Calcium propionate is an organic salt that is used as a food additive. It helps preserve foods, mainly baked goods, by interfering with the growth and reproduction of microorganisms, such as molds, bacteria, and fungi.

ADVANTAGES 

Shelf life extension

Better product quality

Cost saving

• Avoid the reaction between the active ingredient and the rest.
• Do not interfere with kneading and the proofing step, enabling the correct development of the piece.
• Resist intensive kneading.
• No pH alteration of the dough, so no alteration of their properties.
• Lighter breads, better volume, more tender crumb, and finest alveolate will be achieved.
• Up to 20% of yeast decreasecompared to granulated ascorbic acid and up to 50% compared to powedered sorbic acid.
• Up to 10% of yeast savings making use of microencapsulated sodium propionate.
• Organoleptic properties of bread will be improved due to the fact that they will not smell yeasty.
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