The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

calcium propionate

flourgirl51's picture

calcium propionate

Do any of you professional bakers use calcium propionate in your breads as a preservative? If so, do you mix it into the flour before adding other ingredients? Does its' usage affect the flavor of the final product?

Lucifer's picture

Sure there will be some that do. Hope they list it in the ingredients section.

Use good flour or mill your own, let the dough ferment, don't store in sealed packaging and your bread will last for many days without any additives.

Sorry for the rant.