Whether it is soft bread with jam in the morning or cookies & pastries in evening snacks, we all love to have those delicious bakery items readily available at bakeries.
When it comes to bakery products, everyone wants the best fresh out of the oven eateries, but it is not something you can get easily unless you are lucky enough to visit the bakery at the right time.
The most common question we ask at a bakery is “Is it fresh?” and you should always expect the answer “Yes, it is. We just baked it a few hours ago.”
The tasty items we all love to eat from bakeries are not always freshly baked. Well, believe me, I am not writing this article to defame bakeries at all. No matter if the food is not freshly baked, still it is completely fine to eat because professional bakers know how to increase the shelf life of eateries and keep them fresh for longer. Bakers use smart techniques to keep the goods last longer and stay fresh for days. Here are four amazing techniques used by bakers to keep food fresh and healthy for a longer time.
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Infra-red Radiation
This is one of the most common methods used by backers to increase the shelf life of food items. In this technique, the bakery products go through surface decontamination treatment using infra-red radiation to keep food fresh for longer. This treatment uses heat, so it should be done with care to sustain the quality of products.
Vacuum Cool
This technique is completely opposite to the infra-red because it cools down the products while it is already in best rack ovens bakery pans. The products immediately shift to vacuum chambers as soon as they are baked. Through this process, the temperature of food drops rapidly. No moisture of product loses and quality also remains good.
UV-C
In the food industry, it is considered one of the safest methods to preserve products. In the UV radiation process, most microorganisms are killed which also increases the shelf life of food. By using this technique, the mold growth of products can be prevented. One of the best things about this method is that it doesn't change the physical state of food and the taste of eateries also remains the same. Because it causes no chemical changes to products, this method also discourages the use of preservatives.
Cold Plasma
Using these techniques, bakery food can stay fresh for up to 8 days. Different gases such as argon and helium are used to make plasma. Electrical energy is used for generating the plasma. This process also kills the microorganisms that save the food from fungal infections.
These are some smart ways to keep goods fresh and last longer at bakeries. Now, you may get an idea about the techniques behind moisture, tender, soft and tasty eateries at bakeries.
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