Post by @cartersbakeshop

When in doubt, make an amount you expect to use within 1–2 weeks and keep it refrigerated. For home use: If you don’t have validated shelf life data, keep homemade café syrups refrigerated at 40°F/4°C or below, use clean/sanitized equipment and containers, date every batch, make smaller batches you can use relatively quickly, and discard anything showing signs of spoilage. I personally prefer giving conservative use guidance rather than telling you every fruit syrup lasts X days or every simple syrup lasts X weeks. Formula, concentration, pH, water activity, ingredients, processing, sanitation and handling can all change that answer. For commercial use: don’t use a social-media rule of thumb as your shelf-life validation. Follow your local food-safety requirements and validate the product/process when required. #coffeetok #coffeesyrups #foodscience #cafeowner #matchatok