Difference between revisions of "Recipe/Estimation"
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To illustrate the recipe estimation idea several examples will be explored by looking at some products | To illustrate the recipe estimation idea several examples will be explored by looking at some products | ||
=== Apple syrup === | === Apple syrup === | ||
+ | Apple syrup is a product where apples are cooked, where the water evaporates and one is left with a very thick syrup. An example is [https://world.openfoodfacts.org/product/8713326190967/appelstroop-de-nieuwe-band this product] | ||
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+ | for instance states the 7 kg of apples were used to create 450 grams of syrup. | ||
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=== Tomato puree === | === Tomato puree === | ||
=== Natural potato chips === | === Natural potato chips === |
Revision as of 08:10, 20 January 2025
The idea behind recipe estimation is that is possible to determine the recipe of a product based on the ingredients and nutritional values. It is based on the assumption that the amount of nutrients do not change during product creation process.
Exploration
To illustrate the recipe estimation idea several examples will be explored by looking at some products
Apple syrup
Apple syrup is a product where apples are cooked, where the water evaporates and one is left with a very thick syrup. An example is this product
for instance states the 7 kg of apples were used to create 450 grams of syrup.