Dry Test Formulas:

Bayou Road Marinade
with TABASCO® brand Crushed Pepper
and TABASCO® brand Dry Red Flavoring

Add a spicy spark to your marinade.

Ingredients

TABASCO® brand Crushed Pepper	1.00%
TABASCO® brand Dry Red Flavoring	0.40%
Soybean Oil	50.00%
Water	29.46%
Vinegar, distilled, 100 grain	11.00%
High Fructose Corn Syrup, 42%	4.00%
Mustard, Dijon style, wet	1.00%
Salt	1.60%
Garlic Powder	0.50%
Minced Garlic, dehydrated	0.40%
Onion Powder	0.30%
Parsley Granules, dehydrated	0.06%
Oregano Leaf, dehydrated	0.04%
Basil Leaf, dehydrated	0.04%
Potassium Sorbate	0.10%
Xanthan Gum	0.10%
Total % by Weight	100.00%

Manufacturing Procedures

1. Dry blend the spices, xanthan gum, salt, TABASCO^® brand Crushed Pepper and TABASCO^® brand Dry Red Flavoring.
   
2. Put water into cylinder blender; with extreme high shear agitation slowly add the dry ingredient blend.
   
3. Agitate for 5 minutes.
   
4. Add high fructose corn syrup, vinegar and wet mustard. Blend well but not with high shear.
   Quality Parameter Test:
   Brix 14°-14.5° B
   pH 3.0-3.2
   
5. Add the oil under enough agitation to create an emulsion. Continue mixing until smooth.
   
6. Take finished product viscosity.
   Brookfield 350-400 cps/75° F
   
7. Bottle.

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Test Formula Disclaimer
The information presented is based on laboratory work and is, to the best of our knowledge, true and accurate. However, since the exact conditions under which this information or our products may be used is beyond our control, any recommendations or suggestions are made without warranty of any kind, either expressed or implied. Users are urged to make their own tests and investigations to determine the effectiveness of the products in their process and products, and to prevent any possible patent liability arising out of such use. Use as an ingredient does not confer rights to use the TABASCO^® trademark or servicemark in packaging and marketing materials without the express written consent of McIlhenny Company