Once again i need some good advice from all food saftey experts, we currently manufacture ambient naan bread, but looking to develop new product with cheese in side the bread, basically inserting cheese inside the dough before baking. now question comes out as below.
x Will product be still suitable for ambient storage..?
x what life should usually this will have- I know it will require some micro testing to get confirmed life, but just an indication for a start would be helpful.
x Does the product become High risk product because of adding cheese..? does the site then requires HR-LR segregation ..?
any advice shall be really appreciated.
thanks a million..