or Connect
New Posts  All Forums:Forum Nav:


post #1 of 2
Thread Starter 

Hey All,

      I am opening a new cupcake bakery and I wanted some suggestions on developing an HACCP plan. Do any of you test your icing water activity levels to determine stability? I found some articles (some by the FDA) saying that if you can keep your icing below .80 aw that it would inhibit microbial growth. They even suggested different tools with which you could test water activity. It sounds like just adding enough confectioners sugar you can bring the water activity level down to make most icings (Cream cheese being my primary concern) stable. What are your thoughts?

post #2 of 2

What is your Board of Health requiring?  Are you wholesaling on a large scale to a supermarket or other reseller? A HACCP is overkill for a small retail bakery in my opinion but not outside the realm of possibility, especially if you are wholesaling and not doing retail.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Pastry Chefs