NatureJam Calcium Propionate Powder for Baking 1 Pound Bulk Bag

I've been trying to bake my own bread lately. A full-size pullman loaf lasts me about a week.Naturally, the quality starts to suffer toward the end of the loaf. As the temperatures get warmer, I decided to food-science my way to better bread.CalPro effectively inhibits the growth of bread mold and ropey bacteria. And you really don't use much of it.In commercial pre-sliced bread the limit is 0.1% of the total weight. That means 2.2 grams in a 2.2kg loaf of bread.A home kitchen probably doesn't have the spore load of a commercial bakery, i'm not pre-slicing, and it doesn't have to stay around near as long as commercial bread.At a level of 0.5g in 2.2kg of dough i absolutely cannot taste it, but the texture of the bread does seem to hold up a little better toward the end of the loaf. A heel left in a bag in the back of the cupboard didn't mold for weeks. I could go down to 0.3%.And yet I have a pound of it.Regardless of the best-by date, it will probably still be CalPro in a decade if it's kept dry and out of sunlight.

This additive does prevent mold in my bread. You will have to experiment with the amount, too much and the is dense and mishapen.

Must have in the kitchen

I just received this and used it in the loaf of bread that I made yesterday so it's a little early for me to really give it five stars but I did it appears in what I've been using the last few days it does work. That was good information to know on how to preserve your homemade bread.

Uh, as a casual, at-home bread baker, this is enough for the next 5 generations of my family. Pretty great value.