date:Aug 06, 2018
urring organic acids to keep bakery products fresher for longer.
Over time, bread, buns and pastries are susceptible to mold as well as to the loss of flavor and texture. Bakery product preservatives slow this process down. In the past, for bread to keep, it was left to ferment for a long time ahead of baking. This process led to organic acids occurring naturally in the dough, which ensured a longer shelf life.
Today, LCI is revisiting these old methods with Cereclean.
Simple to use and with