12 08, 2015

Shelf Life Extension

Shelf Life Extension What is Shelf Life Extension? Shelf life extension is an effort to make food safe for long periods, still keeping its original quality. Baked products beyond their shelf life can become: Stale, firm and dry Less resilient Not as flavorful Unsafe due to microbial growth Advances in bakery processing [...]

8 08, 2015

Citric Acid

Citric Acid is derived from citrus fruits like Grapefruit, Lemon, Lime, and Orange. Citric Acid What is Citric Acid? Citric Acid, or “sour salt,” is a weak, organic acid naturally found in citrus fruits. It is most often used as a natural preservative or to add an acidic or sour [...]

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

Calcium Propionate

Calcium Propionate What is Calcium Propionate? Calcium propionate is the calcium salt of propionic acid. It is a preservative commonly used in baked goods around the world, where it extends their shelf life by inhibiting the growth of spoilage microorganisms, namely mold and ropy bacteria.    Characteristics of calcium propionate include:  Chemical [...]

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