Fight Mold with Fruit

raisins-fruit

Fruit isn’t found much in the baking industry, unless we’re talking fillings and pies. But did you know that it can be used as an organic solution to fight mold? That’s right! Acids found in some fruits can reduce the pH in dough, helping in areas like flavor, color and nutritional profile. Here are a few for you to try:

Prune Juice Concentrate
Active ingredients: malic, Benzoic and Salicylic acid.
Works well with whole grain breads, reduces stalling and need for sugar, natural color enhancer.
◦ Use 9-12%

Raisin Paste Concentrate
Active ingredients: propionic and tartaric acid.
Works as a humectant, natural sweetener and flavor enhancer while boosting the nutritional profile.
◦ Use 5-10%

Raisin Juice Concentrate
Active Ingredients: propionic and tartaric acid.
Helps maintain breakage in crisp cookies and hold moisture in soft cookies, coloring and flavor agent.
◦ Use 5-10%

Something Stronger?

But what about when simply lowering the pH in your product isn’t enough? What if you need to disrupt the cellular membrane and processes? In that case, here are some other ways to naturally fight mold:

Cinnamon
Active ingredients: cinnamaldehyde, eugenol, related acids and alcohols
◦ Use 1-2% dry spice8

Clove
Active ingredients: Eugenol
◦ Use about 1% dry spice8

Cultured Wheat
Active ingredients: propionic, acetic and 3- phenyllactic acids and  bacteriocins
◦ Use 0.5-1% cultured wheat powder

Cultured Whey products
Active ingredient: acetic, propionic and lactic acids7
◦ Use 1-2% cultured whey products

These ingredients should give you a good start on getting rid of mold in your products. What are some of the common ways of mixing these approaches? Find out!

2018-12-10T05:23:40+00:00

About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Carson decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Carson regularly on the BAKED In Science podcast solving baking problems or talking about her obsession with bread on the Pitching a Loaf podcast.

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