I am planning on making a cooked white chocolate sauce, sealing it in a bottle while hot, and selling it in my shop. It contains dairy, and so I am wanting to work out the best before date. My questions are:1. does cooking and sealing make dairy products last for longer, if so, how much longer? 2. Do I just take the earliest best before date of the dairy products that it contains as the best before date, and advise to refridgerate after opening?  But this does not take in to account the fact that it is cooked and sealed. Thank you 
I make the same Challah bread recipe every year, and mine says to bake at 350°f for 35 min and the crust is chewy but not crunchy or crisp.  I've never had it under baked either.   