MIRCAP® PC 85-H, which is a microencapsulated form of calcium propionate (E-282) coated in vegetable oil. This ingredient is commonly used as a preservative in bread and baked goods.
Advantages of MIRCAP® PC 85-H
- Mould Inhibition: Effectively prevents mould growth in fermented doughs, enhancing the shelf life of baked goods.
- Moisture Protection: The microencapsulation protects the active ingredient from moisture, preventing lump formation in premixes.
- Cost Efficiency: Helps reduce production costs by minimising energy loss and optimising yeast usage, leading to more efficient fermentation processes.
- Stability in Mixtures: Prevents premature or unwanted reactions in solid mixtures, ensuring product quality.
- Controlled Release: Offers a delayed and controlled release of calcium propionate, maintaining its preservation properties during storage and handling.
- No labelling change: Replace regular calcium propionate with the microencapsulated version.
- Tailored for Bakery: Specifically designed for bakery and pastry applications, providing optimal performance in those settings.
MIRCAP® PC 85-H is a valuable ingredient for the bakery industry, offering multiple benefits that enhance both product quality and production efficiency. Its ability to inhibit mould growth extends the shelf life of baked goods, while its microencapsulation technology ensures the active ingredient remains stable and effective throughout processing and storage. By preventing lump formation in premixes and minimising premature reactions, it contributes to consistent product quality. Furthermore, the controlled release of calcium propionate helps optimise fermentation processes, ultimately reducing production costs by saving energy and yeast. Overall, MIRCAP® PC 85-H is an ideal solution for manufacturers looking to improve their products and processes in bakery and pastry applications.