With Panosorb®, Celanese offers a specialty designed sorbic acid for protection of yeast-leavened bakery products.  Panosorb sorbic acid improves the initial dough development and raising through its excellent technical properties.  This leads to savings in yeast quantities and/or fermentation time compared to sorbic acid in its commercially available form.

Advantages at a glance:

  • longer shelf life
  • positive impact on dough and bread volume
  • neutral in odor flavor and taste
  • less “yeasty” flavor
  • low-dusting product