Calcium propionate, or cal pro, is a highly popular preservative that gives an impressive shelf life to bread products. Since the 1930s, bakeries have been using it to stop outbreaks of ropy bacteria.
Here are a few tips for baking with it:
- Works best at a pH below 5.5. If higher, add in salts of benzoic or fumaric acid.
- Unlike potassium sorbate, it has little effect on yeast and does not interfere with its fermentation.
- Recommended usage level is 0.1 to 0.3% dry flour weight.
- Great for preventing mold and rope bacteria.
- It’s water soluble and easy to apply.
Will calcium propionate work in cakes?
The high use level and available calcium interferes with the leavening action. So it’s not a good preservative for batter products. In addition, potassium sorbate is more effective in cakes.
What about clean label products?
Calcium propionate is formed by neutralizing propionic acid with calcium hydroxide. It’s still safe to consume. However, if you’re trying to bake natural products, you’ll need to find an alternative in acids and cultured wheat.
Is it safe to bake with? Find out.
Hi Dr. Lin, I just wanted to know if I can use calcium propionate for a steamed sweet corn tamales? Use a very small amount only just to preserve it for at least 5-7 days for shipping on all US territory States, I also vacuum seal all products, I hope you can respond on my email. Thank you so much! Stay safe!
Hi Edson, that’s a great question! If you post it on our Baking Industry Professionals group, our team and community may be able to help with an answer.
Hi I want to know how to use sodium and calcium in cake how much to a lbs of flour
Hi Derian, great question. If you post your question on our Baking Industry Professionals group, our team and community may be able to help.
I would like to know whether calcium propionate can also be used to preserve mandazi.
Hi there, great question. If you post your question in the BAKERpedia Baking Industry Professionals group, our team and community can share some suggestions.
question- making a donut yeast raise flour mix, as far as the powdered milk, does it need to be a hi temp product or can a powdered milk that’s primarily whey ok ?
any help appreciated
Hi Les, great question. If you post your question in the BAKERpedia Baking Industry Professionals group, our team and community can share some suggestions.
Can I use the cal pro alone to work in the bread ??
Hi there, if you post your question in the BAKERpedia Baking Industry Professionals group, our team and community can share some suggestions.
So what’s the correct amount of Calcium propionate per pound of flour when making bread?
Hi Jim, good question! If you post in BAKERpedia’s Baking Industry Professionals Facebook Group, our team and community can offer advice.