Domani III
Domani III is a heat-treated, fermented wheat flour designed to act as a clean label mould inhibitor in fermented bakery products, helping extend shelf life naturally without the use of traditional chemical preservatives such as calcium propionate.
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Category
BakeryFunctional FoodSectors
Food
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What is Domani III
Domani III is a functional, fermented wheat flour that has been heat treated to deliver consistent performance as a natural mould inhibitor. Developed for clean label bakery formulations, it provides an effective alternative to conventional preservatives like calcium propionate while supporting consumer demand for simpler ingredient declarations.
With a recommended dosage of 2% on flour weight, Domani III integrates easily into existing recipes without impacting processing. It is particularly suited to fermented applications, where it helps control mould growth and extend shelf life while maintaining product quality and freshness.
As a 100% plant-based ingredient, Domani III is suitable for vegan diets and aligns with modern food trends focused on transparency and sustainability. The product is supplied in 25kg bags, with 40 bags per pallet, and should be stored in dry ambient conditions to maintain optimal performance and shelf life.
- Plant-Based
- Clean Label
- Vegan
- Bakery
- Shelf Life Extension
- Mould Inhibitor
- Fermented Ingredient
- Wheat Flour
- Calcium Propionate Replacement
- Preservative Alternative
Applications & Functionalities
Domani III is primarily used in fermented bakery applications where mould inhibition and shelf life extension are required without compromising clean label positioning. Its natural fermentation-derived functionality helps inhibit mould growth, making it ideal for replacing or reducing calcium propionate in formulations. The ingredient performs effectively in a wide range of baked goods, supporting consistent product quality, freshness, and sensory appeal. It can be incorporated seamlessly into standard processes at a low inclusion rate of 2% on flour weight, requiring no significant formulation changes. In addition to its preservative functionality, its wheat-based origin ensures compatibility with traditional bakery systems and processes.
Domani III is primarily used in fermented bakery applications where mould inhibition and shelf life extension are required without compromising clean label positioning. Its natural fermentation-derived functionality helps inhibit mould growth, making it ideal for replacing or reducing calcium propionate in formulations. The ingredient performs effectively in a wide range of baked goods, supporting consistent product quality, freshness, and sensory appeal. It can be incorporated seamlessly into standard processes at a low inclusion rate of 2% on flour weight, requiring no significant formulation changes. In addition to its preservative functionality, its wheat-based origin ensures compatibility with traditional bakery systems and processes.
Common applications include:
- Bread
- Rolls
- Burger buns
- Brioche
- Sweet bakery
- Artisan bakery
- Fermented bakery products.
Related Ingredients
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