Piña Colada
| Fiesta Coconut Cream | 15.00% |
| Unsweetened Pineapple Juice | 15.00% |
| Water | 59.94% |
| Sodium Caseinate | 0.10% |
| Stabilizer | 0.06% |
| Mono & Diglycerides | 0.20% |
| Sugar | 9.50% |
| Disodium Phosphate | 0.20% |
| Total | 100.00% by wt. |
Process and Parameters:
Heat water to 60°C. Disperse mono & diglycerides while heating to 70°C.
Add dry blend of sodium casseinate, sugar and stabilizer.
Add disodium phosphate and disperse for 5 to 10 minutes.
Add Fiesta Coconut Cream and mix slowly while adding the unsweetened pineapple juice.
UHT process or retort.










Who among the families who sent their children to Quezon High had the most prolific writers in the history of THE COCONUT? Sevillas
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