I am also wondering about shelf life. However, my product is a toffee baked popcorn. We have tasted it after 6 weeks and it is still crunchy, (I do use corn syrup) however, a distributor is interested in us and wants a longer shelf life. As my product is natural I was thinking of using soy lecithin. Is this something that would work to extend the life? also, I have no idea how to add it to boiling caramel or do I add it before the boiling starts? I have never used this product before.
Sorry for all the questions. My business has only been up and running for 3 weeks and we are in three local shops with re-orders, so I know our product could take off..thanks for your help.
Confection shelf-life, and managing production
in Pastry & Baking
Posted
Hi,
I am also wondering about shelf life. However, my product is a toffee baked popcorn. We have tasted it after 6 weeks and it is still crunchy, (I do use corn syrup) however, a distributor is interested in us and wants a longer shelf life. As my product is natural I was thinking of using soy lecithin. Is this something that would work to extend the life? also, I have no idea how to add it to boiling caramel or do I add it before the boiling starts? I have never used this product before.
Sorry for all the questions. My business has only been up and running for 3 weeks and we are in three local shops with re-orders, so I know our product could take off..thanks for your help.
Roselette