The first product launched in the ProNiaturèl line – ProNiaturèl Nc – is designed specifically for baked goods. Utilizing pure calcium vinegar salts to control mold growth and extend shelf-life, it can be labeled as neutralized vinegar, dry vinegar or vinegar salt
ProNiaturèl Nc is an effective clean label growth inhibitor of most bacteria and to a limited extent mold. It can be used as a direct replacement for calcium acetate and be used in for example bakery applications where propionates are not desired.
In bakery applications the recommended dosage for ProNiaturèl Nc is 0.5 – 0.75% based on flour weight.
In other applications, the dosage depends on many factors like initial contamination, environment, and shelf-life demands. In all cases, it is advisable to carry out a challenge or shelf-life test, so that the precise effects on odor, flavor, product structure, and microbial control can be determined.
Other applications include antimicrobial, buffering agent, stabilizer, firming agent, leavening agent, calcium fortification, etc.
Available grades and packaging
ProNiaturèl Nc is a clean label calcium buffered dry vinegar, produced from naturally fermented vinegar. According to FSIS and EU legislation, it can, therefore, be labeled as a Dry Vinegar and no additional labeling is required. Before use please carefully check local legislation. Packaging ProNiaturèl Nc is available in 20kg bags.
There are no specific safety precautions for ProNiaturèl NC. This product is produced in the Netherlands.