Is there any recommended time temperature combination for hard, medium and soft scalding methods in relation to broiler processing ?

Least common subscald systems use water temperatures of 54 to 58°C (129–136°F) for 60 to 120 s or a slightly higher temperature of 60 to 63°C (140–145°F) for only 15 to 30 s. A soft scald, or...

31 December 2015 5,399 3 View