Description

Calcium propionate is commonly used as a mold inhibitor in pre-packed and sliced bread. It is added during the dough production phase and concentration is dependent on the item and desired shelf life.

Procedure

Recommended dosage 0.2% -0.5% based on flour weight. To be added with other dry ingredients. Calcium propionate can also be added at the end of the dough making.

Packaging

1kg pack