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Discussion in 'Food & Cooking' started by chinachef, May 7, 2005.
who can make sour cream powder in kitchen?
It probably takes special equipment that even the best professional kitchen doesn't have.
What do you want to use it for? Maybe we can help you figure out a substitute, or some way you can order it.
There was a thread here just recently, and I forget now what... hmmm, dang! However, there was a link to an article on processing that involved vacuumme evapouration of liquid rather than heat evapouration AND I JUST REMEMBERED Gahhh it was on making tomatoe paste!!! (glad I finnally remembered.. I'd be up all night otherwise ) Ok, the point is that many powders are not made by heat elimination or dryer elimination of the water content, but by vaccuum elimination.... (also freeze drying).
ok, its late in the day and I am a little tiered
Ok, after a lot of shaking of my head, I googled it.
and a substitution chart
So, at home, you would need a container of suitable size, a motorised air system that has hepa filtration on the main air in, as well as chemical dryers so that it was well dessicated, a holding tank for the sourcream, and a pump and spray nozzle to inject the sourcream into the drytank as a suitable mist that is then dryed with dessicated air.
Hmmm, I think I would rather just sub it or buy it that do all that. Although, if you had the money, you could see if there is a turnkey type outfit that will come to you and set you up to go into production of sourcream powder. (if I had the money and space I can do just this with a mushroom farm )
DARIGOLD makes sour cream powder and buttermilk powder. they are an american dairy company based in Oregon. maybe one of our bakers can help this guy out????
thanks everyone !
i need sour cream powder use for bread(Auntie Anne's Pretzels ),popcorn.
china not place buy this item.
www.beprepared.com carries it. I was down there at their brick and mortar storefront today poking around the oddball processed foods for some powdered butter for my hiking/backpacking recipes.
Well, certainly there are online stores galore. I would sugest that China, being a very large nation and also in the current position of economic inclusiveness may have a program to either import a food that is currently unavailable or to pay a person to produce a food that is currently unavailable. BUT CHECK FIRST. Laws there can be on the punative side, so do NOT go getting into trouble over pretzels!
As I described it, it is not a difficult thing to make. Essentially is is just dryed out sour cream and nothing more. All you need is to dry it out rapidly so that spoilage and flavour loss are not a concerne. I would figure you could make it yourself with some money and some technical guidance. Here in Canada, there are many such programs for people, and agencies that will provide that type of information and assistance.
Ok, I needed to edit this for a wee bit of the old grammer errors.
If it were me, I would use regular sour cream and reduce the amount of liquid in the recipe to compensate.
so can u tell me recipe with sour cream?
First I need to see the recipe that you have.
I suspect that Chinachef needs it for a coating or sprinkle -- since one of the items it's needed for is popcorn (think of the flavored stuff). So Jock's suggestion, while good, may not work ( ew, soggy popcorn).
Chinachef, is this actually for an Aunt Annie's store? If you are a franchisee, maybe the company can help you find the ingredients you need.
You may be right Suzanne. I understood the sour cream to be used as an ingredient, not as a coating.
no, not have Aunt Annie's store in china yet ! i just copy aunt annie's sour cream pretzel