Doughnuts preseratives
Calcium Propionate
I normally use calcium propionate for extended shelf life problems. I am a packed doughnuts manufacturer, and I have a problem managing my shelf life. Regarding mold on our product, I need some halal/vegan preservatives to extend my shelf life from 3-10 days. I am using yeast, baking powder, eggs, salt, and butter as an ingredients. Some authentic solutions would be highly appreciated.
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I have experience with a few natural options such as Bred-Mate, Bro-Lite and MoisturLok, but I doubt that any of those will get you as much shelf life as calpro will. MoisturLok and Brolite both have formulations for sweet goods, and I did have luck getting yeast breads to have a 7+-day shelf life with Bro-Lite.
If you have access to it, I'd recommend just getting halal calpro, as that's going to have the longest shelf-life by far.
King Arthur Flour sells a "cake enhancer" that extends shelf life by a few days. It works just as well in breads and other baked goods. The enhancer is gluten free, vegetarian, and Kosher.
www.kingarthurflour.com/shop/items/cake-enhancer-10-oz
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