- Tel: +44 (0)117 971 2719
- email: info@tastetech.com
TasteTech
Bakery
Preservatives
Benefits
- Enhanced cost savings by lowering cost of returns
- Enhanced cost savings by maximising yeast performance
- Increased shelf life for you and your customers
- Ensuring bread and other baked products stay mould-free for 14 days or more
- Better taste and smell profile than other preservatives
- Reduces yeast levels by up to 30%
As a leading encapsulation specialist, we manufacture easy to use preservatives designed to make your products last longer. Our encapsulation process protects yeast from the preservative, allowing the use of sorbic acid that is so effective it reduces yeast growth.
Our encapsulated preservatives are extremely easy to use, by simply adding them alongside flour at the start of the application. Their use also eliminates the need for potassium sorbate which is usually sprayed as an additional process once the bread has been baked.
If you would like to find out how our encapsulated preservatives can benefit your products, email info@tastetech.com
Dr Gary Gray, Technical Manager, comments:
"Our encapsulated sorbic acid supports our bakery customers by allowing them to use a strong preservative. Encapsulation enables bakers to use the same level of yeast as they would in fresh bread.
Encapsulated sorbic acid is a breakthrough for the baking industry. Cutting out the need to use calcium propionate, potassium sorbate and reducing yeast levels and it is also extremely cost effective.
In order to meet customer labelling and technical requirements we offer several versions of our encapsulated sorbic acid. Our technical team are on hand to discuss your individual requirements and will help to ensure that you use the version best suited to your plans, processes and products."
