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Natural shelf life solutions
A General overview of Handary solutions
Sourdough
Dough products such as pie dough, pita bread, pizza dough and sourdough are usually made from flour, sugar, milk, flavors and water. Their microbial stability during the shelf-life is affected by mold growth and their freshness by the starch retrogradation and moisture migration, resulting in a dry texture.
 

Proteria® CP is a natural alternative to chemical preservatives, such as calcium propionate against molds, while White Fiber™ successfully maintain crumb softness by reducing moisture migration and starch retrogradation. 

 

Handary Shelf-life Solutions for Sourdough

Applications

Benefits

Brands

Dosage

Labeled as

Sourdough

Mold inhibition

Proteria® CP

2-5 g/kg

Cultured corn sugar

Moisture retention, staling retarding

White Fiber™

2-5 g/kg

Citrus fiber

 

  

NATURAL PROTECTIVE SOLUTIONS
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Proteria®CP - Mold inhibitor on Sourdough
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