Application info

Application info for Probake®CP and CrystalPro calcium propionate

Since there are many factors affecting the mold and bacteria growth rate on bread, the levels of used calcium propionate cannot be correlated precisely with the extension of the shelf life. In general, however, for standard bread recipes, a concentration of 0.2-0.5% Probake CP and CrystalPro on flour weight is recommended. Although the odor of calcium propionate at high concentrations may be noticed when the bread is still hot, it rapidly disappears during cooling.

At the start of dough making, calcium propionate should be added to the other dry ingredients of the loaf. Calcium propionate can also be added at the end of the dough making. Especially for the granular and the crystal grades and if the mixing time is not long enough, it is suggested to first dissolve the calcium propionate in the water of the recipe. A small reduction in volume of the finished loaf may result from the use of calcium propionate but this can usually be overcome by the addition of some extra yeast. This yeast inhibition is much less than the one coming from other available bread preservatives (e.g. sorbates).

In all cases, it is advisable to carry out an initial baking test, so that the precise effects on odor, flavor and bread volume can be determined. Finally, you should always check the local legislation for the exact dosage levels and allowed applications.