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Future Perspectives for Preservatives used to Extend Mold-free Shelf Life of Bread and other Baked Goods

Tuesday, March 3  10:30 AM - 11:05 AM
Ingredients 1


During storage the quality of bread deteriorates due to growth of molds and rope causing bacteria, changes in softness and texture of the bread and changes in bread flavor. The need for new and better preservatives to reduce molding of bread and rolls has increased greatly especially since excellent solutions to reduce crumb firming during storage of bread have become available.

In this presentation, participants will learn about:

  1. Various ingredients that bakers can use to improve mold-free shelf life of bread and how these ingredients work.
  2. What are some of the latest clean label ingredients for improving mold-free shelf life of bread.
  3.  A new patented method for improving mold-free shelf life of bread based on the application of live yeast to bread after baking.

Jan van Eijk, Lallemand Baking Solutions

American Society of Baking
7809 N Chestnut Avenue
Kansas City, MO 64119

Tel: 1.800.713.0462 | Fax: 1.888.315.2612 |
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