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