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    • Profile PhotoAfeez
      Post count: 4


      I’m a starting up a manufacturing Bakery and pastry goods to the retail market and one of my new products is the *dates bar aka dates square*

      Normally date bars last for about 2-3 weeks in an air tight packaging and I would like to extend the shelf life for about 2 months.

      I greatly appreciate any advise on my concerns below:

      * What preservative is recommended for this product to extend shelf life for 2 months?

      *What % proportion of preservative to be used vz dough weight.

      *Should I add the preservative for both pastry dough as well as for the dates filling? And %?

      FYI. I will be packaging the product in a metallised laminated sealed pouch.

      I do not have experience or much knowledge in this area of preservatives and any help on this is much appreciated.


    • Profile PhotoMark Floerke
      Post count: 223
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