Coleslaw quality inspection app with slaw AI quality management:

Coleslaw Quality inspections during production

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The pack to order process for coleslaw packing has never been easier with Farmsoft. Mange traceability for coleslaw packing, perform quality tests on incoming cabbage, onion, parsley and other raw materials, and track quality back to the supplier from customer complaints/feedback. Customers can use the portal to enter their coleslaw orders online; give your customers a superior coleslaw ordering experience. You can even collect customer feedback for coleslaw products received by the customer in the mixed salad loose leaf lettuce portal. Software solution to manage coleslaw > Reduce loose coleslaw, improve coleslaw traceability, ensure accurate & timely coleslaw orders.

Daily Coleslaw packhouse hygiene checklist

Quality effects of packaging film and storage temperature on the quality of a dry coleslaw mix packaged in a modified atmosphere
Summary The effects of six packaging treatments on the quality of dry coleslaw packaged in modified atmospheres and stored at 4 and 8 °C for 9 days were determined. The coleslaw was packaged within either oriented polypropylene (OPP) or one of four microperforated OPP films, PA-120, PA-160, PA-190, and PA-210. It was also stored within punctured OPP (i.e. in air). Packaging within OPP resulted in an atmosphere with very low O2 (<1%) and extremely high CO2 (25–35%) levels. These storage conditions had detrimental effects on the quality of coleslaw: loss of firmness, falling pH, high cell permeability and exudate, high surface moisture and poor acceptability of aroma. 

Coleslaw Quality control & management

By contrast, the microperforated films generated less atmosphere modification; in some cases this was insufficiently modified to be technically useful. The relatively high O2 levels in these microperforated packs resulted in lower appearance and colour scores, increased surface dryness and higher firmness values. Increasing storage temperature from 4 to 8 °C resulted in a reduction in shelf-life for all film types. While still not optimal, packaging within microperforated films allowed better preservation of quality and reduced cell membrane damage.


Coleslaw Quality Testing
To avoid watery slaw, salt and drain the cabbage before mixing.
The challenge: Despite its simplicity, two things have always bothered us about coleslaw.

Coleslaw Supplier quality inspection & management

The solution: Some recipes call for soaking cabbage in ice water to make it crisp and plump. We found, however, that the cabbage quickly loses its acquired water leaving an even larger puddle of water to dilute the dressing. Quite unlike the ice-water cabbage, salted cabbage shreds lost most of its liquid while sitting in the salt, leaving the cabbage pickle-crisp. In addition to having less water in it, the cabbage took on more of the dressing's flavors, and unlike stiff, icy shreds, this limp cabbage was also easier to eat. The salting process does leave the cabbage a bit too salty, but a quick rinse washes away the excess salt. After rinsing, just pat it dry with paper towels and refrigerate it until ready to dress. Having figured out how to keep the cabbage from watering down the dressing, we were ready to tackle the dressing's acidity problem. After a number of failed experiments, we decided to give low-acidity rice wine vinegar a try. We drizzled a bit of rice vinegar over the mayonnaise-tossed cabbage and found its mild acidity perfect for coleslaw.