Hey all! This is my first post in this community. Excited to make acquaintances with everyone!
I'll start with some background. I work at a sorbet manufacturing plant. I've been tasked with developing a HACCP plan for our facility and getting us SQF compliant.
One of our sorbets is Acai. We receive our acai frozen, in pulp form, and it needs to be defrosted prior to processing. Currently, they are removed from our freezers 24 hours before they need to be processed to thaw. Problem is, the "thawing process" is simply these buckets of pulp sitting on a pallet on the warehouse floor, defrosting in ambient temperature until it is time to process.
I know lots of you are probably writhing in pain at the very thought of that. Me too.
So, I pose you all this: how can we effectively defrost these pails of pulp so that they are suitable for processing? They only need about 20-24 hours of defrost time. Any less and the production team cannot effectively process it. Too much and the Acai loses its color.
I appreciate any and all replys. Have a great day ya'll!
Tyler