There are natural ingredients to add that will slow mold growth.
If you want to put an end to mold naturally, there are two ways to go about it. One way reduces the pH in dough and the other disrupts mold at a cellular level. Both can be accomplished with organic additives, approved by the USDA Natural Organic Program (NOP).
Let’s start with ingredients that lower pH. Natural mold fighters in this category include:
Prune Juice Concentrate
Raisin Paste or Juice Concentrate
If you want to disrupt mold’s cellular process, use:
It’s really that easy! But you need to use the right amounts. Find them on BAKERpedia!
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.
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