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Originally Posted by umoa  What is the temperature in your freezer throughout the day? Do you have a blast freezer? How much mold was on the bad products? Was it on the cake only or the cello pack as well? |
The freezer at the facility is a large walk-in. We use the regular freezer and also a quick-freeze one (maybe that's the blast?). There are a lot of companies sharing the space so the door is opened many times a day, but it's always very cold when I go in. The quick freeze is always painfully cold.
The mold was on the surface of the slices and not on the cello.