Microbial spoilage affects the shelf life of bakery products, especially those with a high water activity level. Bakery and confectionery manufacturers must manage the moisture of their products to balance proper texture and shelf stability. The use of mould inhibitors is a way to control undesirable microbes and lengthen shelf life.
Challenge: Extending shelf life while reducing undesirable moulds
Solution: Kemin mould inhibitors
Typical applications: Bakery and confectionery products
We understand how different factors like mixing procedures, baking and storage temperatures, water activity, and pH level affect the shelf life and consumer appeal of your products—and we provide the solutions that address them and meet your needs, exactly.