Spoilage types in shelf life

4 November 2021

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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