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.
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.