Hey everyone,
I have a product that I am hoping to bring to the commercial world, but Im having shelf stability issues. I need assistance in making this coconut rum liqueur shelf stable without needing refrigeration for obvious reasons. Does anyone have experience with cream and making it shelf stable for a product? Or using homogenized cream for mixing etc.
Reply:
You need to buy a commercial cream base to use in your formula. Or just get a whole bunch of Rumchata, toss some extra alcohol in there, and rebottle it at twice the price...you're rich!
Reply:14 hours ago, PapisCoquito said:
Reply:
http://adiforums.com/topic/11780-greetings-from-nj/?tab=comments#comment-67938
Reply:
Thank you guys! I will be making a coquit product unfortunately it is at the home made stage right now but the shelf stability and separation is a huge problem. Ive looked into mono dyglicerides, and soon will be trying homogenized cream. Ill check out all your answers and find what fits for us.
Reply:
Creamy Creations is absolute trash. Contact Midwest Custom Bottling in Pewaukee WI, best with creams in the country hands down
