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


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

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


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


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.

Scott Turbon Mixer

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

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