New clean-label, long shelf-life cookie filling
Ingredients specialist KRÖNER-STÄRKE developed a cream-like filling for bakery and confectionery products. It has a long shelf life and no artificial ingredients.
Tag: shelf life
Improving the shelf-life of sandwich bread
Replicating traditional methods of preparing buns, bagels and rolls on an industrial scale is a task with an extensive list of challenges.
Case studies from bakeries
How alternative technologies can ensure hygiene in sliced bread and whole loaf production and improve shelf life.
Bread relevant moulds
At the Zurich University of Applied Sciences in Wädenswil, bakery relevant moulds were isolated, which can be used to test antifungal sourdough cultures.
Optimization in the sliced bread area
As a basis, the hygienic risk to food safety/shelf-life is taken as an example for baked goods. Subdivision takes place according to the hygiene sensitivity of the respective products. The basis
is always an assessment of the respective product
