Water Activity | Baking Processes | BAKERpedia
Water activity is an intrinsic food property which refers to the amount of free water that is available for chemical or biological processes| BAKERpedia
Water activity is an intrinsic food property which refers to the amount of free water that is available for chemical or biological processes| BAKERpedia
Shelf life extension involves approaches to manufacturing products which remain safe for longer times while keeping their original eating qualities. Baked products beyond their shelf life can become less desirable and unsafe.| BAKERpedia
pH is a key quality indicator in the food industry, influencing things such as shelf life and quality. It stands for “potential of hydrogen.”| BAKERpedia
Sorbic acid is the most common food preservative against molds, bacteria, and yeasts. It's favored for its organoleptic neutrality and safety| BAKERpedia
Potassium sorbate (K-sorbate) is a food preservative commonly used in the baking industry to prevent mold, yeast, and microbes. It is often used in cakes and icings, beverage syrups, margarine, pie fillings, wine and more.| BAKERpedia
Cultured wheat is a natural, clean label mold inhibitor and antimicrobial agent. It can be used in yeasted and chemically-leavened products such as breads, buns and cakes. It works by lowering dough or batter pH.| BAKERpedia
Calcium propionate is a preservative commonly used in baked goods around the world. It extends shelf life by preventing mold and ropy bread bacteria growth.| BAKERpedia
