| The main spoilage factors for bakery products are mold growth and chemical breakdown. Fermentation may cause problems in filled bakery. Since the water activity of bakery products is low, the growth of microorganisms other than mold is seldom a problem. These can be controlled using Linde MAPAX® technology.
Cryogenic freezing of bakery products can ensure top quality, from the bakery to the table. Linde's line of cryogenic freezing equipment, CRYOLINE®, offers an effective and economical solution to the growing demands of the baking industry. |
