Description
ADVANTAGES
MIRCAP® PS 85-H Protects against the appearance of molds in bread.
Reduces the percentage of yeast needed to reach the desired fermentation volume, with consequent savings.
It prevents the interaction of sorbic acid and calcium propionate with the yeast during kneading and fermentation, allowing a reduction in fermentation time and preservative consumption.
Increases shelf life by using the same amount of free acids.
Increases the volume of dough and bread, compared to the use of non-encapsulated acids.
Prevents caking of the preservative in ready-to-use mixtures.
The use of MIRCAP® PS 85-H is recommended when it is necessary to control the reaction of the active ingredients, their release properties and their stability. Particularly suitable for use in bakery and pastry.