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How to pasteurise dry ingredients
Technologist Craig Leadley explains how to pasteurise dry ingredients such as herbs, spices, powders, nuts and seeds, and new equipment at Campden BRI for companies to look at how the process could help them with their ingredients.
About Craig Leadley
Craig Leadley has a PhD from the University of Birmingham on the subject of high pressure sterilisation and a degree in food technology from the University of Reading. Craig has worked at Campden BRI since 1996. Read more...