Improving shelf life

Improving shelf life Improving shelf life and it’s hurdles. When projecting the spores, bacteria, moulds and yeast to be the runners in an estafette final. It will be our job as formulators, product and process engineers and manufacturing management. To be obstacle course designers, with the intention to have them all fall and be stopped…

Read More

External factors of shelf life

External factors of shelf life The external factors of shelf life. All bakery products are stored for a short or longer period of time. The temperature at which this is being done varies from -21 ̊C to ambient temperatures (sometimes 10 ̊C and sometimes 55 ̊C). The effect this temperature has towards effects such as…

Read More

Internal factors of shelf life

Internal factors of shelf life, the most common factors explained. Water Water is often the major constituent in foods. Even relatively ‘dry’ foods like bread usually contain more than 35% water. The state of water in a food can be most usefully described in terms of water activity. Next to temperature (an external factor), aw…

Read More

Spoilage types in shelf life

Spoilage types of shelf life. Bakery Academy explaines the three most common types in bakery. Moulds Moulds are the major spoilage problem for bakeries. They are responsible for big costs due to losses of raw materials and end products. These microorganism are a type of fungi that consists of multiple cells in contrast to yeasts,…

Read More