Hi all,
Question with cooling down the baked goods (cookies and cheese straws) to the room temperature before packaging.
I am searching cooling options such as a cooling tunnel on our cooling conveyor to cool down our products more efficiently.
However, I have been looking for an answer for what should be time-temperature to cool down the product without any bacteria growth?
or how long we should take to drop the temperature (room temperature) to stay in safe zone?
(We sent our products to an accredited lab monthly to check salmonella, listeria and E-coli)
Our products temperature out of the oven 275-284 Fahrenheit, on the cooling conveyor they drop 170-175 and in the bag 80-85 degrees.
We want to bring the product temperature to 70-75 degrees in the bag.
Thank you
Kubra