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 […]
Good Practices are rules in food production that help prevent contamination. Food handling is a constant process in bakeries and pastry shops. In the preparation stages, during transport and storage, and even in the sales operation, there are several actions involving inputs which may generate several problems if the proper care is not taken. These […]
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