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Permalink Reply by Fraser Jamieson on December 9, 2010 at 3:32pm

Well, most of my customers like their soy drinks at around 70 C. I'm not sure what that is in American off hand but I think that's 160 F.

The thing is, every soy product seems to act differently. I've also seen differences from batch to batch a lot more than with milk.

 

I'd like to get the answer to this one too!

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Permalink Reply by Brady on December 12, 2010 at 5:53am

Perhaps an experiment is in order.  Steam a pitcher, pouring off a few ounces every 10 degrees... going well above what you'd normally steam to.  Take a little sip of each one and see how things change with temp.  Then let us know what you find :).  I'll do this Monday if I remember.

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Permalink Reply by Sue Harnly on December 14, 2010 at 2:25pm

Thanks everyone for your input...i still havent figured out the answer to the original question but have started to make our soy drinks a bit cooler than our dairy milk drinks. Thanks again!

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Permalink Reply by Jason Haeger on December 15, 2010 at 8:50am

What soy are you using?  Silk goes to 145 for me.  Above that, it's toast.  

 

I can take Pacific up to the 155 (moo juice) range without negatively effecting flavors.  

Sue Harnly said:

Thanks everyone for your input...i still havent figured out the answer to the original question but have started to make our soy drinks a bit cooler than our dairy milk drinks. Thanks again!

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