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Dry Test Formulas:
Vietnamese Dipping Sauce & Dressing
with
TABASCO® brand Pepper Pulp
Ingredients
|
Form |
% |
1000 g |
1 gallon |
| Water |
|
42.99% |
429.86 |
1568.11 |
| Xanthan |
Cold blending |
0.63% |
6.25 |
22.81 |
| Garlic |
IQF Minced |
2.19% |
21.88 |
79.83 |
| Green Chile |
IQF 1/4" dice |
4.38% |
43.77 |
159.66 |
| Salt |
Kosher |
0.70% |
7.03 |
25.66 |
| TABASCO® brand Pepper Pulp |
|
0.59% |
5.86 |
21.38 |
| Cane Juice |
evap |
2.34% |
23.45 |
85.53 |
| Teriyaki |
Powder |
7.03% |
70.34 |
256.60 |
| Orange Juice |
Powder |
1.17% |
11.72 |
42.77 |
| Lemon Juice |
powder |
0.78% |
7.82 |
28.51 |
| Lime Juice |
powder |
0.86% |
8.60 |
31.36 |
| Fish Sauce |
prepared |
33.22% |
332.16 |
1211.72 |
| |
|
Total |
100.00% |
1000.00 |
3648.00 |
Manufacturing Procedures
- Use enough water to hydrate gum in mixer.
- Scale Dry ingredients.
- Add remaining water and while on medium sheer, meter in dries.
- Blend Glossy and slightly viscous.
- Add and disperse garlic and chili before filling.
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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