| Food and Feed Industry-Dough Conditioning |
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In some countries Calcium Peroxide is used in the bread industry as a component in dough conditioners. When added during the preparation of the bread at between 0.001 to 0.005 % of the weight of the flour, it imparts a better flavour, appearance and texture of the finished loaf.
The Calcium Peroxide acts by oxidation of sulfhydryl groups, reforming the disulphide bonds that were broken during the mechanical mixing of the dough, and leaving only ppm levels of Calcium in the bread.
The shelf life of the bread is increased and thinner slicing is possible.
IXPER® C conforms with the requirements of United States Food Chemicals Codex for calcium peroxide and the Kosher Certificate.
Polyglycerols for Food (1858 KB)
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IXPERŽ 75C
Minimum content of 75 % Calcium Peroxide
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