SorbicPlus

Our flagship preservative – SorbicPlus offers a mould-free shelf life of up to 30 days.

Sorbic acid is a very effective mould inhibitor. However, when used in a bread dough, it reduces yeast activity affecting the volume of a loaf. TasteTech’s fat encapsulation technology protects the yeast during the proving stage, allowing it to ferment optimally. Baking then melts the fat barrier, releasing the sorbic acid. This disperses into the bread and prevents the growth of mould for longer, thus extending shelf life.

Features and Benefits

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

Looking for something else?

These are some of our most popular products currently available, but we have loads more and are always developing something new! If the ingredient you’re looking for isn’t listed, contact us to discuss your project.

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