There are several techniques that ensure the preservation of the quality and nutritional value of the food, as well as the extension of its shelf life. Some of those techniques are pasteurization and sterilization. Since both techniques use heat as their main source of energy in order to change the conditions of food, that is, to destroy the microorganisms and their spores or to prevent their development, they belong to the heat treatment techniques. Sterilization is a technique that uses relatively high temperatures in order to extend the shelf life of the product for several months. At the same time, the vegetative cells and spores of many microorganisms are destroyed, the characteristics of the food are modified, and most of its nutrients are destroyed. Pasteurization, on the other hand, implies heat treatment of the food, destroying only part of its microorganisms. Specifically, the primary purpose of pasteurization is to destroy or eliminate pathogenic bacteria and microorganisms and reduce enzyme activity in the product. The process of pasteurization depends on the heat resistance of certain microorganisms in the food, as well as the heat sensitivity of the product itself. Therefore, there are two main types of pasteurization: one with high temperature effect for a short time and low temperature pasteurization for a long time or s.c. extended shelf life treatment.
Pasteurization is increasingly used as a method of protecting food for extended periods of time. This technique with a lower temperature, does not affect the quality features of the food ingredients, nor does it destroy or change its taste and composition.
One of the most common pasteurized products is milk. Along with it, pasteurization is also applied on juices, cheeses and dairy products, canned foods, syrups, low-alcohol beverages, wine, butter, and many other products. More recently, bread is also a product which has started to undergo a pasteurization process. This is primarily due to the fact that all types of bread are most susceptible to the influence of two factors – mold and moisture, which contribute to the decline and loss of bread quality. Once the bread comes out of the oven, mold spores that are naturally found in the environment are placed in the bread. Over a few days, if the bread is left untreated, the mold grows and expands. For these reasons, many bakery industries use chemicals, such as calcium propionate, to protect their product. These additional chemicals are exactly the ones that can be avoided by pasteurization.
Zito Luks is the only one that uses the pasteurization process of certain types of bread. All toast breads, as well as certain special breads, such as Graham, Bavarian, Nordic, Nutri wholegrain with sunflower seeds, are subject to the pasteurization process. After baking, the bread is cut, then packed and exposed to the so-called repeated baking at a specific temperature for a specified interval of time. It is a pasteurization process that allows the bread to be kept fresh for weeks without the use of chemicals or preservatives. In addition to preserving the natural freshness that characterizes the first day of bread production, this pasteurization process ensures the microbiological viability of the bread within the declared shelf life. Additionally, the double wrapping of toast bread also helps maintain the natural moisture of the bread for a longer period of time. This way toast breads stay fresh for up to 15 days without the use of preservatives.
The top quality of Zito Luks’ products, the variety of breads and flours are our main responsibility. Apart from the skills, the knowledge and the professionalism of our employees, towards the quality are also contributing the implementations of the certificates for work.
Zito Luks has a quality certificate ISO 9001:2000, since back in 2000. Since then, remaining consistent to our goal to offer quality products, which will fully satisfy the needs of the customers, Zito Luks has established and is successfully implementing a superior system for food safety, in accordance to the adopted safety standards. As a result of this, in June 2009, Zito Luks has obtained the new Certificate for Quality and Safety ISO 22000.
Furthermore, ISO 22000 is combining the HACCP (Assessment of Risk and Critical Checkpoints) plan and the prerequisite programs into one integrated management-strategy for food safety, which is used for identification, prevention and control of the risks of the food safety.
Our goal is to provide products with superb quality to our customers throughout the entire country and the Balkans. As bakers, we are aware that the top quality involves production of natural and safe products. That is exactly what we are doing, through implementation of the strictest standards. The certification ISO 22000 is just another confirmation of that.