Hi! Please help me to solve this problem.
I want to produce a frozen sweet coconut filling for pastry. But when I cook the sweet coconut, the temperature cannot reach 76C. It only reach 60C. Compared to others filling like tumeric coconut it can reach 76C. Sweet coconut consists of brown sugar and shredded coconut as it main ingredients. Is it because of the property of brown sugar that cause the cooking temperature to be lower?
When the cooking temperature cannot reach 76C. I’m worried about their shelf life.
Please help me. Thank you in advance.
I'm not entirely sure what sweet coconut filling you are referring to, but generally speaking, there could be a few reasons why the cooking temperature of a sweet coconut filling cannot reach 76°C (or 168°F).
One possibility is that the filling contains ingredients that are sensitive to high temperatures. For example, if the filling contains dairy products, such as cream or butter, these can break down or curdle at high temperatures, which can negatively affect the texture and flavor of the filling. Similarly, if the filling contains eggs, they can scramble if exposed to high heat, resulting in an unappetizing texture.
Another possibility is that the filling is already fully cooked and doesn't need to be heated to 76°C. For example, if the filling is made from sweetened shredded coconut and condensed milk, these ingredients are already cooked and safe to eat as is, without requiring additional cooking.
It's also possible that the recipe you are following specifies a lower cooking temperature for the filling for other reasons, such as to preserve the flavor or texture of certain ingredients or to prevent the filling from burning.
In any case, it's important to follow the cooking instructions in your recipe carefully and to use a food thermometer to ensure that the filling reaches a safe temperature for consumption. If you have any concerns about the safety of your sweet coconut filling, it's best to consult a food safety expert or a qualified chef.
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