配方类型:

FOOD PRODUCTS

配方说明:

To Retard Mold in Baked Goods

配方组成:

配制方法:

Dissolve 1 lb sorbic acid in 20 lb warm (not hot) propylene glycol.
Add 2 lb oof this solution to every 100 lb of water used in bakery pie filling, cream filling, marshmallow, etc. If the bakery product (marshmallow syrup, pie filling, etc.) will be boiled, the sorbic acid crystals may be added directly to the product to be boiled and stored.
Add 1.5 oz sorbic acid crystals to each 100 lb of water used in the filling or marshmallow syrup before cooking. The sorbic acid will dissolve during the cooking or boiling.
Sometimes coconut on the outside of marshmallow becomes moldy, especially if the packages are exposed to sunlight. To concentrate the sorbic acid on the coconut used for topping, 100 lb of coconut may be mixed (preferably in a candy tumbler) with 1 lb of powdered sorbic acid.
The total amount of sorbic acid in the entire finished item should not be over 1 part in 1000 (0.1%). For instance, if topping coconut constitutes 10% of the finished item, 1 lb sorbic acid to 100 lb of cocon