Microbial spoilage of bakeries and pastries is a major factor that affects product shelf life. Products with high water activity, such as bread, are highly susceptible to mold, making it imperative for manufacturers to manage the moisture of their products without impacting proper texture or shelf life. The pH level of the end product is also key to ensuring the quality of the product. If the pH is outside the optimal range for the product, it can cause spoilage to happen more quickly or create off-flavors.
SHIELD™, Kemin’s line of liquid mold-inhibitors are propionic acid-based synergistic blends that control microbes, preventing spoilage and mold growth in tortillas, baked goods with fillings, and other products, where water activity level and pH are of concern. SHIELD™ products help extend the shelf life of products by providing homogenous dispersion throughout the dough, eliminating irritating dust common with dry preservatives, and improving your handling without affecting your product’s taste.
With SHIELD™, you can also benefit from:
- Increased dough softness, moisture retention, and finished project flexibility
- Optimal automation to reduce weighing and variability
- High concentration, reducing freight, handling, and storage expenses
- Improved taste in the final tortilla