SlowCook66
Cook
Hi,
I am commercializing a fudge and I want it to be able to stay on the shelf for at least 6-9 months without any mold or bacteria developing in the fudge.
To do this, I need to provide a sample of my fudge to the lab and get it analyzed. An inspector will meet up with me to pick up the sample so she can send it to be analyzed for acidity and moister levels in the lab so she will know what stabilizers to add.
However to do this she said she will need the recipe and quantities so she can do the calculations based on the lab’s results.
Is it normal to have to give the recipe with quantities for lab analysis when commerciallizing a new food product ?
Does she even need to know the process of making the recipe ?
Thanks
I am commercializing a fudge and I want it to be able to stay on the shelf for at least 6-9 months without any mold or bacteria developing in the fudge.
To do this, I need to provide a sample of my fudge to the lab and get it analyzed. An inspector will meet up with me to pick up the sample so she can send it to be analyzed for acidity and moister levels in the lab so she will know what stabilizers to add.
However to do this she said she will need the recipe and quantities so she can do the calculations based on the lab’s results.
Is it normal to have to give the recipe with quantities for lab analysis when commerciallizing a new food product ?
Does she even need to know the process of making the recipe ?
Thanks
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