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Articles
Cool, Dry and Profitable :: The Role of Calcium Propionate Agglomerate
Posted September 2009 by International Fine Ingredients
Bacteria and moulds thrive in a warm, moist environment - the very atmosphere you find so frequently in the bread production process (as well as the distribution chain). Thanks to Calcium Propionate, bakers can counteract the effects of heat and moisture with effective inhibition of microbial growth. The result is an extended shelf life, reduced costs and the manufacture of a product that facilitates consumer acceptance.
The temperature of the baking process does kill moulds, but airborne mould spores can easily infect the finished product even with stringent hygiene standards such as the HACPP system. The use of a preservative is therefore crucial in getting a competitive product to market with sufficient shelf life to provide the consumer with a fresh product of high quality.
Calcium Propionate is yeast-friendly, making it particularly suitable for breads and other leavened products. In addition, it provides a source of calcium in the finished product, providing added value in terms of nutritional benefits. Even though calcium propionate is manufactured synthetically, with a chemical composition similar to vinegar, it is proven safe as a foodstuff with the characteristics of a natural product, and is today the most common preservative for bakery products worldwide.
However, all calcium propionates are not considered equal. Kemira is the leading global supplier of propionates, and produces an agglomerate under its PROBAKE® brand. Kemira's advanced technology has enabled production of an agglomerate with a particle size as small as 800µm. The advantage of having calcium propionate in an agglomerate form allows for a denser product that stores more economically and handles more easily - as much as 1 ton fits on a pallet.
Since there are many factors affecting the mould growth rate on bread, the levels of calcium propionate required cannot be correlated precisely with the extension of shelf life produced. In general, however, for standard bread recipes, a concentration of 0.2-0.5% of flour mass produces optimal results. Technical assistance is available to bakers in Southern Africa from IFI (International Fine Ingredients) - the appointed agents for Kemira.
Kemira's outstanding technical service brought to the local market via IFI, makes sure you get products that are optimised for performance and backed up by first-class technical expertise.
Together with all its specialised suppliers for preservatives and enzymes, IFI is totally focused on the results that bakers need - both in terms of quality and costs. Whether you need technical assistance, a reliable supply of ingredients or innovative solutions - you can find it all at IFI.
The temperature of the baking process does kill moulds, but airborne mould spores can easily infect the finished product even with stringent hygiene standards such as the HACPP system. The use of a preservative is therefore crucial in getting a competitive product to market with sufficient shelf life to provide the consumer with a fresh product of high quality.
Calcium Propionate is yeast-friendly, making it particularly suitable for breads and other leavened products. In addition, it provides a source of calcium in the finished product, providing added value in terms of nutritional benefits. Even though calcium propionate is manufactured synthetically, with a chemical composition similar to vinegar, it is proven safe as a foodstuff with the characteristics of a natural product, and is today the most common preservative for bakery products worldwide.
However, all calcium propionates are not considered equal. Kemira is the leading global supplier of propionates, and produces an agglomerate under its PROBAKE® brand. Kemira's advanced technology has enabled production of an agglomerate with a particle size as small as 800µm. The advantage of having calcium propionate in an agglomerate form allows for a denser product that stores more economically and handles more easily - as much as 1 ton fits on a pallet.
Since there are many factors affecting the mould growth rate on bread, the levels of calcium propionate required cannot be correlated precisely with the extension of shelf life produced. In general, however, for standard bread recipes, a concentration of 0.2-0.5% of flour mass produces optimal results. Technical assistance is available to bakers in Southern Africa from IFI (International Fine Ingredients) - the appointed agents for Kemira.
Kemira's outstanding technical service brought to the local market via IFI, makes sure you get products that are optimised for performance and backed up by first-class technical expertise.
Together with all its specialised suppliers for preservatives and enzymes, IFI is totally focused on the results that bakers need - both in terms of quality and costs. Whether you need technical assistance, a reliable supply of ingredients or innovative solutions - you can find it all at IFI.