Mold Inhibitors

M O L D    I N H I B I T O R S


In the commercial baking industry mold can be one of the greatest limiting factors affecting shelf life and the overall return on investment.

NIS has developed highly functional, all natural mold inhibitors based on "water binding" technology to reduce water activity below spoilage levels thus minimizing the damaging effect of microbial content.

The benefits of these blends include:

• Excellend anti-microbial action
• Increased dough and/or batter yields (+2% weight)
• Shelf life extension of +14 days
• Superior flavor and aroma
• Substantial cost savings for minimized returns
• Improved crumb humectancy

Natural Mold Inhibitor NCE-14

A comprehensive yet meticulously balanced blend of the highest performing natural enzymes currently available for baking applications. The unique enzymes activities not only hydrolyze bonds, they also enhance and build beneficial bonds.
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Natural Gluten Free Mold Inhibitor NRCE-14

A comprehensive yet meticulously balanced blend of the highest performing natural enzymes A comprehensive yet meticulously balanced blend of the highest performing natural enzymes currently available for baking applications. The unique enzymes activities not only hydrolyze bonds, they also enhance and build beneficial bonds. Organic Dough Relax 0305 is standardized to consistent activity with organic unbleached flour for ease of use in a bakery environment. 

When protein-rich flour is used processing, the dough/batter becomes thick and the protein naturally forms lumps, which clogs the sieves and pouring nozzles. Special enzymes make the medium become liquid and homogeneous. It becomes possible to manufacture products from any type of flour, in this case flours rich in protein can be used. In this case designed to replace L-Cysteine and sodium sulfite, which is no longer permitted in many countries
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