Processed
Flour Blend Propionate
Flour-blend ready calcium propionate is pre-diluted or premixed with flour carriers for error-resistant dosing in smaller bakeries and mix plants. The blend reduces weighing mistakes with potent pure powder and speeds batching of standard white pan formulas. Follow the blend’s stated propionate activity—not all “bread preservative mixes” are equal strength. Store sealed so carrier flour does not pick up moisture or pantry pests.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.7 g
- Saturated Fat 0.12 g
- Trans Fat 0 g
- Monounsaturated Fat 0.08 g
- Polyunsaturated Fat 0.4 g
- Cholesterol 0 mg
- Sodium 12 mg
- Salt 0.01 g
- Total Carbohydrate 36 g
- Dietary Fibre 1.2 g
- Total Sugars 0.2 g
- Complex / starch 32 g
- Protein 5.2 g
- Water 6.5 g
- Energy 170 kcal
- Water 6.5 g
- Ash 50 g
- Carbohydrates 36 g
- Protein 5.2 g
- Plant Protein 5.2 g
- Fat 0.7 g
- Saturated Fat 0.12 g
- Monounsaturated Fat 0.08 g
- Polyunsaturated Fat 0.4 g
- Minerals 10838 mg
- Major Minerals 10837 mg
- Trace Minerals 0.6 mg
- Iron 0.6 mg
- Salt 0.01 g
Minerals
A mill premix of calcium propionate diluted in wheat flour so bakers can dose a larger weight. This profile assumes about 50% propionate on flour: the flour brings modest starch energy (~170 kcal, ~36 g carbohydrate) while calcium remains high from the salt. That half of the blend is about 50 g of non-caloric calcium propionate, recorded as ash.
History
Premixed flour–propionate blends simplified small wholesale bakery dosing.
Carrier blends entered bakery supply catalogues alongside pure powder.
Convenience flour blends stayed popular with mid-size sandwich loaf bakers.