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Ask Dave PDF Print E-mail
hi dave, thank you so much for responding to my previous question. I do, however, use xanthan gum in my sauces. The sauce that gives me the most trouble is my pineapple habanero sauce. Only a small amount of oil is used to cook down the onions...the primary ingredients are fresh pineapple, pineapple juice, vinegar, chiles and spices... Each batch includes a half a cup of vinegar, half a cup of simple syrup and one cup of pineapple juice. Is there something in that combination that is causing it to separate? And what’s more frustrating is that it’s not every bottle.. There can be cases where it doesn’t happen and then over time you do see the separation. At this point, we cant afford copacking which is why we bottle it ourselves. I really appreciate your help.

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Hi Dave,

I have a wing sauce recipe that I want to produce commercially, don't have much start up capital. How would you advice me to start.


Hi Anthony. I suggest you pick up a copy of "Sell Your Specialty Food" by Stephen F. Hall. It's a great resource for anyone who wants to start their own food-related business. Best of luck to you.

Anthony Karber , March 29, 2012

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