What modified atmosphere for baked goods?

Modified atmosphere packaging is a very widespread technique in the food industry. It applies to a wide variety of products, including bakery products.

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How can we combat the development of mold that invades the surface of products after a few days?
How can we sustainably maintain the taste qualities of certain products that are particularly sensitive to oxidation due to oxygen in the air?
How can we minimize the use of chemical additives without risking reducing the shelf life of products?

Modified atmosphere packaging is a simple solution to these problems. Let's see how!

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Long term advantages

Modified atmosphere packaging is a very widespread technique in the food industry. It applies to a wide variety of products, from meat to fish, dairy products, fruits and vegetables, prepared meals, catering products, dried products, bakery products, etc.

The term MAP means that the ambient air in a package is replaced by a gas or gas mixture. This technique aims to eliminate or reduce physical, enzymatic and microbial degradation which spoils foods, whether processed or not. Stored in suitable temperature conditions, foods preserve their quality as fresh products over a longer period, 2 to 5 times longer than in air.

Modified atmosphere packaging (MAP) of these products allows, by extending their shelf life, to benefit from essential advantages:

For the manufacturer: reduction in the quantity of additives, manufacturing in larger batches, innovation, reduction in returns.

For the distributor: better grouped supplies, no stock shortages (improved sales), long shelf life without a cold chain, possibility of selling in stores with lower turnover.

For the consumer: convenience for storage, hygiene.

Which gas to increase the shelf life of dough products?

Bakery, biscuit and pastry products result from the cooking of a dough consisting of at least flour, water and salt. Depending on the products, yeast or sourdough, sugar, eggs and fat can also be added. These different ingredients are mixed and kneaded to obtain a homogeneous product: the dough. This is why these products are often called "dough products".

Dough products are so-called “intermediate humidity” products. They are subject to microbial development, mainly mold. It will be appropriate to use, during packaging, pure carbon dioxide or mixed with nitrogen in a proportion depending on the humidity level of the product and the endogenous microbial flora.

The use of CO2 in packaging is made all the more necessary as it is difficult to reduce, without additives, the residual oxygen content of certain "porous" products (breads or pastries).

Carbon dioxide is an “active” gas. It plays a role on bacteria and mold. It is said to have a bacteriostatic and fungistatic effect. It slows down their development by dissolving in the water and fats of the product when it is at a concentration greater than 20%. As a result, we may observe a shrinkage of the packaging, which will be sought or not.

Nitrogen is chemically neutral. It complements carbon dioxide to protect the product against oxidation and provide a “cushion” effect in the packaging, preventing the product from being crushed.

Dough products

Product	Mixture		Temperature	Duration*
	N₂	CO₂
Bread	100%	-	Ambient	1-3 months
Pre-baked bread	- 10%	100% 90%	Ambient Ambient	3 months 3 months
Crepes	50%	50%	4	21 hours
Pastries Brioche Croissant Pain au chocolat	50% 40% 30%	50% 60% 70%	- Ambient -	- 40 hours -
Madeleine	100%		Ambient	2-3 months

* The DLC's are given for information purposes only.

Packaging techniques in a protective atmosphere

The effectiveness of the process requires 4 essential elements:

a relevant choice of protective atmosphere,
a protective packaging material (film, tray), gas barrier,
a suitable packaging machine: compensated vacuum or sweeping.
correct hygiene and careful preparation.

To ensure the longest possible lifespan, this method of conservation under a modified atmosphere does not allow us to disregard the hygienic conditions ensuring the quality of the product to be packaged. It is important to avoid any risk of poisoning. The starting product must be healthy. Personnel, as well as equipment, must respect health standards throughout the production chain. The cold chain must be respected according to the manufacturer's recommendations.

For successful packaging under a protective atmosphere, do not hesitate to contact our experts. They will recommend the best gas mixture suited to your product and will give you advice on how to use the gas optimally. Air Liquide has an international range of food grade gases that meets your quality and performance requirements.