Shelf Life Study Advice

We are developing a Dessert product that consists of dried fruit baked in a
very thin layer of pastry. Testing of a sample for Water Activity and PH
was: WA .881@22.7 C and 4.45 PH.

Given the above and the fact that we do not always expect this product to
be refrigerated - and it will be packaged in Cellophane (At Times) would any
one have some insight into the need for a Shelf Life Study? Do the test
results indicate an environment that is conducive to Micro-growth and the
need for a preservative?

Any Help appreciated

Thanks

RC

Lodovico wrote:


These figures are close to the boundaries that the US government uses
for room-temp stable and refrigerated products. Without knowing what
ingredients are in the pastry and fillings, it's not possible to make a
conclusive comment.

My suggestion is to check with an FDA-knowledgeable food science laboratory.

This answer assumes that you are in the US.

This group is about home preserving, not commercial.

Pastorio

In article <Agy4e.9528$[Only registered users can see links. ].prodigy.com> , "Lodovico"
<[Only registered users can see links. ]> wrote:



Try sci.bio.food-science.
--
-Barb, <http://www.jamlady.eboard.com> The Nylons added 4-3-05.

"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.