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Dry Test Formulas:
Rioja Ranch Dressing and Dip
with
TABASCO® brand Dry Red Flavoring
Ingredients
|
Form |
% |
1000 g |
1 gallon |
| Xanthan Gum |
prehydrate |
0.27% |
2.75 |
10.03 |
| Wine Vinegar |
white or rice |
8.25% |
82.48 |
300.88 |
| Yogurt |
full fat |
49.49% |
494.87 |
1805.30 |
| Mayonnaise |
|
24.74% |
247.44 |
902.65 |
| Roasted Red Pepper Puree |
|
16.50% |
164.96 |
601.77 |
| TABASCO® brand Dry Red Flavoring |
|
0.14% |
1.37 |
5.01 |
| Onion - minced |
dehydrated |
0.18% |
1.79 |
6.52 |
| Parsley leaf |
dehydrated |
0.19% |
1.92 |
7.02 |
| Tarragon |
|
0.05% |
0.55 |
2.01 |
| Celery Seed |
|
0.16% |
1.65 |
6.02 |
| Dry Mustard |
|
0.21% |
2.06 |
7.52 |
| Dry Garlic |
Granulated |
0.09% |
0.91 |
3.31 |
| |
|
Total |
100.00% |
1000.00 |
3648.00 |
Manufacturing Procedures
- Combine Gum (if using) and Vinegar and blend @ medium sheer .
- Scale and add dry ingredients- allow to hydrate.
- Add Yogurt, Mayonnaise and Pepper Puree to vinegar/gum combo .
- Combine just until herbs and vegetables are dispersed (do not over blend!).
Back to all Dry Test Formulas
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
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