1 reply to this topic

[carlacnm]

Hello,

We are a small bakery that  produces differents types of cakes with fillings (pastry cream, cheese cream, Buttercream). and we also use whipped cream  as icing. Right now, the processing room has a temperature  between 70 °F  -75°F, But we want to become GFSI complaint, SQF to be precise. My question is since I'm handling dairy, what would be the correct room temperature to process these cakes? Should I have this room temperature below 45 °F?

Currently during process Cakes are left between 40 - 45 min at 72°F until a rack  of 20 cakes is complete and then  cakes are transfer to  a cooler.

[Scampi]

First, I want to point out the your first priortity should be being FDA compliant........you must follow the legislation first and foremost.

 

Having said all of that the regulations around room temeprature are intentionally vague..........2 cake facilities one making real buttercream, the other using the (gross) oil based stuff have 2 very different needs

 

45F seems excessive to me...if you keep it between 50 and 60 and the racks are not out all the time and you follow good GMPs and sanitation practices there should be no issue

 

Perhaps at 45 or lower the buttercream consistency will actually slow you're entire process down  (too firm)