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    color Ascorbic Acid for Oxidation

    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.
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    food-safety Is this mold?

    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...
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    bottling Issue with inactive air bubbles after capping with a vacuum machine

    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...
  4. C

    New member

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