It’s an age-old challenge: how to keep bakery products mold-free, while still preserving shelf life and good texture. Traditionally, the industry has turned to preservatives like calcium propionate and organic acids such as sorbic and fumaric acids to combat mold growth. But used in pH ranges of 5.5 or greater, these preservatives may severely compromise shelf life. Tortillas with a pH above 6.0, for example, could spoil in just 10 days.
...through Maxx Microencapsulation.
Maxx Performance microencapsulated preservation systems are designed
specifically for use with bakery products.
Maxx coated sorbic acid
Provides powerful anti-microbial benefits and
- Extends shelf life
- Provides better leavening
- Creates fluffier finished products
Maxx coated fumaric acid
Slows pH transition and
- Reduces spoilage and dough throw away
- Eliminates translucency
- Extends shelf life for months
Improves efficiency of the leavening
- Uses less dough for equivalent tortilla volume
- Increased stack height
- Delays reaction with baking powder (baking vs. dough prep)
Improves machinability and dough development
- Tortillas roll better