Description
ADVANTAGES
MIRCAP® SB 85-G protects the bread against the presence of moulds.
It avoids the interaction of sorbic acid with yeasts during kneading and fermentation processes, allowing savings in the preservative.
Shelf life of the final product is increased compared to using the same amount of non-encapsulated sorbic acid.
It increases the volume of the bread, compared to the use of non-encapsulated sorbic acid.
Reduction in the use of yeast, therefore allowing savings in the yeast consumption.
It avoids caking of the preservative in powder blends.
High resistance to friction in production processes.