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Intermediate Moisture Test Formulas:
Zesty Mango Mustard
with
TABASCO® brand Pepper Pulp
Ingredients
|
Form |
% |
1000 g |
1 gallon |
| Water |
|
17.30% |
173.00 |
631.12 |
| Mustard Flour |
Yellow |
10.76% |
107.65 |
392.70 |
| Guar Gum |
Med. Viscosity |
0.14% |
1.44 |
5.26 |
| Cider Vinegar |
|
6.15% |
61.51 |
224.40 |
| Kosher Salt |
|
2.04% |
20.38 |
74.33 |
| Citric Acid |
Crystalline |
0.62% |
6.23 |
22.72 |
| TABASCO® brand Pepper Pulp |
|
0.14% |
1.44 |
5.26 |
| Mango Chutney |
Prepared |
29.58% |
295.80 |
1079.07 |
| Canola Oil |
|
33.26% |
332.55 |
1213.15 |
| |
|
Total |
100.00% |
1000.00 |
3648.00 |
Manufacturing Procedures
- Make a slurry of mustard and water-let sit 30 min.
- Make a 2nd slurry of gum and vinegar in Kettle (fitted with scrape mixer).
- Add remaining dry ingredients and chutney.
- Blend at medium while gradually heating to 150°.
- Add oil to emulsify in continuous blend for 2-4 minutes.
- Slowly raise to 185-212°, as needed only if hot filling.
Back to all Intermediate Moisture 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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