No one likes to deal with mold. That’s why bakers work so hard to stop it before it shows up. But sometimes it’s about working smarter instead of harder.
Mold is an opportunistic living microorganism that feeds on organic matter. It can live in almost any ecosystem or environment. So here are some ways to keep ahead of it.
A few things that you can adjust in your formula and process:
- Low water availability
- Low pH
- Proper sanitation / handling
This is where the mold control steps are really crucial. Because when products come out of the oven, they are virtually sterile.
Sanitation, proper cooling and storage temperatures are all big influencers. Packaging is also key. Modified, vacuum atmosphere or anti-microbial packaging are technologies that can help extend shelf life.
hello We are looking for a solution to cool our organic breads down quickly using refrigeration however we are concerned about making sure that we provide proper airflow as well as NOT causing accelerated staling.
Any thoughts on which kinds of cooling rooms/modified cool rooms/blast cooling might be helpful?
Hi Sharon, that’s a great question. If you post it in our forum, our team and community can share advice there: https://bakerpedia.com/forums/ Thanks!