Recent content by 13stars

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Hi Everyone! We will be making the jump to cooking in the kettle soon and have a concern before we officially cook in one. In regards to fill time, we are concerned that our current rate of filling with a pneumatic filler won’t be fast enough to keep the product consistent with what we want...

Shows how much effort I put into this haha.   Thank you.

Hi Everyone!   Quick question / recommendations; I'm looking to upgrade my pH meter and thermometer for my business. I was hoping you guys could point me in the right direction.    Ours works for now but we need it to be a bit more industrial grade but not break the bank.   Thank you!

When adding water to the sauce do you need to use distilled water to reduce the activity?

Wow. I am seriously impressed how helpful and knowledgeable you all are.    Thanks a million!

  What is the best way of going about contacting an FDA Agent or should it be fine to go through my Processing Authority?

  What is your recommended food mill?   When I used a blender last time it seemed to push too much air into the sauce. Is there a way to avoid that when using a blender?

Hi everyone,   Another quick question.    I am moving into a commercial kitchen setup and was wondering what is a good alternative to Immersion Blending (we have a setup to commercial grade immersion blender but looking for something more consistent.)   Second question is what is the best way...

Thanks everyone for your responses. Looking forward to making our first big batch!

Hi Everyone,   Quick question. Several of my recipes require reducing for X amount of minutes in a small batch scale. I am wondering is there a good practice for scaling the reduction factor in large batches of your sauce past you just knowing what is should look like?   I hope this makes sense...

Hi everyone,   New hot sauce company looking for some insight and to chat with like mind hot sauce lovers!