Baking & Snack - February 2025 - 64
FORMULATION EXTENDED SHELF LIFE
Go beyond formulation
to extend shelf life
Processing and packaging play critical roles
in ensuring extended shelf life of sweet
baked goods.
" Controlling moisture, using quality
High sugar
content
creates an
environment
of low water
activity,
inhibiting mold
and bacteria
growth.
fat content while maintaining flavor and texture. A
stabilizing emulsifier can also extend shelf life.
" Then there is the combination of moisture
control, reducing water activity, modified atmosphere
packaging, refrigerating or freezing, and the
use of preservatives (natural/synthetic) with antioxidants, "
he added.
To extend mold-free shelf life, options like sorbic
acid or potassium sorbate are available.
" Shelf life extenders can be classified as either
natural or artificial and can address both mold
prevention and texture retention, " said Dana Duwe,
laboratory supervisor, AB Mauri North America. " Sorbic
acid, while highly effective in extending mold-free
shelf life, is not a natural option. When it comes to
texture, there isn't a single best solution. Instead,
achieving an optimal shelf life often involves a
balance of emulsifiers, enzymes, sugar, hydrocolloids,
fats/oils and modified starches. "
Increasing moisture retention without increasing
free water in the product helps keep the product soft
over a longer period of time, warding off staling and
hardening, said Melanie Weber, senior research and
development scientist, Cain Foods.
" Using ingredients that bind water, like sugar
or hydrocolloids, increases the moisture content
without leaving water free for bacterial activity, " she
explained. " Additionally, pH control of the product
is important for maintaining a long shelf life without
mold or bacterial growth. "
Staling can be delayed even in items that don't
have a lot of sugar.
64 Baking & Snack | february 2025 | bakingbusiness.com
ingredients, and employing effective
packaging materials like those with good
moisture and oxygen barriers are key, " said
Luc Casavant, director, baking applications,
Lallemand Baking.
That starts with tight controls on makeup
and baking.
" Proper baking ensures that the product
reaches a temperature that kills harmful
microorganisms, " he explained. " Underbaking
can leave moisture, leading to spoilage.
Using high-quality ingredients can reduce
the risk of spoilage. For example, fresh eggs
and dairy products have a longer shelf life. "
Effective packaging methods can
significantly complement ingredient-based
solutions.
" Techniques like nitrogen-filled or vacuum
packaging can help reduce oxidation, thus
preserving freshness, " said Joe Gontowski,
research and development manager,
BreadPartners Inc. " Understanding and
selecting the proper packaging method
is crucial in maximizing the effectiveness
of shelf life extenders and ensuring the
bread maintains its desired qualities until it
reaches the consumer. "
Ensuring proper sanitation during
processing is important.
" Processing and packaging steps are
a place where debris or bacteria can be
introduced that would shorten shelf life, "
said Melanie Weber, senior research and
development scientist, Cain Foods. " These
steps take place after baking, so the kill
step for the product has already taken
place, and therefore keeping these steps
and equipment as clean as possible is very
important. "
Minimizing product handling is advised to
extend shelf life.
" Controlling and minimizing points of
contact after baking as well as having
packaging that helps to ensure the integrity
of the product are critical for preventing
mold growth and can provide some help to
minimize the effects of staling, " said Sherrill
Cropper, new product development lab
manager, Lesaffre.
©chandlervid85-stock.adobe.com
http://www.bakingbusiness.com
Baking & Snack - February 2025
Table of Contents for the Digital Edition of Baking & Snack - February 2025
Baking & Snack - February 2025 - Intro
Baking & Snack - February 2025 - 1
Baking & Snack - February 2025 - 2
Baking & Snack - February 2025 - 3
Baking & Snack - February 2025 - 4
Baking & Snack - February 2025 - 5
Baking & Snack - February 2025 - 6
Baking & Snack - February 2025 - 7
Baking & Snack - February 2025 - 8
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https://digitalbs.bakingbusiness.com/sosland/bs/2004_04_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
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