Probake Sodium Propionate

Probake® Sodium 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.

Bakery preservation with Probake SP (sodium propionate)

Probake SP (sodium propionate) is an effective inhibitor of the growth of certain molds and some bacteria in bakery goods. It is usually preferred in non-yeast leavened bakery products because the calcium ions’ of calcium propionate interfere with the chemical leavening agents. In those bakery products, such as cakes, tortillas, pie fillings etc., chemically leaved agents are used (e.g. baking powder). Probake SP  is easy to handle and easy to incorporate into flour.