Natural preservatives
Cultures for Bakery Products
- Prevention of premature mold growth and rope spoilage
- Extended shelf life of foods with a clean label
- No E numbers in the finished products
| Name of the culture |
Microbiota content |
Characteristics |
|---|---|---|
| AiBi 1.01 K starter cultures for bakery |
Glucose, yeast extract, casein hydrolysate, bacterial culture |
Application Bakeries, biscuits, pastries, etc. Features Active substances: sodium acetate (≈40%) and sodium lactate (≈50%), bacteriocins (≈10%), produced as a result of natural fermentation of acetic acid and lactic acid bacteria Form Powder Dosage 0,1-1,0% to the weight of flour |
| AiBi 1.01 Glucose is fermented |
Glucose,water, yeast extract, casein hydrolysate, bacterial culture |
Application Flour confectionery products, incl. all types of biscuits, cakes and muffins, pastries, gingerbread, etc. Features Active substances: sodium acetate (≈40%) and sodium lactate (≈50%), bacteriocins (≈10%), produced as a result of natural fermentation of acetic acid and lactic acid bacteria Form Liquid Dosage 0,2-2,0% from weight of the flour |
| AiBi 1.01 L Natural Preservative |
Glucose, yeast extract, casein hydrolysate, bacterial starter culture |
|