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:
- Green Penicillium SPP
- Black Aspirgillus and Rhizopus.
- Red / Pink Monilia