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 We often focus on reducing ingredient costs and increasing efficiency but sometimes miss other opportunities to reduce cost and increase income. The stories linked below give some examples of the kind of thoughts we should be having. Basically they focus on utilising by products and waste – the point just needs to be made that [...] This book by Barbara H. Ingham is available online via http://bit.ly/FBRDH2. This 65 page book gives comprehensive information on the basis of jam, jelly and preserve making as well as a large number of recipes. Being an output of the University of Wisconsin, the measurements are unfortunately in imperial units. However, if you are online, [...] This spray dryer costing US$ 212 and with a capacity of 27 tons of milk powder an hour was recently commissioned by Fonterra in Edendale, New Zealand. The dryer can process 100 litres of milk into 10kg of whole milk powder in just over one second. It needs to be fed 4.4 million litres of [...] |
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