Objective:
To prove the efficacy of using AquaSEEN as a natural disinfectant in baked product processing, which can be added directly to recipes as part of the liquid components, to improve the consistency, quality, and shelf life of the final baked products. This trial was conducted in one of the plants that manufactures bread for one of the popular global fast-food restaurants.
The trial involved evaluating AquaSEEN’s efficacy in solving several issues faced by the baked products, such as:
- Flour quality variation.
- Short shelf life. The need to use preservatives (e.g., Calcium Propionate) to extend shelf life.
- No consistency (e.g., Surface cracking).
- Dark gas bubbles.
Methodology:
- Disinfection methodology:
AquaSEEN has been tested on several baked products, including the Burger Bun (2 types) and the Mini Loaf.
For the purpose of the trial, AquaSEEN was manually added to the liquid components at ambient temperature, which resulted in no changes to the baking procedures.
Six batches were produced: two batches of each product were prepared, one with AquaSEEN and one without AquaSEEN.
AquaSEEN was added according to the average ratio range provided in AquaSEEN food-grade disinfectant technical sheet.
- Testing methodology:
The evaluation of AquaSEEN’s efficacy was carried out by observing the differences between the batches with AquaSEEN added and batches without AquaSEEN added in terms of quality, taste, and shelf life. In addition, microbial tests were conducted for both batches.
Results:
The objective of evaluating the efficacy of AquaSEEN Food Grade Disinfectant to improve the structure and consistency of baked products has been achieved. All results were confirmed by the R&D/QA consultant and the Production Manager of the plant. Also, the three baked products met the restaurant’s specifications, and AquaSEEN’s batches were released for sale and distribution.
- The consistency of the bread has been improved.
- Visually appealing.
- Consistent colour.
- Improved cell structure.
- Reduction in the microbial load that leads to extending the product’s shelf life (it was observed that the batches without AquaSEEN had a shelf life of approximately one week, while batches with AquaSEEN at the average ratio range had an extended shelf life of more than 10 days).
AquaSEEN Food Grade Disinfectant Batches.
Conclusion:
Achieving consistently high bake quality is becoming increasingly challenging while simultaneously striving to meet consumers’ demand for reduced use of unnatural chemical additives and preservatives. AquaSEEN is a natural, safe, and non-toxic alternative that can be integrated into the bakery, helping to enhance product quality, ensure optimal final product quality, reduce levels of contamination and spoilage, and complement HACCP and GMP systems.
- AquaSEEN disinfectant reduces spoilage microorganisms and minimizes human pathogens, which can be introduced through human contact.
- AquaSEEN provides high-bake quality when used as an ingredient in any bakery recipe.
- AquaSEEN reduces the need for preservative additives.
- AquaSEEN improves the fermentation process by removing unwanted microorganisms and enhances the products’ volume.
- AquaSEEN extends the shelf life of baked products.
Disinfect Like Never Before
