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.