Calcum Propionate
Calcium Propionate is the best preservative for elongating the shelf life of bread! It can be added during mixing. CP retards growth of fungus and molds, thereby increasing the economic value of baked food. A must for every commercial bakery!
Potassium Sorbate (Potentio)
Most widely used preservative in the cakes, very effective against very wide range of fungal and microbial infestation. Cost effective and permitted world over.