Need help with product development of frozen waffle that will be ready to eat once toasted.
With an expected shelf life of 3-6months. Having a cold supply chain already delivering ice cream.
Tried few methods not getting the aimed product
Frozen waffle
Need help with product development of frozen waffle that will be ready to eat once toasted. With an expected shelf life of 3-6months. Having a cold supply chai…
Ufuk Ayyıldız reply
postedplease firstly answer questions on your previous topic.
https://feople.io/t/why-does-the-shellac-peel-off-after-it-has-dried-on-dragees/11495
Chris Williams reply
postedWhat methods have you tried? It is difficult to provide assistance without detailed information.
Kapil kapoor reply
postedThe spanner in a frozen product is in its freezing😑.....the type of freezing machinery - whether plate or blast freezer or IQF and many other such considerations....
For each type of freezing apparatus the procedure will vary.....if u give some information regarding this then perhaps better suggestions can be offered .
The above will determine the shelflife , not microbial but textural shelf life , and I suspect this is where the problem is - texture / breakage problem while toasting.
Apart from above , the freeze thaw stability of the product should be impeccable ....the entire formulation has to be rendered freeze thaw stable by employing suitable hydrocolloids .
Food R&D Emeritus reply
postedThere are many kinds of waffles , you should specify the product you want.
Is it Belgian, American etc..