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Choosing A Better Food Supplier


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Choosing A Better Food Supplier

After struggling for months with poor food vendors, we realized that we needed to start shopping around for a new food supplier. I knew that our restaurant was only as good as the food that we served, so we started meeting with different vendors and trying to tell what set them apart. After meeting with several different businesses, we were really impressed with one supplier that really knew their stuff. This blog is all about what to look for in a food supplier and how to avoid problems with poor quality foodservice and ingredients. You never know, some of this advice could make your restaurant truly special.

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A New Addition To The Prepper's Pantry: Dairy Powders

With the world in chaos this year, more people than ever before are preparing for even worse catastrophes in the future. While some foods like whole grains and jerky can be stored easily, other foods like dairy products spoil quickly. Thankfully, science is on our side. Survival food manufacturers have found a new way to preserve all kinds of dairy products: total dehydration. Dairy products are completely stripped of water and crumbled into easy-to-use powders. Whether you are an experienced prepper or are just starting to build a prepper's pantry, the following modern dairy powders deserve a spot in your supply cache.

Cultured Dairy Powders

You don't have to forgo your cultured dairy products when the world falls apart. Thanks to powdered yogurt, sour cream, and buttermilk, you can keep your familiar breakfast traditions and use your current recipes in any circumstances. To eat these products alone or as garnishes, simply follow the instructions on their packets and mix the powder with the right amount of potable water. To incorporate these powders into recipes, try mixing the powder with the dry ingredients and the water with the wet ingredients to prevent clumping. If you use all of these products currently but want to simplify your preps, try substituting yogurt powder for buttermilk and sour cream powder. You might find that one cultured dairy product works perfectly for many uses.

Cheese Powders

Forget the neon-orange cheese powder from the macaroni and cheese box. These days, almost any cheese can be powdered, and dairy powder suppliers are finding an increased demand for high-quality cheese powders. You can enjoy eating almost any MRE or meal from a can when it is topped with powdered parmesan, cheddar, cream cheese, or mozzarella. Before stocking up on large volumes of these cheese powders, experiment with rehydrating and cooking them. The final rehydrated products may not have the familiar texture of fresh cheese, so some cheese powders are best used as garnishes or ingredients in soups, sauces, and casseroles.

Butter Powder

Although there are some tutorials for canning butter available online, the National Center for Home Food Preservation has nothing good to say about them. Choosing powdered butter is a safer choice, and since canned butter doesn't reconstitute back into fresh butter anyway, you aren't sacrificing quality for safety in this case. Reconstituted powdered butter tastes like whipped butter and milk, and that's a fair trade-off for having safe, shelf-stable butter on hand. Use reconstituted butter powder as a spread or as an ingredient in any recipe, but don't waste it on greasing pans as it is more prone to burning than fresh butter.

To learn more about dairy powders or organic dairy ingredients, contact a dairy powder supplier in your area.