Food
Natural solutions for safe, healthy and delicious food

The bakery industry delivers a large variety of bakery products. In certain bread varieties, the method of fermentation is used to achieve an authentic flavor. This method results in the formation of lactic acid, which creates a distinct taste and flavor in the end product.
Alternatively, adding PURAC® lactic acid based products to your formulation can create this same desired result. For years, sour dough applications have been using our products for this purpose with great success.
 

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Your results: 4 products

PURAC Powder MA

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PURAC Powder MA is a special blend of PURAC powder SHM and malic acid. The blend is a white granulated powder based on malic acid. It has a characteristic malic acid flavor and a fruity taste.

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PURAC Powder 55

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PURAC Powder is the powder form of natural L-Lactic acid which is produced by fermentation from sugar. It consists of lactic acid and calcium lactate. Also the calcium lactate is produced of natural L-Lactic acid.

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PURAC Powder 60

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PURAC Powder is the powder form of natural L-Lactic acid which is produced by fermentation from sugar. It consists of lactic acid and calcium lactate. Also the calcium lactate is produced of natural L-Lactic acid.

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PURAC FCC

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PURAC is the natural L-Lactic acid, which is produced by fermentation from carbohydrates. It offers the refrigerated and prepared food industry shelf life extension, pH regulation, taste improvement.

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About Purac

Purac was founded in 1931 and is a part of CSM, a global player in bakery supplies and food ingredients. We are active in a variety of markets, with a focus on natural food ingredients, biobased chemicals and biobased monomers for PLA.