I am currently setting up my second outlet and plan to use a central kitchen concept and was wondering if I should invest in a blast freezer. I plan to use it mostly for chilling/freezing sauces to achieve better shelf life and consistency. I was thinking of portioning them in pouches( for easier transportation) but not being able to understand whether I should hot fill the sauce in the pouch and then put in the blast freezer or should I first chill/freeze the product and then portion it into a food pouches.
From what I understand hot filling is important to pasteurize the bag from within. If I am cold filling then what happens to all the bacteria inside the bag and does it really make a difference?
Also is it possible to vacuum seal chilled not frozen sauces in food bags and what kind of shelf life can one expect for a cooked cream sauce.