I need your expertise on one topic.
We use roasting and toasting as a step to enhance the flavor of the certain ingredients, it is not the kill step since we cook the product once all the ingredients are mixed.
How long can we keep an ingredient at ambient temperature that has been partially heat treated by roasting/toasting? Spores are primary concerns. The ingredients will be cooked in subsequent step.
All the resources I found are referencing 'fully cooked product" and I need it for partially processed ingredient(s) that will go through the kill step.
Thank you so much!!