Sourdough Bread: History, Revival & ISO Safety Standards
During the 1848 California Gold Rush, and especially the 1898 Klondike/Alaska Gold Rush, miners earned the nickname “sourdough” because they carried fermented bread starters everywhere….
Standard for Sourdough Bread: Safe Microbes & Fermentation
Long before commercial yeast existed, humans relied on wild fermentation to transform flour and water into bread, a practice dating back more than 6,000 years….
ISO 24220:2020—Pao cai (Salted Fermented Vegetables)
Pao cai sells well all over the world, especially in countries and regions where it is regularly consumed, such as in China, Japan, Korea, and…
ISO 5704:1980—Equipment For Vine Cultivation & Wine Making
In ancient Greece, it was custom for a dinner host to take the first sip of wine to assure that the wine served to guests…