I bought an Excalibur 2400 recently and am having fun with it. I've been making powders of all my peppers and noticed they clump very slightly (more-so on the ones I remove the seeds from). I dried the peppers until they are crisp, and then run them through the grinder. Would adding some food grade desiccant be a good idea or is this just normal for powders?
Desiccant for powders?
- Thread starter Psychographic
- Start date
It happens to powders and humidity makes a difference. You can use products to keep the anti clump.
I do not for any I produce but have looked at them many times.
I do not for any I produce but have looked at them many times.
It could be their not totally dry. I personally would not put that stuff in their ,if you do want to add an anti caking powder then I would use Diatomaceous earth.
I'd stick to something more organic hahahadragonsfire said:
I have more to say about using diatomaceous earth to solve specific problems:
Several THP members use a powdered rice product to keep their powders clump free. I can't find the link just now, but I'm sure it's out there.
Here you go. It's a desiccant made from powdered rice called Nu-Flow. The amount needed is a small percentage and works awesome without adding or changing the flavor. I swear by this stuff.
http://ribus.com/nu-flow/
http://ribus.com/nu-flow/
I don't make powders, but I always put silica gel packs in jars with my dried pods. They do wonders for keeping pods super dry and preserved. And since it's not something you actually add to your dried pods/powder, it won't affect flavor or texture at all.
That is what I ordered, I am going to do some personal test batches with some Red SavinaScoville DeVille said:
I like powders to be pure no filler, I don't mind giving the bottle a tap on the heel of my palm, and I don't think most people do either.
I wonder since NuFlo is rice hulls, if leaving seeds in your powders when you grind will help with flow, since seeds have hulls. Perhaps worth an experiment.
I wonder since NuFlo is rice hulls, if leaving seeds in your powders when you grind will help with flow, since seeds have hulls. Perhaps worth an experiment.
Yes flakes do not really cake but they do start to retain moisture, grinding to powder without additives it is nearly impossible to have it not cake. Once the seal is broken it can take in moisture from anywhere. Very much like in the islands they add rice to all salt shakers.D3monic said:
JoynersHotPeppers said:
Totally agreed. Anything ground into fine powders needs additions of a bit of salt or rice or whatever to keep from clumping.
Not that clumping is a bad thing, spoon out the clumps and mash em with a spoon before they go into a dish...
I just give my jar a knock and its fine.
I cut my lumps with B12, all good
The Hot Pepper said:
It's like ¼ teaspoon of ground rice per ½ pound of powder.
And you'd think where I live with summers being arid, (10% humidity), I wouldn't have an issue. but the first time I tap the jar of garlic powder over a steaming pile of potatoes, or soup or anything steamy, bam, garlic brick. Garlic and New Mexicos are the worst because the oils keep them so sticky. Cumin isn't bad because the outer seed shell also gets ground up so the oil/fiber ratio is better.