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Compound Preservative—Special Series for Flour Products
Keywords:
面制品
复配
防腐剂
Category:
Product Description
Compound Acid Preservative (Mold-Proof Type)
Broad-spectrum antibacterial agents have a significant effect on extending the shelf life of baked goods. There are three methods for use in flour-based products; you can choose one based on actual production conditions and specific needs.
Option 1: Spray natamycin onto the surface of baked goods.
Dosage: 100 ppm
Instructions for Use: Dissolve natamycin in edible, high-concentration alcohol to prepare a solution at a concentration of 100 ppm (i.e., 0.01%). Immediately after cakes and bread products are freshly baked, spray this solution onto their surfaces before packaging or selling them.
Usage effect: It can effectively inhibit mold growth on the surface of flour-based products, extending the shelf life of ordinary cakes and bread products to over 7 days.
Option 2: Use a composite mold-inhibiting agent during the processing of flour-based products.
Dosage: Approximately 2% of the flour weight (i.e., add 2g per 1kg of flour);
Instructions for use: During processing, thoroughly mix evenly with flour before proceeding with other standard production operations.
Effectiveness: It can effectively inhibit the spoilage and deterioration of packaged bread products, extending their shelf life to over one month.
Option 3: During the processing of flour-based products, use a composite mold-inhibiting agent (Option 2). Immediately after the product is freshly baked, apply an alcohol solution containing natamycin by spraying (Option 1), and then proceed with packaging.
Usage effect: Suitable for long-shelf-life products, this effectively inhibits spoilage inside dough-based foods and the occurrence of surface mold, extending the shelf life to over six months.
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