Im working in food industry, producing mainly thermostable pie fills, for filling bakery products (donuts etc).
Lately we started production of poppy seed and walnut fill.
Its a good product and only problem i have is shelf life.
Our production is older, not aseptic (open cooking vessel).
Does anyone have expirience with poppy seed/walnut, and preservatives which can help?
Im using sorbic acid atm...
Thank you in advance,
Bojan
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