Frequently Asked Questions
What are some of the reasons My*T*Fine Pudding may fail to thicken?
What are some of the reasons My*T*Fine Pie Filling may fail to thicken?
What are some of the reasons My*T*Fine Lemon Pie Filling may fail to thicken?
The My*T*Fine ingredients statement includes modified food starch. What does that mean?
How do I read the expiration code on My*T*Fine?
General Information
What are some of the reasons My*T*Fine Pudding may fail to thicken?
- When milk substitutes are used. The calcium in milk is essential for the setting process.
- When pudding is not cooked properly. It should be cooked over medium heat and stirred steadily until it starts to boil.
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What are some of the reasons My*T*Fine Pie Filling may fail to thicken?
- When milk substitutes are used. The calcium in milk is essential for the setting process.
- When the pudding is allowed to cool and set before pouring into a pie shell. Once the set is broken, it will not reset firmly enough for a pie.
- When the pie filling is not brought to a full boil. For best results, pie filling should be stirred steadily until it comes to a full boil with bubbles breaking all over the surface. The mixture will be thin but will thicken as it cools.
- Stir well and let cool at room temperature for about 20 minutes, during that time, stirring two additional times to distribute the tapioca granules.
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What are some of the reasons My*T*Fine Lemon Pie Filling may fail to thicken?
- When milk substitutes are used. The calcium in milk is essential for the setting process.
- When pudding is not cooked properly. It should be cooked over medium heat, stirring steadily until it comes to a complete boil with bubbles breaking all over the surface. This process should take approximately six minutes. It should be allowed to cool for five minutes before pouring into a baked pie shell and then chilled until firm.
- When the meringue is not sealed to the edges of the pie shell, the pudding will not set properly. The meringue acts as an insulator, preventing the pudding from becoming liquid.
- When the pie is cut too soon. Do not cut the pie for at least four hours after removing it from the oven. Refrigerating the pie after cooling is recommended.
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Does My*T*Fine contain gluten?
- The following My*T*Fine flavors do NOT contain wheat or corn gluten:
MTF Vanilla, MTF Lemon, MTF Pumpkin, and MTF Tiramasu.
How do I read the expiration code on My*T*Fine?
-The My*T*Fine expiration code will have as the 1st letter "W" - this indicates that the product was make at Jel Sert headquarters in West Chicago, IL. The next letter indicates the machine or line. The first number indicates the year of manufacture. The next 3 numbers represent the day of manufacture. Example: WC5033 1 07:45 means - Manufactured in West Chicago on line C in 2005 on the 33rd day of the year. Produced on first shift at 7:45am.
Date Codes and Shelf Life Detail
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General Information
When the pie filling is tasted during the preparation process, and the tasting spoon is returned to the mixture, the pie filling will not set properly. A very small amount of saliva will digest the starch over a period of time and break the setting process.
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