Description
ADVANTAGES
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MIRCAP® SB 85-H protects the bread against the presence of moulds.
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It avoids the interaction of sorbic acid with yeasts during kneading and fermentation processes, allowing savings in the preservative.
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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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Reduction in the use of yeast, therefore allowing savings in the yeast consumption.
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It avoids caking of the preservative in powder blends.
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High concentration of the sorbic acid.
