mold waste sorbic acid

Is mold the culprit in your bakery’s waste issues? Sorbic acid is a broad-spectrum anti-molding agent that covers a wide range of spoilage organisms and works synergistically with propionates commonly used in the baking industry.1

Unfortunately, one of the microorganisms sorbic acid is effective against is standard baker’s yeast. So how can bakers utilize the mold-fighting properties of sorbic acid to increase product shelf life and limit waste?

Fight Mold Waste with Sorbic Acid

Sorbic acid is virtually odorless and tasteless when used in food processing. It reduces pH, kills yeast and mold, and can change dough or batter properties.2 For this reason some bakers in the past have resorted to a potassium sorbate spray applied post-bake, but this method is very limited, as it doesn’t ensure dosing of the active sorbic acid throughout the product.3

BakeShure sorbic acid

Figure 1

Encapsulation enables the sorbic acid to be added with the other dry ingredients without affecting the products, process, or finished quality, and extends shelf life more than a propionate alone could achieve.4 Used in conjunction with propionate, sorbic acid will protect against microbes that propionates do not address (see Figure 1).4

Encapsulation is necessary when using sorbic acid as this enabling technology prevents sorbic acid from interacting with yeast and gluten during production.

Encapsulated sorbic acid is not released into the yeasted product until at least 50% of baking time has elapsed, ensuring ideal loaf volume is achieved.5

The technology allows the sorbic acid to remain encapsulated until after the yeast kill step.5 It is activated once the temperature exceeds 1450F.  Encapsulated sorbic acid can also be used in frozen products without affecting its antimicrobial properties.2


  1. Razavi‐Rohani, S.M., Griffiths, M.W. Antifungal effects of sorbic acid and propionic acid at different pH and NaCl conditions. Journal of Food Safety 19.2 (1999): 109-20.
  2. Sorbic Acid | Baking Ingredients. BAKERpedia. Accessed 13 June 2017.
  3. Silveira, M.F.A., Soares, N.F.F., Geraldine, R.M., Andrade, N.J., Botrel, D.A., Gonçalves, M.P.J. Active film incorporated with sorbic acid on pastry dough conservation. Food Control 18.9 (2007):1063-
  4. Mason, R. Extend Shelf Life with the Right Tools. BAKERpedia. Accessed 13 June 2017.
  5. Longer Shelf Life with Sorbic Acid? | Blog. BAKERpedia.  28 Apr. 2017.  Accessed 06 July 2017.

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