On Mar 13, 1:05*pm, wrote:
> On 11 Mar, 17:39, "Anny Middon" > wrote:
>
>
>
> > > wrote in message
>
> ....
>
> > > Also an update on my sauce, it is undergoing microbiological analysis
> > > right now, I do need to lower the pH slightly, (already lowered from
> > > 4.6 to 4.0) going to add more citric acid to do this. One problem with
> > > this is it gives the sauce a slightly "tartiness" taste, does anyone
> > > have any advice on how to offset this ?.
>
> > Others have mentioned adding sugar, but I can understand why you might not
> > want to add too much.
>
> > Adding more salt might also help -- but then you may have the problem of the
> > sauce tasting too salty. *A balance of sugar and salt might possibly work.
>
> > Anny
>
> Sugar is already added, and equal amount to the citric.
>
> Salt is a possibility, but I'd rather not do that if possible.
>
> One more thing i read somewhere was to use mustard, apparently it
> offsets the citric.
>
> I read it late one evening after a 16 hour shift at work was very
> tired, and may have misunderstood / misread the piece, but it's one
> thing I'll be exploring if the analysis shows up a problem.
>
> Speaking of the analysis, it will be completed today, I should have
> the report by Monday.

Report came back on Monday, all ten tests performed were absolutley
fine.

Thankfully it shows my processes are working as they were designed to
do.