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 [...]

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: [...]

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 07, 2018

Blast Freezing

Blast Freezing What is blast freezing? Blast freezing is a rapid or short time thermal preservation technology commonly used in bakery and other food applications to extend the product’s shelf life and maintain its safety, physicochemical stability and freshness. Blast freezers blow very cold air (typically at -30°C and -50°C and high [...]

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 [...]

10 10, 2017

Confused About Clean Label?

Many commercial bakeries are responding to consumer concerns over ingredients. This move away from eating foods containing synthetic additives and preservatives is known as clean eating. Bakeries looking to address consumer concerns are considering formulation changes. From a manufacturing standpoint, switching to a clean label could cause commercial bakeries the following issues:1 No real definition [...]

12 08, 2015

Shelf Life Extension

Shelf Life Extension What is Shelf Life Extension? Shelf life extension is an effort to make food safe for long periods, still keeping its original quality. Baked products beyond their shelf life can become: Stale, firm and dry Less resilient Not as flavorful Unsafe due to microbial growth Advances in bakery processing [...]

10 06, 2015

Moisture

Moisture Also Known As Water, Water Content, Moisture Content What is Moisture? Moisture is the amount of water present in a system or material, expressed as a percentage. It’s a key parameter in the food industry with quality, functional, economical and legal implications. Moisture content plays a significant role in establishing proper [...]

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