Hello everyone!
I started to develop Ready To Drink coffee, with mill powder. My ambition is to make a shelf stable drink, or drink that need refriger but with long shelf live.
1. What is the necessary heat treatment I should do? I have a continuous pasteurizer machine for HTST, but I dont have a UHT machine.
I understood that I need pasteurize the drink + find product, is that correct?
There is another way to get shelf stable product? E202 can help in some way?
How much acidity I need to target? I saw in some brands that add baking soda, I guess for decrease the acidity?
The packing will be glass, without aseptic filling.
Sorry for the many questions, it's new products for me 😋
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