Bread

Consumers appreciate freshness of bread products, moistness and softness when it comes to bread products. 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.

Table 1 Handary Shelf life solution for Bread

Applications

Shelf-life affecting factors

Solutions

Labelled as

Recommended Dosage

Clean-label

Cost-in-use

Breads and rolls

Bread

Mold

Natadex™ 

Natamycin

5um/dm2

Low

Low

Proteria® CP

Cultured dextrose

3g/kg

High

Medium

Retarded staling, Crumb softening, moisture retention

White fiber™ OF

Oat fiber

20-40g/kg

High

Low

White fiber™ BF

Bamboo fiber

20-40g/kg

High

Low

NATURAL PROTECTIVE SOLUTIONS
SELECT THE PRODUCT TO FIND OUT MORE
White fiber™ BF- Retard staling and moisture loss in bread
White fiber™ OF - Retard staling and moisture loss in bread
Proteria® CP - Prevents mold in bread
Natadex™ - Prevents mold on Bread
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