PRODUCTS
Popular products
Contact me：
Cultured Wheat Flour
Natural Food Preservation | Clean Label Antimicrobial
1. PRODUCT DESCRIPTION & BENEFITS
Yotabio Cultured Wheat Flour is a premium, clean-label antimicrobial ingredient derived from the natural fermentation of wheat flour by food-grade Propionibacterium freudenreichii. It is specifically designed to inhibit the growth of undesirable molds and rope-causing bacteria in bakery products and other food applications. Rich in naturally occurring propionates and organic acids, it serves as a highly effective, consumer-friendly alternative to synthetic chemical preservatives like calcium propionate.
- Clean Label Solution: Allows for the removal of artificial preservatives (e.g., Calcium Propionate) from ingredient declarations.
- Broad-Spectrum Protection: Highly effective against molds and rope bacteria (Bacillus subtilis).
- Quality Retention: Maintains the freshness, softness, and organoleptic quality of baked goods over an extended shelf life.
- Natural Origin: Non-GMO, produced via traditional fermentation processes.
2. APPLICATION AREAS & DIRECTION FOR USE
Applications: Buns and rolls, pan bread, pizza crusts, sourdough, tortillas, pastries, and other baked goods. Also suitable for cheeses, sauces, salad dressings, deli salads, and fresh pasta.
Recommended Dosage (Bakery): Use between 0.7% and 1.0% based on total wheat flour weight (0.7 - 1.0 lbs per 100 lbs of flour).
Synergistic Application: For more extended shelf-life, Cultured Wheat Flour can be combined with natural vinegar (5% Acetic acid) at a rate of 2.5% on flour weight. This natural combination provides antimicrobial efficacy equivalent to 0.3% – 0.4% of synthetic calcium propionate.
3. MOLD INHIBITION EFFECT & SUCCESS CASES
Mechanism of Action against Molds
The efficacy of Yotabio Cultured Wheat Flour relies on its high concentration of naturally fermented propionic and acetic acids. In their undissociated state, these organic acids penetrate the cell walls of common spoilage molds (such as Aspergillus, Penicillium, and Rhizopus species). Once inside the fungal cell, the acids dissociate, lowering the intracellular pH and disrupting the microorganism's metabolism and enzymatic activity, effectively halting mold growth and spore germination.
Application Success Cases
Commercial Pan Bread
Objective: Replace 0.5% synthetic Calcium Propionate for a 100% clean label.
Solution: Applied 0.8% Cultured Wheat Flour based on flour weight.
Result: Achieved a 21-day Mold-Free Shelf Life (MFSL) at ambient temperature, matching the synthetic control, while notably improving crumb softness and eliminating the harsh chemical aftertaste associated with calcium propionate.
Flour Tortillas
Objective: Prevent rapid mold and rope spoilage in a high-moisture bakery application.
Solution: Applied 1.0% Cultured Wheat Flour combined with 1.5% natural vinegar.
Result: Extended the shelf life from 14 days (control) to 30+ days. Successfully inhibited both mold proliferation and Bacillus subtilis (rope), maintaining excellent flexibility and a neutral flavor profile.
4. COMPOSITION
5. PHYSICAL & CHEMICAL SPECS
*Appearance may vary slightly from batch to batch due to natural fermentation.6. TYPICAL NUTRITIONAL VALUES
7. HEAVY METAL SPECS
8. MICROBIOLOGICAL SPECS
9. PACKAGING & STORAGE
10. DECLARATIONS & COMPLIANCE
GMO Status:
According to regulations EC No. 1829/2003 and 1830/2003, the microorganisms (Propionibacterium freudenreichii) and raw materials used to produce this Cultured Wheat Flour are not genetically modified.
Regulatory Status:
Recommended to be labeled simply as "Cultured Wheat Flour" or "Fermented Wheat Flour". It is approved as GRAS (Generally Recognized As Safe) by the FDA (USA). Intended for use as an antimicrobial agent in various foods at a maximum level of 0.6% - 1.2% (w/w) in the finished product.
Note: Regulations governing the use of cultured wheat flour vary by country. Please consult local legislation for specific application limits.
