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Breakfast buns with mold toxins and inadequate sensory

The breakfast table is prepared and, of course, for many people fresh buns are essential. If you don’t want to go to the bakery in the morning, you can bake up buns in the oven and enjoy fresh, warm buns. Buns to bake are available frozen or unrefrigerated in a protective gas atmosphere. But in a recent test, not all buns to bake performed well.

 

Deoxynivalenol in buns

 

The mold toxin deoxynivalenol (DON) was found in one type of buns to bake. Mold toxins, also known as mycotoxins, are metabolic products of molds. They are produced when there are good growth conditions for the mold in terms of climate and nutrients. Deoxynivalenols are often found in cereals and can affect the immune system of humans. Manufacturers must carry out their own checks to ensure that their products do not pose a risk to humans and that maximum levels are not exceeded.

 

Some varieties are not sensorially perfect

 

In order for customers to consume your buns on a regular basis, the products must be sensorially convincing. This means that the taste, texture, appearance and smell must be convincing. However, some tested varieties were not convincing in tests: they tasted bland and old and had a dry crumb and no crispy crust. These faults can be uncovered in a sensory test by experts before the buns end up in the shelves and on the plates of your customers.

 

bilacon tests your buns

 

bilacon supports you in carrying out your own inspections in order to prevent recalls and the possibility of posing a risk to consumers. In addition, we put your products through their paces sensory-wise so that there is no disappointment on the breakfast table.

 

If you have any questions about our service, please feel free to contact us. Our expert will be happy to help you.

 

Nicole Schröer

nicole.schroeer@tentamus.com

+49 30 206 038 133


Source: Stiftung Warentest

Source: https://www.bilacon.com/buns-mold-toxins-sensory/

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