Fermented Wheat Flour (Natural Calcium Propinate)

It is manufactured through unique fermentation techniques where the Glucose (extracted from Carbohydrate Source) is converted to Natural Propionic Acid through specified strains of bacteria.

Dosages:

Basically, used in 0.5-0.7% concentration of the foodstuff having moisture content <10.0% (Will be varied based on moisture content of end product)

  • Bread and Baking Products

    • This product is one in all to control the growth of mold and other microbial infestations on food.

      This increases the shelf life and additionally enhances the texture and flavor of the product.

      Bread and Baking Products:

      • Extends shelf life of bread, cakes and pastries by preventing mold growth.
      • Helps in maintaining freshness without altering taste or texture.

      Dough Conditioning:

      • Enhancing dough handling properties, ensuring uniform fermentation and improved texture.

      Tortillas and Flatbreads:

      • Essential for shelf stable tortillas, preventing spoilage due to mold in warm climates.

      Dairy Products:

      • Used in processed cheese to prevent mold without affecting flavour

      Meat Processing:

      • Inhibits bacterial growth in processed meats, such as sausages and cured meats.

      Beverages:

      • Occasionally used in fermented beverages to control microbial growth