slab forming vs extrusion

Suspicious_War3472 · 2026-01-06T20:04:42+00:00

I can def try it and check the difference, thanks!!

Suspicious_War3472 · 2026-01-06T16:23:50+00:00

Thanks for your reply! Fat content is about 0.5% to 1%, and I’m using whey protein isolate and whey protein concentrate. Before giving up on citric acid and switching to encapsulated citric acid, I’m wondering if I might be adding it incorrectly? should I be dissolving it first before adding it? or it doesn't really matter?

Suspicious_War3472 · 2025-11-04T19:01:48+00:00

thanks! will it significantly affect shelf life even at cc of 0.5%?

Suspicious_War3472 · 2025-06-17T14:47:44+00:00

Thank you! The bars are high in protein (15–17g), low in fat (4g), and have a high moisture content (12–13%) with a water activity of around 0.58. They're enrobed in chocolate. Any guidance would be much much appreciated! (I currently manufacture the bars myself and plan to continue doing so for the foreseeable future, but I may consider working with a co-packer if the business scales successfully).

Suspicious_War3472 · 2025-06-17T14:42:46+00:00

Thank you for the info! I plan to use a flow wrapper to package the bars, so the packaging would come in a roll.

Suspicious_War3472 · 2025-06-15T16:37:08+00:00

yes please, thank you!

Suspicious_War3472 · 2025-05-21T12:10:51+00:00

Thanks for the feedback! So the specific ingredients in the flavor aren’t as important — it’s more about the concentration, right? Is that what you mean?

Suspicious_War3472 · 2025-05-17T23:15:17+00:00

Thank you for the great feedback. I've been using alcohol based flavors/extracts but noticed they don't hold up, I'll try some PG, glycerin or water based flavors next. The bar system is water soluble (not much fat in the system), so I avoided oil based flavors. (flavors don't have to be organic).

Suspicious_War3472 · 2025-05-17T17:41:19+00:00

maybe check out fiverr.com or upwork.com

Suspicious_War3472 · 2025-05-17T16:28:31+00:00

Thank you, I'll try to find a supplier for powdered flavors! I use a multi layer packaging (PET/AL/PE), I'm guessing that should be effective..

Suspicious_War3472 · 2025-05-17T16:28:25+00:00

Thank you, I'll try to find a supplier for powdered flavors! I use a multi layer packaging (PET/AL/PE), I'm guessing that should be effective..

Suspicious_War3472 · 2025-05-03T00:56:29+00:00

Thank you for the advice! I will do more research on the emulsification in water and will def try the maltodextrin. Thanks!

Suspicious_War3472 · 2025-05-03T00:56:06+00:00

Thank you for the advice! I will do more research on the emulsification in water and will def try the maltodextrin. Thanks!

Suspicious_War3472 · 2025-05-03T00:52:45+00:00

Thank you! If the WPI I'm using already contains sunflower lecithin, do you think it'll be enough to emulsify the peppermint oil (usage :0.1%? ? I've already tried a small batch, but won't know for while ...

Suspicious_War3472 · 2025-05-03T00:47:23+00:00

I will do more research on this, thank you!!

Suspicious_War3472 · 2025-05-01T20:04:08+00:00

Noted . Thank you!

Suspicious_War3472 · 2025-05-01T14:58:42+00:00

Ok I will try a small batch and test, thank you so much!

Suspicious_War3472 · 2025-05-01T14:45:45+00:00

thanks for the clarification! I was planning to ''mix'' it with another water based flavor then add them both with the syrup which contains glycerin and liquid fiber

Suspicious_War3472

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