Bakery and dried foods

Supporting the most varied of processing and handling needs in an extremely diverse industry.

Bakery and snack products or dried food such as flour-based products as well as crisps and peanuts often present challenges that require increased processing automation to optimise production costs and the need to maintain product quality throughout extended shelf life. The main spoilage factors for bakery and dried products are mould growth, oxidation, rancidity as well as fermentation in filled pastries or breads.

Food Freezing & Chilling

Cryogenic freezing, chilling and cooling are ideal for many bakery products and is typically used to freeze par-baked breads and fast-freeze rolls, pretzels and prepared bakery products. BOC has a range of products and services suitable for many parts of the customer process including crust freezing, pastry dough freezing and flour-chilling.

Modified Atmosphere Packaging (MAP)
The main spoilage factors for bakery and dried products are mould growth, oxidation and rancidity, which can be effectively controlled by packaging the produce in a modified atmosphere. Modified Atmosphere Packaging (MAP) is especially suitable for rye bread, sweet bakery products, pies, pre-baked bread, crisps and peanuts.

Our BOC specialists can recommend the most suitable gas, equipment and safety products for your process, site and employees in the bakery and dried food packing industry.

Product	Gas mixture	Gas/product volume	Typical shelf life (Air)	Typical shelf life (MAP)	Storage temp.
Pre-baked bread	100% CO2	50-100ml	5 days	20 days	20-25 °C
Cakes	30-60% O2 + 40-70% N2	50-100ml/ 100g product	15 days	60 days	20-25 °C
Coffee (ground)	CO2 or N2	50-100ml/ 100g product	4 weeks	24 weeks	20-25 °C
Milk powder	100% N2	50-100ml/ 100g product	12 weeks	52 weeks	20-25 °C
Peanuts	100% N2	50-100ml/ 100g product	12 weeks	52 weeks	20-25 °C