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