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Click here for shelf life information

Kits

NameKitPrice (excl GST)
Acidified fruit milk drinks kitMUFTi 901$99.00
Custard dessert kit MUFTi 902$99.00
Enrobing chocolate kitMUFTi 903$99.00
Mayonnaise kitMUFTi 904$99.00
Alginate caviar kitMUFTi kit 905$99.00
Chocolate milk kit MUFTi 906$99.00

Kit replacments

NameKitPrice (excl GST)
Pectin replacement(200g)MUFTi 901P$25.00
Xanthan gum replacementMUFTi 902-904$15.00
Retort pouches (bag of 100)MUFTi 902$30.00
pH testing bookMUFTi 902$2.50
PGPR replacmentMUFTi 903P$10.00
Egg yolk powder replacementMUFTi kit 904$12.00
Ultratex starch replacementMUFTi kit 904$10.00
Tween 80 replacementMUFTi kit 904$10.00
Alginate replacementMUFTi kit 905$20.00
Xanthan gum replacement (100g)MUFTi kit 905$15.00
Calcium chloride replacement (1.5kg)MUFTi kit 905$25.00
Sodium citrate replacement (200g)MUFTi kit 905$5.00
Graduated 50ml tubes with lids (50)MUFTi kit 905$25.00
Carrageenan replacement (100g)MUFTi 906$10.00
Alkalised cocoa powder replacement (500g)MUFTi 906$10.00


Shelf life of MUFTi kit ingredients

All dry powders should be stored in a cool, dry place as you would store your normal cooking ingredients. As long as they are kept dry, they will be safe from microbial contamination. As the ingredients age, their functionality or activity may decrease although they are still safe to use. It means you may need to use a little more to get the same effect. Ingredients should not be stored beyond 5 years of purchase date for this reason. This includes pectin, xanthan, carrageenan, egg yolk powder, alginate, cocoa and Ultratex starch. In the case of egg yolk powder, it should be frozen for best storage as it contains lipids. It may develop off-flavours as it ages due to lipid oxidation. If in doubt, substitute fresh egg yolk liquid but use twice the weight.

The other powders provided in the kits should not degrade but keep them dry, especially the calcium chloride which absorbs moisture readily if left open to the air.

The PGPR liquid should not be stored beyond 5 years and will be better to be kept in a refrigerator, again owing to a decrease in its functional activity.

Massey Contact Centre Mon - Fri 8:30am to 5:00pm 0800 MASSEY (+64 6 350 5701) TXT 5222 contact@massey.ac.nz Web chat Staff Alumni News Māori @ Massey