Controlling mold growth in tortilla wraps

Hi All, Warendo, from Papua New Guinea. We have just started a new line of product, which is plain Tortilla Wrap. I am now running a shelf life test to see how…

Food R&D Emeritus reply
New Guinea is hot and humid nation where extreme control of conditions is needed to improve the shelf life of such high Aw products. as tortilla wraps One thing I can suggest, is…
Tulsi Khanal reply
I think You can use Calcium Propionate @ 2000 3000 ppm, which is mostly used to control mold growth in bread if permitted by your national food regulation beside implementing hygi…
Wayne Van Nieuwenhuizen reply
Good day, As Roy suggest, control the water activity. You can also use soluble(vegetable gums) or insoluble Fibres like wheat Fibre, Oats Fibre if avoiding wheat allergy for anti…
maria luz bayan reply
Hi: To prevent mold growth in moist bakery products is to observe hygiene and sanitation, work in a clean , air conditioned room, sanitize all equipment and place the finished pac…
Food R&D Emeritus reply
@warendo.soer For best results You really need a bakery consultant to check your bakery production situation so he can help you provide ideas and information that will led to the…
Warendo Soer reply
Thank you Roy, I will review our facility hygiene and sanitation practices with out Bakery manager. Almost all our raw ingredients are sourced from AU/NZ. Truly appreciate you tim…
Warendo Soer reply
@dungchung8 @Roy @waynevannieuwenh thank you for the time and advice, will look into the hygiene and sanitation of our facility.
Warendo Soer reply
@tulsi Will have to check against our national standards and requirements.