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 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.

Spoilage types in shelf life

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