1 reply to this topic

[YvetteConroy]

Hi There

Would anyone be give any details of Micro Guidelines for Yeast and Mould particularly for the bakery confectionery industry?

Any help would be appreciated.

Thanks

Vetser

[SaRaRa]

Hello Yvette!

I am not sure what you want to know so I just looked for general info. Have a look!

Bakery - Yeast leavened breads

Bakery products

Microbial spoilage

Microbial spoilage

Microbial spoilage of bread

Spoilage of bakery products

Modes of deterioration in bakery products

Spoilage of bakery and pasta products

Bakery technology and engineering: Formulas and Processes

Breads and yeast-leavened bakery foods

A Baker's perspective

Cheers!
Filip