There is a high demand for food products with clean labels and baked goods are no exception. But how is it possible to extend the shelf-life without using chemical additives such as calcium propionate and without organoleptic or technological impact?
Formerly, preservation was inherent to the type of bread produced. The craft bakers realised that a long fermentation allowed for creating organic acids naturally ensuring the conservation of the baked good. Today, the principles of this preservation method are carried on in a restyled version with CereClean.
CereClean is a fermented and functional wheat flour where the fermentation process is controlled for a targeted production of organic acids. The organic acids offer this way preservation of the baked goods in a natural and authentic way.
CereClean can replace chemical preservation such as calcium propionate (E282), potassium sorbate (E202) and alcohol in sliced bread, brioches and pastries.
This clean label preservation alternative has no impact on neither the texture nor the flavour characteristics of the final product which makes it easy to incorporate. In addition, it is easy to use and offers good processability.
Adding e.g. 2% CereClean to the recipe gives an extension of shelf-life of 21-28 days, corresponding to the shelf-life using a chemical preservative.
Wheat flour, fermented wheat flour
Production of alcohol reduced beer by subsequent reverse osmosis or distillation. Taste test was conducted with a skilled sensorial panel.
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