Hi All,
I'm wondering whether anyone has some suggestions on how we can monitor a cooling CCP out of hours?
We are looking to increase our cooling time limit to 4 hours on pies, however, this would lead to the final bakes needing a temp. check out of production hours.
Does anyone else have this problem and, if so, how have you overcome it?
I know data loggers may be one solution but would love to hear some other suggestions.
Thanks!