M-Zero is the only natural anti-mould improver that delays the appereance of the mould, giving a longer shelf life to all bakery products.
M-Zero is an improver that acts against food waste and mould thanks to a lowering of the pH that does not change taste, aroma and activity of the yeasts. M-Zero is against the alteration of flavors due to the use of calcium propionate E282 or its chemical alternatives, which can be entirely replaced by M-Zero.
M-Zero is 1% dosage on the weight of the flour and is a very versatile clean label improver, which can be used in the production of packaged bread, but also in the production of focaccia bread and croissants.
