What is Tortilla? How is Tortilla Produced? Tortilla is a thin, unleavened flatbread made from finely ground corn (maize) or wheat flour in Mexico, Central America, the United States, and Canada. It has a history dating back to about 10,000 years before Christ. Tortillas are also widely consumed among Mexicans. Today, with advancing technology and […]
Sodium Stearol -2-Lactylate (E481) – SSL Sodium stearoyl lactylate (SSL) is a food additive widely used in the food industry as an emulsifier and stabilizer. It belongs to a class of compounds known as lactylates, derived from lactic acid. SSL is the sodium salt of stearoyl lactylate and is produced by the reaction of stearic […]
What are the Substances that Prevent Mold Formation in Bakery Products? The first rule of preventing mold growth in the bakery sector is the strict implementation of business and employee hygiene rules. As a second step, it is important to use certain substances to prevent mold growth. You can find detailed information about these products […]
How to Prevent Mold in Bakery Products? Preventing mold growth in bakery products includes various measures to control moisture levels, minimize exposure to mold spores and maintain proper storage conditions. Here are some preventive measures: Hygiene Practices Strict hygiene practices in bakeries and production facilities are necessary to prevent mold spores from contaminating products. Here […]
What is Mold in Bread? How Does Mold Form? Mold is the most common disease in bread. Most of the ingredients from which bakery products are made and the end product itself are highly susceptible to mold infections. In addition, places with suitable humidity and temperature such as fermentation rooms, proofing cabinets, shelves where bread […]
Why Does Bread Mold? Mold growth in bread typically occurs due to ambient moisture and the presence of mold spores. Bread provides an ideal environment for mold growth because it is usually moist and contains carbohydrates on which mold feeds. Mold growth in bread is often a result of the surrounding humidity and the presence […]
What is Calcium Propionate E282? Calcium Propionate E282 is an additive used as a preservative. It is a compound used as an additive to prevent mold growth in many food products. Its chemical formula is Ca(C2H5COO)2. It is widely used in the food industry, especially to extend the shelf life of bread and other fermented […]
What are the Differences Between Bacterial and Fungal Hemicellulases? Hemicellulase is a broad term used to describe a group of enzymes that can break down hemicellulose, a complex polysaccharide found in plant cell walls. Hemicellulases can be derived from a variety of sources, including bacteria and fungi. Here are some of the main differences between […]
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