How to prevent mold in high-moisture pastries？

Pastry mold is mainly refers to the mold in the pastry on a large number of reproduction, can be observed from the appearance of fluffy spots of various colors. There are many types of mold groups contaminating the pastries, such as Penicillium, Penicillium, Rhizoctonia, Aspergillus and white molds and other kinds of molds. If the temperature of the storage place is high, condensation on the surface of the pastry, mold is very easy to grow, which is the reason to control the moisture activity of the product.
Pastry mold, sticky is mainly pastry by the potato bacillus contamination reproduction and mold caused by. Due to the contamination of the bacillus by the pastry can appear in the phenomenon of filamentous mucus, so the bacillus is often referred to as filamentous mucus bacteria. In general, this microorganism is often parasitized in soil and grain, and its spores can withstand high temperatures of 140 ℃.
Pastry raw materials often contain such spores, and pastries in the center of the baking temperature is only approximate 100 ℃, it is impossible to kill all of them, so when the pastries and then cooled to 45 ℃ or so to start packaging, in the appropriate environment, this spore will grow into a bacterium. Generally cause moldy pastry fungus optimal temperature is about 35 ~ 50 ℃, in 16 degrees below, the mold growth rate is very slow. So in the summer and autumn in the high temperature season reproduction is very fast, coupled with the storage process of condensation and temperature effects, pastries are easy to mold; and late autumn, winter, early spring is not easy to mold.
The growth of various fungi can decompose starch and protein, forming mucus and discoloration, and will promote the hydrolysis of fat, producing a special odor taste.
Pastry mold
Mold and deterioration of pastries have a lot to do with the production process, recipe, environment, operation, packaging and storage conditions. First of all, not fully baked pastries are easy to mold; secondly, the formula is unreasonable pastries are easy to mold; in the second is the moisture activity is too high (e.g., AW>0.65) when the pastries are easy to mold; there is also a production environment that can not meet the requirements of the production out of the pastries are easy to mold.

Some companies in order to pursue the yield, the heart to shorten the baking time as much as possible, will inevitably lead to the center part of the pastry batter high temperature time is not long enough, the residual microorganisms are more, coupled with the production of products so that the moisture activity is inevitably high, the pastry is most susceptible to mildew and mildew deterioration. Production practice found that the production of such products out of three or four days after all the mold!
Sometimes, in order to make the production capacity supporting, production increased, pastry cooling time is also rushed a lot of pastry in the middle of the not completely cooled to room temperature on the packaging and storage, pastry cooling slow and condensation, long-term at a higher temperature (in fact, to the growth of mold to provide the right temperature conditions), so that the pastry quickly moldy and mildew deterioration.
Improper formulation. This mainly means that the formula uses an unreasonable amount of preservatives. Some companies although the use of preservatives, but the effect is still not good, the reason for at least three or four aspects, one is the acidity of the product is not regulated, the second is the choice of preservative varieties and dosage is not right, which includes the synergistic use of preservatives; three is the production environment and coexistence of the production process is not well controlled! There is also the production environment in the layout and installation of equipment, due to the design and installation of the personnel at the time of insufficient experience and ability, leaving an inherent pitfalls.
Another detail of the problem of easy moldy confectionery is the difference between the flat furnace and the converter and fuselage furnace. This issue is left for everyone to ponder.
Bad sanitary environment. The operating tables, carriages and tools for cooling pastries out of the oven are not clean and are mixed and stacked with stale pastries. Cooling method, way, condensation, distance between oven and cooling room, air dynamic purification, control of cleanliness of clean working area, cleaning and washing of air conditioner, air exchange and exhaust, all of these belong to the category of environmental control.
Production hygiene control is not good. Such as: personal hygiene control, control of packaging material hygiene, control of cross-contamination, work clothes hygiene control, space sterilization, environmental testing and verification, protective gas purity control. These are the causes of moldy pastries.
Poor storage and packaging conditions. Confectionery storage in high temperature and humidity, packaging substandard, poor oxygen barrier effect, stock time is too long, etc. can cause mold and deterioration.
How to prevent mold and deterioration of pastries
First of all, quality managers should conduct hazard analysis of the production process, process, and for the critical control points to do a good job in advance of the program. Secondly, pastry producers should strictly follow the production process, operating procedures require production, and control the limit value of the key control points, microbiological indicators controlled within the standard requirements.

Then it is to adjust the formula to correct the unreasonable formula, mainly to adjust the sugar and oil ratio, the acidity of the product and the synergistic use of preservatives.
Then the second is to pay attention to the workshop environmental health (if preparing to build a new plant, must find experienced and capable people in the factory design on the plane layout, process flow design; old plant if there are problems, must be effective changes for the problems!) . This is a crucial point for good pastry shelf life!
Not to be ignored: personal hygiene of operators and cleaning and disinfection of equipment and utensils, before leaving work, must be careful to do a good job of environmental hygiene in the workshop, can not leave a bit of crumbs, in order to eliminate the mold spores floating around with the air. Pastry should be placed in a good cooling, dry place for cooling as soon as possible after coming out of the oven, cooling to room temperature before packaging. Some manufacturers too much want to believe that the equipment comes with ultraviolet sterilization equipment, this view will often introduce themselves into a way, can not find practical and effective ways to control. We are engaged in food production personnel know that the ultraviolet light and ozone sterilization in their working conditions, and these requirements, in general, can not be achieved. In other words, the statement of quality management, that is, the ability to meet the requirements of the process, but also can not SPC control!
Finally, pay attention to food hygiene, proper storage, do not exceed the shelf life. Confectionery should be sealed packaging, stored in a cool, dry, ventilated place (conditions, it is best to be stored in the air-conditioned room of 5 ~ 15 ℃); in order to extend the shelf life, can be added to the production of pastries, anti-mold substances. In the high-temperature season factory products, but also to strengthen the transportation, sales link management, to prevent secondary pollution.
In short, to do a good job of pastry products, the first thing to solve is the problem of mold, if this problem is not solved, everything else is bullshit! I have encountered a number of enterprises are difficult by such a problem, but are not willing to invest more in this area, although done for many years is still no improvement, and it is becoming more and more difficult! However, looking for formal so-called professional purification company to do, because they are not clear about the characteristics of the confectionery industry, charging high fees, often spend money, the effect is not obvious. Although I am not a professional engaged in purification, but, familiar with the production of pastries, can help manufacturers in this area need to achieve better results with a smaller investment.