Probake PP 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 dosage of Probake PP cannot be precisely correlated with the extension of the shelf life. In general, however, for standard bread recipes a concentration of 0.2-0.5% Probake PP on the mass of flour is recommended. Although the odor of Probake PP at this concentration may be noticed when the bread is still hot, it rapidly disappears during cooling.
At the start of dough making, Probake PP should be added to the other dry ingredients of the dough. However, Probake PP can also be added at the end of the dough making. When the mixing time of the dry ingredients is short, it is recommended to first dissolve the Probake PP in the water of the recipe. In case potassium propionate is added in yeast-leavened products, a small reduction in volume of the finished loaf may be observed, but this can usually be overcome by the addition of some extra yeast. Yeast inhibition by Probake PP is much less than 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, local legislation should always be checked for the exact allowable dosage levels and allowed applications.
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.
Sodium Reduction with Probake PP
In addition to normal preservatives like Probake SP (sodium propionate), an additional advantage of Probake PP is that it does not add any additional salt (sodium) to the recipe. It therefore fits well in a sodium reduction program for bakery products.
In a typical cake/muffin, the use of sodium propionate is 0.3% (on flour) while salt is usually used at levels between 0.5% and 1%. Replacing sodium propionate by Probake PP will give a salt (sodium) reduction of at least 37% without influencing salt content or taste.
Available grades and packaging
Probake PP complies to the EU-legislation (E283) and the JECFA (WHO).
Probake PP is stable for 2 years from date of production. Physical stability and appearance may change before the end of shelf-life if not stored single-stacked in well closed original packaging, dry and at room temperature.
Packaging / available grades
Probake PP agglomerate, available in 25kg
Probake PP has no safety classification. Always check the Safety Data Sheet and label before using the product.