Quick Reference

Product Receiving Storage Once Opened/Prepped Quality Serving Hold Time
Comeback Base Dry Storage Dry Storage
Sugar Dry Storage Dry Storage
Comeback Sauce Cooler 34°F - 41°F 4 days
Recipe: 1 pouch of comeback base
2 oz. (by volume) sugar

Preparing Comeback Sauce

  • Portion 1 pouch of comeback base into a 16-quart mixing bowl
  • Use a 13 ½” spatula to scrape all comeback base from the pouch
  • Measure 2 ounces of sugar and pour over the comeback base
  • Using a wire whisk, mix the ingredients together thoroughly for approximately 30 seconds
  • Pour the contents into a 1-gallon portioning pitcher
  • Use a 13 ½ rubber spatula to ensure all comeback is removed from the 16-quart mixing bowl
  • Allow comeback sauce to sit for 1 hour PRIOR to portioning
  • Prepared COMEBACK can be held for 4 days in the walk-in or reach-in cooler set to maintain a temperature of 34°F – 41°F

Cupping Sauces

  • The discard date is 4 days from the prepared date (Example: if the dipping sauce was prepared on 7 -7, the discard date would be 7-10)
  • EXAMPLE:  Day prepared + 3 additional days = Discard Date
  • Prepared on 7th + 8th, 9th, 10th = Discard on the 10th (EOD)
  • Fill the soufflé cups to ¼” from the top of the cup (1 ½ ounces)
  • Cover each cup with a soufflé cup lid and store in a white lug
  • Place a dissolvable label on the outside of the white lug
  • Write the discard date and time on the dissolvable label
  • Place the white lug in the walk-in cooler
  • ENSURE ALL INDIVIDUAL CUPS IN A LUG OR ON A TRAY HAVE THE SAME EXPIRATION DATE
  • ROTATE LUG OR TRAY TO USE THE CUPS WITH THE CLOSEST EXPIRATION DATE FIRST
  • IT IS CRITICAL TO NEVER PUT CUPS WITH DIFFERENT EXPIRATION DATES IN A LUG OR ON THE SAME TRAY
  • The portioned cups of sauce may be held for up to 4 days at a temperature of 34°F - 41°F
  • Discard any individual servings of sauce remaining at the end of day on the expiration date