Food Archive

How to Make Coco Brownies for Food Business

Ingredients: 1 cup Butter 1/4 cup Coconut flour 2 cups Sugar 1/2 tbsp Baking soda 6 pieces Eggs 1/2 tsp Salt 1 tsp Vanilla 1 cup Cocoa 3/4 cup All purpose flour 1 cup Chopped nuts Procedure: Cream butter, then add sugar gradually. Add eggs one at a time mixing well after each addition. Mix

How to Make Coco-Noodle for Small Business

Ingredients: 850 g Bread flour 150 g Coco flour 30 g Salt 1 pc Whole egg, well beaten 3 g Kansui few drops Yellow food color (optional) 320 g Water Procedure for manual cutting of noodles This product is ideal for lomi-like pancit preparation. Dilute kansui and salt separately with prepared water. Mix very well

How to Make Fruit Leather

Fruit leathers are made by drying a very thin layer of fruit puree to produce a product with a texture similar to soft leather. Fruit leathers are eaten as a snack and are often targeted at health food markets, using marketing images such as “pure”, “sun dried” and “rich in vitamins”. Such claims are not

Ice Scramble Foodcart Business

Whenever I see this cold-concoction, it reminds me of my childhood days. Who would believe that this lowly street-food will now become a multi-million food cart industry? You see them everywhere, inside and outside malls, schools, public transports, markets, sidewalks, MRT stations, etc. If you live in Metro Manila, every few blocks of walking, you

How to Make Calamansi Candy

Ingredients: 10 tbsp Starch 1 1/4 cup Water 1 1/2 cup Sugar 1/4 Glucose 4 tbsp Calamansi juice 1/8 tsp Citric acid 1/4 tsp Food color 1/4 tsp Calamansi oil Utensils/Supplies: heavy saucepan stove ladle measuring spoons measuring cups trays, knife spatula, plastic bag refractometer Procedure: Mix cornstarch and water. Stir to dissolve. Place the

How to Make Calamansi Jelly

Calamondin or Calamansi (X Citrofortunella microcarpa) is a fruit tree in the family Rutaceae and a member of citrofortunella that was developed in and is very popular throughout Southeast Asia, especially the Philippines, where it is most commonly used for cooking. In the west it is variously known as acid orange, calamondin orange, or Panama