Dough

Fungal and lactic bacteria acid, Salmonella species may grow if dough ingredients and the dough-making equipment such as flour, dry milk, eggs, sugar, spices, water, flavors are contaminated.

 

EpolylyTM ultrapure ε-polylysine or ProteriaTM CP is the most efficient antifungal and LAB inhibitor for shelf life extension when mixed into dough preparation.

NATURAL PROTECTIVE SOLUTIONS
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