CULTURED WHEAT
Cultured Wheat is a natural preservative produced via a unique controlled fermentation of wheat flour with Propionibacterium freudenreichii. This bacterium is best known for its role in the creation of Swiss Cheese. Propionibacteria are commonly found in milk and dairy products and has a long history of safe use in food.
Cultured Wheat is an all natural off-white powder containing short-chain organic acids and other natural fermentation-derived metabolites that can extend the shelf life and enhance the flavor profile in a variety of applications.
Cultured Wheat has been used to extend shelf life in baked goods, cheeses, meats, salad dressings, condiments, dips, spreads, meats and more. By preventing the growth of unwanted bacteria, yeasts and molds, Cultured Wheat can replace chemical preservatives like sorbates and benzoates for a clean label alternative.
Certified organic versions now available.
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Cultured Wheat
Our Most Popular Cultured Wheat Product
Label Cultured Wheat, Wheat Flour
pH Range Performs best in pH <6.0
Inhibits Mold, Some Yeast, Some Gram Negative Bacteria
Cultured Organic Wheat
Certified for use in 95% Organic Applications
Label Cultured Organic Wheat Flour
pH Range Performs best in pH <6.0
Inhibits Mold, Some Yeast, Some Gram Negative Bacteria
Cultured Wheat Softener
Made for Baked Goods by Including a Softening Agent
Label Cultured Wheat, Wheat Flour, Enzymes
pH Range Performs best in pH <6.0
Inhibits Mold, Some Yeast, Some Gram Negative Bacteria