The present invention relates to compositions and processes for preparing microbially stable edible products from dough and to processes and compositions for preparing edible dough-based products having improved mold resistance, extended shelf-life and good organoleptic properties. In accordance with the invention combination of an acetate component and a propionate component, in particular combinations of a (buffered) vinegar and a propionate component prepared by fermentation can be applied in bread and other baked dough products to accomplish satisfactory mold inhibitory effects at dosages that do not (negatively) affect the organoleptic properties of the product, such as flavor, taste or aroma. Hence, the present invention provides new preservative systems, the uses thereof for inhibiting mold in baked dough products, and the baked dough products accordingly obtained.

A method for improving the freshness of flat breads comprising a) adding to flour or to a dough comprising a flour, a first maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, and F188L; and a second maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, F194Y, and N375S; and b) making flat breads from the dough.

A method for improving the freshness of flat breads comprising a) adding to flour or to a dough comprising a flour, a first maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, and F188L; and a second maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, F194Y, and N375S; and b) making flat breads from the dough.

A method of treating a naturally leavened and baked product by injecting a post-oven sweetening and preservative injectable solution is provided. The method involves preparing a leavened product, preparing a sweetening and preservative injectable solution that includes water and sweeteners including simple sugars, oligosaccharides and/or polyalcohols dissolved in water, baking the leavened product in an oven, and, after baking, injecting the sweetening and preservative injectable solution into the leavened and baked product.

A method of treating a naturally leavened and baked product by injecting a post-oven sweetening and preservative injectable solution is provided. The method involves preparing a leavened product, preparing a sweetening and preservative injectable solution that includes water and sweeteners including simple sugars, oligosaccharides and/or polyalcohols dissolved in water, baking the leavened product in an oven, and, after baking, injecting the sweetening and preservative injectable solution into the leavened and baked product.

Packaging material with antimicrobial and antifungal properties including: a) a core layer of polymeric material including at least one active substance having antimicrobial and/or antifungal activity dispersed in the polymer matrix, b) a coating applied to a side of the core layer obtained from a lacquer or a polymeric paint including nano-fillers of a phyllosilicate or hydrotalcite, c) a coating for the release of an active antimicrobial or antifungal agent comprising encapsulated ethanol and a polymeric component selected from chitosan grafted with polyethylene glycol or cyclodextrin, a mixture of chitosan and polyethylene glycol and a polymer or mixture of polymers for printable paint applied to other side of the base layer; optionally the material further comprises: d) a coating with oxygen scavenger activity applied to the coating layer c) and/or a further coating e) including active substances of type b).

The present invention relates to an additive composition for a polymer substrate comprising a carrier material, an antimicrobial substance present in an amount of from 1% w/w to 50% w/w. and a food preservative present in amount of from 1% w/w to 75% w/w, wherein the antimicrobial substance is different to the food preservative.

The present invention relates to an additive composition for a polymer substrate comprising a carrier material, an antimicrobial substance present in an amount of from 1% w/w to 50% w/w. and a food preservative present in amount of from 1% w/w to 75% w/w, wherein the antimicrobial substance is different to the food preservative.

The present invention is a method of preparing an individually portioned, shelf-stable, very moist, soft cake by a three-stage process. Such a prepared cake can be readily stored and/or transported within the jar/container for consumption at a later time and/or remote location.

The present invention is a method of preparing an individually portioned, shelf-stable, very moist, soft cake by a three-stage process. Such a prepared cake can be readily stored and/or transported within the jar/container for consumption at a later time and/or remote location.