Does anyone know anything about the technology of Ethanol Spraying to extend shelf life in bread buns? We have seen our competitors do this, but I can't find any information on this on the web?
If anyone has any idea of who I could contact to find out more, I would really appreciate this.
I am interested to know more, for example.
- What is the legislation that allow/regulates this in Europe?
- Is there any explosion risk in using the equipment?
- Are there any studies on consumer acceptance?
- How effective is this at extending mold free shelf life?
Thank you for anyone that can offer help or guidance