- Agar: 39 g
- Yeast: 165 g
- Mold inhibitor Methylparaben: 12 g
- Blended bananas: 825 g
- syrup: 285 g
- Malt: 180 g
- Powered Opuntia cactus: 12.75 g
- Protein powder: 64 g
Cooking Instructions (Stovetop)
- Bring 6 L de-ionized water to a boil in a large pot. (For this recipe we use a conventional electrical stove top for our heat source. The temperature setting is HIGH).
- Have pre-measured dry and wet mixtures ready for use. (Both mixes are prepared in advance and stored at -20°C in a Ziploc bag for up to 6 months).
- Boil water vigorously for 10 minutes and add the dry mix. Keep the temperature source setting at high heat.
- Stir the mixture continuously.
- Allow cooking for 10 minutes. Watch for over boil. Add the wet mixture to the pot (Opuntia powder must already be incorporated into the wet mixture before).
- Stir the mixture continuously for an additional 10 minutes.
- Remove pot from heat source and cool in a water bath.
- Stir food continuously to prevent clumping.
- Allow food to cool to 40°C and add 64 g Protein powder and use a whisk to thouroughly mix.
- Pour at exactly 40°C. (Pouring food below 40°C is too cold and food will clump. Pouring food above 40°C is too hot and food will separate prior to plugging).
- Glass vials: 10 mL/vial = 1000 mL (1L)/case of 100 vials
- Plastic vials: 10 mL/vial = 1000 mL (1L)/case of 100 vials
- Glass bottles: 1/3 cup/bottle ~ 2 L/case of 24 bottles
- Plastic bottles: 1/4 cup/bottle ~ 1.5 L/case of 24 bottles
We currently use pourers that more evenly dispense food into the narrow glass and plastic vials. Our pourers are manufactured by Applied Scientific and distributed by Fisher. These pourers are cataloged as fly vial filler for narrow diameter tray packed vials #AS 77D, and for wide diameter tray packed vials #AS 78D.