Bakery markets

Manufacturing tasty bakery products that remain mould-free during its intended/desired shelf life represents a constant and ongoing technical challenge.

Foods prepared in traditional and modern industrial bakeries are vulnerable to microbial contamination due to the nature of the raw materials used and standard handling practices for bakery products.

Some areas where contamination may be introduced or can occur include:

The types of the ingredients used (e.g. flour, eggs etc)
The application of add-on, after oven cooking (e.g. cream, custards, glazing)
Reduced baking temperature and/or time requirements for some soft bakery goods
Holding of some soft bakery products at room temperature
Possible cross-contamination of Salmonella spp. or some spore formers like Bacillus spp. and Clostridium spp. from contaminated ingredients (e.g. gelatine) or eggs
Oxygen present in the final packaging

Increased awareness of the potential health risks presented by trans fatty acids in partially hydrogenated fats have led manufacturers of modern baked goods, including pastries, cookies and cakes to progressively use alternative fats. These alternate fat, while more healthful, are often more sensitive to oxidation and/or spoilage organisms.

Care4U™ Natural Protective Solutions

Application	Spoilage/contamination issue	Care4U™ solution
Shortenings	Oxidation and off-flavour development	GUARDIAN™ Rosemary and Green Tea Extracts
Baked goods and glazes	Mould spoilage and flavour degradation	MicroGARD® Fermentates
Glazes, custards, creams and liquid eggs.	Pathogenic and spoilage bacteria	Nisaplin® Natural Antimicrobial
Baked good surfaces or packaging film	Mould spoilage	Natamax® Natural Antimicrobial

Did you know?

Mould growth is among the most common spoilage issues on the surface of baked goods. Penicillium spp. can be found in packaged rye bread and some mould species produce heat-resistant spores can survive mild baking processes. Controlling flour quality, water activity, acidity,and storage temperature,and ensuring the absence of oxygen in the final packaging can help to limit and retard mould spoilage.