One of the ways to look at a product is it’s appearance, by judging the top, side and bottom of a bakery product by using your senses of look, feel and smell several first assumptions can already be made:
We can already get some indications now on what kind of oven technique(s) have been used, formulation restraints (due to for example a wiremesh ovenbelt) and potentially an indication on what kind of process has been used to produce the bread, cake, biscuit, cookie or cracker before it entered an oven.
Our scientific bakery articles offer in-depth insights, detailed analyses, and expert perspectives, providing a wealth of information beyond standard blogs.
This article is the fourth in a series about shelf life, where we predominantly focus on the microbiological part of spoilage of bakery products. Moul...
Product challenges
Starch is a unique product due to both its physical and chemical properties and its prominent role in daily food consumption. 70/80% of all calories a...
Shelf life
In the previous part in the series about Shelf Life, all possible microbiological types of spoilage that can occur in bakery products were discussed. ...
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