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. It will b... Read more
Internal factors of shelf life Water is often the major constituent in foods. Even relatively ‘dry’ foods like bread usually contain more than 35% water. The state of wa... Read more
Spoilage types in shelf life Moulds are the major spoilage problem for bakeries. They are responsible for big costs due to losses of raw materials and end products. These microorg... 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 is ... Read more