Rye bread

SHELF LIFE SOLUTIONS

Rye bread has a short shelf-life owing to staling or mold growth. The first signs of freshness loss are crumb firming and a reduction in springiness, mold growth occurs in a few days in humid conditions. Handary provides consumer-friendly label solution for shelf life extension of bread.

 

Handary Solutions for Rye bread

Applications

Spoilage issues

Solutions

Dosage

Labelled as

Label-friendly

Rye bread

Mold

Proteria™ CP

0.5-1.0%

Cultured Maltose

Clean label

 

Staling

Amylax™

20-40mg/kg

Maltogenic amylase

Natural

*The information contained in this website is based on our own testing analysis and is, to the best of our knowledge, reliable. Users should, however, conduct their own test to determine the suitability of our products for their own specific purposes.

NATURAL PROTECTIVE SOLUTIONS
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AMYLAX™ —ANTI-STALING IN RYE BREAD

Rye breads has a typical short shelf life, the first signs of freshness loss are crumb firming and a reduction in springiness. How to hold on to breads fresh for a few days longer is becoming the most challenges to many industrial bread manufacturers. Amylax™ breaks down the flour starch in a highly effective enzymatic reaction thus providing crumb softness over a longer period of time, improved elasticity and freshness.

 

The figure 1, 2 shows that Amylax™ successfully delays the loss of elasticity and development of crumb firmness in bread stored for eight days at room temperature.

 

PROTERIA® CP - KEEPING MOLD-FREE OF RYE BREAD

Rye bread is susceptible to mold in a few days in humid conditions. When replacing Calcium propionate, Proteria® CP protect the bread for a considerably longer time. After 7 days, breads containing Calcium Propionate begin to show mold growth; however, molds are inhibited in the breads containing Proteria® CP products for 11 days.

 

Figure 1

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