Processed
Powder Propionate
Powder calcium propionate is the standard free-flowing form blended into bread flour, dough water, or improver premixes to inhibit mould and rope in soft bakery goods. Even dry distribution prevents local yeast inhibition and flavour hotspots. White powder, mild if pure, slightly dairy-tangy if overdosed in the crumb. Whisk through flour thoroughly. Store dry to avoid caking that leaves untreated dough pockets.
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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 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 15 mg
- Salt 0.04 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0 g
- Water 0.5 g
- Water 0.5 g
- Minerals 21515 mg
- Major Minerals 21515 mg
Minerals
Fine calcium propionate for mill blending into flour. Same 0-energy calcium salt as the parent; calcium ~21500 mg/100 g, no carbohydrate.
History
Powder calcium propionate became the default mould inhibitor for wrapped American pan bread.
Global industrial bakeries standardised powder dosing against flour weight.
Fine free-flow powders improved dispersion in high-speed mixers.