NATURAL MOLD INHIBITORS AND TECHNOLOGY TO EXTEND BREAD SHELF-LIFE
Extending mold-free shelf-life, to avoid unpalatable bread due to microbial growth, is essential for industrial bakeries offering packaged bread.
Lallemand Baking natural preservatives can be used alone or in combination with other mold inhibitors (Calcium propionate, lactic/citric acids) to extend bread shelf-life.
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