Grade - MIFSQN
Posted 06 August 2013 - 12:23 AM
What is the standard Brix and Water Activity for Cream Filling? This is not jam, jelly or marmalade. Its a mixture of milk, shortening, sugar and other dry ingredients and no heating process is involved, just pure mixing. I cant find it in the Philippine National Standard and any other international standards, since the only available category is for Jams and Jellies (which is mainly made of fruits). I need to know the value that would not permit the growth of Salmonella and E. Coli.
Cherryl
Grade - FIFSQN
Posted 06 August 2013 - 09:45 AM
You just might have to get it tested!
Caz x
Grade - FIFSQN
Posted 07 August 2013 - 02:44 PM
What is the standard Brix and Water Activity for Cream Filling? This is not jam, jelly or marmalade. Its a mixture of milk, shortening, sugar and other dry ingredients and no heating process is involved, just pure mixing. I cant find it in the Philippine National Standard and any other international standards, since the only available category is for Jams and Jellies (which is mainly made of fruits). I need to know the value that would not permit the growth of Salmonella and E. Coli.
Cherryl
Hi Cherryl,
Given your ingredients listing this product sounds like it will be unique to your company based on your recipe.
Regards,
Tony
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Grade - Active
Posted 07 August 2013 - 08:12 PM
Hi. You could buy teh Campden publication no.68 which detailes most pathogens with their minimum pH and Aw parameters for growth if you can buy from the UK
Chris
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