http://www.foodscience.caes.uga.edu/extension/documents/fdaapproximatephoffoodslacf-phs.pdf
I thought this might be helpful
What a fantastic resource! Thank you....
Are we just using the juice? Are we incorporating more of the fruit? I was going to make a batch just using 16 ozs of oils. I have plenty of popcorn ready, looking forward to Lindy's video!!!!!
I'm going to use the rind and peel as well as "some" of the juice. I want to keep the juice down to about 10% max. And even with that I am going to put it into clay and powdered milk to offset some of the acid.
Popcorn huh.... :shifty:
Is anyone planning to use lemon or orange butter? Just curious, I saw some this morning while window shopping on Camden Grey
I don't think we need to choose our poison by what others are going to make. If we have more than one person doing, let's say, lemon then we may get more than one result.
I'm actually going to do Grapefruit & Mandarin.