November: Shelf life

Shelf life is interpreted in different ways by consumer, retailer and manufacturer. Shelf life is ‘the period of time during under defined conditions of storage, after manufacture or packing, for which a food product will remain safe and be fit for use’. In other words, during this period, it should retain it’s desired sensory, chemical, physical, functional and microbiological characteristics. Changes in these characteristics are considered as quality loss.

In November we talk about different topics of shelf life.

  • Spoilage types.
  • Internal factors.
  • External factors.
  • Improving shelf life

Need to know more? Feel free to contact us.

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.…

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…

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…

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…

Read More

Biscuits with protein

When developing a product with proteins we must be aware that the guidelines for protein enrichment and claims are a bit different.  A product that…

Read More

Protein Functions

Proteins functions in bakery. Think of air incorporation, which is best demonstrated by egg white (of which the dominant protein is albumen). Caseins (80% of…

Read More

Can't wait every week?

Then subsribe for the newsletter of Bakery Academy and you will have all of the topics at the first week of every month.



  • What is quality?
  • Stages of quality management.
  • Quality inspections.
  • Notable quality inspections.



  • Types of proteins.
  • Protein classification.
  • Functions.
  • Developing products with protein.


Shelf life

  • Moulds.
  • Flavours and Textures.
  • Prognosis on shelf life.
  • Environmental factors.