Consumers are increasingly demanding bakery products that have better fresh-like qualities. In addition, changes in retail and internationalization of markets have resulted in increased distribution distances, and longer storage times are required. Setting a new standard for sustained and enhanced freshness across the entire life cycle of bakery products.
Prevention against mold
Mold spoilage is common in the bakery industry, mold growth determines product shelf life of both high moisture and intermediate moisture baked goods. Baking destroys most molds. However, during cooling and packaging, bakery recontamination can occur and cause growth to take place.
Natap®, Proteria® and Planteria™ are used as natural alternative to chemical preservatives such as calcium propionate against mold in bakery products.
Retarding staling and Moisture retention
When stored at ambient temperatures, most breads, rolls or products with a moist, spongy crumb undergo a progressive deterioration of quality
commonly known as staling. In general, the higher the moisture content of the product in its fresh state, the more pronounced are the changes resulting from staling.
Our solutions include Trehalox™ and White Fiber™ can help maintain crumb softness by reducing moisture migration and starch retrogradation.
Fat and oils are major ingredients for many baked goods. Chances of fat or oil being rancid becomes high if stored for a longer period effect, and affect the quality of baked items.
Guardox™ can delay oxidation and ensuring the original fragrance.
Sweet dough products
Savory dough goods
Steamed breads and buns
Sauces,Dressings and Dips
Cooked uncured meats
Fish & seafood
Pasteurized cured meats
Cooked uncured poultry
Cooked cured poultry
Degradation of vitamins