MYCOBAN CLASSIC PS
CODE - I13330An advanced multi-barrier mould protection for high-moisture bakery applications and laminated dough products, such as, croissants, cakes, Swiss rolls, muffins, enriched sweet doughs and more. ...Read More
An advanced multi-barrier mould inhibition?A dual-solution for synergistic preservation?
Flour-based carrier: easy integration in recipes??
Product integrity: no taste / textural alterations?
USAGE : Multi-Barrier Mould Protection for Moist Bakery Goods
DOSAGE : 1 %
Available Pack Sizes :
1 KG BAG
Description
Mycoban™ by SwissBake® is a dual-solution freshness protection range engineered to ensure microbial stability in high-moisture bakery applications such as cakes, pastries, and laminated dough products. Harnessing scientifically balanced, synergistic preservative systems, Mycoban™ provides extended mould protection while safeguarding product quality, integrity, and safety throughout shelf life.
Mycoban™ Classic PS is an advanced, synergistic mould inhibitor specifically formulated for high-moisture bakery applications and laminated dough products. This innovative system can be easily incorporated into standard mixing processes and combines potent water-soluble potassium sorbate with sorbic acid and sodium diacetate, ensuring comprehensive protection throughout your product without altering sensory qualities. It has a proven efficacy in both surface and internal crumb protection.?
Applications:?
- Moist cakes and sponge sheets?
- Swiss rolls and filled pastries?
- Croissants and Danish pastries?
- Packaged muffins and bakery snacks?
- Buns and enriched sweet doughs?
- Shelf-stable dessert cakes
Key Ingredients
Wheat Flour, Potassium Sorbate, Sorbic Acid, Sodium Diacetate.
Method
1. Synergistic mould inhibition for high-moisture goods
2. Potassium sorbate ensures deep product protection
3. Maintains clean taste with no bitterness
4. Works in both surface and internal crumb matrix
5. Easy to incorporate in standard mixing processes
2. Potassium sorbate ensures deep product protection
3. Maintains clean taste with no bitterness
4. Works in both surface and internal crumb matrix
5. Easy to incorporate in standard mixing processes
