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DIY
New blending project - recipe heavy.
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<blockquote data-quote="huffelpuff" data-source="post: 471250" data-attributes="member: 2140"><p>Ok. Here it is for posterity and all that. </p><p></p><p>Pall Mall casing sauce. 9 drum yield</p><p></p><p>Cocoa. 185.4 lbs</p><p>Licorice Granuals. 137.7 lbs</p><p>Chocolate. 83.1 lbs</p><p>Invert Sugar Syrup. 1,986.0 lbs</p><p>Corn Syrup. 720.0 lbs</p><p>Propylene Glycol. 343.5 lbs</p><p>Glycerin. 388.0 lbs</p><p>Sodium Benzoate. 5.25lbs</p><p>Water. 300 lbs</p><p></p><p>Add cocoa to 300 lbs of water to make slurry. Add licorice granuals and chocolate and cook 10-15 minutes to dissolve. Then add remaining ingredients in order given. Bring to cooking temperature of 180 degrees F. </p><p></p><p>Hot liquid is to be divided equally into 9 open lined, metal, tight head drums. The net weight is to be adjusted to 526.1 pounds with hot water.</p><p></p><p>After adjusting weight the drums should be sealed tightly and labeled.</p></blockquote><p></p>
[QUOTE="huffelpuff, post: 471250, member: 2140"] Ok. Here it is for posterity and all that. Pall Mall casing sauce. 9 drum yield Cocoa. 185.4 lbs Licorice Granuals. 137.7 lbs Chocolate. 83.1 lbs Invert Sugar Syrup. 1,986.0 lbs Corn Syrup. 720.0 lbs Propylene Glycol. 343.5 lbs Glycerin. 388.0 lbs Sodium Benzoate. 5.25lbs Water. 300 lbs Add cocoa to 300 lbs of water to make slurry. Add licorice granuals and chocolate and cook 10-15 minutes to dissolve. Then add remaining ingredients in order given. Bring to cooking temperature of 180 degrees F. Hot liquid is to be divided equally into 9 open lined, metal, tight head drums. The net weight is to be adjusted to 526.1 pounds with hot water. After adjusting weight the drums should be sealed tightly and labeled. [/QUOTE]
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New blending project - recipe heavy.
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