Water Activity Testing

According to the Wisconsin Cottage Food – Best Practices for Selling Baked Good’s website, “A non-potentially hazardous bake good is one that can safety remain unrefrigerated and do not support the rapid growth of bacteria that would make people sick when held outside of refrigerated temperature. Lower-risk food means food in a form or state that is not capable of supporting the growth of preseason-causing organisms or the production of toxins.”

One or more guidelines of the following factors usually apply to these foods:

  • Water activity (Aw) of 0.85 or less ($ 40.00 per Aw test)
  • A pH (hydrogen ion concentration) value of 4.6 or less ($ 6.50 per pH test)

If you want to send your dry product(s) to CTL, please put your product(s) in a leak proof plastic bag.
Sample(s) should be at least 12 oz.
Enclose sample(s), along with this form and payment (check or call with credit card information – 715.962.3121)

Mail or UPS to:
Commercial Testing Laboratory, Inc.
Attn: Food Testing Laboratory
514 Main Street, PO Box 526
Colfax, WI 54730