Crystalpro Calcium Propionate CrystalPro Food food ·

Probake®CP calcium propionate is supplied in three grades: 1. a low dust and easy soluble granular grade; 2. a powder grade or 3. A fine powder grade. CrystalPro calcium propionate is supplied as a low dust crystal grade.

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Following documents are available for download:

Technical Data Sheet Calcium Propionate CrystalPro Food
Safety Data Sheet Calcium Propionate CrystalPro Food
Product Specification Sheet Calcium Propionate CrystalPro Food
Product Specification Sheet Calcium Propionate CrystalPro Food - EU
Brochure Calcium Propionate CrystalPro Food
applications

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. 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. Since many factors are 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.

Legislation
Probake CP EU-grade and CrystalPro comply with the FCC, the EU-legislation (E282), the JECFA (WHO) and the Japanese Standards of Food Additives. Probake CP and CrystalPro comply with the FCC, the JECFA (WHO) and the Japanese Standards of Food Additives.

Stability
Probake CP and CrystalPro are stable for 2 years from the date of production. Physical stability and appearance may change before the end of shelf-life if not stored in the well-closed original packaging, dry and at room termperature.

Available grades and packaging
Probake CP granular EU grade available as low dust granules in 20kg, 25kg, 50lb and 1000kg big bags
Probake CP powder EU grade available in 25kg and 50lb bags
Probake CP fine powder EU grade available in 600kg big bags
Probake CP granular available in 25kg and 50lb bags and in various big bags
Probake CP powder available in 25 kg and 50lb bags
Probake CP fine powder available in 600kg big bags
CrystalPro calcium propionate crystal grade, available in 20kg, 50lb and various big bags.

Safety precautions
Probake CP and CrystalPro have no safety classification. Always check the Safety Data Sheet and label before using this product.

benefits
Dust free granules
Flour compatible powder
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