application of far substitutes in baking +in baking industry?
145131
Try substituting applesauce for butter. Works great!
1177708
Please expand on which type of "equivalents" you mean as in substitutes or normality equivalents.  For suppliers, go here:\n\nhttp://www.chemcyc.com/ME2/Default.asp
1144946
Not much response to your question, so  thought I'd scout the Internet even though it's not my area of expertise. Obviously the range of subcontractors available to you will depend on your anticipated production levels.\nIf you class your recipies as health foods then I guess there's a chance http://www.hfma.co.uk/  might be willing to put you in touch with some of it's members.\n\nhttp://www.foodanddrinkinfo.co.uk/Home.aspx may be able to offer advice.
32074
Forget the websites.  Go directly to your local bakery and ask them.  If they wont sell you a bucket, they can tell you where to get some.  Thats your most reliable and freshest source.
402243
www.h2oplus.com/retail2002/productdetails.aspx?productid=200-03391-000 -\n\n\nhttp://www.luisanewyork.com/recipe2.html\n\n\nTry these to see if they work. They look pretty sufficient..
337907
Citric acid and products like Biocid have been used.\n\nhttp://www.ultra-chemical.com/index2.htm
571626
How about making your own sherbert using citric acid (available in chemists) and icing sugar? \n\nOr you can use those mini marshmallows and cocktail sticks/skewers to construct  something that can bear a load (a paper cup of water or a egg work well but make sure you put newspaper down first!)\n\nHow about dropping sultanas in a glass of lemonade? They'll sink at first, then rise, then sink again etc - can they explain why?\n\nOr use jelly beans and have a blind taste testing and see if they can catch their friends out.\n\nOr just a blind taste test with different things to show how we can tell sweet, salty, sour etc. Just make sure you know about any allergies/religious requirements first.\n\nAny help? These experiments all went down well with our Brownies (Girl Scouts)!
35680
They work by circulating hot air inside the oven to make cooking more uniform and faster... \n\nCheck out the sources for alink to a website that goes into more detail...
790366
No, it is not harmful.  It is used instead of flour in foods.  You can use in  pies, custards and such.  It is a thickening agent.
772738
Plain flour and water...make it a bit thicker and dont worry it should work. :)
758476
Why not use what you've already got?  Believe me, it's in there, just waiting for release . . .\n\nOtherwise, I guess you could try mixing some flour into water to thicken it slightly, or add milk to water, I really don't know.\n\nBut again, why would you want to do this?
57550
try studyspanish.com, or rent some sort of program from the library to use on the computer. thanx for the recipe =)
410272
Title: Sour Cream Sugar Cookies\n  Categories: Cookies\n       Yield: 48 servings\n  \n       1 c  Sugar\n     1/2 c  Butter or margarine\n            Softened\n     1/2 c  Sour cream\n   1 1/2 ts Vanilla\n       1    Egg\n   2 1/2 c  All-purpose flour\n       1 ts Baking powder\n     1/2 ts Baking soda\n     1/2 ts Salt\n            Sugar\n  \n      Heat oven to 400 degrees. Mix 1 cup sugar, the butter, sour cream,\n   vanilla and egg. Stir in remaining ingredients except sugar. Drop dough by\n   rounded teaspoonfuls into sugar; roll gently until completely coated. Place\n   about 2 inches apart on ungreased cookie sheet. Flatten to about 1/4-inch\n   thickness with bottom of glass. Bake 7 to 8 minutes or just until set. Cool\n   slightly; remove from cookie sheet. ABOUT 4 DOZEN COOKIES Source: Betty\n   Crocker's Old-Fashioned Cookbook, c1990, 1992 ISBM #0-13-073693-7
575847
Any amine hydrochloride, ammonium chloride, or even hydrochloric acid can be used.  You may need to actually call a company to get more specific information, if they will even tell you.  If you look at MSDSs, you can gleam some information.  \n\nhttp://www.efdsolder.com/lit_msds.htm\n\nYou will see that nonionic organics can be used.  Because they would be bought in bulk, there are no commercial names other than the chemical name.
485893
Check on the internet for the ratios used by comercial factories, then prepare a solution from glycol and water in the given proportion. That's all!!!
261828
http://www.academic.marist.edu/~jfjp/chem351E3.htm\n\nThe alternate would be ion chromatography
477730
Commercial products deffinately have aluminum in them.  It's in the baking powder particulary.  Health food products are usually safer and those sweetners you mentioned are ok too.\nYou might want to check out Stevia which a great natural sweetiner.