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  • Valerie Breun posted an update in the group Food Safety 3 years, 5 months ago

    Hello all! As a CFO in FL, I am struggling understanding shelf-stability in particular items -why certain ingredients/baked goods would need refrigeration, while others do not. For instance- in this recipe for Red Velvet Cookies (https://sallysbakingaddiction.com/cream-cheese-stuffed…/) – its ok to leave them at room temperature even though they have a cream cheese frosting in them. Why do other goodies, like truffles for instance, have to be refrigerated? More specifically, if I make something similar to a truffle that is wrapped in a brownie layer and then dipped in chocolate, do they still need to be refrigerated? Or is there a way to make them shelf-stable?