Hi All
Trying to determine how to get the best out the shelf life. Currently produce vegan pies, they are prepared baked and boxed on the same day.
Moving to a new site with high capacity blast chillers and holding fridges, in my mind we can hold product post bake for up to 4 days before packing, the questions is should we date the product from the day they were baked or the day they are packed? how does everyone in similar category manage this? I have tested product post bake at the new site and held in the chillers, and the micro post bake held in chillers is so far on day 12 very low TVC counts and nothing detected on other micro.
Thanks
W