We are making a new lasagna product for our new customer.
We are baking the product in the finished product tray and then sealing/ MAPPING the product.
the product is being maintained over 135 degrees F during sealing/ MAPPING.
Once the product reaches the 135 degrees F or once it goes into the cooling cycle it then has 2 hours to get down below 70 degrees F and then to finish the cooling down to below 40 degrees F.
In order to seal/ MAP the product hot, what should the temperature be maintained above?
I was thinking that the product just needs to be above the 135 degrees F because once it is at or below, the cooling cycle begins.
I have heard a few other things such as the product must be above 155 degrees F.
Can someone please help.