Potential Hazards in raw materials of Mum's Pound Cake

Flour
Four is a concern when discussed on the potential hazard as the Spores of Bacillus in flour can survive for a long period. When flour is hydrated, these spores germinate and the organism grow and cause spoilage of products.
A moisture content of 13% and above can permit the growth of bacteria and molds.
Bacteria found in flour includes, Bacillus, Lactobacillus, Pseudomonas, Streptococcus, also Yeasts and molds.
In general, the bacterial number decreases, and mold number increases, the rate dependent on moisture content and storage temperature
MAny molds grown on flour produce a variety of observable spoilage symptoms, including "moldiness" - Black, Blue, and Gray spots and discoloration in the products.
It is advisable not to exposed flour to high humidity during storage and handling.

Egg
There is a say: "ONce the egg is broken, the liquid egg is as perishable as milk"
Samonella is a concern when eggs and egg products are used. For our products, we used whole egg and egg yolk!!!
Molds and yeasts can also be found. Liquid eggs should be properly refrigerated and used without delay, while dry egg products once rehydrated have the same problem as that of liquid egg.

Fat
As we know, fat can cause our baked product to rancid, creating undesirable smell. For our product, we used shortening and unsalted butter. They should be kept in chiller with appropriate temperature of 0 to 4 degree celsius. Rancid product does not cause one to die, but is still a concern as it leads to food spoilage and cause one to fall ill.

Water
Water is used as an ingredients and also for sanitation for food processing plants. The numbers and kinds of microorganism found in water are diverse, depending on the source. Usually, water used in bakery is from city water, in Singapore, is from PUB. Thus, such water does not pose a problem unless negligence occurs in the water treatment or during food processing.
Thus, it is best to get water from PUB if the product is made in Singapore.

These are the potential hazards in raw materials of Mum's Pound Cake... In the next post, i will be posting on the potential hazardous microorganisms and ways to prevent them...
Nice reading thru~ See u