R.C.S.A. § 21a-156-5

Heating and refrigeration of custard

Last amended: 1984Year: 2026Length: 32 wordsOfficial source

Cite as Conn. Agencies Regs. § 21a-156-5

The custard mix shall be heated to a temperature of 180°F. or higher, then cooled immediately to a temperature of 50°F. or lower, and maintained at this temperature until used for filling.
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