Cakes

Cakes are susceptible to spoilage by xerophilic moulds; most fungal spores are destroyed during baking by thermal inactivation. Post-process contamination by mould spores and Salmonella from the atmosphere or from surfaces during the cooling, finishing and wrapping procedures is unavoidable; oxidation will also be throughout the shelf-life.

 

Food items

Shelf life issues

Solutions

Cakes

Xerophilic moulds

Natap®

Fungi, Salmonellas

Epolyly® 50

Oxidation

Gaurdox™ GT

NATURAL PROTECTIVE SOLUTIONS
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