Go to the Article: American Drop Cookies: Portioning and Resting
Hello, you say in this recipe that ''You can store portioned cookies in the fridge for up to 60 days before baking, as long as they are well wrapped.'' How is this possible from a HACCP perspective?
HACCP was designed for food safety at a high level and no one follows this protocol at home. Bacteria grows at higher levels of temperature and moisture and will have a hard time taking hold in the chilled cookie dough. Cookie doughs are relatively dry (low moisture) and the egg is dispersed into the dough and has become the cookie dough. The egg is the only thing that you would be concerned with but since it is now cookie dough, it is safe. Vacuum sealed is the measure you will take for the ultimate air and moisture control. Also cookie dough is a lot different than potentially hazardous foods like cooked beans, mashed potatoes, let's say a quiche (high moisture).
Hi. How well is the flour able to hydrate while in the freezer? I would presume not much as the water turns to ice which isn't very ideal for it to get interwoven with flour, fat, and sugar molecules. On that topic: would this 'hydration' of the dough be considered a chemical change where it bonds with the dough or a physical one where it gets even better distributed throughout the dough? I'm thinking it's more of a chemical change, at least in the sense of it's interaction with the flour.
What is the longest time you have aged cookie dough for? How were the results after baking?
