Conquer the consumer public of natural products, which is increasingly larger and more demanding; Reach the premium product market; Achieve longer shelf life without adding artificial preservatives; Eliminate concerns about limits tolerated by legislation for artificial preservatives; Overcoming scope challenges and reducing expenses with reverse logistics with a natural solution; Contribute to a healthier diet […]
The fungi responsible for the deterioration of food products vary according to the characteristics of each product (physical-chemical characteristics, processing). In baked goods, usually the contamination from raw materials, such as wheat flour, is eliminated in the baking step (oven). After leaving the oven, the products will go to the cooling and slicing steps and […]
One of the most impressive strategic moves in recent times in the Industrial Bakery market in the Americas was definitely the launch by the company Bauducco, of breads with 85 days of validity, or Hyper validity breads, as we named internally at PMAN. This release has broken many paradigms and is changing the market as […]
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