Liquid Test Formulas:

Creole Catsup
with Original TABASCO® brand Pepper Sauce and TABASCO® brand Crushed Pepper

Catsup with a bite.

Ingredients

Original TABASCO® brand Pepper Sauce	1.50%
TABASCO® brand Crushed Pepper	0.63%
Tomato Paste, 31% NTSS	32.97%
Water	32.95%
Canners Corn Syrup, 64DE	12.50%
High Fructose Corn Syrup, 42%	10.50%
Distilled Vinegar, 100 grain	6.50%
Salt	2.30%
Catsup Seasoning	0.15%
Total % by Weight	100.00%

Manufacturing Procedures

1. Mix all of the ingredients and blend until the sweeteners are solubilized.
   
2. Take cold QC tests:
   pH 3.65-3.75
   Brix 31°-32° B
   
3. Heat to 210° F through a heat exchanger and then pump through a micro mill. If possible take a hot Bostwick = 6.5-7.5cm. Adjust the mill if out of viscosity specification.
   
4. Hot fill into containers, hold 5 minutes, then water cool.

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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