/ck/ - Food & Cooking

Hello /ck/.

I'm a healt h food entrepreneur but I'm running into a problem. The protein bars I've created incorporate a wet element (date syrup), and I have the feeling that this (combined with sub-par packaging) is why they go bad when subjected to heat, or simply time.

Seeing as how I'd like to not refridgerate them for sales purposes, should I bake them at a very low temperature to dry them out? Should I forgo an extra sweetener?

My bars are akin to LARABAR-ALT, but with a far better fat and protein profile. It targets athletes. Any help you could give is much appreciated!

I like making oyako donburi every once in a while. Shit's ballin.