How To Prevent Mold | Ask Dr. Lin Episode 35 | BAKERpedia

This episode will focus on how to prevent mold in your baked goods.

Some of the questions asked include:

- What are your tips for extending shelf life of bakery products? (02:22)
- What is water activity? How do I measure it? (06:30)
- How can I stop my cakes for molding? (08:48)
- Can I make my no bake cookies last up to 90 days? (12:28)
- How can I extend the shelf life of my donut for more than 24hrs? (14:08)
- How can I keep my coconut cookie from becoming rancid? (17:02)
- How can I keep my icing shelf stable? (17:52)
- Why does my pastry with honey mold less than the one without? Does honey have anti mold properties? (22:08)
- Are preservatives safe? I don’t like to use preservatives in my all-natural product. (22:50)
- Does packaging help with molding? (24:46)

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Further Reading on Shelf Life:
bakerpedia.com/processes/shelf-life-extension/
bakerpedia.com/processes/water-activity/
bakerpedia.com/ingredients/clean-label-mold-inh…
bakerpedia.com/processes/mold/