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    • Profile PhotoRonald
      Participant
      @ronaldski6
      Post count: 2

      Hi. Can you help me extend the shelf life of Creme Caramel or Jellys? Thanks

       

      Ron

    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      Hello @ronaldski6!  We can try to help you, if you can be more specific?

      • What are the key parameters for your shelf life?
      • How long is you current shelf life?
      • How long do you need the shelf life to be?

      Without knowing these basics to start with, there is not much I can offer on advice, except to ensure you refrigerate as soon as the custards are cool enough to do so.

    • Profile PhotoRonald
      Participant
      @ronaldski6
      Post count: 2

      Hi Mark! Thank you for the response.

      Hello <span class=”atwho-inserted” contenteditable=”false” data-atwho-at-query=”@rona”> @ronaldski6</span>!  We can try to help you, if you can be more specific?

      • What are the key parameters for your shelf life? – preserving it at room temp coz not all customers can refrigerate it immediately, some need to travel for a long period before getting home, some re-sell it also
      • How long is you current shelf life? – 1-2 days room temperature
      • How long do you need the shelf life to be? A week I think will be very helpful

      Without knowing these basics to start with, there is not much I can offer on advice, except to ensure you refrigerate as soon as the custards are cool enough to do so. – yes we advise them and labels have “Keep Refrigerated” printed on it, yet most dont put it in refs immediately

    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      Post count: 223

      Hello @ronaldski6,

      1. Can you be more specific about what happens after 2 days at room temperature?
      2. Is your custard made using dairy ingredients?
        1. If yes to dairy, are you are you using UHT to sterilize the milk before making the custard?
      3. Is your custard made using eggs?
        1. If yes to eggs, are the eggs pasteurized before making the custard?
      4. What is the internal temperature of the custard when finished baking?
      5. In your region, what temperature is room temperature?
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