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

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.