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Prathista Industries Limited inventions to provide clean lable solutions
Prathista Industries Limited inventions to provide clean lable solutions
Prathista Industries Limited patented product “NATURAL VINIGAR” (45% AA) available in both spray dried powder (heat stable) & transparent clean liquid
Natural Vinegar (acetic acid) - C14 grade applications :-
Vinegar, also known as acetic acid, is widely utilized as a natural preservative in bread making.
Is is particularly effective in preventing the growth of rope bacteria - Bacillus subtilis, commonly found in soil, wheat grains, flour and baking equipment.
Core Principles of Vinegar as a Preservative Acidity and pH Control:
- Vinegar's main role in bread is to increase acidity, thereby lowering the pH. This creates an environment that discourages bacterial growth.
- Dilution and Usage: Typically, white spirit vinegar is diluted to a 12.5% solution and used at a rate of 1L per 100 kg of flour, which translates to a 0.125% acetic acid addition based on flour weight.
- Rope Spores Prevention: Rope spores can withstand baking temperatures, but by reducing the bread crumb's pH to about 5.4, vinegar helps prevent their initial growth.
- Flour Buffering Capacity: Different flours have varying buffering capacities, which influence the amount of vinegar needed. Wholemeal flours, which contain more bran, require more vinegar to achieve the desired pH due to their higher buffering effect.
- Yeast Activity: Vinegar can slightly decrease yeast activity, necessitating a minor increase in yeast levels to maintain proofing times.
Applications and Adjustments
- Vinegar Amount Variation: The amount of vinegar required varies based on the initial pH of the ingredients and the flour's natural buffering effect.
- Impact on Bread Quality: While vinegar is effective for preservation, its antimicrobial activity is limited. Its primary function is to create an acidic environment that inhibits bacterial growth without significantly altering the bread's taste or texture.
- Additional Practices in Bakeries: In many bakeries, especially during the summer season, surfaces and machinery that come into contact with dough are sprayed with vinegar at the end of each production shift. This practice helps minimize the risk of contamination by rope spores.
