| ≥1 piece |
Production Description
With the expansion of the world’s population and the growing interest in ready-to-eat and ready-to-bake goods, the demand for bakery items has considerably increased over the past 10 years. Bakery manufacturers today are making attempts to replace the ingredients they used in the past in their formulation in order to meet the needs of consumers who are looking for fresh, natural and always tastier and healthier products. Being aware of current market demands, our factory has developed innovative solutions specially designed for bakery products based on five main trends: clean label, process improvement, shelf-life extension, taste enhancement, health and nutrition.
Shelf-life Extension
Due to urbanization and the growing number of working population worldwide, the demand for out-of-home products is higher than ever, leading to a significant increase in the consumption of bakery products. This also explains the interest of selling bakery in streets in specialized bakeries and sweetshops.
However, like many other foodstuffs, bakery products are subject to spoilage, especially to microbiological spoilage (bacteria, yeasts and moulds molds) which affects high moisture products and is the main factor limiting the shelf-life of bakery products as well as constituting a health risk.
Calcium propionate is a commonly used preservative and mould inhibitor in bakery. But, there is a growing concern about its negative effect on health. So it is best way to choose lactic acid powder to be used in foods with its healthy and tasty nature.