No. Custard powder is dry milk, dried eggs and sugar with colors, flavorings and preservatives. It is not explosive in its normal state.
The starch found in the custard powder gives the structure to the product in which it is used. It also provides the light golden colour formed from the dextrinisation (application of dry heat on starch) process.
I need an easy formulas for fining powder volume Powder volume is the space occupied by dry (lyophilized or freeze-dried) pharmaceuticals. powder volume = final volume - diluent volume
freeze dry the basil leaves then blend up in a robo coupe and pass through a very fine sieve.
how do you dry out a powder that got damp
You need expensive sophisticated equipment to freeze-dry anything.
Because that is what the Dry powder (or Dry Chem.) is made for.
Keep Your Powder Dry was created in 1945-04.
The duration of Keep Your Powder Dry is 1.55 hours.
Depends entirely WHAT the dry powder is.
Depends what type of "dry powder". -Salt and flour are both dry powder, yet have vastly different density
powder