Сultures for bakery products

A range of AiBi® cultures for bakery products includes:

• starter cultures, which help to slow down the firming of bread, prevent microbiological spoilage and improve product quality − increase the volume yield, make the soft part of bread more elastic, and provide a flavor profile similar to that of freshly baked “country-style” bread.
• natural preservatives, which prevent the growth of mold and development of rope spoilage, extend the shelf life of products with a clean label and allow manufacturers to produce the product with no E number.

Benefits of AiBi® bacterial cultures:

• GMO-free
• Stable quality
• Lower logistics costs due to the own production of cultures in Russia