How to Master Shelf Life Extension

There are two main factors in shelf life extension.

There are two main factors in shelf life extension.

You’ve got the perfect product your customers love — if only it lasted longer on the shelf. Extending the life of baked goods will always be something we work towards. Yet, there are two factors that go a long way in improving shelf life.

  • Improving the texture: the longer a baked good sits on the shelf, the more time it has to become dry, lose flavor, or grow hard. Extended shelf life enzymes can help slow down the re-crystallization of starch, which causes staling. Emulsifiers can help fight off firmness. Make sure you manage the moisture content, with packaging, modified starches and gums.
  • Stopping the mold: Mold is a major destroyer of shelf life. So, add mold inhibitors, such as calcium propionate, potassium sorbate or cultured wheat. Decreasing pH will help improve the effects of the inhibitors. And of course, proper sanitation after the baking process aids in stopping mold from growing.

Find out more about shelf life extension here!

2018-12-10T05:24:31+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.

One Comment

  1. Liz Kieswetter February 22, 2017 at 7:41 am - Reply

    Morning Lin
    I bake cookies for a small business and need my cookies to have a shelf life of about 3 months. Is there a product that one can use that maintains the freshness as well as the integrity of the product?

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