Pireogi

Pierogi are dumplings of unleavened dough – first boiled, at which point they can be served with melted butter or various toppings, or then fried with onions – traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit.

As compound foods, Pierogi are susceptible to various micro-organisms such as LAB, Spore-formers and mold, Salmonellae etc., as well as oxidation causing rancidity.   

Handary Shelf life Solutions for Pierogi

Applications

Shelf-life diagnostics

Solutions

Categories

Food items

Products

Labelled as

Dosage

Clean-label

Cost-in-use

1.0 Bakery

1.4 Savory dough goods

1.4.7 Pirogis

Growth control of total plate count

Antimix™ CC

Citrus extract, Cultured dextrose

2g/kg

High

Medium

Delay of rancidity

Guardox™ OE

Olive pulp  extract

0.3g/kg

High

Low

NATURAL PROTECTIVE SOLUTIONS
SELECT THE PRODUCT TO FIND OUT MORE
Antimix™ CC inhibits TPC in Pireogi

An addition of 2g/kg Antimix™ CC is efficient against total plate count (TPC) in Pireogi 

Guardox™ OE - Delays rancidity of Pireogi
An addition of 0.3g/kg Guardox™ OE effectively delays rancidity of Pirogis.
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