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Panosorb®

Panosorb®: Specialty sorbic acid for yeast-leavened bakery products. Uninterrupted fermentation, no yeast inhibition. Dissolves during baking

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Product Overview

Panosorb® is a proprietary preservative solution designed for yeast-leavened bakery products. Unlike conventional preservatives like standard sorbic acid or calcium propionate, which can impede yeast activity and prolong fermentation times, Panosorb® facilitates uninterrupted fermentation. Its unique properties allow it to dissolve during the baking process, eliminating the need for adjusted yeast quantities or extended fermentation periods. Note: This text is for informational purposes only and does not infringe on any copyrights or trademarks associated with Panosorb® or related entities.

Features & Benefits

Features:
  • Specialty grade of sorbic acid
  • Designed for yeast-leavened bakery products
  • Uninterrupted fermentation
  • No yeast inhibition
  • Dissolves during baking
  • Effective against mold, yeast, and bacteria
Benefits:
  • Extends shelf life of baked goods
  • Maintains freshness and quality
  • Allows for consistent yeast activity
  • Easy to use and incorporate into recipes
  • Cost-effective preservation solution
  • Label-friendly (natural preservative)

Applications

  • Yeast-leavened bakery products (e.g. bread, rolls, croissants)
  • Preservation of baked goods
  • Inhibition of mold, yeast, and bacteria growth

Problems Solved

  • Inhibited yeast activity
  • Slowed fermentation times
  • Reduced product freshness and quality
  • Limited shelf life
  • Difficulty finding a label-friendly preservative
  • Challenges with mold, yeast, and bacteria growth
  • Need for consistent and reliable preservation results

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