Do I need to re-pasteurize my soft serve mix?
I'm using all prepackaged ingredients, and following good sanitization (QA) procedures of utensils and work area. Do I need to re-pasteurize my mix before feeding it into the machine? The machine has been sanitized using QA as well.
Best Answer
I would think that if all the ingredients are pasteurized then you wouldn't need to re-pasteurize anything.
Where I've heard of people getting into trouble is when they add something like raw fruit to an ice cream mix, and the fruit hasn't been pasteurized (cooked to a particular temperature for a particular amount of time).
But note that just because it's prepackaged doesn't necessarily mean it's safe for raw consumption. For example, you can make "cake batter ice cream" by adding boxed cake mix to an ice cream base, but the flour from the cake mix isn't pasteurized or safe to eat raw.
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Why ice cream mixtures are pasteurized?
Never interrupt the cold chain and use pasteurised eggs to avoid the risk of a higher bacterial load. Pasteurisation is absolutely necessary for all ice cream mixtures because of two very important reasons: 1. The heat will destroy a large part of the microorganisms in the ingredients.How long does it take to pasteurize ice cream?
Ice cream mix is pasteurized at 155\xb0F (68.3\xb0C) for 30 minutes or 175\xb0F (79.4C) for 25 sec. The conditions used to pasteurize ice cream mix are greater than those used for fluid milk because of increased viscosity from the higher fat, solids, and sweetener content, and the addition of egg yolks in custard products.Should I make my own Soft Serve Mix?
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