Make your bread last longer with Calcium Propionate

April 26, 2021 Henri Igna 0 Comments

What is Calcium Propionate?

Calcium Propionate is a naturally occurring organic salt that is commonly used as a preservative for bread and other yeast-leavened baked products. It interferes with the ability of molds and other microorganisms to reproduce, significantly extending the shelf life of baked goods.

Despite being sterile after baking, baked goods may get re-contaminated during cooling, slicing, and packaging. Having high moisture content also makes bread highly susceptible to molds and other microorganisms.

How do I use Calcium Propionate?

Calcium Propionate can easily be applied by adding it to flour or dissolving it first in water. Over all, it is advisable to conduct testing to determine its effects on shelf life and bread volume. Generally, when CP and other propionates are added to yeast-leavened products, yeast activity may be reduced. This can easily be solved by increasing the amount of yeast or adding the CP to the final dough instead of the sponge (pre-ferment).

For standard bread recipes, the recommended dosage of Calcium Propionate is 0.2-0.5% of the total flour weight.

Why choose our Calcium Propionate?

In CCT Chemicals, we believe in creating value for our clients. This includes supplying the best innovations the world can offer. We import our Calcium Propionate from Niacet, who has had a long experience in propionate production for the food industry. Supplying to some of the leading bread companies in the country, we also offer excellent technical support on top of our high quality products.

We currently carry the powder and granular grade Calcium Propionate (on stock).

For more information, don’t hesitate to CONTACT US.

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