Ours is a frozen RTC culinary sauce manufacturing unit. We have two type of items.
1. Frozen Mediterranean sauces ( cube shaped -8gm/ cube-- same like Cadbury candies)
2. Asian sauces ( pouches of various sizes ranging from 85 - 180 Gm/ pouch)
How to check the core temperature of these items.
is by 1. penetrating into each cube/ pouch
2. or keeping the thermometer probe between the products
All advises appreciated on which method to follow.