3 replies to this topic

[Martinblue]

Hi all,

 

We are a bakery and make fully cooked middle eastern sweets e.g Baklawa.

We are preparing for our first BRC audit.

Products being ambient and having validated three months shelf life I' m inetsrested what is the highest temerpature at which we can pack the product e.g 28C . to avoid any mould growth.

Although we always leave the product to cool down overnight. However wanted to know in case we have to pack the product same day for urgent orders.

Appreciate your support as always.

 

 

Thanks

Martin

Edited by Martinblue, 28 March 2019 - 08:44 PM.

[Sweet'n'low]

I'm not sure if this helps, but if you were to pack something warm, e.g 28C, I would be more concerned about the danger zone of bacterial growth more than mould. How long would the package stay warm? Would you cool it down in the packaging? If so, that creates moisture, possibly ruining your crispy, buttery, baklava. I would think urgent orders might need to be rapidly cooled down. Yet before you cool it down, adding the cold syrup to hot baklava might be best, that way you aren't introducing heat to the packaging, thus creating that moisture. 

 

I am thinking of the Greek way of baklava where either you have hot syrup with cold baklava or hot baklava with cold syrup. If I am wrong on that part, just disregard and consider the bacterial growth. 

 

This is solely on my experience in the kitchen and CCP's where time and temperature abuse comes to play. 

[Scampi]

mmmmmmmmmmmm one of my favorite desserts ever, right after pavlova

 

I would mould growth in this situation will be much more dependent on the air quality in the facility than the temperature at which you pack. Mould spores are in the air always.........so perhaps consider single use covers while cooling? If you hot pack at 28C won't you end up with condensation in the package?

[Gerard H.]

Dear Martinblue,

Indeed, as Scampi says: be very careful about your air quality. And also look after condensation spots, at places where you encounter temperature differences.

Furthermore you need to avoid recontamination with spores after baking. That may require adaptations of your building and a high hygiene level.

Kind regards,

Gerard Heerkens