21 06, 2016

Rope Spoilage

Rope Spoilage Also Known As Ropey Bread or Rope What is Rope Spoilage? Rope spoilage is a quality defect in bread caused by microbial activity. It can become a major health and economic concern for bakers if not properly addressed. Rope spoilage or disease is caused by several strains of spore-forming Bacilli. [...]

7 06, 2015

Cultured Wheat

Cultured Wheat What is Cultured Wheat? Cultured wheat is a natural, clean label mold inhibitor and antimicrobial agent. It can be used in yeasted and chemically-leavened products such as breads, buns and cakes. It lowers dough or batter pH It does this by the inhibitory bacteriocin peptides produced by bacteria present in [...]

7 06, 2015

Sodium Bisulfite

Sodium Bisulfite Also known as Sodium Hydrogen Sulfite What is Sodium Bisulfite? Sodium bisulfite is a food additive, antioxidant, antibrowning and preservant. Upon heating in aqueous acidic media, it releases SO2. In dried fruits and jams, it acts as anti-browning agent by preventing enzymatic browning caused by polyphenol oxidase.1,2 In baking, sodium [...]

7 06, 2015

Sodium Benzoate

Sodium Benzoate Also known as benzoate of soda What is Sodium Benzoate? Sodium benzoate is a common food preservative and a mold inhibitor. It is most effective in low acid foods and beverages and baked goods such as breads, cakes, pies, tortillas and many others.1 Benefits of sodium benzoate include its activity [...]


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