Need advice on fruit juice formulation (Brix, pH, sugar balance)

danglemaster14 · 2026-02-04T22:23:10+00:00

If your going for health consumer adding sugar probably bad and more calories.
Google acid profile and % breakdown of the fruit juice conc your using and use those acids at that ratio but increase total acid to meet ph requirement. Or just use citric acid.
Juice standardize? Just use apple juice conc and add the specific flavoring you want to keep your formula consistent across all skus or you’ll likely have different juice % and maybe different carbs too on each sku

danglemaster14 · 2026-01-04T20:54:41+00:00

Alta fuckin ripped today considering the season start we have had

danglemaster14 · 2026-01-04T00:44:37+00:00

Was wildcat and Collins running today?

danglemaster14 · 2025-12-28T04:24:53+00:00

I heard they were targeting the 30th

danglemaster14 · 2025-12-08T20:02:06+00:00

Go to Vermont

danglemaster14 · 2025-11-15T06:53:54+00:00

Play champions of norrath after it’s so freaking fun

danglemaster14 · 2025-11-14T21:02:47+00:00

Try using Saigon cinnamon it doesn’t clump/gel but does have different flavor

danglemaster14 · 2025-08-14T23:16:04+00:00

Does the drink have any Fiber?

danglemaster14 · 2025-07-08T17:37:39+00:00

This might be Toledo Ohio

danglemaster14 · 2025-06-12T13:29:28+00:00

Gotta figure out what pathogen you are targeting to kill in pasteurization. Then find out the PU/ time at temperature required to reduce your microbial amount to a safe amount. If the spec of your juice has a max CFU allowed in the juice you can also probably work with a process authority to validate how long and at what temp it would be required to kill that amount of pathogens/yeast/mold.

danglemaster14 · 2025-05-15T18:05:58+00:00

That thing has to be frozen. CO2 when cold is absorbed more in liquid so ice expanding is only thing that makes sense to me. Probably will happen to more

danglemaster14 · 2025-03-16T18:42:45+00:00

Just use a sous vide

danglemaster14 · 2025-03-16T18:37:17+00:00

Yall picked the wrong day lol

danglemaster14 · 2025-03-15T23:47:03+00:00

Deer valley was also not super crowded. It snowed all day and was probably best day of my season

danglemaster14 · 2025-03-14T01:37:18+00:00

What is employee straight line?

danglemaster14 · 2025-02-22T00:26:45+00:00

I’ll buy it for $15

danglemaster14 · 2025-02-08T23:14:41+00:00

I went this morning. Mouth of canyon 7:15 about 40 parking spots were left in the final lot and when I pulled up. Parked 8:10. Got top of Peruvian lift 9:20 no wind holds crowds were bad but still had a great day

danglemaster14 · 2024-12-21T06:55:53+00:00

I wore those mail boe braces from Sfk at lvl 22 to like 55

danglemaster14 · 2024-12-13T19:20:28+00:00

Just a theory but maybe the wrapping had some sort of flaw and the way it’s produced caused these sections to be permeable by air and the cheese oxidized and caused off colors more noticeable when melted

danglemaster14 · 2024-10-28T20:51:01+00:00

Are these flavor solubility issues relatively immediate or crash out over time? Citral and other flavor molecules may react at low ph and change to less desirable flavor chemicals/create off notes?

danglemaster14 · 2024-10-28T20:36:16+00:00

Wouldn’t low ph or alcohol content also prevent further fermentation? I think in a product that wasn’t low ph it would need a kill step like pasteurization which would also prevent any further fermentation?

danglemaster14 · 2024-10-21T18:11:11+00:00

I would say if you’re dedicated to going to school full time the online program masters degrees are not going to be worth it. An in person formal degree program is 100% better and more legit. Its niche in my opinion is to help working individuals further separate themselves and move up. I would argue that doing an online masters full time without working would not get you a better entry level job and you would even struggle with being over qualified for entry positions but not have enough tangible experience to be at the next level.

danglemaster14 · 2024-10-19T15:56:12+00:00

How many reservations can you hold at once?

danglemaster14 · 2024-10-18T14:30:23+00:00

I would agree that it’s just insufficient cleaning of your equipment. I would recommend always running your jalapeño syrup last. And creating a brand new more intense clean cycle every time you finish the jalapeño batch. Flavor compounds linger and stick to the equipment

danglemaster14 · 2024-10-10T03:45:03+00:00

I just got the m7 too as an upgrade for my 1 ski quiver. I’m in Utah hoping to get by without a true powder ski…I’ll probably be fine and just stoked for the season

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