how can we increase shelf life of indian desserts without increasing sugar levels or increasing hardness by cooking more
Please provide more details to understand your process and your product.
Which desserts ?
What is your formulation ?
What is your water content and aw ?
Other ingredients ?
Do you use any preservatives ?
Production conditions ?
How do you produce it ?
How do you pack your dessert ? With which material ?
What is your stroage conditions ?