A line of encapsulated preservation systems made specifically for bakery products from Balchem Encapsulates (New Hampton, N.Y.) prevents preservatives from interfering with yeast during the yeast fermentation process and then allows release of the preservatives during baking so that they are available for the shelflife of the product. “The use of encapsulated preservatives is helpful in all yeast-raised systems, including pan breads. Since unencapsulated sorbic acid and calcium propionate prevent yeast from performing, bakers end up with a low-volume bread,” explains Vernetta Dally, manager, applications.
In addition to preservatives, the Bakeshure preservation systems also include acids such as citric, malic, tartaric, acetic and fumaric. The acids are used to lower the pH in bakery products, allowing preservatives to work more effectively.