frosty90 Posted February 7, 2010 Posted February 7, 2010 Hi all Anyone have a good method for stopping wheat paste going bad? Any good preservatives to use? Im thinking copper oxichloride.... Cheers,Jesse
Ventsi Posted February 7, 2010 Posted February 7, 2010 The Salylicate is supposed to work better. Whats the problem though, it only takes some 10 minutes to make and is dirt cheap?
frosty90 Posted February 7, 2010 Author Posted February 7, 2010 The Salylicate is supposed to work better. Whats the problem though, it only takes some 10 minutes to make and is dirt cheap? Yeah I know, I just always make way more than I need, it seems wasteful...
Twotails Posted February 7, 2010 Posted February 7, 2010 Theres a way you can pre-ferment the flour before turning it to wheat paste, Just like making a sourdough starter. Take X oz flour, and add an equal amount of water to it, should be like thick pancake batter. let it ferment for about 5 days at room temp. Once the "batter" smells similer to beer(caused by the natral yeasts converting small amounts of the mixture into an alcoholic brine) it should be done, now you cook it like you would normal past, becouse the flour already "soured" its now a very hostle place for moulds to grow, by heating it you kill off your yeasts, but leave this hostile enviroment intact. Granted this wont make it last forever, but it should extend the life by a few weeks. Also on another note, the same starter formed above makes some nice sourdough bread. Also, once your paste is done, you could spread it out in a thin layer on cookie sheets, let them dry(in a oven set on a low temp it perfect) scrape the now dry wheat paste, and run it in a coffee mill, or your ballmill. simply reconstitute the paste with water when needed. this way maby you could also use it in place of Dextrin in a star comp, and just add water like normal.
Bonny Posted February 7, 2010 Posted February 7, 2010 You can also add sodium silicate (waterglass). According to a member of passfire, it helps preserve the paste as well as making it dry harder. He also states that the paste conatining waterglass absorbs into the paper better. I've never tried this though, I just add some K benzoate and my paste keeps in the fridge for at least a week, and by then I've used it all up.
dagabu Posted February 9, 2010 Posted February 9, 2010 (edited) I haven't mentioned this before because it is a little off middle from what is considered "normal" but after sanitizing my carboys this fall before crushing this seasons grapes for wine, I thought, hmmmm, I wonder. I mixed up 4oz (by weight) of wheat flour, added 2 grams of sodium & potsssium metabisulphate mix (Campden tablets) after I blended and boiled it until it was homogeneous and stored it in a closed container at room temperature for 30 days. Upon opening the container, I smelled a strong wheat scent but no yeast smell at all. I pasted several cans (over paste really) and they broke just like regular paste. I use this now for storing my paste and refrigerate it after making it but I can now use the entire bottle of paste before it goes bad. Just the way I do it, not really a recommendation. D Edited February 9, 2010 by dagabu
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