Modified Atmosphere Gases and Mixtures
Modified Atmosphere Packaging for Baked Goods and Confectionary
The main spoilage factors for bakery products are mold growth and chemical breakdown. Fermentation may also cause problems in pastries or breads with fillings. Since the water activity of bakery products is low, the growth of microorganisms other than mold is not typically a problem.
Using various food-grade gases, we have developed a selection of modified atmosphere packaging (MAP) solutions to extend the shelf life of bread, bagels, cakes, cookies, pastries, pies and other baked goods without altering physical or chemical properties or adding any unnatural ingredients.
Our MAPAX modified atmospheres for baked goods and confectionary can help you to:
- Increase sales by satisfying growing demand for fresh and naturally preserved products
- Extend shelf life without chemicals or freezing
- Increase shelf life in the distribution chain by days or even weeks
- Retain taste, texture and appearance
- Enhance production and distribution efficiency
- Reduce food waste
MAPAX for Baked Goods
Mold is an aerobic microorganism which can be effectively controlled by packaging the produce in a modified atmosphere of carbon dioxide (CO2) and ensuring low levels of residual oxygen (less than 1%). This extends shelf life by several valuable days. Combining different food-grade gases, our MAPAX range of modified atmospheres for baked goods is especially suitable for rye bread, sweet bakery products, pies and pre-baked bread.
In the case of Danish pastries and other iced bakery products, excessive levels of CO2 can adversely affect the appearance of the icing by dissolving into the fat and causing the icing to 'melt away'. MAPAX balances the CO2 concentration with nitrogen to keep the product's appearance unchanged. Combined with a barrier material, MAPAX gives even more effective protection against loss or adsorption of moisture.