Stabilisation of bakery products with SHIELD® V Plus Dry

A natural alternative to synthetic antimicrobials in delaying mould growth.

Spoiled bakery products may be defined as bakery products that have been damaged or injured to make it undesirable for human consumption. Bakery products subject to spoilage problems include physical, chemical, and microbial spoilage. Mould spores are generally killed by the baking process in fresh bread and other baked goods.

Therefore, bakery products which become mouldy must be contaminated either from the air, bakery surface, equipment, food handlers or raw ingredients or after baking during the cooling, slicing, or wrapping operations.¹ This means that all spoilage problems caused by moulds must occur after baking.¹

SHIELD V Plus Dry consists of the combination of buffered vinegar and botanical extract, a unique and natural anti-mould solution for bakery products, especially cakes. Both active molecules of acetic acid and sorbic acid that naturally occur in each ingredient respectively are especially efficient in bakery products.

The purpose of this study is to evaluate the anti-mould efficacy of SHIELD V Plus Dry in a basic cupcake recipe. Complementary evaluation on tortilla and bread were also performed.

References
¹ Fungal spoilage of bakery products and its control measures. V. S. Patil* and P. D. Kukade. World journal of pharmaceutical and medical research.