Description
| Context of Use | Method of use and dosage |
| Cookies, gingerbread, waffles, cakes, jam, marshmallows, oriental sweets |
Adding into the dough to reduce microbial contamination of the ingredients and avoid force major during transportation and storage, in the ratio of 1-2 g per 1 kg of the finished product at the stage of mixing ingredients |
| Creams, marmalade, jams, thick spread, impregnations |
Adding into the volume to reduce microbial contamination of the ingredients and avoid force major during transportation and storage, in the ratio of 1-2 g per 1 kg of the product at the stage of boiling or mixing ingredients for filling |
| Bakery products, pastries (pies, pasties, rasstegais, etc.) |
Adding into the dough to reduce microbial contamination of the ingredients and avoid force major during transportation and storage, in the ratio of 1-2 g per 1 kg of the finished product at the stage of mixing ingredients |
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