It is the first time, I have written here. My english is not so good, so If I can not express myself, sorry for that.
I have a question and if you can help me, I'd appreciate it.
I make shelf life analysis of confectionery products, and use climate cabin at 30 C.
But I want to shorten period of shelf life test. So could i increase temperature into climate cabin?
Do you know how many degrees of confectinery productscan actually melt? Especially Marshmallows.
Thank you in advance.