Hi All,
Kindly need your help to understand a clause in the EU "Code of Practice" for Mustard Sauce. The clause states...
Dry mustard extract content shall not be less than 15% by weight of the final product (if cereal flour is added less than 3% dry mustard extract content shall not be less than 18 % by weight of the final product).
Additionally, if I am adding "Pure Mustard Flour" about 14% does the above clause means I need to increase it to be 15% or it is related to something else? Dry matter/Dry extract content/ Moisture?!
Pls elaborate. I am not a food technologist :)
Many thanks in advance!
Regards