Summer is coming. And for most of us bakers, that means more issues with mold. Further extending product shelf life is something we all strive for. But what’s the best and safest way? Dr. Lin Carson and Dave Dahl reveal some of the things they’ve done to keep mold at bay, from cultured wheat to deep cleaning.
However, as demand continues for clean-label products, how do you fight mold naturally? To answer that question, we bring on two guests who work with natural mold inhibitors: Marni Atherton, owner of 20 Shekels bakery, and Jim Sausville, president of J&K Ingredients.
Marni shares how her company, who makes a majority of their breads with sprouted grains, relies heavily on natural, organic sources to stop mold growth, such as raisins. However, this does limit their options when it comes to more savory breads. So Lin gives some other ways that can slow mold in bread products.
Next up, Jim explains how J&K Ingredients developed and grew their trusted Bred-mate product. This clean-label mold fighter has been around for four decades, and can extend shelf life by weeks. Jim discusses just what makes this product so successful, its ingredients and the growing need to have a clean label.
This podcast is sponsored by J&K Ingredients. They are the suppliers of Bred-mate, a clean label and organic solution to preventing mold. To learn more about their product, visit jkingredients.com
Follow Dr. Carson’s bread eating journey at EatBread90.com!
Co-Host: Dave Dahl
Guests: Marni Atherton, owner of 20 Shekels bakery, and Jim Sausville, president of J&K Ingredients
Bread Eaten: Franz Twenty Four Grains and seeds and Great Seed, Puratos Soft Grain Sprouted Rye Bread, Dave’s Killer Bread 21 Grains, Honey Oats and Flax, and Cinnamon Raisin Remix and Epic Everything Bagels,
Podcast Studio: Bigfoot Podcast Network