ERH CALC™Software

ERH CALC™ facilitates prediction of mould-free shelf life of perishable bakery products.

• Rapidly calculate equilibrium relative humidity (ERH) from product formulations
• Check that products are likely to reach their mould-free shelf life
• Quickly assess the effects of proposed product reformulation on mould-free shelf life
• Shorten product development times by calculating ERH and estimating mould-free shelf life before carrying out trials
• Investigate moisture migration between product components and moisture losses through packaging materials
  Screen Shot
• Determine preservature levels for additional shelf life
  Screen Shot

ERH CALC™ has advice sections to help you adjust formulations to achieve ERH targets and consider the effects of mould inhibitors

A wide range of products can be processed through ERH CALC™ which has an extensive ingredients database for baked products, unbaked toppings and fillings, baked fillings, high fruit products and composite products.

Free Demonstrations

A demonstration ERH CALC™ is available. This can be requested by E-mail or downloaded from this site.

Price per copy: Members £850; Non-members £1145