Fermented wheat flour

Fermented Wheat Flour is a natural preservative developed independently by Shenzhen Agrecoe. According to C14 testing conducted by Beta Analytic Laboratory, the preservative has been verified as 100% natural. It is rich in calcium from small organic acids, effectively inhibiting mold growth and providing long-lasting preservation, while not inhibiting the yeast in bread. Additionally, it significantly enhances the flavor and texture of food. Unlike traditional chemical preservatives like calcium propionate, Fermented Wheat Flour is derived from high-quality wheat flour through fermentation and contains no chemical additives, supporting its classification as a clean label product. It is also approved by both the World Health Organization (WHO) and the United Nations Food and Agriculture Organization (FAO), making it a safe, healthy, and efficient preservative.

Product Model: A50
Product Content: Propionic Acid (≥50%), Calcium Propionate (≥62.5%)
Product Expiry: 24 months
Product Benefits: Inhibits mold, Gram-negative bacteria, and spore-forming bacteria. | Extends shelf life and prevents spoilage.
Applications: Suitable for baked goods such as bread, cakes, and other foods.
Usage Instructions: Add 0.3%-0.6% of fermented wheat flour to the flour, mix well, and proceed with production. Adjust based on raw materials and process.

Product Model: B15
Product Content: Propionic Acid (≥15%), Calcium Propionate (≥18.5%)
Product Expiry: 24 months
Product Benefits: Inhibits mold, Gram-negative bacteria, and spore-forming bacteria. | Extends shelf life and prevents spoilage.
Applications: Suitable for baked goods such as bread, cakes, and other foods.
Usage Instructions: Add 0.5%-1% of fermented wheat flour to the flour, mix well, and proceed with production. Adjust based on raw materials and process.