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Water Activity (aW) is typically the measure of a food product being crisp, stale, or soggy. Typically what makes a product interesting and engaging is the texture differentiation between layers or inclusions. A product developer trying to convert a decadent dessert sandwiching crisp inclusions such as pretzels or delicate wafer with fluid caramel sauce can be demanding to ensure each of these components retain their signature textures over the product's shelf life.    By far the simplest recommended solution when combining multi-layer or aggregate components is to develop all semi-completed parts with the same water activity such as aW 0.5....

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