In Roskoshestvo told what kind of bread molds faster

Experts Roskoshestvo told what kind of bread is the most susceptible to mold.

"Bread, which is sold sliced and Packed, it is more susceptible to molding because when cutting bread increases the surface area available for mold", — is spoken in the message published on the organization's website.

It is noted that a bakery invalid any mold. At the same time, the bread is Packed in plastic foil is an ideal location for its development. Exceptions can be considered as products with reduced moisture: drying, crackers, bread sticks, crisp bread, bread sticks, although if stored in a damp location and package integrity they can also appear in the mold.

The speed of the molding depends on storage conditions and type of bakery products, method of preparation, the sanitary state of production and type of mould and its physiological features. Wheat and rye bread can become moldy within a day after baking.

Diseased bread covered with a fluffy coating of various colors: white, gray, green, yellow, blue, black. It most often develops green, ink (blue-green) and black mold. It produces substances which may have acute toxic or carcinogenic effects. Considered the most poisonous yellow mold and black rot.

The germination of the invisible mycelium of the fungus inside and forming mold on the surface of the bread occurs simultaneously. But to notice it at first very difficult, so rely on taste and smell.

At home the bread is best kept in a dry, dark place, away from sources of dampness and heat: for example, in bread, at a temperature of 20-25 °C and humidity not above 70%. Bread should not be near the surface where the condensation forms