I am a producer of traditional biscuits made in my country, they consist of a soft dough with about 16% water and 4% fat, a mixture of 2% sunflower oil and 2% palm oil and a layer of fondant on top. All production is traditional and handmade. We do not use any technological systems. I wanted your help to solve the mold problem in the product as I currently do the production in a traditional way and do not use additives. The longevity of my product depends a lot on atmospheric conditions. During summer season the product endures from 4-6 weeks, while during the winter maximum 8 weeks after and if there is no mold it loses its taste and strengthens. I really need your help to make the product durable for at least 6 months to resist mold as well to preserve softness and taste.
I want to emphasize that I have a problem with mold both in the dough and in the fondant.
I would greatly appreciate your advice.
As you might be aware (or check the articles on this range: https://www.biscuitpeople.com/magazine/post/shelf-life-introduction) there can be numerous causes of this. In order to understand this better we would require to understand your formulation, your processing conditions, bakeloss, ingredient spec, etc.
However if you'r not using either humectants (such as sorbitol, glycerol) or preservatives(such as sorbates, propionates), this could be your quick fix. Otherwise some consulting/ consultant with whom you'd want to share the details mentioned, can help you out.
It would be highly recommended to measure the physicochemical properties of your product and more specifically Moisture Content, Water Activity and PH.
Based on the specific measurements, having an idea of your formulation extremely functional ingredients can be recommended, in combination with conventional preservatives which may be used in order to prevent mould growth.
In case relevant Consulting Services would be needed you may contact our firm selecting Sevastos Bakery & Food in the current website.
Bakery & Food Consultant
Sevastos Bakery & Food
Dear Xhuljano , you are saying that %16 water in a recipe ! That is almost impossible because of usaful media for the microorganisms . What actually molds require in a organic media is water and sugar and air and suitable pH ( alkaline base) . As per your recipe ratios it looks your water moisture is higher than %17-18 and water activity is higher than 0.78 . To prevent your problem
1- faster cooking to create thicker and cooked crust , as creating barrier (traditional )
2- to use preservative combinations