Frequently Asked Questions - Sanitation

Lately we have some problems with mold growth on our sweet goods. We added some sodium propionate to our formulas, but had little success with controlling the mold.

For mold growth to occur, you must have a source of contamination. Mold spores can originate either from damp areas within your bakery, such as where moisture condenses on cold surfaces, or they can be introduced with unfiltered air coming from the outside through windows and doors. Always remember, chemical mold inhibitors are only inhibiting mold growth; they will never prevent it! Check for mold growth in such areas as air conditioning ducts, condensation catch pans under refrigeration units, around freezer door gaskets, washing areas for equipment and pans, dumpsters, floor drains, etc. Sodium propionate is not very effective as a mold inhibitor in products with a pH higher than 5.5, a category where practically all chemically leavened products fall. Although this is also true for most other common chemical mold inhibitors, sorbic acid seems to be more effective in cake products than the propionates, diacetate, or sodium benzoate. Most common application levels for sorbic acid are between 0.1% and 0.2% of the total batter weight.

Can heat sterilization be used for insect control in a flour silo?

An empty flour bin could be heated internally to eliminate insect activity. Certain equipment modifications might be needed. However, milled products such as corn meal, flour, wheat bran, etc. are natural insulators and cannot be effectively sterilized by this method. The insects would merely burrow deeper into the material.

How much time does it take to conduct a heat sterilization treatment?

Having "down days" back to back (Saturday-Sunday) is ideal. Long holiday weekends are also to be considered. It is a time-temperature relationship. The amount of time depends upon the temperature utilized, structure, equipment, materials, time of year, and similar factors. Such parameters need to be considered so that an actual time figure cannot be given.

What are phermones and how is this concept used in insect control in bakeries?

Used for some time in nonagricultural use, phermones are chemical substances that are produced by animals and serves as a stimulant to other individuals of the same species for one or more behavioral responses. Most recently various phermones, most commonly sex, have become commercially available in various types of insect traps.

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