Preservatives in baked product

We've formulated a product that is high protein and is baked. There is about 20% water in the raw product (we haven't measured how much is baked out yet). It g…

1. ali çardak reply

   hello jessicarkarr In the product formulation you will make, if you use sorbitol and alphatocoperole. you both connect the water and naturally protect the product. I can help you…

2. B.kumar Food Consultancy Services reply

   Generally the baked product will have 9% maximum and 1.5% minimum moisture content presents,And for complete solution you can contact us at 9824930108 or mail at narendrabhiwadi@g…

3. Food R&D Emeritus reply

   IF it's a bread, then adding propionates, glycerol , using live sourdough starter as main leavening agent ,bakers yeast is just little ,just to hasten proofing. Then spraying the…