Shelf Life Improvers

The bread production industrialization process started on the second half of the 19th century and since that time till our days the bread quality issue has greatly changed. Fresh bread nowadays does not simply mean “daily made”. For the producers it means late staling, no crumbling, no drying and absent mold growth. On the other side, it is a synonymous of softness and long shelf life for the consumers. Polen Food developed a specific line of products that improve the shelf life of baked goods both microbio- logically, by inhibiting mold activity and texturally, by delaying staling and firmness.

Product NameImprovementDosage
Polenzyme M

Polenzyme Pro

freshness during shelf life0.2%

0.5-1.5%

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