Progusta Sodium Diacetate

Progusta Sodium Diacetate

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 SD (sodium diacetate)

Progusta SD (sodium diacetate) is an effective preservative for bakery goods. It effectively supplies free acetic acid in a solid form with a concentration of 39-41% so it can be also considered as artificial dry vinegar. It inhibits rope formation in bread and other bakery goods by inhibiting the growth of bacteria. It also inhibits the growth of molds. Sodium diacetate is commonly used in rye breads instead of sourdough to drop pH.