Bakery and snack products or dried food such as flour-based products as well as crisps and peanuts often present challenges that require increased processing automation to optimise production costs and the need to maintain product quality throughout extended shelf life. The main spoilage factors for bakery and dried products are mould growth, oxidation, rancidity as well as fermentation in filled pastries or breads.
Food Freezing & Chilling
Cryogenic freezing, chilling and cooling are ideal for many bakery products and is typically used to freeze par-baked breads and fast-freeze rolls, pretzels and prepared bakery products. BOC has a range of products and services suitable for many parts of the customer process including crust freezing, pastry dough freezing and flour-chilling.
Modified Atmosphere Packaging (MAP)
The main spoilage factors for bakery and dried products are mould growth, oxidation and rancidity, which can be effectively controlled by packaging the produce in a modified atmosphere. Modified Atmosphere Packaging (MAP) is especially suitable for rye bread, sweet bakery products, pies, pre-baked bread, crisps and peanuts.
Our BOC specialists can recommend the most suitable gas, equipment and safety products for your process, site and employees in the bakery and dried food packing industry.
Recommended gas mixtures for bakery and dried food products
Product | Gas mixture | Gas/product volume | Typical shelf life (Air) | Typical shelf life (MAP) | Storage temp. |
Pre-baked bread | 100% CO2 |
50-100ml |
5 days | 20 days | 20-25 °C |
Cakes | 30-60% O2 + 40-70% N2 |
50-100ml/ 100g product |
15 days | 60 days | 20-25 °C |
Coffee (ground) | CO2 or N2 | 50-100ml/ 100g product |
4 weeks | 24 weeks | 20-25 °C |
Milk powder | 100% N2 | 50-100ml/ 100g product |
12 weeks | 52 weeks | 20-25 °C |
Peanuts | 100% N2 | 50-100ml/ 100g product |
12 weeks | 52 weeks | 20-25 °C |