10 replies to this topic

[Brelimo70]

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.

[Eryn]

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

[mgourley]

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.

Marshall

Attached Files

•  Cookie KSC.xlsx   594.38KB   89 downloads

[SunilDogra]

It depends upon variety of cookie-to-cookie. Like if cooking an egg then it needs to 160 degree F. While some of the cookies baked under 350 degree F.

[karina.j]

we state this in our HACCP 

product is gluten free, contains egg

 

Our products are baked for the time and temperature specified on the process control sheet to ensure product safety and quality. Any deviations are documented and justified. The baking process involves the gelatinisation of the starches present which gives the baked product its structure. This gelatinisation occurs at temperatures around 70ºC to 85ºC depending on the type of starch present. Completion of this process takes several minutes, (the shortest baking time for biscuits – a thin product – is 15 – 20 minutes). As long as the product is baked throughout, the core temperature must have achieved greater than 70ºC for several minutes which will effectively kill any bacteria that may be present. The degree of baking is assessed after cooling to ensure that this is the case.

 

Baking process to achieve a core temperature of at least 70°C for >2 minutes.

 

The product is baked after preparation and mixing/ moulding, producing a cookie/ biscuit with a low level of water activity. Shelf life trials have demonstrated that the product will maintain its organoleptic qualities and microbiological safety for at least 12 months.

 

The possibility of consumer abuse of shelf life has been considered. Consumption beyond the best before date is not likely to result in a Food Safety risk, although organoleptic quality may be compromised.

 

 

 

water activity and micro validation should be completed

[gazza1973]

HI,

In are bakery we cook the cookies at the oven temp of 190C for 15mins and we reach the core temp of 102C.

this works perfect for are production. and the micros are so low we give it a 6 month self life.

Thanks

Garry

[Brelimo70]

Wow!! thanks you so very much for all the help, we had set the internal temperature at 170 F minimum for small cookies and we think that its safe and it works with our system, thank you for all the support i do really appreciate it. 

[Jpainter]

As others have said, a minimum of 160F for the eggs is required, but it is smart to set a buffer zone of about 5-10 degrees to account for possible measuring device error. 

[Charles.C]

IIRC, none of the above will reliably "eliminate"  Bacilllus spores.

[Jpainter]

That is true Charles, however historical data shows that outbreaks of Bacillus Cereus from this type of product are very rare.

[Charles.C]

That is true Charles, however historical data shows that outbreaks of Bacillus Cereus from this type of product are very rare.

 

Hi Jpainter,

 

The relevance is discussed in this thread -

 

https://www.ifsqn.co...ion/#entry58612