CH₃COOHNa·CH₃·COOK·XH₂O

Bread,one of people's most favorite food, is easily subjected to the contamination of the microbe and become moldy because of its rich nutrition and water contained.Therefore,it brings many troubles and great loss to bread manufactures and customers.To deal with this disagreeable problem, technologists of our company,after so many years'repeated research and experiments,have successfully developed this anti-mold agent-Bakery Master,which is used in the production of bread. It is turned out that our bakery master brought remarkable effect after many big-sized manufacturers'application and comparison.
So far, one way that most scientists adopted is to put one kind of preservatives-calcium propionate into bread making.(It can kill most of the bacteria in microbe except the microzyme ).But it has two disadvantages during application: one is that the dosage is big ,which will affect the bread safety and taste; the other one is that it will not kill microzyme , which will cause secondary pollution on finished bread. So the shelf life of bread is quite short , 3-4 days)

A: more significant effecty
It is common that bread without preservative begins to growth moldy in 1-2days,especially in such high-temperatured and deep-moistured seasons as spring and summer. Even if 2-4% calcium propionate is put in,only 3-4 days can be remained.However,our bakery master,in the same climate,can prevent the bread from growing of fungus in 14 days, still keep its original freshness.
B: more safety
Because the amount of adding bakery master is very little, its side effects are less than that of 1/2 salt
C: the unchangeable food flavor
Once added it , food not only can keep refresh longer, but also have no effect on the food flavor.
D: the simple use method
Mingle our bakery master with raw material, and then go to the production procedure.
E:Do not increase cost of production
The price of bakery master is 9-10 times of price of calcium propionate, but volume of addition is only 1/10 —1/20 calcium propionate.

A lot of H+ will be released in the production of bread when the Bakery Master is applied,which form a certain osmosis pressure.The pressure will mode our Bakery Master permeate the cells of microbe. The Bakery Master then will resist the synthesis of ribose and nucleic in the cells and also bring down their activity and propagation so as to achieve the goal of preventing the bread fron growing moldy.

A:Appearance:white or slight yellow powder /paste
B:Use Field:various kinds of bread and other baked food
C:Use Method:mingle our Bakery Master and flour,then blend together with other ingredients
D:Use Ratio:about 0.2%(as flour)
E:Storage:store in ventilated cool.darke places for 2 years
The opened bag must be sealed up immediately to keep the rest.The lump,If formed as a result of moisture,will not influence the effect of our Bakery Master.