Freezing brown sugar syrup jelly (rapid freezing demo)

Today, we held a freezing demonstration at our head office for customers who sell brown sugar syrup jelly.

The customer produces and sells 3,000 pieces of brown sugar syrup pudding and brown sugar jelly per day, but the expiration date is only about 2 days, so if this problem is solved by freezing, it will be necessary to produce it every day. This makes it possible to significantly cut costs such as labor costs and expand production.

They also came to our office with high expectations as it would allow them to expand their sales channels to mail order.

Freezing brown sugar jelly

Since you have brought the product itself, we will take it out of the bag, remove the lid, and de-air pack it.

Kuromitsu pudding

Sasa sushi that I brought along with me

Kuromitsu jelly after freezing

A brown sugar syrup jelly of this size would become completely solid in about 40 minutes.
As for brown sugar syrup pudding, it had a high sugar content and the container was difficult to conduct heat, but even if it took a while, it would freeze in about an hour.

The key point for brown sugar syrup pudding is how well it can reproduce the smoothness and texture before freezing, and past pudding freezing tests have yielded good results, so I think we can expect good results this time as well.

I believe that there is no problem with bamboo sushi and black sugar syrup jelly.
In the past, when freezing konnyaku jelly, you could clearly see the difference if you looked at the cross section.

* The one on the left is slowly frozen, and the one on the right is frozen using a liquid freezer!

I'm looking forward to hearing the results of your thawing evaluation!

Regarding participation in the frozen demonstration

We have already had many companies participate in rapid freezing demonstrations this month.

Would you like to try the power of rapid freezing on your food products?

In our test room, you can try out rapid freezer from all manufacturers at once, so it's definitely worth a look!

More than half of the companies that contacted us are participating, so
Please feel free to contact our office if you wish to participate.

03-6453-7357