Mould in cake whilst Aw and Ph seem to be in order?

Mould in cake whilst Aw and pH seem to be in order?

Mould can occur in cakes despite proper water activity (Aw) and pH, due to several factors. although Aw an pH are indicators of how well you control the risk of mould free shelf life, it is not the full story. The amount of total moisture present in a product indicates the overall reaction speed of deteriorating mechanisms. this moisture can be as part of the total product, but if condensation inside the product packaging has happened there are certain so called micro climates in and on the product that facilitate change.

Storage conditions, such as temperature and humidity, are also critical. High temperatures and humid environments promote mould growth, even with low Aw values in the product. Ensure a cool and dry storage area. In this case the packaging material tends to become increasingly important. The transmission of water and oxygen through the packaging (and sometimes also light) can lead to changes and promote mould growth. packaging designed for longer shelf life (using an oxygen scavenger or Modified Atmospheric Packaging) can aid in delaying this deterioration.

Cross-contamination due to inadequate hygiene during the cooling or packing process can contaminate the product. This doesn't have to be staff exclusively, but think of (movement of) - polluted- air, equipment or contaminated packaging materials.

So although maintaining Aw and pH are part of your controls, mould free shelf life consist of more. Interested in more in depth information? Check out the articles in our community on this.

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