We are developing a Dessert product that consists of dried fruit baked in a
very thin layer of pastry. Testing of a sample for Water Activity and PH
was: WA C and 4.45 PH.

Given the above and the fact that we do not always expect this product to
be refrigerated - and it will be packaged in Cellophane (At Times) would any
one have some insight into the need for a Shelf Life Study? Do the test
results indicate an environment that is conducive to Micro-growth and the
need for a preservative?

Any Help appreciated

Thanks

RC