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 [...]

7 06, 2015


Staling Also known as bread aging or product firming What is Staling? Staling or firming causes baked goods to lose their freshness and initial eating qualities.1 Depending on the product, staling involve both crumb and crust: Harsh, dry and crumbly Increased hardness and firmness Deterioration of taste and aroma Loss of moisture [...]


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