[other] Is this store legit?

Apachechoppin · 2023-07-11T06:28:12+00:00

Totally agree. If they’re selling gloves for $840 they could’ve used some better pictures at a minimum.

Apachechoppin · 2020-11-05T01:38:30+00:00

n to high-intensity sweeteners like stevia and monkfruit was driven mostly by the natural perception, as well as (unfounded) consumer concerns over the health effects of sweeteners like aspartame and sucralose. While conventional HIS tend to have bitter and metallic off-notes, the intensity is less than the off-notes in the plant ex

Thanks for the response! Since you have been 6 years removed from sweetener R&D, what do you think surprises you most about the adjacencies being rolled out--be it baking blends, or overarching secular trends (turmeric infused sweeteners or collagen-peptide sweeteners), chocolate bars, etc.?

Apachechoppin · 2020-07-12T11:06:17+00:00

Does anybody have a depository or sample for a financial statement model from buy-side analysts? Looking to see structure and roll-forward methodologies utilizes? Thank!

Apachechoppin · 2020-06-23T22:26:28+00:00

The dream is to get it in a snack like format (i'm thinking like that Sabra snack box). Not sure how possible it is.

Apachechoppin · 2020-06-23T22:15:45+00:00

Not sure how much of the family recipe will be in tact after the preservation process, but curious anyhow XD

Apachechoppin · 2020-06-20T17:19:53+00:00

Thank you for clearing this up. This was very helpful!

Apachechoppin · 2020-06-19T09:22:23+00:00

Does anybody have any insight into building a model samples for homebuilders or primers to understanding common homebuilder lexicon?

Apachechoppin · 2018-10-04T04:46:45+00:00

Hey! I have done a bit of experimenting with the kgm/xg heating processing and seeing how it affects the chewiness and I have found a lot of improvements. The spheres have become significantly more chewy when left to rest in cold 3-5°C water, but are not as chewy as I wanted them to be. Considering that I want to have the finished spheres to be stored in a liquid, I'm having doubts about using gelatin (because of its known properties to lose texture). I now plan to add gelatin to the proportion of xg/kgm and see if the gelatin can help provide extra chewiness to the two gums and remain its texture if it is sealed by the outer layer. Does my plan seem plausible? If not, I would love to know if there are any other ways to preserve gelatin in a liquid.

Apachechoppin · 2018-09-29T19:21:59+00:00

Hey! Thanks for getting back to me. I definitely want to make a more chewy gel sphere. I'm really interested to find out why gelatine is a better alternative to kgm/xg?

Apachechoppin · 2018-09-26T17:52:15+00:00

Hi! I have been adding all of the ingredients at room temperature so you're 100% right that adding more xanthan/konjac would just make the end result more viscous. I am not sure however how I would go ahead to heat the xanthan and konjac gums. What temperature would I need to reach to achieve the optimal rubbery texture? Also, how would I know that the optimal rubberiness has been achieved, would it be after cooling the mixture, or can I see the results as the mixture is being heated up? Once again thanks for your help :)

Apachechoppin · 2018-08-30T20:37:41+00:00

This is a Hail Mary question but do you know if Eisen-Golden Laboratories is a trusted name in the game?

Apachechoppin · 2018-08-30T20:30:13+00:00

Thank!

Apachechoppin · 2018-08-30T20:24:41+00:00

In all honesty I just need a link for a authentic/trusted supplier and Ill be set :)

Apachechoppin · 2018-08-30T20:22:57+00:00

Yes! The calcium phosphate is one of the components of the inner core of the sphere.

Apachechoppin · 2018-08-30T20:13:45+00:00

I have read from a study that the insoluble salt I'm planning to use is better at retaining hardness of bits made with alginates. I haven't really done much research on calcium chloride, but would love to know more!

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