Cleaning Without Water in the Baking Industry

   Cleaning Without Water in the Baking Industry

There is a war on water in the baking industry that focuses heavily on reducing or stopping its use for cleaning in dry facilities, unless absolutely necessary. The use or presence of water is a significant risk for Salmonella growth and cross-contamination.

This article offers several scenarios of dry cleaning and sanitizing approaches along with what is known as a combination method of cleaning — using wet and dry techniques while providing minimal water or moisture for microbial growth.

Read more here….


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