Fermented Flour
About Fermented Flour
A naturally derived propionic acid produced through the fermentation process of lactic and propionic bacteria.
Recommneded dosage: 0.8% on flour weight
Regulatory compliance: US, EU, Korea, and Japan.
Recommneded dosage: 0.8% on flour weight
Regulatory compliance: US, EU, Korea, and Japan.
Product Benefits:
Highly soluble
Readily dissolves in various mediums.
Potent antimicrobial properties
Effectively inhibits the growth of yeast, mold, and bacteria.
Friendly sensory profile
Does not alter the taste or aroma of the final product.
Natural Claim, no E-number
Free from artificial additives or preservatives, complying with clean label standards.
Versatile application
Suitable for a broad spectrum of product formulations.
