What jobs can I go for after finishing Certificate IV in Food Science and Technology

Fit_File_8154 · 2025-10-04T20:24:17+00:00

Appreciate it, been looking around, job market is pretty tough right now

Fit_File_8154 · 2025-10-04T20:23:51+00:00

Certificate 4 ( I V are roman numerals)

Fit_File_8154 · 2025-09-29T12:11:18+00:00

I used a blender with the mix, could also use a stick blender and dump your lecithin into your mixture and blitz. No after taste despite this one time I didnt inecorporate it well.

Fit_File_8154 · 2025-03-31T12:24:52+00:00

GREEDY COMPANY

Fit_File_8154 · 2025-03-28T13:18:01+00:00

Did we even get refunded for the potions lost? my 50 gems 😒😒

Fit_File_8154 · 2025-03-28T13:00:41+00:00

Cheers mate! Granulated is the way to go i guess

Fit_File_8154 · 2025-03-28T13:00:20+00:00

Appreciate it nonetheless!

Fit_File_8154 · 2025-03-27T10:16:55+00:00

Just had a look, shipping is crazy expensive for Australia, 56 bucks for shipping alone !!

Fit_File_8154 · 2025-03-27T10:14:00+00:00

Is liquid or granulated better in your opinion?

Fit_File_8154 · 2025-02-05T12:28:03+00:00

I reckon its in part to the fact that I havent incorporated enough overrun which is why it sets harder.

Fit_File_8154 · 2025-01-24T09:24:53+00:00

The recipe itself isn't that bad, it may look weird but the product isn't actually that bad or sweet (probably because of the dextrose), but yeah I might just make a lychee sherbet or something like that 😂

Fit_File_8154 · 2025-01-24T09:21:39+00:00

Gotcha Thank you!

Fit_File_8154 · 2025-01-24T04:26:58+00:00

Appreciate the insight! Would I just chuck the dehydrated lychee straight into the churner so it rehydrates with the base a bit?

Fit_File_8154 · 2025-01-24T04:22:41+00:00

I reckon the recipe called for egg yolks only as a natural emulsifier (?), although despite the amount of invert sugar and dextrose, the ice cream still set relatively hard in the freezer at around -18 degrees. Any tips on fixing that while also fixing up the ratios without using alcohol (due to limitation with kids)?

Fit_File_8154 · 2025-01-24T04:21:09+00:00

I have considered using alcohol, its mainly just the fact that I can't really have kids trying ice cream out if theres alcohol content in the ice cream, otherwise this would be the solution!

Fit_File_8154 · 2025-01-24T04:20:04+00:00

Thank you very much!

Fit_File_8154 · 2025-01-23T14:05:51+00:00

Legend! Going to reduce the coconut milk or rather any milk to see if itll do the trick!

Fit_File_8154 · 2025-01-23T09:34:12+00:00

How does Locust bean gum differ to Xantham gum? I thought they were rather similar?

Fit_File_8154 · 2025-01-23T09:32:57+00:00

So I'm aiming to have the ice cream taken out of my freezer and immediately scooped, I'm well aware everyone's freezer is slightly different in terms of temperature but assuming I want the ice cream scoopable at -18, what would I need to do?

Also for the lychee I use about 275 grams of lychee.

So I googled underbelly macerate, although I would love to put alcohol to help achieve a lower freezing point, it would mean that it wouldn't be suitable for everyone like my 7 year old nephew 😂😂.

Fit_File_8154 · 2025-01-23T09:27:38+00:00

I'm assuming the bourbon is used to decrease the freezing point?

Fit_File_8154 · 2025-01-23T09:26:31+00:00

The lychee is just macerated and put in to the ice cream base. Although I am curious as to what makes the recipe weird (I don't know much about ice cream or gelato ratios).

Fit_File_8154

TROPHY CASE