I have a client in my recipe development business who is looking for an expert opinion on a mold issue that he is having with his cookies when it is shipped or stored at high temperatures/hot weather. The only thing that I can suggest for his organic, non-gmo, gluten-free, Kosher, and vegan cookies in addition to what advice he already has received about water being the cause is the following:
Things that spoil or go rancid quickly contain oil such as whole grains (brown rice flour) and oils (palm), and moisture. Heat causes all of the above to spoil faster. Preservatives may be added to gluten free baked goods such as ascorbic acid (Vitamin C), vinegar, lemon, tomatoes, sugar, and salt.
He was told by someone else to remove the water. However, water seems like the only thing that dissolves organic sugar (it's very hard and large crystals). I've tried beating it for 15 minutes and it still doesn't break down in the oil. The cost of using lots of vanilla extract and such is too costly.
So, if you know of anything I can do please help.
Thanks so much!
Edited by glutenfree - 9/1/16 at 12:59pm