I do a lot of guacamole. I have found that the product is best if you are heavy handed with the lime. I squeeze my own. A friend did some guac in my machine and she didn't use enough lime. It was perfect for a couple of months, then started getting bitter and darkening when rehydrated, just like avocado slices do. I have never had that problem, but I use quite a bit of lime, and I am sure that was the difference
I have those same molds and I like how heavy duty it is. I have been looking at other mold shapes I could use but I worry that thinner silicone might not hold up as well inside the freeze dryer.
this was so great. thank you so much. when im finally able to purchase my harvest right + supplies i will be coming back to your channel to use your links!!!
Love it, but I need to give a note of caution... Avocados are about 30% fat. 4% fat or less, gives you 25 to 30+ years if properly handled and stored. 12% - 15% fat should provide about 7 to 10 years when properly handled and stored. If you are going to sell it, I would strongly recommend you stick to a 6 to 12 month use by date (or less) until you know for sure. I have a high fat desert running about 20% fat that I've stored at room temperature (like I'd expect a customer to do) and checked it at 1 year. So far so good. Now I'm looking forward to year two. I'm hoping for a realistic 3 to 5 year best-if-used-by date. Time will tell. But the last thing I want to be known for is selling bad products because I decided to under estimate the shelf life. In business school I learned it took about Ten good experiences to overcome one negative experience. I don't know if that is still true, but once you introduce a new and amazing product, you are a target for your competition. Don't make it easy for them. Earn your customers trust and build your base on solid practices.... Oh and keep watching this channel. I've been tuning in from the beginning and he's doing his audience a real favor.
Thank you so much for the advice! Shelf life testing is key and shouldn't be taken lightly. The variety of new products being freeze-dried today is great but in my opinion there hasn't been enough time to truly know if there is a "standard" for shelf-life that can be applied to everything. Everyone needs to test for themselves and once you have that down, you have a lot more confidence to run with it and also is great peace of mind that the food is safe for your customers.
After pre freezing, couldn't you remove the product from the mold to freeze dry? At that point, you could get your weight before you start making an easier process?
I do a lot of guacamole. I have found that the product is best if you are heavy handed with the lime. I squeeze my own. A friend did some guac in my machine and she didn't use enough lime. It was perfect for a couple of months, then started getting bitter and darkening when rehydrated, just like avocado slices do.
I have never had that problem, but I use quite a bit of lime, and I am sure that was the difference
Love it! Thanks for sharing
I love making freeze dried guac. I make it into a powder and it's perfect :)
That’s a great idea, I’ll have to try that!
That guacamole can taste better with fresh squeezed lime juice 😋 . Thanks for the idea of freezing guac 😊
Great tip!
Great Video!
Thanks!
Great idea and good video!
Glad you liked it!
I’ve done guacamole freeze dried for my house but never thought about selling it.
I have those same molds and I like how heavy duty it is. I have been looking at other mold shapes I could use but I worry that thinner silicone might not hold up as well inside the freeze dryer.
It is definitely nice to have something that can handle the freeze dryer and the heavier products that go in the molds
I love everything about this video, great job!
Thanks!
I’m going to try this. Great idea!
Let me know how it goes!
Don't know if You've ever tried cutting avocado in 1/4= 2 cuts... Makes it easier to remove seed & scoop out.... 😁
Such a great idea, thanks so much for sharing 😊
You are so welcome!
this was so great. thank you so much. when im finally able to purchase my harvest right + supplies i will be coming back to your channel to use your links!!!
Thank you so much!
Love it, but I need to give a note of caution...
Avocados are about 30% fat. 4% fat or less, gives you 25 to 30+ years if properly handled and stored. 12% - 15% fat should provide about 7 to 10 years when properly handled and stored. If you are going to sell it, I would strongly recommend you stick to a 6 to 12 month use by date (or less) until you know for sure.
I have a high fat desert running about 20% fat that I've stored at room temperature (like I'd expect a customer to do) and checked it at 1 year. So far so good. Now I'm looking forward to year two.
I'm hoping for a realistic 3 to 5 year best-if-used-by date. Time will tell. But the last thing I want to be known for is selling bad products because I decided to under estimate the shelf life.
In business school I learned it took about Ten good experiences to overcome one negative experience. I don't know if that is still true, but once you introduce a new and amazing product, you are a target for your competition. Don't make it easy for them. Earn your customers trust and build your base on solid practices.... Oh and keep watching this channel. I've been tuning in from the beginning and he's doing his audience a real favor.
Thank you so much for the advice! Shelf life testing is key and shouldn't be taken lightly. The variety of new products being freeze-dried today is great but in my opinion there hasn't been enough time to truly know if there is a "standard" for shelf-life that can be applied to everything. Everyone needs to test for themselves and once you have that down, you have a lot more confidence to run with it and also is great peace of mind that the food is safe for your customers.
Have you tried converting your FD guac into a powder ... and dusting popcorn?
I have not but great idea.
I dont have a freeze dryer, would dehydration work for personal use?
I don’t think dehydration would give you the same result as freeze drying guacamole like I did here.
After pre freezing, couldn't you remove the product from the mold to freeze dry? At that point, you could get your weight before you start making an easier process?
Yes you can and if I were to do larger batches, I would do exactly that so that I could prepare more to freeze and then load them all to freeze dry
👍👍👍👍👍
OK... *"OCD"*