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2. Single-serve coffee container - Wikipedia

   en.wikipedia.org/wiki/Single-serve_coffee_container

   K-Cups made since the end of 2020 are made with polypropylene to allow them to be recycled. [10] Compostable K-Cup clone OneCoffee 2017 Many: Keurig, Cuisinart, BUNN etc. Many, including OneCoffee and Club Coffee United States, Canada Capsule A soft-bottomed pod that is designed to be compatible with any Keurig K-Cup machine.

3. Sodium stearoyl lactylate - Wikipedia

   en.wikipedia.org/wiki/Sodium_stearoyl_lactylate

   Sodium stearoyl-2-lactylate (sodium stearoyl lactylate or SSL) is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate.

4. Corrugated box design - Wikipedia

   en.wikipedia.org/wiki/Corrugated_box_design

   Partial overlap box with interlocking slots to temporarily close box Corrugated plastic box used as reusable packaging. Corrugated box design is the process of matching design factors for corrugated fiberboard (sometimes called corrugated cardboard) or corrugated plastic boxes with the functional physical, processing and end-use requirements.

5. Cellophane noodles - Wikipedia

   en.wikipedia.org/wiki/Cellophane_noodles

   Cellophane noodles, or fensi (traditional Chinese: 粉絲; simplified Chinese: 粉丝; pinyin: fěnsī; lit. 'flour thread'), sometimes called glass noodles, are a type of transparent noodle made from starch (such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch) and water.

6. Bioplastic - Wikipedia

   en.wikipedia.org/wiki/Bioplastic

   Cellophane - Jacques E. Brandenberger 1920s Polylactic Acid (PLA) - Wallace Carothers 1926 Polyhydroxybutyrate (PHB) - Maurice Lemoigne 1930s Soy bean-based bioplastic car - Henry Ford 1983 Biopal - Marlborough Biopolymers 1989 PLA from corn - Dr. Patrick R. Gruber; Matter-bi - Novamount 1992

7. Straight dough - Wikipedia

   en.wikipedia.org/wiki/Straight_dough

   Baking: The proofed dough is loaded into a hot oven for baking. During the first few minutes, the remaining rise will occur in the dough and is known as oven spring . Starch gelatinization begins at 105 °F (41 °C), [ 34 ] the yeast dies at 140 °F (60 °C), [ 35 ] and the baking is finished when the product reaches an internal temperature of ...