruit bits are first frozen and then put in a vacuum chamber...  read on

Genetic engineering is the term for the direct manipulation of the genetic make-up of plants, animals, and humans. As a subsection of biotechnology, it is based on molecular biology and genetics. An organism...  read on

This sugar syrup is made from grape sugar, dextrins (starch products), and water. It is used for, among other things, marzipan and fondants. It prevents unwanted crystallising...  read on

Glucose is a monosaccharide (single sugar) that is present in freeform in only a few foods (e.g. grapes and honey). It is a component of...  read on

Gluten is a natural protein component of the cereals: wheat, rye, oats, barley, spelt, and unripe spelt grain. Rice, maize, millet, buckwheat, quinoa, and amaranth are gluten-free. The last two were cultivated by...  read on

This form of sugar is present, under the synonyms of dextrose and glucose, in all sweet fruits and natural honey. Grape sugar is used because of its fast absorption as a nutritional agent and restorative...  read on

The kernel is ground in two steps. These are called pre-grinding and fine grinding. During fine grinding, the grinding stock goes through a rotary column...  read on

The fertilised flowers of a cocoa tree produce mature cocoa fruit in 4 to 6 months - depending on conditions, temperature, and the variety of cocoa. They are 300 to 500g heavy and 15 to 25cm long. To harvest them...  read on

This pasty mass is made by finely cutting...  read on

Hazelnuts are the fruit of the hazel bush and are usually roundish to oblong in shape. The hazel bush belongs to the birch family. Hazelnuts are particularly captivating with their lovely, sweet, pure nut taste...  read on