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Safe internal temperature for cookies

baking cookies temperature quality

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#1 Brelimo70


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Posted 05 November 2018 - 04:53 PM

Hi baking experts: i would like to know what the ideal internal temperature from both a quality and food safety standpoint are for sugar and drop style cookies? any expert around here that it can help? i would really appreciate it.

#2 erynatiggys


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Posted 05 November 2018 - 05:38 PM

The highest risk ingredient is egg, I assume, meaning you would need to be at an internal temp of 160.

#3 mgourley


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Posted 05 November 2018 - 06:55 PM

It depends on the cookie. If it's a crunchy cookie or a soft cookie, for example.

In either case, internal temperature is irrelevant. The issue (from a quality standpoint) is the moisture content of the cookie.


For a soft cookie you are probably looking somewhere between 7% - 9% and for a crunchy cookie somewhere between 2.5% and 4.5%.


In either case, it's practically impossible to achieve those moisture levels without the IT of the cookie to be below 200F or so.


See the attached data from a recent run through one of our cookie ovens.


Attached Files

Also tagged with one or more of these keywords: baking, cookies, temperature, quality

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