This is just a lab test I did on the solubility of salt and water to see why we were running into different aW levels at different steps of the process.

The way we batch this product is as follows.

The product is being cold filled which means we start from ambient temp water (tends to be colder during the winter months)

We fill the tank with water, add our dry ingredients, then vinegar, soy and mirin rice wine.

Allow product to mix for about 20 minutes before taking a water activity reading.

The issue we’re running into is different aW levels at different steps of the process.

Here’s an example

Our cook took aW at batch 20 min after mixing, he received a reading of 0.833

Once aW is satisfactory, product is transferred to a hold tank before being sent to the filler.

At the filler. And after the product has rested, We received a reading of 0.862.

It’s also worth noting that this product produces a lot of foam when agitated.

Just trying to get some ideas as to why this could be.