Bakery Antifungal

House / HOTEL & CATERING-15 Bakery Antifungal
Express Port Supply: 2-4 Hr Berth Delivery Across Major Indian & UAE Ports
ISO 9001:2015 Certified QA
IMPA / ISSA Marine Standard
Ready Stock 25L, 210L, IBC
House / HOTEL & CATERING-15

Bakery Antifungal

Part No. RXSOL-15-1257-111

PRESERVATIVE FOR BREADS, CAKES AND OTHER BAKED GOODS

Preservative for Breads, Cakes and in other Baked Items

Key Technical Details
Part number RXSOL-15-1257-111
Generic name PRESERVATIVE FOR BREADS, CAKES AND OTHER BAKED GOODS
Standard packing 25.00 Kg.PWD
Available pack sizes 5 kg, 25 kg, 30 kg, 50 kg 200 kg
Supply locations Bakery Antifungal supplier in Kolkata, Mumbai, Gandhidham, Chennai, Visakhapatnam, Fujairah, Dubai, Abudhabi, Ajman UAE Middle East, Muscat Oman We have one of the largest network for the distribution and supplies of Bakery Antifungal.
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Application

<p style="text-align: justify;">
It is normally added along with the dry ingredients like Flour & Baking powder.</p>
<p style="text-align: justify;">
Recommended Dosage is as follows:</p>
<p style="text-align: justify;">
<strong>(A) BREADS</strong></p>
<p style="text-align: justify;">
<strong>(B) CAKES</strong></p>
<p style="text-align: justify;">
<strong>(C) PIZZA SHELLS / CRUSTS</strong></p>
<p style="text-align: justify;">
<strong>(D) CHEESE</strong></p>

Using Procedure

<p style="text-align: justify;">
Recommended Dosage is as follows: </p>
<p style="text-align: justify;">
<strong>(A) BREADS:</strong> Around 0.3% - 0.4% on Flour Weight </p>
<p style="text-align: justify;">
<strong>(B) CAKES:</strong></p>
<p style="text-align: justify;">
a. Cheese Cake 0.3% on Flour Weight </p>
<p style="text-align: justify;">
b. Chocolate Cake 0.4% on Flour Weight </p>
<p style="text-align: justify;">
c. Fruit Cake 0.4% - 0.5% on Flour Weight</p>
<p style="text-align: justify;">
d. Pound Cake 0.5% on Flour Weight </p>
<p style="text-align: justify;">
e. Sponge Cake 0.5% on Flour Weight </p>
<p style="text-align: justify;">
<strong>(C) PIZZA SHELLS / CRUSTS: </strong>Around 0.4% on Flour Weight. </p>
<p style="text-align: justify;">
<strong>(D) CHEESE: </strong>Dosage is around 0.4% – 0.5% on Finished product.</p>

Technical Specifications

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<p>
SYNONYMS</p>
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<p>
Bakery Antifungal</p>
</td>
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<td colspan="1" rowspan="1">
<p>
DEFINITION</p>
</td>
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<p>
Preservative for cakes, cheese, pizza crusts and other baked items</p>
</td>
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Uses</p>
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Bakery Antifungal is used as a food preservative and antifungal agent</p>
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C.A.S. number</p>
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137-40-6</p>
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Chemical formula</p>
</td>
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C3H5NaO2</p>
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Structural formula</p>
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CH3CH2COO-Na+</p>
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Formula weight</p>
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96.06</p>
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Assay</p>
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Not less than 99.0% on the dried basis</p>
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DESCRIPTION</p>
</td>
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White Powder, hygroscopic crystals with not more than a faint characteristic odour</p>
</td>
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FUNCTIONAL USES</p>
</td>
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Preservative, antimould/antifungal and antirope agent</p>
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Solubility                    </p>
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Freely soluble in water, soluble in ethanol                                                                 </p>
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pH                              </p>
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<p>
7.5 - 10.5 (1 in 10 soln)                                                                                               </p>
</td>
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