Mold-free shelf life can be increased by 40% when using coated sorbic acid plus calcium propionate, a new ingredient system from Watson, Inc. Under stressed conditions such as a hot room, the combination of ingredients significantly lengthens shelf life to allow larger service areas with less frequent deliveries. The vegetable oil matrix in Coated Sorbic Acid 50% F27007 prevents the acid from interfering with yeast activity. The coating releases during baking to lower the pH of the product, thus inhibiting mold growth.
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