FAQ: “We have another question. Our current Standard for Fresh Spaghetti Sauce is to Run on the TK setting.
It appears as if the Product is Rather orange compared to our Crushed tomato product which is run on the TS setting resulting in a lower color.
What do you believe is the proper setting for Spaghetti Sauce?
The other thing I noticed is That the Calibration record does not have a TK result documented.” Continue reading