Extend Shelf Life with BakeShure

Robert Mason
Senior Scientist - Applications Lab

BakeShure Pyramid

 

Improved Flatbread Shelf Life

Improved Flatbread Shelf Life

The usable shelf life of a baked product is determined by two factors: molding and staling. At SensoryEffects, the focus is on controlling if or when a product will mold. The 'molding' found in bakery products is actually the result of three different subclasses of microbes: yeasts, molds, and bacteria. However, with the right products and applications, this can be drastically reduced or even eliminated.

How we combat mold

We take a three-step approach to maximizing the mold-free shelf life of a baked product. The first step is lowering the acidity, or pH, of a product. This helps to inhibit mold growth in general, as well as further optimize other mold inhibitors. For this reason, you can find ingredients like citric acid in a wide range of products. Our BakeShure® line of encapsulated acids are frequently used for this purpose, with the added advantage of minimizing the negative effects acids can have on yeast development as well as the baked goods' appearance or texture. We offer a wide range of acids that can be tailored to the final product: BakeShure 330 (citric acid), BakeShure FT (fumaric acid), and BakeShure 575 (malic acid) for example.

The second step to an extended, mold-free shelf life is employing a class of ingredients known as propionates. These ingredients have specific anti-mold properties and target select microbes; the most commonly used is calcium propionate. For applications that utilize propionates, we suggest adding an encapsulated acid to maximize propionate functionality.

Finally, the third step in maximizing a product's mold free shelf life requires the synergistic effect of sorbic acid in conjunction with a propionate. Sorbic acid is a very effective product in part due to it protecting against microbes that propionates do not cover. However, the challenge to using sorbic acid is that it also directly inhibits yeast development, and it can cause excessive pan flow. Our encapsulated sorbic acid, BakeShure 250, allows bakers to use sorbic acid to improve shelf life without any of the negative effects like, decreased loaf volume, pan flow, etc.

Overall, the best strategy for maximized, mold-free shelf is built of having a low pH and a sufficient dosage of propionates and encapsulated sorbic acid.

Check out this example of how our product prevents the inhibition of yeast fermentation:

BakeShure vs Raw Furmeric Acid

Contact the experts

At SensoryEffects, we take shelf life and mold reduction seriously. Our BakeShure line of products have been specifically developed to control mold growth while simultaneously removing any undesirable side-effects mold-reducing acidulants can cause in bakery applications. The SensoryEffects Encapsulates and Inclusions group looks forward to assisting you and helping you meet and exceed your shelf-life goals.

Visit us at ASB!

We will be featuring our new line of Feature Flavor inclusions, which also include our encapsulated ingredients, at BakingTech 2016 February 28 - March 1. We will have our Salted Toffee Chocolate Chip Cookies, Tuscan Herb Focaccia, and the Raspberry Jalapeño Biscuits available to try. Find us at booth #300!

Robert Mason

Robert Mason

Senior Scientist - Applications Lab
314.702.2074
Email

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