Products/Mold Inhibitors

In the commercial baking industry mold can be one of the greatest limiting factors affecting shelf life and the overall return on investment.

NIS has developed highly functional, all natural mold inhibitors based on "water binding" technology to reduce water activity below spoilage levels thus minimizing the damaging effect of microbial content.

The benefits of these blends include:

  • Excellend anti-microbial action
  • Increased dough and/or batter yields (+2% weight)
  • Shelf life extension of +14 days
  • Superior flavor and aroma
  • Substantial cost savings for minimized returns
  • Improved crumb humectancy


Natural Mold Inhibitor NCE-14

A comprehensive yet meticulously balanced blend of the highest performing natural enzymes currently available for baking applications. The unique enzymes activities not only hydrolyze bonds, they also enhance and build beneficial bonds.



Natural Gluten Free Mold Inhibitor NRCE-14

A comprehensive yet meticulously balanced blend of the highest performing natural enzymes currently available for baking applications. The unique enzymes activities not only hydrolyze bonds, they also enhance and build beneficial bonds.