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Food Engineering/Manufacturing/How to bottle a sauce recipe for retail sale

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TemptAsian Sauce Guru wrote at 2013-11-10 03:05:06
Hello.



I'm in the same predicament but perhaps a tad more advanced. I own a restaurant and sell bulk sauces as a food service account on the side. Recently I started selling at my restaurant. I can't keep up. I also can't expand and sell on-line until it becomes shelf stable. Can someone advise on how I can make my dressings shelf stable? I have all the labels, nutritional breakdowns, etc. on the bottles but just need them to become shelf stable! HELP!


Food Engineering/Manufacturing

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Phil Bourque

Expertise

Food engineering questions that involve mixing emulsions, gums, starches, slurries, and thick pastes.

Experience

Several years experience working in process equipment manufacturer; Scott Turbon Mixer. We make equipment for operations large and small, including most equipment that makes dressings and sauces at large grocery outlets and restaurants.

Organizations
Scott Turbon Mixer

Education/Credentials
University of Redlands, Master of Business Admin. Class 2004 University of Redlands, Bachelors of Science, International Business Class 2001

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