Bakery Preservatives - Sorbic acid

TasteTech offers a wide range of encapsulated preservatives enabling bakery manufacturers to benefit from its controlled release technology, which in current bread tests is providing a 10-30 day mould free loaf. Sorbic acid is an extremely effective preservative however it does deactivate yeast, which is why, over the years, bakers have not been able to benefit from this product. sorbic acid can be utilised by bakers, as the product is only released after the yeast has finished proving, delivering a superior end product with a longer shelf life, when compared to using un-encapsulated calcium propionate. Encapsulated sorbic acid not only ensures baked products stay mould free for up to 28 days (or longer if required) it also significantly reduces waste and returns and also cuts costs, by eliminating the need for calcium propionate and potassium sorbate spray.