Study on shelf-life of a pastry for ice-cream

The very short shelf-life of a bakery hand-crafted product (brioche for ice -cream) prevents rise in its production and market. Against qualitative dec ay (humidity and aroma loss) a batch of samples was packaged in flexible fi lm and to a second batch, with the same packaging, was added ethanol to inh ibit fungal growth. Physical, chemical, microbiological and sensorial param eters showed that the samples packaged with alcohol reached a shelf-life of 28 days. This is an interesting result, but still not enough.