Application info

Application info for Niacet Progusta SD (sodium diacetate)

Progusta SD (sodium diacetate) is used as a preservative in bread and other bakery goods. Since there are many factors affecting the mold and bacteria growth rate on bread, the levels of used Progusta SD cannot be correlated precisely with the extension of the shelf life. In general, however, for standard bread recipes, a concentration of 0.05-0.4% Progusta SD on the mass of flour is recommended.

At the start of dough making, Progusta SD should be added to the other dry ingredients of the loaf. Progusta SD can also be added at the end of the dough making. Especially for the crystal grades and if the mixing time is not long enough, it is suggested to first dissolve sodium diacetate in the water of the recipe. In case sodium diacetate is added in yeast-leavened products, a small reduction in volume of the finished loaf may result from the use of Progusta SD but this can usually be overcome by the addition of some extra yeast.

In all cases, it is advisable to carry out an initial baking test, so that the precise effects on odor, flavor and bread volume can be determined. Finally, you should always check the local legislation for the exact dosage levels and allowed applications.