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Post by Silver on Aug 22, 2021 19:38:48 GMT 1
Where 400 Oz. = 25 Lb. = Flour
To my knowledge the 26 ounce bag says it contains salt. But no one knows precisely how much salt. Therefore via simple inference no one can possibly know how much of the 26 ounces is not salt. To advance to the point of assessing the 'other' ingredients and their quantified amounts within the 26 ounce bag one must first leap this hurdle.
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Post by Silver on Aug 22, 2021 19:46:52 GMT 1
Rumors abound claiming that in addition to adding the 26 ounce bag to 400 ounces of flour somewhere between 3 pounds (48 ounces) and 3.75 pounds (60 ounces) of salt are to be added.
If we knew precisely how much salt is added to the flour from outside of the 26 ounce bag, we could (from taste testing) begin to quantify how much salt is likely present within the 26 ounce bag.
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Post by Silver on Aug 22, 2021 20:06:29 GMT 1
Everything I said regarding salt in my opening post to this thread applies to MSG as well.
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Post by Silver on Aug 22, 2021 20:14:56 GMT 1
If the salt added at present is only 3 Lbs., and if before the 26 ounce bag came into being (yet post the 1955 introduction of MSG) the added amount of salt was established as 3.75 Lbs., then the amount of salt within the bag must be 0.75 Lbs.
0.75 x 16 = 12 ounces. That leaves only 14 ounces for MSG and all of the herbs and spices (whatever they may be).
NOTE: 26 ounces into 400 ounces (25 Lbs.) scales directly to 26 grams into 400 grams, or 13 grams into 200 grams....
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flg
Souschef
Posts: 1,578
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Post by flg on Aug 23, 2021 0:40:33 GMT 1
I remember a person using the percentage of salt that was in 99x as a basis of what "may" have been in the OR. As that was listed on the ingredients, I think 99x is 25oz not 26 though. I saw a picture of a bottle of 99x from the mid 70's and it states the product contains less than 11% salt. So less than 2.75oz in a 25oz 99x bottle.
For 13g of spice mix used in a 200g flour mix would be less than 1.43g
I also believe someone speculated that salt in the 26oz or gram mix may actually be 2.65oz/g as that scales up to the elusive 13oz/g of "missing" ingredient when CHS gave Shelton the recipe. Which also adds to the Less than 11% 99x reported on the ingredients
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flg
Souschef
Posts: 1,578
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Post by flg on Aug 23, 2021 0:48:36 GMT 1
Why there was additional salt in the 26oz bag is a question. Did it help in the mixing, or settling of the product. Or aid in transportation (less clumping). Or was there originally some kind of seasoned salt used and that was replaced with salt and garlic/onion powders?
If Salt is 10-11% of the 26oz.
If MSG is the heaviest component
If Pepper in general is around 50% of the flavor and perhaps weight
It doesn't seem to leave a ton of space for ALL of the herbs and spices folks want to throw in there.
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Post by deepfriednew101 on Aug 23, 2021 1:06:25 GMT 1
The Salt is a Profile carrier for other Spices and absorbs many of the flavors. You can make celery Salt, Garlic Salt, Onion Salt, ETC Salt with ANY individual Spice added to Salt.
The salt will absorb the Oils from the spices and help with preventing clumping. Its been a Long establish method Spice Companies make the Spice blend and Rubs ETC salt is a key ingredient, not typically for the salt flavor. Corn Starch also works as a absorbent for the Oils from spices, but the Corn Starch can make a crisp coating. Other items Potato Starch and other items also do the same for a anti clumping and absorbent for the Oils.
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