With Panosorb®, Nutrinova offers a special grade of sorbic acid designed for yeast-leavened bakery products, in particular for packaged sliced bread.

The use of Panosorb® does not negatively impact the fermentation process of the dough. This leads to savings in yeast quantities and/or fermentation time. Depending on the product specification and the kneading technique, nearly the same low amount of bakery yeast is used with Panosorb® as without any preservative.

Advantages of Panosorb® at a glance:

• Longer shelf life
• Neutral in odour, flavour and taste
• Stable at baking temperatures
• Savings through reduced use of bakery yeast
• Less “yeasty” flavour
• Dust control: Panosorb is a crystalline, low-dusting product
• No negative impact on dough and bread volume