What is the correct temperature for a pie, samoli and croissant packaging area?
Started by Qc man, Nov 04 2020 06:56 AM
Dear all, can anyone advise which is the best temperature in packaging area for pie, Samoli and croissant. If you have some guideline or reference about it, that will be a big help. Thanks.
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Hi QCMAN
Kan you give some more information?
Are your pies stored in cold storage (<7), frozen or ambiant?
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