Muhammara Dip - Food Technologists

Muhammara Dip - Food Technologists

Ingredients

  • Fire Roasted Minced Red Pepper (IQF) - 52.96%
  • Walnut Meal (Size #15) - 19.57%
  • Plain Bread Crumbs (American) - 7.37%
  • Chile Pepper Flakes 10,000-30,000 SHU - .81%
  • Cumin - .29%
  • Allspice - .23%
  • Tomato Paste (28 Brix) - 5.76%
  • Pomegranate Molasses - 3.80%
  • Lemon Juice Concentrate (55 Brix) - 1.84%
  • Sugar, Granulated - .46%
  • Salt - .81%
  • Olive Oil - 6.10%
  • Totals (Calculated) - 100.00%

Directions

Applications: Low pH, hot or cold process, pasteurized, hot fill or retorted.

Blend together all the ingredients.

The thickness of this product may vary and if needed, water can be added to adjust the viscosity to allow for improved flow through the processing equipment.

For commercial sterility, the pH of this product should be adjusted with lemon juice concentrate to below 4.3.

Processing temperatures will vary based on pH and processing equipment.

Please follow FDA regulations for all shelf stable acid and acidified foods.