Probake®CP and CrystalPro Calcium Propionate
The need for preservation
High moisture content of bread and other bakery products encourages the growth of molds. Molds are killed during the baking process, but airborne contamination of bakery goods occurs when they leave the oven and mold spores are subsequently picked up from the atmosphere, during and after cooling, and from the equipment. Although strict attention to bakery hygiene can greatly reduce contamination, it is not completely eliminated. The rate of mold growth on bread is affected by the number and type of spores present. It is accelerated by high storage temperatures and humidity and it is also influenced by the recipe employed. Wrapped sliced bread is particularly susceptible to mold. The use of a preservative is therefore beneficial in extending the mold-free shelf life of bakery products.
In addition, bacteria can also spoil bakery products because their spores survive baking, causing rope formation that makes the crumb brownish, sticky, wet and with an unpleasant odor. In order to prevent the growth of those bacteria in bakery goods, the use of a preservative is suggested.
Bread preservation with Probake CP and Crystal Pro
Probake CP and CrystalPro calcium propionate is the most commonly used bread preservative globally. It is an effective growth inhibitor of most molds and some bacteria. It is widely employed in bread and other yeast-based bakery goods to prevent mold and rope formation and to extend their normal shelf life. In addition, calcium propionate is preferred in rolls and bread because it contributes to the nutritional enrichment by supplying calcium. However, the calcium ions’ of calcium propionate interfere with the chemical leavening agents therefore Probake SP (sodium propionate) is suggested for non-yeast leaved bakery products.
Probake CP and CrystalPro are easy to handle and to incorporate into flour.