Add Freezist M to water. Add potassium sorbate and sodium benzoate to water. Add preblended gums (guar, locust bean gum) to starch slurry under moderate agitation, approximately 10 F. Add Fructose Corn syrup 55. Add sodium citrate, titanium dioxide, and color solution. Heat to approximately 175 F. Add dry Methocel powder under moderate agitation. Add starch slurry and citric acid solution. Heat to 200-205 F for 15 min. Add BHA to lemon oil and dissolve in oil. After 15 min take sample of filling and check soluble solids and pH. Adjust solids if necessary. Cool filling to 180 F. Add lemon oil with BHA or BHT to filling. Pack, freeze. Note: This filling gives the good clean cut-off properties important in pastry filling operations.
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