Bakery Preservatives

Increased mould-free shelf life

Our range of bakery preservatives produce amazing results across a wide range of bakery applications. Whether your application uses yeast or raising agents, we have encapsulated bakery preservatives that can help you increase the mould-free shelf life of your product.

The PLUS in SorbicPlus

Our flagship bakery preservative, this unique encapsulated sorbic acid has amazing benefits for manufacturers:

  • Keeps bread mould-free for up to 30 days
  • Blends easily with dry ingredients
  • Optimises yeast fermentation
  • Reduces yeast levels by up to 40%
  • Enhanced performance when used with calcium propionate
  • Resistant to high-speed mixing
  • Reduces product returns and bread waste

Bakery preservatives for yeasted products

Extend shelf life, reduce wastage

SorbicPlus and encapsulated calcium propionate produce exceptional shelf life results when used in yeasted bread products, such as:

  • Sliced breads
  • Bagels
  • Brioches
  • Pitta breads
  • Fruit loaves
  • Ciabattas
  • Premixes

Read our usage guide via the link below to find out more.

Usage guide

Bakery preservatives for chemically leavened products

Balance pH, increase mould protection

Our range of encapsulated acids is designed to increase mould protection whilst also balancing pH and supporting volume in a variety of chemically leavened applications, such as:

  • Cakes
  • Muffins
  • Pancakes
  • Flatbreads
  • Batter mixes

Find out more about our bakery acids via the link below.

Bakery Acids


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