Compound Bread Preservatives

REMARK:

The principle of antiseptic preservation:

In the realm of food preservation, the main mechanism of food preservatives is to suppress the growth of bacteria in food. They can protect food from microbial degradation and keep it fresh.  In the context of fermented food, general preservatives are not suitable due to the necessity of yeast activity. Unlike other preservatives, calcium propionate can inhibit the growth of most bacteria while permitting yeast fermentation. Thereby it is widely used in bakery products such as bread. Despite its widespread usage, calcium propionate can only extend the food shelf life for around 2 days. Its limitations are obvious. First, it requires relatively large dosage, which can hurt both safety and taste. Second, due to its inability to kill yeast,  food may experience secondary contamination and get stale or spoiled quickly.

Addressing these challenges, we introduce the compound bakery preservative.  Based on precise scientific proportions, we mix different kinds of highly effective preservatives as the core material and then surround them by coating. The micro-encapsulation technology of this product prevents the preservatives in the core material from taking effect during the fermentation of bread, allowing yeast to grow fully and consequently enhancing the leavening process. So the bread will be more fluffy and visually appealing. Upon baking, the coating of our product melts under high temperature, releasing the core material, which then thoroughly kills yeast and other bacteria. Thus the bread can be preserved in the long term. Under room temperature storage conditions, bread without our product begins to grow mold on the second day. The area of mold continues to expand over the next days. In contrast, bread with our product remains fresh and intact within 13 to 14 days at room temperature.

Appearance:slightly yellow powder

Range of application:various bread and other fermentation food

Method of application:mingle our bakery master with other ingredients of bread

Ratio:About 0.2%(as flour)

Shelf Life:24 months

Packing:25kgs net carton or drum

Storage:Keep it dry,ventilative,cool and free from sunlight,The package must be sealed up immediately to keep the rest in good condition.If there is a slight sweat ahhlomeration,it will not affect the use effect.