Dig into the layers of baking with our expert blogs
In industrial baking mold remains a persistent issue sometimes appearing even when water activity (Aw) and pH are within acceptable limits. This blog series explores the broader picture behind mold growth and product spoilage. It highlights critical factors such as condensation within packaging, suboptimal storage conditions, cross-contamination risks, and the oxidative behavior of fats and oils used in formulations. Additionally, it addresses structural and compositional influences that are often overlooked in bakery R&D. Practical solutions are discussed, including Modified Atmosphere Packaging (MAP), preservative strategies, ethanol sprays, and innovative antimicrobial coatings. The series also reviews the specific roles of molds, yeasts, and bacteria in product degradation some of which survive baking or thrive in low-Aw environments.
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