Application info

Application info for Niacet Probake®SP sodium propionate

Probake SP is usually used in non-yeast leavened bakery products such as cakes, tortillas, pie fillings etc. Since there are many factors affecting the mold and bacteria growth rate on bread, the levels of used Probake SP 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 SP on the mass of flour is recommended. Although the odor of Probake SP at this concentration may be noticed when the bread is still hot, it rapidly disappears during cooling.

At the start of dough making, Probake SP should be added to the other dry ingredients of the loaf. Probake SP can also be added at the end of the dough making. Especially for the granular grades and if the mixing time is not long enough, it is suggested to first dissolve sodium propionate in the water of the recipe. In case sodium propionate is added in yeast-leavened products, a small reduction in volume of the finished loaf may result from the use of Probake SP 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.