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Baked products with Storage Time increased in shelves and process to increase the storage time in baked goods shelves

机译:货架上增加了保鲜时间的烘焙产品和增加货架上烘焙时间的过程

摘要

A product without Fine Bakery Yeast leavened with a time of increased Conservation in shelf and a process to increase the storage time in Shelf of Fine Bakery Wares with intermediate and High Moisture. The Product comprises a Baked Pastry, with intermediate or High Humidity has a water activity AW 0.8.Its surface is deposited in an effective amount of Natamycin, which is sufficient to keep the product free of mold when it is packaged in a storage time of 2 weeks or more at room temperature.In the process the Outer surface of a Baked product is sprayed with Natamycin to deposit an effective amount of Natamycin in it, after which the spray product is packaged in a protective Covering.
机译:没有优质面包酵母的产品发酵时间增加了货架保存时间,并且增加了在中度和高湿度的优质面包架中存放时间的过程。该产品由烘焙糕点制成,其中等或高湿度的水分活度AW> 0.8,其表面沉积有有效量的纳他霉素,在包装后的存储时间内,足以保持产品不发霉。在室温下放置2周或更长时间。在此过程中,将烘烤产品的外表面喷洒纳他霉素,以在其中沉积有效量的那他霉素,然后将喷涂产品包装在防护罩中。

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