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11 FACTORS THAT LEADS TO HIGH SHELF LIFE OF A BAR CAKE

The growth of mold in bread and other confectionaries is largely encouraged by the presence of moisture. Although they are killed in the baking process, their spores can be picked up from the atmosphere during the cooling and packaging of bread. The higher the number and type of spore present in bread, the shorter is the life shelf of the bread. It is therefore important that preservatives are used to extend the shelf life of bread and other bakery product.

Calcium propionate, the calcium salt of propanoic acid, is a widely used food preservative. It can be used in snacks, bread and dairy products and as a supplement for livestock. Just like benzoate-based preservatives, calcium propionate hinder the production of the energy needed by microorganisms present in food but calcium propionate does not require acidic conditions to be activated.

The growth of mold in bread and other confectionaries is largely encouraged by the presence of moisture. Although they are killed in the baking process, their spores can be picked up from the atmosphere during the cooling and packaging of bread. The higher the number and type of spore present in bread, the shorter is the life shelf of the bread. It is therefore important that preservatives are used to extend the shelf life of bread and other bakery product.

Calcium propionate, the calcium salt of propanoic acid, is a widely used food preservative. It can be used in snacks, bread and dairy products and as a supplement for livestock. Just like benzoate-based preservatives, calcium propionate hinder the production of the energy needed by microorganisms present in food but calcium propionate does not require acidic conditions to be activated.

How It Is Produced

The growth of mold in bread and other confectionaries is largely encouraged by the presence of moisture. Although they are killed in the baking process, their spores can be picked up from the atmosphere during the cooling and packaging of bread. The higher the number and type of spore present in bread, the shorter is the life shelf of the bread. It is therefore important that preservatives are used to extend the shelf life of bread and other bakery product.

Calcium propionate, the calcium salt of propanoic acid, is a widely used food preservative. It can be used in snacks, bread and dairy products and as a supplement for livestock. Just like benzoate-based preservatives, calcium propionate hinder the production of the energy needed by microorganisms present in food but calcium propionate does not require acidic conditions to be activated.

The growth of mold in bread and other confectionaries is largely encouraged by the presence of moisture. Although they are killed in the baking process, their spores can be picked up from the atmosphere during the cooling and packaging of bread. The higher the number and type of spore present in bread, the shorter is the life shelf of the bread. It is therefore important that preservatives are used to extend the shelf life of bread and other bakery product.

Calcium propionate, the calcium salt of propanoic acid, is a widely used food preservative. It can be used in snacks, bread and dairy products and as a supplement for livestock. Just like benzoate-based preservatives, calcium propionate hinder the production of the energy needed by microorganisms present in food but calcium propionate does not require acidic conditions to be activated.