Ingredient expiration
Posted in: Tech Help, Tips, Tricks, & Techniques
BartBasi:
I have agree with Sebastian. We start with the closest date on anything, our concern is maintaining top quality. After we produce our first batch we hold that back; keep that in our case and we eat them daily. Generally we quickly find after 2-3 weeks the flavor has had a noticable drop and that's the date we put on it for ourselves. From a safety standpoint we measure water movement to get an idea about bacterial growth. The projections from that let us know it's reasonable that our chocolate is good for months (if not years) - but that's meaningless to us because we can tell a drop in quality much sooner. So the short answer is we eat it.
YMMV
I have agree with Sebastian. We start with the closest date on anything, our concern is maintaining top quality. After we produce our first batch we hold that back; keep that in our case and we eat them daily. Generally we quickly find after 2-3 weeks the flavor has had a noticable drop and that's the date we put on it for ourselves. From a safety standpoint we measure water movement to get an idea about bacterial growth. The projections from that let us know it's reasonable that our chocolate is good for months (if not years) - but that's meaningless to us because we can tell a drop in quality much sooner. So the short answer is we eat it.
YMMV Thanks BartBasi!
