AIB International Releases Baking Process Kill Step Calculator for Yeast-Raised Doughnuts

AIB International’s catalog of Baking Process Kill Step Calculators now includes a profile for yeast-raised doughnuts.
These calculators are empowering bakeries to validate their food safety preventive controls and accurately evaluate salmonella destruction in bakery products. 

“The food industry has long believed that all biological organisms like yeast or pathogens are killed in the oven, and critical product quality attributes are achieved,” says Lakshmikantha Channaiah, director of Microbiology at AIB International. “Under FSMA, the FDA is requiring proof of that theory; however, prior to AIB’s latest contribution, there was not publicly available research to use as foundational scientific validation.”

This is the seventh calculator developed by AIB International.

“We are committed to the baking industry and this is a demonstrated need as part of FSMA regulations,” said Brian Strouts, Vice President of Baking and Food Technical Services, for AIB International.

AIB International collaborated with the American Bakers Association and its Food Technical and Regulatory Affairs Committee, and with researchers at Kansas State University and the University of Georgia to produce the Baking Process Kill Step Calculators.

Since the development of the Baking Process Kill Step Calculators over 2,800 industry professionals have downloaded various versions of the calculators.