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Baking Preservatives

Propionates are the preservatives of choice when it comes to reliable food safety for bakery items. For yeast leavened products ADDCON Calpro, calcium propionate (E282), is the standard product of choice as it efficiently inhibits moulds and rope forming bacteria while having a minimal impact on yeast activity.

For chemicaly leavened bakery items and/or applications requiring extended shelf life our newly developed ADDCON-KTP liquid (E280/283), propionate based preservative gives superior performance. It is as well able to replace sodium propionate while bringing no sodium to the baker's receipee.

Rope formation and excessive amylase activity of flour can be held in check using Sodium diAcetate (ADDCON NadiAC) which is labelled in the European Union as an acidity regulator. (E262)