Mold Inhibitors – Calcium Propionate

AB Mauri Calcium Propionate, produced in U.S.A. is a calcium salt of propionic acid and is designed to inhibit a broad spectrum of mold and rope to increase the mold free shelf life of baked products.

Increase the mold free shelf life of baked goods.

Download brochure

Additional information

usage

Wide range of yeast raised bakery products whose ph level is lower as 5.5 such as bread, buns and rolls and tortilla

dosage

0.1% to 1% on the flour weight

storage

Unopened in cool and dry area

packaging-bag

25kg

shelflife

24 months