Quote:
Originally Posted by TapTapper  Hello All
When it has been hot there is condensation inside the cello after the slices are wrapped. There is no A/C in our facility so the slices are always going from freezer to a very very warm environment, and then sometimes back into the cold. We are in upstate NY.
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That could be a problem. What is the temperature in your freezer throughout the day? Do you have a blast freezer?
How much mold was on the bad products? Was it on the cake only or the cello pack as well?