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Thread Starter 

Hi to all you, professional pastry chefs around the world.  I have some questions for you if you could help me with please.  I would also, be delighted to answer any questions put to me.


I have been working on twenty new tray bake recipes for the past twelve months and ten new protein bars using 100% natural ingredients and natural preservatives, such as citric acid and sorbic acid.  I understand the importance of airtight packaging helping to  preserve confectionery product.


My first question would be can anyone recommend other natural preservatives other than citric acid and sorbic acid. I would be truly delighted if you could also offer your ideas on a good recipe for tray bakes and protein bars? Thank you in advance for any assistance.