Bread manufacturing

Which preservative is better for bread?

1. özgür koyun reply

   Hi digambargosavi I think espcially Natural yeast is better protect than other things. Bread will be strong structer with natural yeast. İt will not souring too early. Same time i…

2. Digambar R. Gosavi reply

   Thanks, we have use it. But I think if using another would be better or not?

3. özgür koyun reply

   ok so what do you want and for what you can explain more clearly ı can help you more. I worked for 2 years in the bread sector.

4. Digambar R. Gosavi reply

   Like enzyme or improver?

5. özgür koyun reply

   You can use sitric acit or vitamin C and some producer cant want vitamin C because Vitamin C it can be broke their build. internal structer can be very stronger. but, altought, th…

6. Joshua Miguel Cruz reply

   Hi @DigambarGosavi, can you share more about what you are preserving? Are you more keen to prevent microbial growth? Or are you more focused on keeping the sensorial properties (s…

7. Precious Vanta reply

   Calcium Propionate can extend the shelf life of bread by preventing molds.

8. Food R&D Emeritus reply

   Bread preservation is a multi pronged approach..Formulation, Proper baking to desired moisture content,,sanitary conditions in post baking preferably clean air environment, alcoho…