Concerning Shelf-Life

Challenge: Extending shelf-life while reducing undesirable microbes and mold

Solution: Kemin mold inhibitors and food safety ingredients

Typical applications: Bakery and tortilla products


Microbial spoilage affects the shelf-life of baked products, especially those with a high water activity level, like tortillas. Microbial spoilage affects the shelf-life of baked products, especially those with a high water activity level, like tortillas. Bakery and tortilla manufacturers must manage the moisture of their products to balance proper texture and shelf stability. The use of mold inhibitors is a way to control undesirable microbes and lengthen shelf-life.

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.

 

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