Calcium propionate is used as mold inhibitor in bread. It is most active in pH range of 5.5 or below. At higher pH, quantity added will increase. Calcium propionate has little effect on yeast and as such do not interfere in dough fermentation.
Ceed calcium propionate is in granules and of finest quality. It is usually added during dough mixing or blended with dry ingredients premix.
Recommend Dosage is 400-500g per 100kg flour.
When used under hygienic baking condition and proper cooling, it will give minimum of 7 days mould free shelf.
