Probake Probake Sodium Propionate food ·

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.

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Following documents are available for download:

Technical Data Sheet Probake Sodium Propionate
Safety Data Sheet Sodium Propionate
Product Specification Sheet Sodium Propionate
Brochure
applications

The need for preservation
The 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 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. 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 the 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.

Available grades and packaging

Legislation
Probake SP complies with the FCC, the EU-legislation (E281), the JECFA (WHO) and the Japanese Standards of Food Additives.

Stability
Stable for 2 years from the date of production. Physical stability and appearance may change before the end of shelf-life if not stored single-stacked in the well-closed original packaging, dry and at room temperature.

Packaging / available grades
Probake SP agglomerate grade available in 25kg or 50lb bags.
Probake SP powder grade available in 20kg and 50lb bags.
Probake SP fine agglomerate grade available in 25kg or 50lb bags.

Safety precautions
Probake SP has no safety classification. Always check the Safety Data Sheet and label before using the product.

certifications
ISO 9001/2008

meeting the international quaility standard

ISO 9001/2008

meeting the international quaility standard

ISO 9001/2008

meeting the international quaility standard

ISO 9001/2008

meeting the international quaility standard

ISO 9001/2008

meeting the international quaility standard

ISO 9001/2008

meeting the international quaility standard

ISO 9001/2008

meeting the international quaility standard

ISO 9001/2008

meeting the international quaility standard

benefits
Pure agglomerate
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