Jump to content

  • Quick Navigation
Photo
- - - - -

Bread smells like nail polish remover


  • You cannot start a new topic
  • Please log in to reply
8 replies to this topic

#1 Tamale

Tamale

    Grade - MIFSQN

  • IFSQN Member
  • 73 posts
  • 34 thanks
1
Neutral

  • Canada
    Canada

Posted 14 January 2015 - 07:01 PM

Can anyone explain why bad bread can sometimes smell like nail polish remover or acetone?

 

I have a rather important complaint on this matter and cannot find the science to explain it!

 

Thank's!

 

Tamale



#2 RG3

RG3

    Grade - PIFSQN

  • IFSQN Principal
  • 501 posts
  • 165 thanks
74
Excellent

  • United States
    United States
  • Gender:Male
  • Interests:"We cannot solve our problems with the same thinking we used when we created them" Albert Einstein

Posted 14 January 2015 - 07:31 PM

Maybe this person had a sandwich with those chips?

 

https://www.youtube....h?v=H7LVBvYk_iQ



#3 mgourley

mgourley

    Grade - FIFSQN

  • IFSQN Fellow
  • 1,258 posts
  • 931 thanks
203
Excellent

  • United States
    United States
  • Gender:Male
  • Location:Plant City, FL
  • Interests:Cooking, golf, firearms, food safety and sanitation.

Posted 14 January 2015 - 07:41 PM

This problem is nearly always caused by the wild yeast, endomycopsis. This yeast is found in nature and is carried into the plant by air currents. The yeast converts starch into acetone, which is the odor detected in the bread. The yeast can best be eliminated by washing the equipment with vinegar.

 

AIB FAQ

 

Marshall



Thanked by 1 Member:

#4 mgourley

mgourley

    Grade - FIFSQN

  • IFSQN Fellow
  • 1,258 posts
  • 931 thanks
203
Excellent

  • United States
    United States
  • Gender:Male
  • Location:Plant City, FL
  • Interests:Cooking, golf, firearms, food safety and sanitation.

Posted 15 January 2015 - 01:45 AM

If you don't do so already, I'd suggest getting some PDA plates and do some air sampling in your post bake areas. You may have high counts of yeast in the air.

 

Marshall



#5 waheed Hassan

waheed Hassan

    Grade - Active

  • IFSQN Active
  • 2 posts
  • 1 thanks
0
Neutral

Posted 15 January 2015 - 10:04 AM

sounds like Butyric notes associated with pineapple and nail  vanish notes linked to rope and bacillus formation.



Thanked by 1 Member:

#6 Tamale

Tamale

    Grade - MIFSQN

  • IFSQN Member
  • 73 posts
  • 34 thanks
1
Neutral

  • Canada
    Canada

Posted 15 January 2015 - 01:53 PM   Best Answer

This problem is nearly always caused by the wild yeast, endomycopsis. This yeast is found in nature and is carried into the plant by air currents. The yeast converts starch into acetone, which is the odor detected in the bread. The yeast can best be eliminated by washing the equipment with vinegar.

 

AIB FAQ

 

Marshall

Thaks mgourley, this is exactly what I needed!

 

Tamale



Thanked by 1 Member:

#7 Leila Burin

Leila Burin

    Grade - MIFSQN

  • IFSQN Member
  • 124 posts
  • 37 thanks
12
Good

  • Spain
    Spain

Posted 27 January 2015 - 04:21 PM

Hello, I´ve been asked to consult on this same issue in Buenos Aires, Argentinas, bigest factory at that time (loong time ago). It was a fermentation or Pichia membranifaciens. It was on the environment - and the packaging area had several structural issues, where ambient cross contamination could be a cause,

Hope this helps you!

Leila



#8 Charles.C

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 18,276 posts
  • 5120 thanks
1,124
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 28 January 2015 - 10:50 AM

Dear All,

 

I was certain that this OP would get zero solutions. :smile:

 

Some truly amazing posts. :thumbup:

 

Rgds / Charles.C


Kind Regards,

 

Charles.C


#9 eieimoe01

eieimoe01

    Grade - Active

  • IFSQN Active
  • 1 posts
  • 0 thanks
0
Neutral

  • Earth
    Earth

Posted 17 November 2020 - 06:31 PM

Hi there, have u found a solution to this? I am also having problems like this. My croissants smell like nail polish remover which i believe it gets the smell from the proofer. I would really appreciate it if you can suggest some solutions.






1 user(s) are reading this topic

0 members, 1 guests, 0 anonymous users