1 reply to this topic

[mgourley]

Last month AIB released several baking process kill step calculators.

 

Bakeries have long assumed that the baking process will kill Salmonella, but there has never been any scientific data to back up that assumption.

 

FSMA requires that thermal processes be validated and verified.

 

These free calculators can be downloaded from AIB.

 

Calculators are available for hamburger buns, basic round top cake muffins, and 100% whole wheat multi-grain bread, with cookies (and as I understand it, other baked goods) coming soon.

 

Tutorial is at the link above.

 

Marshall

[Charles.C]

Last month AIB released several baking process kill step calculators.

 

Bakeries have long assumed that the baking process will kill Salmonella, but there has never been any scientific data to back up that assumption.

 

FSMA requires that thermal processes be validated and verified.

 

These free calculators can be downloaded from AIB.

 

Calculators are available for hamburger buns, basic round top cake muffins, and 100% whole wheat multi-grain bread, with cookies (and as I understand it, other baked goods) coming soon.

 

Tutorial is at the link above.

 

Marshall

 

hi Marshall,

 

Thks for the info. Pity about the phone number.

 

I'm curious about the minimum core temperature of 77degC. Never heard that one before. New micro.species in baked products ?