Hi all,
A query for those with experience in sauce manufacture.
Is controlling (i.e. rapid cooling) and/or monitoring of the the post packing cooling process necessary at all if the following parameters are in place.
- Cook temperature >90°C maintained for 30 minutes
- Product pH <4.6 (for shelf stability)
- Product packed into pouches and sealed while hot
Also what are the lower temperature limits used for hot fill temperatures?