Cooling process for baked goods to prevent bacteria growth
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
No, the bacteria growth should be stopped/eliminated during the baking process (but you'd have to validate that)
Post bake, you'll affect quality if it's too fast/slow
The environment COULD cause recontamination, but separate from the cooling times/temps
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
Hi kubramiller.
The cooling T/t requirements may be driven by prevention of activation of spores surviving after bake step but this is apparently not a hazard in the cookies in attached process due the product's own characteristics.
haccp plan chocolate chip cookie.pdf 554.56KB 31 downloads
The moisture content of the product is key.
Pretty much every cookie I am familiar with (we make cookies) is roughly 2-4%.
Not much chance of anything growing there.
Marshall
The moisture content of the product is key.
Pretty much every cookie I am familiar with (we make cookies) is roughly 2-4%.
Not much chance of anything growing there.
Marshall
Hi Marshall,
Yes, my attachment agrees with you.
Thank you everyone, these are very helpful information.