Cultured Wheat (Fermented Wheat Flour) 

Product Overview

A natural, clean-label preservative derived from the controlled food-grade fermentation of wheat flour. Fermented with Acidipropionibacterium acidipropionici, it produces a natural complex of calcium propionate and organic acids (lactic, acetic, succinic) plus fermentation metabolites. This lets bakeries extend shelf life and protect against mold and spoilage bacteria while keeping ingredient labels transparent and free of synthetic additives.

Clean-Label Positioning

  • Zero synthetic preservatives: replaces benzoates, sorbates and chemical calcium propionate with a nature-identical, WHO/FAO-recognized antifungal agent
  • Label-friendly: can be declared simply as "fermented flour" on ingredient lists — a clean, recognizable name consumers trust
  • Regulatory green light: starter culture is GRAS-approved (FDA) and on the EFSA QPS list
  • Bio-based verified: biobased carbon content certified by Beta Laboratory

How It Protects

The fermentation process generates propionic, acetic and succinic acids along with bacteriocins that work in three coordinated ways:
  1. Lowers dough pH (optimal around 5.5) creating an unfavorable environment for microbial growth
  2. Disrupts membrane transport, hindering bacterial cell processes
  3. Accumulates anions inside bacterial cells to inhibit their survival
The result: dependable suppression of mold and spoilage bacteria with a cleaner crumb than chemical agents.

Beyond Preservation — Bake-Performance Perks

  • Texture & mouthfeel: builds structure and improves overall eating quality
  • Anti-staling: keeps breads fresher longer, reducing waste and boosting shelf presence
  • Natural preservation without compromise: full microbial protection minus synthetic chemistry

Applications

Baked goods (breads, buns, cakes, tortillas, muffins, cereal bars), cheese, gelatin, puddings & fillings, jams & jellies, sauces & salad dressings, sausages, fresh pasta and rice products, sour cream, yogurt, and mashed potatoes.

Recommended Dosage

  • Standard baking: 0.3%–0.6% of total flour weight (TDS)
  • Bread recipes (CP50 / CP25 references) : 0.10%–0.25% / 0.20%–0.50% of flour mass (Yotabio)
  • Mix thoroughly for even distribution; adjust by raw materials and process; optimal performance at pH ≈ 5.5

Quality, Storage & Packaging

  • Pale yellow powder; total bacterial count < 10,000 cfu/g; key pathogens not detectable
  • Shelf life: 24 months (2 years); store cool, dry, sealed, away from direct sunlight
  • Packaging: multilayered paper bag (25 kg), Super Sack (Jumbo bag), or custom 500 g bottle to 25 kg drum per order