Math of Food
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
please firstly answer questions on your previous topic.
https://feople.io/t/why-does-the-shellac-peel-off-after-it-has-dried-on-dragees/11495
What methods have you tried? It is difficult to provide assistance without detailed information.
The 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 .
There are many kinds of waffles , you should specify the product you want.
Is it Belgian, American etc..