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
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.
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.