Does anyone know anything on Ethanol spraying for shelf life of bread?
Dear All,
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
Diane
If you use the alcool in the product you have to sign in the labelling. Some industries mix it with the aroma and so they don't declare the presence of alcool.