Bread innovation

Hi everyone, Recently the fungi's observe on bread within 2 days from manufacturing. We doesn't arrested this problem. Please give me a better suggestions. Tha…

1. Ufuk Ayyıldız reply

   more details please. bread type, water content, a little info about recipe, storage conditions, packaging, etc. ?

2. Digambar R. Gosavi reply

   Milk bread But we use milk powder & 32% water we ues. Store at ambient temperature.

3. Food R&D Emeritus reply

   You are likely making bread with no time dough process and in unsanitary manufacturing conditions exacerbated by hot and humid condition during these summertime..

4. Muneer Ahmad Dar reply

   Mention temperature of that place and dource of water u used. Also chek recipe once more and make sure moisture is not more than 40%.

5. Digambar R. Gosavi reply

   It's hot & humid condition but not a unsanitary.

6. Digambar R. Gosavi reply

   It's almost ambient temperature and the water we used it's RO water.

7. Food R&D Emeritus reply

   Really ? But you are using no time dough system .How about your post bake..Did you cool down your bread properly and carefully in a clean environment,, then untouched by bare hand…

8. Sonia Morya8911 reply

   It's may due to improper storage conditions. You can use preservatives and stored at less humid atmosphere.