Preservative against molds and microorganisms, suitable for all types of bakery products with yeast of general fermentation processes (and not only).
The following dosage is recommended according to European requirements: 0.2% to the dough.
Calcium propionate is used to preserve food products and prevents them from forming bacteria and other microorganisms. It is used in the production of soy sauce, vinegar, to slow down the aging process in wine making, as a bread preserving agent for longer bread and pastry storage, also to improve the quality of dough and finished products.
Packaging: 25kg / sack