Fresh bread tends to develop moulds very quickly and spoilage by moulds and fungi is the biggest problem limiting bread shelf life. The use of chemical antimicrobial agents is a possible solution to this problem but they worsen the bread taste and flavour and they have to be clearly declared on the label. Millbo has developed a cultured, fermented flour that contains naturally obtained organic acids.

SPRING X-TRALIFE is a dried sourdough obtained from several, successive, fermentation steps. All the process has been specifically developed to obtain a high concentration of selected organic acids, active in the preservation of bakery product. SPRING X-TRALIFE is suitable for all those types of bread for which an anti-mould key is required.

SPRING X-TRALIFE has to be added to the bread recipe in the mixing stage, together with flour. Normally the inclusion of SPRING X-TRALIFE will not require variation in the recipe or in the process, and will not change, sensibly, the colour or the finished appearance of the baked bread.