External factors of shelf life

10 November 2021

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 staling, is mostly topic of concern, where we will focus here on the microbiological part.

External factors of shelf life

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