Food Specifications on granola bar/bite manufacturing

I am looking for anything on granola bar/bite manufacturing. I am concerned especially with aW and moisture for obvious reasons. Where does one go for this information and even guidance on micro limits?
Any help is much appreciated!

We have used 10000 APC as limit for few of our similar products. Usually people do not do aw on granola since its very low, but just to support your statement just send few sample to outside lab. Moisture is very improtant, Out of control moisture will cause stale bars. i would use less than 4.5 % moisture.



Hope this helps

I am looking for anything on granola bar/bite manufacturing. I am concerned especially with aW and moisture for obvious reasons. Where does one go for this information and even guidance on micro limits?
Any help is much appreciated!

Dear Sweety (Pie?),

Welcome to the Forum!

Two routes for info are -

(1) google. start searching for something like "microbiological specifications for XYZ"
(2) standard sources of product micro.data, etc. One popular one is Microorganisms in Foods Volume 6, ICMSF which covers all types of food groups in amazing detail, often including process-related aspects also. Viewable (partly) as on-line google book.

Rgds / Charles.C