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Bakery Antifungal
Preservative for Breads, Cakes and in other Baked Items
Bakery Antifungal is an excellent food additives and anti fungal agent. It is preservative for baked goods, for breads, cakes, pizza crust and cheese against fungus.
Bakery Antifungal is a product specially made in our R&D Department and has worked out to be an efficient and a popular product for many bakers. Bakery Fungal is an antifungal / antimould agent which is among the top notch products in the relation to bakery products.
It is normally added along with the dry ingredients like Flour & Baking powder.
Recommended Dosage is as follows:
(A) BREADS
(B) CAKES
(C) PIZZA SHELLS / CRUSTS
(D) CHEESE
Recommended Dosage is as follows:
(A) BREADS: Around 0.3% - 0.4% on Flour Weight
(B) CAKES:
a. Cheese Cake 0.3% on Flour Weight
b. Chocolate Cake 0.4% on Flour Weight
c. Fruit Cake 0.4% - 0.5% on Flour Weight
d. Pound Cake 0.5% on Flour Weight
e. Sponge Cake 0.5% on Flour Weight
(C) PIZZA SHELLS / CRUSTS: Around 0.4% on Flour Weight.
(D) CHEESE: Dosage is around 0.4% – 0.5% on Finished product.
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SYNONYMS |
Bakery Antifungal |
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DEFINITION |
Preservative for cakes, cheese, pizza crusts and other baked items |
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Uses |
Bakery Antifungal is used as a food preservative and antifungal agent |
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C.A.S. number |
137-40-6 |
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Chemical formula |
C3H5NaO2 |
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Structural formula |
CH3CH2COO-Na+ |
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Formula weight |
96.06 |
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Assay |
Not less than 99.0% on the dried basis |
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DESCRIPTION |
White Powder, hygroscopic crystals with not more than a faint characteristic odour |
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FUNCTIONAL USES |
Preservative, antimould/antifungal and antirope agent |
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Solubility |
Freely soluble in water, soluble in ethanol |
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pH |
7.5 - 10.5 (1 in 10 soln) |