Commonly used in baked goods around the world, Calcium Propionate works to extend the shelf life of baked goods by inhibiting the growth of molds and bread bacteria.
The growth of mold in bread and other confectionery is largely encouraged by the presence of moisture. Although they are killed in the baking process, their spores can be picked from the atmosphere during the cooling and packing process. It is therefore important that preservatives like Calcium Propionate be used to extend the shelf life of bread and other bakery products.
- Inhibits mold growth
- Used as an antimicrobial agent.
- Serves as an ideal preservative for breads and rolls.
- Helps in reduction of the concentration of sodium in bread.
- Adds enzymes like