Hello! I’m working on starting up my cookie business in Arizona since we just got stationed here. Unfortunately, my royal Icing has to be tested for pH and water activity to see if it’s potentially hazardous. Has anyone had this done successfully? Or is it a lost cause. I’m sending mine to a lab next week, but if it does not pass what can I do?
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I hope they take into account the sugar content too, because high sugar-items slow bacterial growth. You might load your sample with lemon juice to give it a lower pH too!
Does Arizona not allow the use of meringue powder? The powder virtually eliminates the risk of salmonella, which has got to be one of their concerns.