The purpose of an antibrowning agent is to prevent browning and maintain color and crispness in fresh potatoes and fruits.
DIRECTIONS FOR USE
- Dissolve 1-3/4 ounces (3 tablespoons) antibrowning agent per gallon of cold water in a clean stainless steel, glass or plastic container. DO NOT use galvanized metal containers.
- Dip fresh white potatoes (peeled, whole, quarters, French fry cut, slices) or fruits (apples, avocados, bananas, peaches, pears) peeled, sliced and free from bruises in the antibrowning solution. Soak for 3 minutes.
- Drain and refrigerate product until ready to use.
NOTE:
- Keep antibrowning agent stored in its original container. Make the solution fresh daily. A plastic measuring spoon should be kept with the antibrowning agent for easy measuring.
- Antibrowning agent is not required for lettuce, cauliflower, green peppers, cabbage, celery or pineapple.