With the baking food bread cake and other sales in the market more and more hot, many enterprises by the product shelf life short caused by the return and customer quality of enterprise products questioned, then how to increase the extension of baking food cake to bread shelf life?Standard for Class 100000 Purification WorkshopMake some instructions.

　　Mainly control bacteria, control bacteria, control bacteria.

First of all, in order to bake bread, cakes and other foods and increase the shelf life, the most important thing is to control bread, cakes and other products to reduce the amount of bacteria on the surface as much as possible before internal packaging, so as to reach the standard of 100000-level purification workshop, so as to reduce spoilage after internal packaging. As long as the amount of bacteria attached to the product is reduced, the phenomenon of mildew will be reduced during the sales process.

Secondly, how can we control the colony on the surface of the product to reach the standard of 100000 level purification workshop? That is to control the time of the product from the oven to the inner package during the period of exposure to air, as well as the bacterial content in the workshop air during the process of exposure to leakage. When the settling bacteria in the workshop air are reduced, the surface contamination probability of the product in the air will be reduced, thus greatly extending the shelf life of the product.

This involves the application of purification technology in the standard of 100000 grade purification workshop for baked food.

First, the air quality of the control product from the oven to the end of the inner package must meet the 100000-level purification workshop standard. Air supply and return control is implemented in the aseptic purification food workshop. All the air sent to the purification workshop is filtered by junior high school high-efficiency three-level filtration to filter out bacteria and dust particles, so that the air inside the workshop reaches the standard of 100000-level purification workshop. The workshop is relatively closed, so that the air inside the purification workshop and the outside air form positive pressure, and the outside air is prevented from flowing into the aseptic purification workshop to cause pollution.

Second, in order to solve the problem of the flow of people and things and disinfection, and prevent production personnel and production materials from bringing polluting bacteria into the purification workshop, all personnel must change shoes-change clothes once-make sterile clothes twice-wash hands and disinfection-clean air blowing before entering the purification workshop. Articles entering the 100000-level purification workshop must be transferred to the production workshop through the transfer window, and at the same time, they must be sterilized by ultraviolet rays in the transfer window to reach the 100000-level purification workshop standard.

Third, the purification workshop should also carry out regular sterilization, and the 100000-level purification workshop should be sterilized after work and before work. The specific method is to generate ozone through the ozone section in the purification blower group and send it to each functional room through the air supply pipe, so that the ozone diffuses in the workshop and reaches a certain ozone concentration to thoroughly disinfect the whole space and the articles in the space.

This control100000 level purification workshopThe amount of bacteria in the internal air reduces the settling bacteria and floating bacteria in the air to a certain extent, so as to increase the shelf life of baked food cake bread and achieve the purpose of reducing the operating costs of enterprises.