Is directed to methods and compositions for making bakery products such as cakes and bread-based batter and dough, the present invention is ingenious, including essential oils dispersed or dissolved in a carrier in which is based on fat or oil significantly longer, no mold and have a freshness shelf life by use with flavor enhancers or series / chemical antimicrobial agents or other natural, and anti-aging enzymes, antimicrobial ceiling plate release agent. By treatment with an antimicrobial ceiling plate release agent to the surface of the baked dough or batter, in conjunction with natural preservatives and anti-aging enzymes in batter formulation in dough or further, the invention provides a long mold free shelf life It is directed to methods and compositions for making bakery products such as bread and cake-based dough and a batter of all natural with. In addition, all natural antibacterial top plate mold release agent and the present invention is included in addition to the natural antibacterial agent optional inside of the dough, chemical storage fee (in both the internal and external surfaces) and an antimicrobial agent substantially without, it is related to all natural bakery products that have a significantly longer shelf life without mold.本発明はドウおよびバッターをベースとしたパンおよびケーキのようなベーカリー製品を作るための方法および組成物に向けられ、脂肪または油をベースとしたキャリヤー内に分散または溶解した精油を含む独創的な抗菌性天板離型剤を他の天然または化学抗菌剤、老化防止酵素、および/または風味向上系と共に用いることにより著しく長い、カビ無しおよび鮮度貯蔵期限を持つ。この発明はさらにドウまたはバッター処方内にある老化防止酵素および天然保存料と連動してドウ、バッター、または焼き製品の表面を抗菌性天板離型剤で処理することにより、長いカビ無し貯蔵期限を持つ全天然のドウおよびバッターをベースとしたパンおよびケーキのようなベーカリー製品を作るための方法および組成物に向けられている。さらに、この発明は実質的に(内部および外部表面の双方で)化学保存料および抗菌剤を、全天然抗菌性天板離型剤およびドウの内部の随意的な天然抗菌剤のほかには含まずに、著しく長いカビ無し貯蔵期限を持つ全天然ベーカリー製品に関係する。
