November 15, 2010 - 4:22am
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?
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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.