Bread smells like nail polish remover
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
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.
Marshall
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
sounds like Butyric notes associated with pineapple and nail vanish notes linked to rope and bacillus formation.
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.
Marshall
Thaks mgourley, this is exactly what I needed!
Tamale
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
Dear All,
I was certain that this OP would get zero solutions. :smile:
Some truly amazing posts. :thumbup:
Rgds / Charles.C
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.