Anti-Mold, Shelf life
Functionalities
Contamination by mold affects bakery goods
Mold growth is a common issue in moist, wrapped bakery products like tin breads and brioche.
Mold contamination, including species like Penicillium, Aspergillus, Fusarium, and Cladosporium, is the most common issue in bakery products, though bacteria can also proliferate in these goods.
Characteristics
What are the conditions of mold development ?
Microorganisms’ development requires the following conditions in which to thrive:
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A substrateBread provides the necessary carbon source (starch) for mold growth -
An ideal temperatureAmbient storage temperatures promote microbial growth
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Sufficient Water activity (Aw)Mold thrives in high moisture environments
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Neutral pH levelsMolds prefer a neutral pH. While acidic environments can inhibit growth, bakery products, even sourdough, often do not reach sufficiently acidic levels to prevent mold.
Challenges
How to prevent mold development?
Control of certain process factors, such as the workshop atmosphere (especially the packaging area). Add ingredients that inhibit the growth of mold colonies, such as:
Solutions
Baking with Lesaffre is able to formulate preservative-based products that enhance efficiency while minimizing any negative effects on flavor. Our expertise allows us to optimize preservative performance ensuring your baked products remain both fresh and flavorful.
