Recent content by ChilliPadie

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Hi guys, would like to ask on the amount of ascorbic acid to add to hot sauce. My sauces are at ph 2.9 but theres still some oxidation issue and would like to add ascorbic acid to minimize oxidation. Net weight of sauces 250g/90g respectively.

Thanks for the reply. Fair enough. Purely inspection can only go so far. Im sending the sample over for a lab test and will update the results here. I suspect its just dead lacto as the surface is unaffected. Taste and smell both are fine and in fact kinda taste better lol as its abit more...

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FYI there’s separation at the bottom of the sauce

Hi there! Really grateful to have stumbled upon this forum. I have a question on my hot sauce. I’m wondering whether there’s mold or just dead lacto at the bottom of my hot sauce? I’ve uploaded some pics for reference. Appreciate your advice! As per the pics, the top surface area of the...

Thanks for the reply! Yes I’m using a heavy duty blender due to the use of lemongrass. Also I need to blend everything. I add both vinegar and water into the mix to blend as well.

Hi guys, stumble upon this forum while searching for solutions to better the quality and bottling for my hot sauce. I have an air bubble issue with my sauce after vacuuming with a vacuum machine. FYI, my sauce is all natural. Bottling process as below: -Blend ingredients in heavy duty blender...

Thank you! Any feedback is much appreciated! Pls do help 🙏🏻

Hi guys, stumble upon this forum while searching for solutions to better the quality and bottling for my hot sauce.