Sodium propionate suspends the growth and development of fungi and Bacillus bacteria that causes the viscous bread used in the industry. Inhibitor of fungi and microorganisms in the food industry, and in the products that are most used are bread, processed meats, whey and in dairy products


    • It is easy to handle and incorporate into flour.

    Considerations and Recommendations

    • Preservative and food additive.
    • Bread, tortillas, pizzas, cheeses, processed meat, whey and acidic foods.
    The high moisture content of the bread favors the appearance of molds and bacteria. The former are eliminated when baking although they reappear when they leave the oven and take spores from the environment during and after the cooling process, as well as the processing equipment. Bacterial spores are heat resistant and can cause threads to appear in bakery products. The strands are characterized by making a crumb acquire a darker shade, become sticky, damp and have an unpleasant taste. The growth of molds or bacteria in the bread will be affected by the number and type of spores present. The humidity and a high temperature of conservation accelerate its formation in which it can also influence the recipe. Packaged sliced bread is especially susceptible to microbial contamination. For this reason, the use of a preservative is beneficial for extending the expiration date of bakery products.
    It is recommended to store in tightly closed containers in a cool and dry place, away from light, away from acid products, at a temperature between 20 and 30 ° C. We consider 24 months or more of shelf life when stored under the aforementioned conditions However, quality should be checked before using.
    25 kg bag

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