technically contamination, usually from feces. very generally speaking, native and spontaneous fermentation (sourdough, sauerkraut certain 'ripe' cheeses come to mind immediately) naturally produce conditions that inhibit pathogen growth. in most all cases that condition is the production of acids. cocoa...
there are flavors present in the raw beans, but in my experience well over % of the time they are not flavors i want to preserve. most notably there is a waxy, green astringency and metallic bitterness that decreases as you roast the beans. these are inherent flavors. they exist in the fermented, raw cocoa...
pfoa (perfluorooctanoic acid) is a by-product that can be found in some stain-resistant products at a level below one part per million. its risk potential is currently being investigated. as a matter of responsible care, crypton decided to move toward products that are not made with pfoa and have no...
ever since the s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. it has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. it was popularised in the s with the release of letraset sheets containing...
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