Description
ADVANTAGES
MIRCAP® SB 70-H protects against the presence of moulds on the bread.
Reduction in the percentage of yeast necessary to reach the desired fermentation volume, with the subsequent savings.
It avoids the interaction of sorbic acid with yeasts during kneading and fermentation processes, allowing savings in the preservative and a reduction of the fermentation time.
Shelf life of the final product is increased compared to using the same amount of free sorbic acid.
It increases the volume of the bread, compared to the use of non-encapsulated sorbic acid.
It avoids caking of the preservative in powder blends.
It shows a great resistance to friction in production processes.