This study aims to identify the hazards and potential that may arise at every stage of bread production process in Bakery by HACCP system, analyzing implementation quality control determining CCP bakery Bunga Mawar Puti Bakery, Jatirejo, Mojokerto. The research was conducted using a survey method, following whole making from receiving raw materials packaging final product. method data analysis ...

Recently, the production of enzyme preparations has been successfully developing, especially for bakery industry food industry. Thanks to their use in bread, fermentation activity yeast increases, which makes it possible shorten duration technological process and improve quality final product. However, preparations, as a rule, increases cost production, therefore, increasing catalytic enzymes r...

Of 120 isolates of the Aspergillus flavus group from pecans used in bakery products, 85 were shown to produce aflatoxin on yeast extract sucrose medium. Extracts from moldy sections of raw pecans obtained commercially at the retail level showed aflatoxin-like spots on thin-layer chromatography. Cooked (autoclaved) pecans inoculated with toxigenic isolates of A. flavus were also good substrates ...

IKM Bread is a food industry located in Cilegon producing bread. has supply chain system from raw material procurement, production process activities, packaging, shipping, and marketing to the hands of consumers. In its chain, several risks that are happening, may occur, such as planning, process, distribution. Therefore, risk identification mitigation activity required minimize risk. This rese...

Sourdough fermentation is an ancient technique to ferment cereal flour that improves bread quality, bringing nutritional and health benefits. The fermented dough has a complex microbiome composed mainly of lactic acid bacteria yeasts. During fermentation, the production metabolites chemical reactions occur, giving product unique characteristics high sensory quality. Mastery allows adjustment gl...

background & aim: tragacanth is a natural gum obtained from the dried sap of several species of middle eastern egumes of the genus astragalus, that is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides. tragacanth is used in pharmaceutical and foods industries as an emulsifier, thickener, stabilizer, and texturant additive. sponge cake is one of the most popular bakery...

Several regulatory agencies around the world are involved in rulemaking to improve the traceability of foods. Given the complexity of the global food system, guidance on improving traceability practices across the entire food industry is a challenge. A review of the current regulations and best practices indicates that “one back, one forward” is the minimum traceability requirement. There are a...