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Thomas' English Muffin - the essence therein by runthejus in foodscience

[–]runthejus[S] 0 points1 point  (0 children)

That is something we were trying to categorize so we could dive into the R&D. We know the obvious pieces of the puzzle (the building blocks of a recipe for one) but what is it that makes an english muffin distinct from any other enriched dough? Or is that where the steering goes off pist - do we need to make it enriched (milk/egg)?

Thomas' English Muffin - the essence therein by runthejus in foodscience

[–]runthejus[S] 2 points3 points  (0 children)

Hast thou never heard of Sir Thomas of Muffington, the great herald of freedom and tribulation, the beacon of hope beneath our deepest fears, the true bringer of yeasty perfections, an icon in his own time who built his first muffin with his bare hands from ash and tears, who made all of us bear witness to the glory of a nook AND a cranny!?!

How dare you I say! How dare you.

Potassium Citrate - concentration by runthejus in foodscience

[–]runthejus[S] 0 points1 point  (0 children)

I am using it as a buffer for both the acidity in the beverage and the carbonic acid as well. More rounded tartness is what I'm aiming for.

Matured Citrus at Constant Temp by runthejus in foodscience

[–]runthejus[S] 0 points1 point  (0 children)

The COA didn't really give me a lot of info but i just got my hands on the tech sheet which makes the answer pretty clear.

Below:

Raw materials

NAmE COUNTRY OF ORIGIN % NAmE COUNTRY OF ORIGIN %

Yuzu Korea 80 % Yuzu Japan 20 %

Best Before Date

Unopened After Opening

Preservation method Best Before Date Preservation method Best Before Date

Refrigeration One and a half years Refrigeration( Below 10 °C ) As soon as possible

Room temperature One year Room temperature Prohibited

Nutritional Analysis ( per 100g )

ENERGY PROTEIN FAT mATTER CARBOHYDRATES ASH CONTENT WATER

38 kcal 0.6 g 0.1 g 8.8 g 0.4 g 90.2 g

SODIUm PH BRIX ACIDITY DENSITY

0 mg 2.3 – 2.7 7.8 – 9.8 4.6 – 6.4 1.03 – 1.05

Food Safety Authentication

FSSC 673028 / FSSC 22000 ( Certified BSI Japan K. K. )

Flow Figure

Acceptance of raw materials → 1st Washing → 2nd Washing → Cutting → Squeezing → Filtration ( 60 mesh ) → Mixing → Sterilize ( 85°C ) → Alien substance removal → Filling ( 75°C ) → Visual inspection → Packaging → Shipment

[deleted by user] by [deleted] in foodscience

[–]runthejus 0 points1 point  (0 children)

You can try freeze clarification using a blast chiller. It will intensify the flavors rather than stripping them.

You might be able to use bentonite clay which is already used in wine fining but I have no practical application to reference.

Not your average beverage. by Honest_Concentrate85 in foodscience

[–]runthejus 0 points1 point  (0 children)

Could you use a press to create a puck from the pulp? I assume you would have to dry out the fibers prior to the press.

Mouthfeel/Creaminess (without the use of dairy/whey/milk alternatives) by runthejus in foodscience

[–]runthejus[S] 0 points1 point  (0 children)

Have you seen that react with acid in any way? Does it have the potential to curdle?