In the demanding world of the food industry, it is important to maintain product freshness and quality. Bakery, as one of the most relevant sectors in this area, is facing a challenge keep your products in optimal conditions, they guarantee its taste and texture.
Baking is an art for itself, everyone baked product It requires a precise combination of ingredients to get a distinctive taste and perfect texture.
However, when these products come out of the oven, they face various factors that can compromise their quality, and this is where preservatives come into play.
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Preservatives These are substances that are added to foods in order to extend their shelf life and prevent the reproduction of harmful microorganisms, and they are especially important in the bakery industry due to the perishability of bakery products. Preservatives prevent the growth of mold and bacteria, ensuring that products stay fresher for longer.
Types of preservatives used in baking
Various types of preservatives are used in the bakery industry to ensure the quality and durability of the product. Below we will mention some of the most common:
Natural preservatives: Derived from natural sources, such as plant extracts or essential oils, some are ascorbic acid (vitamin C) and rosemary extracts, they are also highly valued for their natural origin and ability to keep products fresh without compromising quality or taste.
Chemical preservatives: Also known as artificial preservatives, these compounds are manufactured in laboratories and have antimicrobial properties, among them potassium sorbate and sodium benzoate, although some consumers may have concerns about chemical preservatives, it is important to note that they are used in safe and approved doses by health authorities.
Enzymatic preservatives: These are specific enzymes that are added to dough or baking mix to prevent the growth of unwanted microorganisms. Some are amylases and lipases, and are an interesting option for those who prefer to avoid chemical preservatives.
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Advantages of using preservatives in baking
The correct use of preservatives in baking offers a number of advantages for producers and consumers, such as:
- Life extension: They allow bakery products to stay fresh longer, reducing food waste and contributing to business profitability.
- Food safety guarantee: They help prevent the proliferation of harmful microorganisms, ensuring that products are safe for human consumption.
- Maintaining taste and texture: Properly dosed preservatives do not significantly change the taste or texture of the product, allowing it to retain its original quality for a longer time.
- Extension of the offer: Thanks to preservatives, bakers can offer a greater variety of products, even those that have a shorter shelf life without their use.
Importantly, when using preservatives, bakers must ensure that they comply with the appropriate regulations and dosages, as well as transparently inform consumers about their use, public trust is key to the success of any business in the world.food industry.
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