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Food Dry Spraying

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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, 7 months ago.

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  • 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.

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