Bakery Antifungal
PRESERVATIVE FOR BREADS, CAKES AND OTHER BAKED GOODS
Preservative for Breads, Cakes and in other Baked Items
Key details
| 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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It is normally added along with the dry ingredients like Flour & Baking powder.</p>
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Recommended Dosage is as follows:</p>
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<strong>(A) BREADS</strong></p>
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<strong>(B) CAKES</strong></p>
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<strong>(C) PIZZA SHELLS / CRUSTS</strong></p>
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<strong>(D) CHEESE</strong></p>
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Recommended Dosage is as follows: </p>
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<strong>(A) BREADS:</strong> Around 0.3% - 0.4% on Flour Weight </p>
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<strong>(B) CAKES:</strong></p>
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a. Cheese Cake 0.3% on Flour Weight </p>
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b. Chocolate Cake 0.4% on Flour Weight </p>
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c. Fruit Cake 0.4% - 0.5% on Flour Weight</p>
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d. Pound Cake 0.5% on Flour Weight </p>
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e. Sponge Cake 0.5% on Flour Weight </p>
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<strong>(C) PIZZA SHELLS / CRUSTS: </strong>Around 0.4% on Flour Weight. </p>
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<strong>(D) CHEESE: </strong>Dosage is around 0.4% – 0.5% on Finished product.</p>
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SYNONYMS</p>
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Bakery Antifungal</p>
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DEFINITION</p>
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Preservative for cakes, cheese, pizza crusts and other baked items</p>
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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>
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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>
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White Powder, hygroscopic crystals with not more than a faint characteristic odour</p>
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FUNCTIONAL USES</p>
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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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7.5 - 10.5 (1 in 10 soln) </p>
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