Baking Shelf-Stable Products: A Guide to Product Development
In the fast-paced world of commercial baking, it’s no longer enough to simply make products that taste good straight out of the oven. Retailers, foodservice operators, and consumers are increasingly demanding baked goods that stay fresher for longer periods without compromising quality.
Shelf life extension has become a key differentiator for bakeries seeking to expand their reach, minimize waste, and capitalize on new market opportunities.
Formulating Shelf-Stable Baked Goods
You’ve got the perfect product your customers love — if only it lasted longer on the shelf. Shelf life extension involves implementing processing, formulation, and packaging strategies to delay the onset of spoilage, whether from mold growth, staling, rancidity, or texture degradation.
Extending the shelf life of a product ensures it is safe and enjoyable to consume for a longer period. Also, it reduces the cost of the product and the potential for wasted food, and it allows products to retain their quality for longer, which increases customer satisfaction.
A Guide to Baking Shelf-Stable Products
Get the ultimate resource on cakes and download our free Pocket Guide! Topics in this eBook include:
- The basics of shelf-life extension
- Factors that affect shelf-life
- Advanced techniques for shelf-life extension
- Extension of shelf-life by categories
