Mark FloerkeKeymaster@independant-consultantJuly 25, 2020 at 12:41 pmPost count: 223
Artificial Preservatives: Hi! I’m baking mexican bread so called conchas. I would like to know whats the best preservative for them if I want them to last for a week. The coating sugar gets very soft in two days and sticky. Please can you help me with the best preservative to use. Thank you!
ZziwaParticipant@kamos-bakehouse-ltdJuly 30, 2020 at 6:16 pmPost count: 49
If this product us a yeast raised product I think the problem with it is the amount of the equilibrium relative humidity in that moisture in the product migrates to the sugar coating making it soft or the product is absorbing moisture from the environment
Has Maria tried using humectants for her product or tried reducing the water activity of the product she can also use barrier films to limit the product from absorbing moisture from the environment,
If she is having trouble with mouldings how about trying a combination of (propionic acid +potassium sobate + citric acid ) this gives a synergistic effect on mold and covers a wide range of bread mold including bacteria
Sorbic is not good for yeast raised products but balchem has an encapsulated bit of it it can be used in yeast products
LuisParticipant@lechegarayJanuary 10, 2021 at 6:51 pmPost count: 1
I also have the problem with Mexican Conchas packaged in plastic boxes. Due to COVID we are packaging the majority of our bread. After a day or so, I believe the moisture is leaving the concha bread and being absorbed by the topping… making it moist and sticky.
The topping is equal parts shortening, confectionary sugar, and flour… so you can imagine it being pretty dry compared to the bread underneath. Are there any strategies for slowing down or stopping the transfer of moisture?
Mark FloerkeKeymaster@independant-consultantFebruary 1, 2021 at 10:19 amPost count: 223
Dr. Lin and I discussed this on Forum Friday, and I forgot to post the follow up for. I apologize for the delay.
There are some different strategies worth trying. Applying a protein barrier to the bun before applying the sugar topping is one possibility. This can be egg wash, egg whites only, or use a wheat protein isolate in solution. The idea is that the protein will gel and form a seal preventing the moisture from migrating from the bun to the topping.
Also ensure the products have cooled completely before packing. Do an internal temperature check to be sure.
The only other thing I can think of trying, would be to replace half of the powdered sugar with extra fine dextrose powder. This is used in donut sugar as well, and may not absorb the moisture as easily as the sugar does.
we hope this helps you, and please let us know how you make out, and if you have more questions or information to add.
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