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Mold Inhibitor Solution

For bakery and pastries, food safety continues to be a high priority as microbial concerns continue to grow. Manufacturers are seeking to find credible solutions to overcome these concerns and increase the shelf-life of their products. Kemin, a global leader in science-backed solutions, provides quality food ingredients that work to keep food products fresher, safer, and longer.

Product Feature - SHIELD - Mold Cupcake
Product Feature - SHIELD

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

Mold inhibitor for bakery and pastry products is developed via Kemin’s superior liquid technology allows manufacturers to now have an efficient, science-backed mold-inhibitor solution.

The following SHIELD™ products are available in all markets:

SHIELD™ FL: An alternative to the inflexible dry preservative formulas for wheat tortillas and bakery products leavened with baking powder.

SHIELD™ CA: An improvement to dry calcium propionate, offering better taste and dispersion.

SHIELD™ NA: A replacement for dry sodium propionate, offering better dispersion that provides a more consistent finished product.

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