Hey everyone I'm new to this forum but not to THP I spend most of my time in the growing forum. That being said I have a couple of questions. I make a hot sause that's good but it's a little too thin and it seperates once sitting in the fridge. I have heard that xanthium gum may be a solution for both issues. Can I use it if so how much ? Also I want to experiment with some other flavors like pineapple but is it safe to use and keep for a long time ? All input welcome !
-
If you have a question about commercial production or the hot sauce business, please post in Startup Help.
Nube w/ questions
- Thread starter Spankyscolts
- Start date
salsalady
eXtreme Business
Lots of folks use xanthan, you can find it at a lot of health food stores, it's also used in gluten-free baking. Just practice with some in water to get an idea of how much to use. You canl also just cook the sauce down further to get rid of some of the excess liquid.
There's a Sticky "Hot Sauce 101" at the top of this forum which should answer most of your questions.
BTW, I see you're in Portland OR. Have you heard about the NW Chilefest in September? Love to have you join us~
SL
There's a Sticky "Hot Sauce 101" at the top of this forum which should answer most of your questions.
BTW, I see you're in Portland OR. Have you heard about the NW Chilefest in September? Love to have you join us~
SL