Progusta Calcium Acetate
The need for preservation
High moisture content of bread and other bakery products encourages the growth of molds. Molds are killed during the baking process, but airborne contamination of bakery goods occurs when they leave the oven and mold spores are subsequently picked up from the atmosphere, during and after cooling, and from the equipment. Although strict attention to bakery hygiene can greatly reduce contamination, it is not completely eliminated. The rate of mold growth on bread is affected by the number and type of spores present. It is accelerated by high storage temperatures and humidity and it is also influenced by the recipe employed. Wrapped sliced bread is particularly susceptible to mold. The use of a preservative is therefore beneficial in extending the mold-free shelf life of bakery products.
In addition, bacteria can also spoil bakery products because their spores survive baking, causing rope formation that makes the crumb brownish, sticky, wet and with an unpleasant odor. In order to prevent the growth of those bacteria in bakery goods, the use of a preservative is suggested.
Bread preservation with Progusta CA (calcium acetate)
Progusta CA is an effective growth inhibitor of most bacteria. It is widely employed in bread and other yeast leavened products to prevent rope formation and to extend their shelf life. Progusta CA is easy to handle and easy to incorporate into flour.