Moulds are responsible for spoilage of bread and baked products; therefore, factors and conditions suitable for their growth have to be minimized in order to prevent products from contamination with airborne and contact surface spores.

 

To prevent spores growth :

1.      Clean surfaces and remove debris and food waste that could support mould growth .

2.      Apply effective ventilation to stop condensation and humidity which offer optimum growth conditions for moulds molds.

3.      Don’t warp hot bread/backed products as it causes condensation status which accelerate mould growth .

4.      Consume bread/backed products as fresh as possible. Don’t store it at room temperature or in refrigerator for prolonged periods. If prolonged storage is needed, go for freezing .

5.      If mould colonies appeared, dispose the product, don’t consume it, all or in part.

 

Mould on bread recognized by colors:

1.      Green                               Penicillium SPP

2.      Black                               Aspirgillus and Rhizopus.

Red / Pink                        Monilia