STabbread Series 9000
Stabbread series 9000
Stabbread 9002is a balanced mix preservative for bread and fine bakery.
- Stabbread 9002 slows down the development of moulds, yeasts and some of the aerobic bacteria;
- It prolongs the durability of baker's goods while observing the storage conditions for each of the products;
- It's influence on bread yeasts is insignificant;
- It's possible that the time for final fermentationis prolonged with 10÷15 min;
- The advantageof Stabbread 9000 series is in the influence of a wider spectrum of microorganisms, which cause of microbiological pollution to the bread products.
DOSAGE:
400 g per 100 kg flour. The product is added directly to the flour while making the dough.
CONTENT: Maltodextrine, Е-282, Е-200, Е-202.
BASIC CHARACTERISTICS:
Appearance:Creamy powder;
Taste: Neutral;
рН (1% water solution): 5,5 ±0,5%;
Drying losses (2 hours at 105°С): no more than 20%;
Solubility: It dissolves in cold water while energetic stirring.
MICROBIOLOGICAL CHARACTERISTICS:
Total microbic number: <1000/g
Total entherobacteria: max 10/g
E. Coli: negative in 1 g
Salmonella: negative in 25 g
Yeasts: <500/g
Moulds: <500/g
Heavy metals: <10 ppm
PACKAGING ANS STORAGE:
The product is packaged in plastic bags and boxes of 25 kg. Storage – 12 months in unopened packings, stored at dry, airy and dark place at temperature 4÷25°С.
