Fly Food Protocol

Summer

1. 900mL - Corn Syrup
2. 202.4g - Yeast
3. 117.2g - Soy Flour
4. 856g - Corn Meal
5. 67.6g - Agar
6. 15L - Water
7. 65mL - Propionic Acid
8. 13mL - Green Food Coloring

Winter

1. 900mL - Corn Syrup
2. 202.4g - Yeast
3. 117.2g - Soy Flour
4. 856g - Corn Meal
5. 67.6g - Agar
6. 17.5L - Water
7. 65mL - Propionic Acid
8. 13mL - Green Food Coloring

1. Fill 10-12 empty trays with empty vials
2. Measure out correct amount of ingredients using scale in cabinet
3. Assemble the mixing apparatus
4. Pour 10 Liters of Water into the pot and start the mixer
5. Add 900mL of Corn Syrup (Karo) into the pot and allow it to mix
6. Turn on the steamline, slowly at first but progressively more as the pot begins to heat up
7. Once temperature has reached 60C (use thermometer), add in 67.6g of Agar
   1. Allow Agar to mix fully into solution. If Agar does not go into solution, the food is unusable
8. After Agar has gone into solution, add 856g of Corn Meal
   1. Allow Corn Meal to mix well to reduce clumps in food
9. Slowly add 202.4g of Yeast and 117.2g of Soy Flour
   1. Some clumps and chunks will be present, however should go away through mixing
10. Bring temperature of food above 80C (edges of pot should be boiling)
11. Add 2.5 Liters of Water to food
12. Bring temperature of food above 80C (edges of pot should be boiling)
13. Add final 2.5 Liters of Water to food
14. Bring temperature of food above 80C
15. Completely turn off steamline
16. In a 250mL flask, add 65mL Propionic Acid and 13mL Green Food Coloring
    1. Mix Propionic Acid and Food Coloring thoroughly by swirling
17. Once food temperature has fallen below 80C, pour in the Propionic Acid/Food Coloring mixture (will turn food green)
18. Pour food into 5 Liter pitcher and use vial filling apparatus
19. Fill vials ~1 Inch full
20. Make sure to thoroughly clean all equipment (mixers, pot, vial apparatus, pitchers)