24 05, 2019

How Baked Goods Rely on the Science of Shelf Life

Bread has been a staple food in many cultures for ages. It is easy to make, cheap and filling. From French baguettes to naan, ciabattas and American sandwich bread, the types of bread, baking methods, leavening agents and bread cultures are endless. While bread remains a cultural cornerstone and staple food, its manufacturing process [...]

8 05, 2019

Kill Step Validation Calculator Now for Fruit-filled Pastry

Brought to you by the AIB InternationalFruit-filled pastries are one of the most popular bakery products in North America and Europe.  This sector is slowly but surely expanding, with new innovations and flavors giving them a fresh appeal.However, if you’re producing fruit pastries you need to be documenting the kill step to be in compliance [...]

15 03, 2019

Natural Preservatives

Natural Preservatives What are Natural Preservatives? Natural preservatives are additives that slow the growth of spoilage organisms like mold or bacteria in baked goods. They also function to limit changes in color, texture and flavor. As well as being effective, the consumer expects them to be derived from natural sources, such as: [...]

21 01, 2019

Lactic Acid

Lactic Acid What is Lactic Acid? Lactic acid is one of the most widely distributed acids in nature. It is a natural, weak,  organic acid associated with milk. The acid is odorless and has a mild taste which does not compromise or mask other flavors. In fact, it enhances them. It is [...]

19 09, 2018

UV Sanitizing

UV Sanitizing What is UV Sanitizing? Ultraviolet (UV) light radiation is a physical disinfection method that can be applied to liquids and solid surfaces to partially or totally reduce their microbial load.1,2 UV sanitizing radiations are referred to as UV-C. They are routinely used in the food industry to disinfect:3 Small enclosed [...]

30 01, 2018

No Preservatives Added: Cultured Wheat as a Clean Label Mold Inhibitor

While simply adding terms like "organic" and "non-GMO" would seem to serve as a solution to satisfy the masses, the internet has opened up every opportunity for anyone to figure out exactly what is in their food. Achieving a completely “Clean Label” is what companies are striving for and it is up to the ingredients manufacturers to [...]

1 08, 2017

Is Mold Waste Hurting Your Bakery?

Is mold the culprit in your bakery’s waste issues? Sorbic acid is a broad-spectrum anti-molding agent that covers a wide range of spoilage organisms and works synergistically with propionates commonly used in the baking industry.1 Unfortunately, one of the microorganisms sorbic acid is effective against is standard baker’s yeast. So how can bakers utilize the [...]

8 06, 2017

Pitching a Loaf Podcast S1E9 Shelf Life: Making Your Bread Go Further

Ah, shelf life: one of the most important, yet challenging aspects of baking. Dr. Lin Carson and Dave Dahl dive into the two sides of the shelf-life coin: inhibiting mold and fighting staling. Lin suggests using ingredients like sugar or honey to make bread softer longer, while also inhibiting mold. But baking time and temperature [...]

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