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Discussion Starter · #1 · (Edited)
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!
 

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Discussion Starter · #4 ·
This is not my field of expertise. I am not charging my client for your advice. I am sharing it freely. If you know how to fix this and you are not going to share it unless you get paid, you're on the wrong forum.
 

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Discussion Starter · #9 ·
I will get paid to make the recipe when he finds out what needs to be corrected. Until then, I'm not making any money. He is willing to pay an expert. However, this forum is not a place to recruit anyone. It's against the rules to promote your business. So, I thought that people gave advice here. It looks I am mistaken.
 

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Discussion Starter · #12 ·
I have no idea what ship's biscuits or pemmican are. Perhaps it is a cultural reference??? I am from the Untied States. Where do you live?
 

I understand that raisins make a great preservative due to their acidic content as well as sugar. However, I have no idea what pasta and raisins have in common.I can only guess the sugar from the starch in the pasta??? Is that correct? If so, do I win a prize? (just kidding)
 

I was using the vanilla extract to dissolve the sugar, but I can't use more than it already contains because of the cost. He wouldn't make a profit, I suppose. Powdered vanilla is already added which he had me reduce due to its cost. The sucrose from the powdered vanilla made such as a difference in the sweetness level to balance out the cocoa powder in one of the recipes. Now, I need to reduce the cocoa powder plus add additional sugar, but if I add any more sugar it will not dissolve without increasing the vanilla extract. It's a vicious cycle.
 

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Discussion Starter · #15 ·
Moisture causes mold. So, he wants to know if the small amount of water in extracts (vanilla and lemon) as well as a little lemon juice in one cookie will also cause mold, or removing the initial water (he had 10% of water in his former recipes) will do the trick. He literally needs to hear that from someone before we continue. 
 

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Discussion Starter · #23 ·
It turned out the evaporate cane juice that my client had his supplier send me would not break down, but when I used Wholesome brand, it broke down just fine. I was going crazy because three of the cookies were not sandy/sugary but one was. It was simply the brand I was using. Perhaps it melted in shipping and recrystallized or something. Whew! What a relief! The amount of vanilla extract I had been using contained just enough water to break down the sugar. I used a lot of extract!
 
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