Items related to Molds in Bakeries
Synopsis
This book explores causes and prevention methods of mold in bakeries. Despite the prevalence of bakery-made bread in modern times, ensuring its freshness presents a unique set of challenges, and the author offers a timely solution to this problem. The book begins with a review of existing literature and sanitary surveys of various bakeries, including a detailed description of each bakery's process and equipment. The author discusses the importance of inhibiting mold growth on bread, both in terms of preserving the quality of the product and preventing its negative impact on health. The detailed results of the author's experiments offer conclusive evidence that mold spores do not survive the baking process and that contamination occurs after the bread leaves the oven. The book discusses the various sources of infection and methods by which the bread becomes infected, including the process of cooling and contact with wrapping paper. The author also examines the infection of wrapping paper itself, including the methods used in its manufacture and the role of air exposure in the process. This book will be of great value to bakers, food scientists, and anyone interested in the prevention of mold in baked goods.
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Molds in Bakeries: Their Source, Varieties and Method of Prevention
Print on DemandSeller: Forgotten Books, London, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: New. Print on Demand. This book explores causes and prevention methods of mold in bakeries. Despite the prevalence of bakery-made bread in modern times, ensuring its freshness presents a unique set of challenges, and the author offers a timely solution to this problem. The book begins with a review of existing literature and sanitary surveys of various bakeries, including a detailed description of each bakery's process and equipment. The author discusses the importance of inhibiting mold growth on bread, both in terms of preserving the quality of the product and preventing its negative impact on health. The detailed results of the author's experiments offer conclusive evidence that mold spores do not survive the baking process and that contamination occurs after the bread leaves the oven. The book discusses the various sources of infection and methods by which the bread becomes infected, including the process of cooling and contact with wrapping paper. The author also examines the infection of wrapping paper itself, including the methods used in its manufacture and the role of air exposure in the process. This book will be of great value to bakers, food scientists, and anyone interested in the prevention of mold in baked goods. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Seller Inventory # 9781331892465_0
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Molds in Bakeries Their Source, Varieties and Method of Prevention Classic Reprint
Seller: PBShop.store US, Wood Dale, IL, U.S.A.
Seller rating 5 out of 5 stars
PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # LW-9781331892465
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Molds in Bakeries Their Source, Varieties and Method of Prevention Classic Reprint
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # LW-9781331892465
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US$ 28.10
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Ships from United Kingdom to U.S.A.
Ships from United Kingdom to U.S.A.
Quantity: 15 available