Moulds are the major spoilage problem for bakeries. They are responsible for big costs due to losses of raw materials and end products. These microorganism are a type of fungi that consists of multiple cells in contrast to yeasts, which are single celled. Moulds favor the presence of water. Appearing frequently in bakery products with a high water activity level such as bread, cakes and creams.
As a member of Bakery Academy you have unlimited access to all article and blog posts.
The item has been added to your shopping cart.
The item has been added to your quotation
The item has been added to your wishlist