Extended Shelf-Life

Bakery blends for longer shelf-life.

Recommended for

Yeast & Par-Baked Products

Bread, rolls, bagels, buns, artisan breads, doughnuts, pizza dough, tortillas, and more.

REPCO® Blend

Off-The-Shelf Blends

= Clean Label

Ultimate ESL 4

A concentrated enzyme blend that allows up to 21+ days of softness/ textural shelf-life. This blend also improves dough strength, resilience, and crumb structure of yeast raised products.


A clean-label blend that inhibits mold without changing the flavor, taste, or smell of the finished product. PureGuard replaces 0.3% of calcium propionate when used at 1%. PureGuard was proven to inhibit mold for 30+ days in breads and bagels tested in our lab, and 15 days in tortillas.

OSB Base

A no-time base for bread. It has enzymes and calcium propionate for mold inhibitor and provides strength and tolerance without DATME or SSL.

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Always Innovating…
For Goodness’ Sake™

We are always innovating and testing new ideas. Our bake technicians are hard at work in our bake-lab to bring you the solutions you need to meet your customer’s expectations. From clean-label solutions to simple replacers, we can’t wait to bring the next big thing to your bakery.