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
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