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Microencapsulated products for the food industry

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Bakery and pastries

Products for the bakery sector: sliced bread and pastries

In the bakery sector, that includes sliced bread and industrial pastries, VEDEQSA offers solutions to solve the current market demands: longer-lasting products that maintain their texture, taste and freshness.

Advantages of acid microencapsulation in bakery

  • Protects the bread against the presence of moulds.
  • Reduces the percentage of yeast necessary to reach the desired volume, with the subsequent savings.
  • Avoids the interaction of sorbic acid with yeasts during kneading and fermentation processes. This allows a reduction of the fermentation time and minimises the consumption of the preservative.
  • Increases the shelf life of bakery products compared with the use of the same amount of non-encapsulated sorbic acid.
  • Enhances the volume of the dough and the baked good compared with the use of non-encapsulated sorbic acid.
  • Prevents caking of the preservative in powder blends.
See our products

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