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Bakery and Dried Food
The growing demand for healthier and more convenient food has impacted the bakery and snack product market.
Bakery and snack products include flour-based products such as breads, cakes, bicuits, crackers, dough, croissants, muffins, bagels, pancakes, waffles and pasta as well as crisps and peanuts.
Although these diverse products present a wide range of challenges, there is a common theme of increasing processing automation to optimise production costs and the need to maintain product quality throughout extended shelf life.
The main spoilage factors for bakery and dried products are mould growth and chemical breakdown.
Fermentation may also cause problems in pastries or breads which have been filled, but as the water activity of bakery products is low, the growth of micro-organisms other than mould is seldom a problem.
The fat within dry foodstuffs such as cocoa products, crisps, peanuts, coffee and spices as well as powdered milk and potatoes makes them sensitive to oxidation and rancidity. Mould, oxidation and rancidity can be effectively controlled by packaging the produce in a modified atmosphere. Modified Atmosphere Packaging (MAP) is especially suitable for rye bread, sweet bakery products, pies, pre-baked bread, crisps and peanuts.
Cryogenic freezing and cooling is ideal for many bakery products and is typically used to freeze part-baked breads and fast-freeze rolls, pretzels and prepared bakery products.
BOC have a leading range of products and services suitable for many areas of the customer process, including CO2 flour-chilling, chilling, freezing, and MAP, all supported by a team of dedicated field and in-house specialists and our UK-based Food Technology Centre.
To read more about the applications we support, please select from the following:
To read more about food preservation products, please select from the following link:
