MYCOBAN CP GUARD
CODE - I13331An advanced formula for dependable mould protection for packaged muffins / cakes, bakery snacks and laminated pastries exposed to challenging shelf-life conditions. ...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 : Preservative for mould control in cakes & amp; pastries exposed to ambient shelf-life.
DOSAGE : 0.8%–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™ CP Guard provides dependable mould protection for cakes and laminated bakery products exposed to challenging shelf-life conditions. Offering a balanced blend of calcium propionate, sorbic acid, and sodium diacetate in a wheat flour base, it extends freshness in dry and semi-moist baked goods while it also sustains food safety and product freshness in packaged formats. The formula combines calcium propionate with sorbic acid and sodium diacetate, ensuring reliable compatibility with flour-based recipes or premixes with proven efficacy.?
Applications:
- Pound cakes and bar / loaf cakes?
- Packaged muffins and cupcakes?
- Sweet buns and bakery snacks??
- Croissants and Danish-style pastries?
- Dry cakes requiring extended shelf life?
Ingredients Overview:
Wheat Flour – the carrier
Calcium Propionate – primary mould inhibitor
Sorbic Acid – broad-spectrum antifungal protection
Sodium Diacetate – enhances synergy and buffering
Key Ingredients
Wheat Flour, Calcium Propionate, Sorbic Acid, Sodium Diacetate.
Method
1. Classic blend with proven preservatives
2. Effective in dry & semi-moist baked goods
3. Shelf-life extension without off-notes
4. Easy to blend with flour or premix systems
5. Supports freshness and food safety in package formats
2. Effective in dry & semi-moist baked goods
3. Shelf-life extension without off-notes
4. Easy to blend with flour or premix systems
5. Supports freshness and food safety in package formats
