The author of “Common FAQs and Answers for Anti-corrosion and Preservation of Baked Foods” summarizes the practical experience of anti-corrosion preservation of baked goods for nearly 30 years. It provides a wide range of problems and technical knowledge about the anti-corrosion and preservation of bakery food companies in the form of Q&A and charts. It includes commonly used raw materials and storage, production processing and preservative selection, controlling of external materials, testing and standards for baking industry.
In the view of the basic theory integrated with practical experience, it states the reasons and preventive measures of the spoilage of baked goods, which are easy to understand, practical and efficient.
【Author Introduction】
Mr. Jin Zemin
Anti-mold and Food Preservation Technology Consultant of Shanghai Food Research Institute.
Technical Director of Quanzhou Topone Biotechnology Co., Ltd.
Graduated with a bachelor’s degree in food from Wuxi Institute of Light Industry (now Jiangnan University) in 1983.
Long-term work in R & D of food and technical quality management in grassroot enterprises, good at formula design and anti-corrosion system design of long-term products for baked goods.
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Mr. He Shuidong
CEO of Quanzhou Topone Biotechnology Co., Ltd.
He proposed and promoted the establishment of the theory and application system of “comprehensive anti-mold and food preservation solution”, utilizing scientific and technological innovation to realize it.
He also established the “Topone Anti-mold Research Center” and a joint laboratory with HKUST Fok Ying Tung Research Institute
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Mr. Yang Xianyuan
Marketing Director of Quanzhou Topone Biotechnology Co., Ltd.
National second-class public health nutritionist with 15-year experience in sales of food additives and external control preservatives
Familiar with the problems and needs often encountered by baking companies
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In the context of the “Healthy China” era, he is enthusiastic about the promotion and dissemination of the concepts of “food safety” and “nutrition health”. Familiar with the nutritional characteristics and functions of food raw materials, he has been striving to promote the combination of “baking product innovation” and “nutrition health”, and has developed safe, nutritious and healthy baked foods adapting to modern society to better promote the development of the industry
