In this webinar, Lesaffre bakery experts Laurent Soupiron, Sara Autton and Dr Jonquil Dawson present the following areas:
• What is shelf life in bakery products?
• The main types of spoilage in bakery products
• Focus on softness & microbial spoilage
• The main techniques for controlling spoilage
• Functional activity of preservatives
• Focus on impact of process & packaging techniques
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