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Fermentation may cause problems in filled bakery products. Since the water activity of bakery products is low, growth of microorganisms other than mold is seldom a problem. Mold is an aerobic microorganism, and can be effectively controlled by carbon dioxide together with low residual oxygen levels (less than 1%), extending shelf life by many valuable days. MAPAX® gases are especially suitable for rye bread, sweet bakery products, various pies and pre-baked bread.
For Danish pastry and other iced bakery products, excessive levels of carbon dioxide can worsen the appearance of the icing by dissolving into the contained fat and causing it to "melt away". If the carbon dioxide concentration is balanced by nitrogen, the product's appearance remains unchanged. The loss or adsorption of moisture in bakery products is prevented by a barrier material. |
