Shelf Life Study for Wheat Flour
Started by ABBIGAIL BEDASSIE NABBIE, Feb 17 2018 06:23 PM
Hi all,
Has anyone come across any case studies or scientific literature
concerning the shelf life of wheat flour?
Bespoke or off the shelf training?
Shelf life validation for the fermented batter
Shelf Life Expectation for Cream-Based Pepper Sauce Without Preservatives
Advice on Developing Shelf-Stable Yogurt Base with Extended Shelf Life
Determining Safe Shelf Life for Cook-Chill Soup Programs
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Thanks Tony!
I can tell you some anecdotal stuff. When working in bread you'd see a peak in performance (rise etc) probably around 10 months then just before new season it would tail off. Then new season wheat was generally awful for a few weeks needing lots of input to get the right proof etc until everything settled down. The big bakeries though probably had better controls. I worked in artisan.
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Bespoke or off the shelf training?
Shelf life validation for the fermented batter
Shelf Life Expectation for Cream-Based Pepper Sauce Without Preservatives
Advice on Developing Shelf-Stable Yogurt Base with Extended Shelf Life
Determining Safe Shelf Life for Cook-Chill Soup Programs
Is It Safe to Extend RTE Soup Shelf Life from 3 to 6 Months?
Why Would APC Count Be Higher in Newer Products? Shelf-Life Spec Clarification
How Often Should Shelf-Life Testing Be Performed?
Cold-Fill Juice Safety Concerns: Preservatives, Temperature & Shelf Life
Can Shelf Stable cured hams have a label that says "Keep Refrigerated?"