Mold on bread can indicate inadequate hygiene, contamination after baking, or improper storage conditions. In industrial baking, fungal growth is not necessarily linked to a single production stage. Formulation, cooling, handling, packaging, and storage must be assessed together. When mold appears on bread before the expected end of its shelf life, identifying the source of […]
Sourdough production in industrial baking requires control of fermentation conditions to reproduce sensory characteristics and maintain consistency from batch to batch. Unlike inactive sourdough, which contributes attributes such as flavor and aroma, active sourdough fermentation involves the development and activity of a microbial culture. Before selecting a technology, it is important to distinguish between two […]
The universe of rustic breads is very broad in processes, modeling, flavors, etc. Today Pman brings you rich pairing suggestions for the rustic bread line, focusing on three products: Italian bread, Focaccia and Ciabatta; beforehand we cannot fail to mention that all these products with just a “thread” of olive oil and wine are already […]
