Relative humidity (RH) is a measure of the moisture in the air. The higher the RH%, the more moisture is available in the surrounding air. It is the ratio of the partial pressure of the water vapor in a mixture to the saturation pressure at the same temperature.| BAKERpedia
When you measure relative humidity (RH), you're gauging the moisture in the air. Done right, it works wonders on product consistently and quality.| BAKERpedia
Staling or firming causes baked goods to lose their freshness and initial eating qualities. Depending on the product, these changes involve both crumb and crust. It is also the greatest challenge for shelf-life extension.| BAKERpedia
Molds are multicellular fungi which are morphologically more complex than bacteria or yeast (single-celled fungi). In foods, they are one of the main causes of food spoilage and foodborne diseases.| BAKERpedia
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