Should calcium propionate be disolved in a liquid when making yeast bread?
There isn't much information online for home bakers regarding the use of calcium propionate. I've started an Etsy shop and selling various yeast breads and other sweets. I'm going to start testing to see which percentage of the preservative works best for my recipes and gives me the best result.
I need my products to last a minimum of a week. Would it work better being dissolved in a liquid? Would my yeast survive the preservative better if the calcium propionate was mixed dry into flour? Any tips or insight into the use of Calcium Propionate in yeast breads would be extremely appreciated.
Best Answer
With a solubility of 49 grams per hundred ml cold water https://en.wikipedia.org/wiki/Calcium_propanoate I would not worry about dissolving Ca propionate in anything before adding to your dough. As with sugar, the liquid already in the dough should be plenty to get your propionate dissolved.
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How is calcium propionate used in bread?
Uses of Calcium propionate powder Recommended usage of calcium propionate is 0.1 to 0.3% of the dry flour, which is equals to approx. a pinch.Does calcium propionate affect yeast?
Calcium propionate is the ideal preservative for bread and rolls because it has little effect on yeast and does not interfere with its fermentation.How do you add preservatives to bread?
Honey, ginger and cinnamon, are all flavorful natural food preservatives and good additions to your breads. Add 1 tsp. per loaf of bread to keep it from going stale.How does the calcium propionate affect the bread?
Calcium propionate is used as a preservative in bread and other baked goods, and it may be combined with propionic acid and sodium propionate. 1\ufeff Calcium propionate helps keep baked goods fresh by preventing mold and bacterial growth that would otherwise cause them to go bad.Is Calcium Propionate Safe? | Ask Dr. Lin Ep 3 | BAKERpedia
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