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.
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:
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.
Creamy Creations is absolute trash. Contact Midwest Custom Bottling in Pewaukee WI, best with creams in the country hands down