BakeShure® Preservation and Shelf Life
Optimize pH and Preservation Synergy
Balchem BakeShure® encapsulated ingredients are an effective way to maximize the spoilage-free shelf life and quality of baked goods.
Our proprietary controlled release technology minimizes the unwanted side-effects of highly reactive food acids and preservatives during the baking process.
With BakeShure® preservation technology you can optimize production capabilities, prevent the degradation of protein, improve yeast activity, boost product consistency, extend shelf life, and launch new products previously thought impossible.
Preservation for Yeast-Leavened Products
Controls
pH development
Growth of spoilage organisms
Development cost with ‘drop-in’ formulation
Protects
Vitality of yeast from preservatives
Degradation of gluten protein
Finished product volume
Delivers
Extended shelf life of products
Maximized preservation synergy
Improved product appearance
The Answer to Spoilage Control
Preservation for Tortillas & Flat Breads
Encapsulated Acidulants: Balchem best in class encapsulation technology is specifically engineered to deliver tortillas and flatbreads that exhibit improved finished product appearance and eating characteristics while delivering the desired shelf life.
This line of BakeShure® encapsulated acidulants is designed to delay release of the active components while optimizing performance during the production process.
