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Process for Baking Cookies, getting Mould problem

Baking

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#1 Ashade Rotimi

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Posted 12 November 2020 - 10:21 AM

Hello professionals, my name is Rotimi, and I'm a new member of the group. I will please need your contributions on baking of cookies from start to the end: most especially on
1. What should be the baking temperature of cookies with egg as part of the recipe?
2. Is water needed at all in baking of cookies? If not what do I need to dissolve raw materials like the preservative?
3. What should be the temperature of the cookies after cooling?
4. How do I know that my cookie is ready for packaging?

Thanks.



#2 Setanta

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Posted 12 November 2020 - 02:18 PM

I am afraid we would need more answers in order to provide any substantive answers. 

Some cookies need water, some do not.  What kind of cookies are you making?


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#3 kettlecorn

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Posted 12 November 2020 - 03:53 PM

As Setanta says, we need more information. Temperatures and so forth are easy to come by, but the hazards with the process and finished product are not. My company produces cookies as well, but it is no-bake. We do not include egg. The microbial inhibition is controlled post-process primarily through water activity. 

 

You'll need to perform a hazard analysis, minimally, on your process. Have you sent anything out for third-party analysis? Have you done shelf-life testing? 

 

All good things to start with. 



#4 Ashade Rotimi

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Posted 12 November 2020 - 04:13 PM

At Setanta, the cookie type is oatmeal (key ingredient is oat).

At kettlecorn, egg is part of our recipe. Please how do we go about the haccp and shelf-life analyses?

Sincerely, I need information on how we could control the microbial activity, because we usually receive complaints of mold outgrowth...

Thanks.



#5 kettlecorn

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Posted 12 November 2020 - 04:36 PM

At Setanta, the cookie type is oatmeal (key ingredient is oat).

At kettlecorn, egg is part of our recipe. Please how do we go about the haccp and shelf-life analyses?

Sincerely, I need information on how we could control the microbial activity, because we usually receive complaints of mold outgrowth...

Thanks.

 

Are you trained in HACCP? If you were in the US, I'd send you here: https://www.fda.gov/.../99581/download

 

If you already have complaints, you have something wrong (a) in the production (which could include time, temperature, or sanitation of equipment) (b) in hazards you aren't aware of, because you've never performed an analysis or (c ) in your actual shelf life, because you haven't done testing. 

 

I don't know labs in Nigeria. Eurofins is a good place to start. https://www.eurofinsus.com/


Edited by kettlecorn, 12 November 2020 - 04:43 PM.






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