My Account View Cart

Food Dry Spraying

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Share

Molecular Gastronomy Recipes, Tips and Techniques › Molecular Gastronomy Forum › Techniques › The Science › Food Dry Spraying

This topic contains 1 reply, has 2 voices, and was last updated by  Quantum Chef 9 years, 11 months ago.

Viewing 2 posts - 1 through 2 (of 2 total)
  • Author
    Posts
  • September 2, 2014 at 9:57 am #10370

    mixiebug
    Participant

    How to turn chili sauce into a powder format? I’ve heard of dry spraying and was wondering is there a place to rent for the day or purchase a R&D or lab version of it? Any help would be appreciated. Thanks.

    September 25, 2014 at 1:24 am #10435

    Quantum Chef
    Keymaster

    Spray drying is probably the best way but not sure you can rent the equipment. You can also try spreading it on a silpat and dehydrating it. Since it is quite strong, you can also thicken it with a starch such as Kuzu before dehydrating it to obtain more powder.

  • Author
    Posts
Viewing 2 posts - 1 through 2 (of 2 total)

You must be logged in to reply to this topic.

Log in

Not Registered? Click Here

Forum Login

/ Register

Forums

Popular Topics

Recent Replies

Newest Topics