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Old 11-30-2012, 06:02 PM   #1
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Bread that lasts for 60 days could cut food waste

BBC News - Bread that lasts for 60 days could cut food waste

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In normal conditions, bread will go mouldy in around 10 days.

But an American company called Microzap says it has developed a technique that will keep the bread mould free for two months.

At its laboratory on the campus of Texas Tech University in Lubbock, chief executive Don Stull showed off the long, metallic microwave device that resembles an industrial production line. Originally designed to kill bacteria such as MRSA and salmonella, the researchers discovered it could kill the mould spores in bread in around 10 seconds.

"We treated a slice of bread in the device, we then checked the mould that was in that bread over time against a control, " he explained.

"And at 60 days it had the same mould content as it had when it came out of the oven."
MMMMMMMMMMM 60 day old bread

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Old 11-30-2012, 06:12 PM   #2
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I am not sure that it would still taste quite as nice
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Old 11-30-2012, 06:53 PM   #3
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Blech! That would not work for me. The bread might not get moldy but it would be all dried out and yucky. I'm a fresh bread girl.
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Old 11-30-2012, 07:32 PM   #4
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No thanks.
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Old 11-30-2012, 08:03 PM   #5
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No one will buy it
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Old 11-30-2012, 09:48 PM   #6
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Pretty sure I would have to pass on this
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Old 11-30-2012, 10:23 PM   #7
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Hey, maybe they can purchase & modify the Twinkie recipe and go for 10 year shelf life. hehehe
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Old 11-30-2012, 10:56 PM   #8
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Just no.
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Old 12-01-2012, 06:24 AM   #9
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Gee, wouldn't buying only what you need for a week work just as well to prevent waste? Just saying......
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Old 12-01-2012, 07:03 AM   #10
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Quote:
Originally Posted by DaveSoMD View Post
Gee, wouldn't buying only what you need for a week work just as well to prevent waste? Just saying......
+ 1/2. Going to the store less often also cuts down on waste. However retardation of mold probably would not eliminate the rancidity problem and would likely reduce the availability of merchandise at bakery outlet (thrift) shops.
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