by Kylee Arp | Nov 25, 2019 | Lecithin
A few weeks ago I was talking to a friend of mine about the pros and cons between different lecithins and their roles as emulsifiers. We both came to the conclusion that we both didn’t know much, so we started to research as a competition of who could find which were...
by Cory Ramage | Jan 30, 2019 | Artisan Bread, White Bread
I was asked what was considered artisan bread in a conversation and I realized I didn’t have a great answer for that. We talked about it and even debated it so I decided to do some research on what makes bread artisan. What’s the difference between artisan bread and...
by Lindsey Ramage | Jan 30, 2019 | Yeast
When I was in the 5th grade I remember learning about yeast. We were studying Biology, more specifically cells and how they multiply, and yeast is a great example of this. You can actually see yeast growing right before your eyes. To this day I don’t know what type of...
by Cory Ramage | Jan 5, 2019 | Lecithin
I was recently explaining that we sell Food Grade Liquid Soy Lecithin to help with emulsions in cooking to a friend and he told me that he has seen that lecithin can be used for many applications in the kitchen. Curious about this, I did some research to find out more...
by Lindsey Ramage | Jan 4, 2019 | Homemade bread
I always found it confusing that my family kept our bread in a large wooden bread box but my best friend’s family kept their bread in the fridge. When I grew-up and had my own family I wondered which way was the best, so I went on a search to find what is the best way...
