4 replies to this topic

[rgiuliano137]

Having an issue with 2 powders and leaf herbs ( oregano and basil) currently our process takes 6 hours as i have 4 employees adding 1 powder plus another powder then an employee adds basil and then another employee adds oregano to the olive jars, after that brine is added to the jars but we have noticed that the 2 powders and 2 leaf herbs clump together. can a pre-blend be made of the powders-herbs or can something like xanthan gum be used to keep this product from clumping, any help will result in free product as i make pickled vegetables as well as pasta sauce, oils, balsamic vinegars and salsas

 

thank you in advance for your help

[The Food Scientist]

Anti-caking agents? (Tricalcium phosphate, Magnesium Stearate, Silcon Dioxide...etc).

Edited by The Food Scientist, 03 June 2020 - 03:26 PM.

[SQFconsultant]

Need to know what the two powders are, can then get an answer for you.

[rgiuliano137]

Glenn

 

the 2 powders are Habanero powder and garlic powder

[SQFconsultant]

Our in house RD person said that you should avoid an additional agent ingredienr and put both powders into the brine mix and do a continous stirring until ready to pour into the jars.

She said the clumping is being caused by ionic reaction between the powders and dry ingredients.

Ok. I don't fully understand it, but that is what Lin said to try out first.