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.
Challenge: Extending shelf-life while reducing undesirable microbes and mold
Solution: Kemin mold inhibitors and food safety ingredients
Typical applications: Bakery and tortilla products