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Agent for the prevention of microbiological spoilage of pastry products
BL Antishim

Dosage: up to 1% of dough weight
Intended use: to prevent microbiological spoilage of baked flour confectionery products with a high content of water phase.
Technological aspects
  • Effectively and economically inhibits the development of spores and active mold microflora of a wide spectrum in pastry products with high humidity and low content of osmotically active substances and sugars.
  • Active in both the aqueous and fatty phases.
  • Does not interact with recipe ingredients during baking, which preserves pure flavor without extraneous notes.
  • Thermally stable.
  • Depending on the degree of contamination of the raw material and the compliance of the process with industrial safety standards, the dosage can be flexibly controlled.
  • Combined with other methods of preventing microbiological contamination (inert gas, UV treatment, surface treatment with sterilizing agents) in order to minimize costs and develop a comprehensive protection during storage of the product, as well as their possible partial replacement.
Marketing aspects
Agent BL Antishim is an effective cost-effective solution to prevent microbiological spoilage during storage of pastry products, both as part of complex measures and as a single tool for the production of products intended for different market segments.
Please contact our specialists for recipes and technological support.