Calcium Propionate · Mold Inhibitor for Bread, Bakery, Tortillas & Flour Products

Key characteristics

• Chemical name: Calcium propionate (calcium propanoate).
• Chemical formula: Ca(C₂H₅COO)₂.
• Form: typically a white, free-flowing crystalline powder or granules with a mild, characteristic odour.
• Solubility: freely soluble in water, allowing easy dispersion in doughs, sponges, slurries and premixes.
• Microbial spectrum: effective primarily against moulds and some rope-forming bacteria in bakery systems; less effective against yeasts at typical dose levels and pH.
• pH range: active over a broad pH in bread and flour products; performance is influenced by product pH, water activity and process conditions.
• Function: helps to extend mould-free shelf life and reduce spoilage in packaged bread, tortillas, buns, cakes, pastries and bakery mixes.
• Compatibility: generally compatible with yeast, dough conditioners, enzymes, emulsifiers and antioxidants used in bakery formulations.

Atlas supports bakery technologists and industrial bakers in optimising calcium propionate level, point of addition and interaction with dough systems to achieve robust shelf life with consistent volume, crumb and flavour.

Indicative specification points

Final specifications are agreed for each project and destination market. Typical food-grade calcium propionate parameters include:

• Assay: generally ≥ 99.0% calcium propionate on dried basis.
• Appearance: white, free-flowing powder or granules, free from visible foreign matter and caking.
• Identification tests: confirm calcium and propionate ions according to food additive methods.
• Alkalinity / acidity: within specified limits for a defined aqueous solution.
• Loss on drying: controlled to maintain product stability and consistent active content.
• Water-insoluble matter: limited in line with product specification.
• Heavy metals and specific contaminants: restricted to meet global and local food safety requirements.
• Particle size distribution and bulk density: set for good flowability, dust control and homogeneous blending in flour and dough systems.
• Microbiological profile: manufactured under good hygiene and food safety practices, typically not microbiologically sensitive but monitored for cleanliness indicators.

Each batch is supplied with a Certificate of Analysis (COA) and a technical data sheet. Additional documentation (GMO status, allergen declarations, dietary suitability, contaminants, origin, Halal/Kosher certificates) can be provided from approved producers to support audits and customer documentation needs.

Bread & yeast-raised bakery

• Sliced sandwich bread & pan bread – used to extend mould-free shelf life in wrapped and sliced breads distributed through ambient retail channels.
• Buns, rolls & hamburger/hot dog buns – inclusion in dough formulations to support shelf stability during distribution, display and household use.
• Artisan-style, soft and sweet breads – tailored dosages to protect high-sugar, high-moisture bakery items while preserving texture and flavour.
• Part-baked and bake-off products – used in dough or par-baked bases to control mould growth during chilled/frozen storage and post-bake life.

Tortillas, flatbreads & specialty items

• Flour tortillas & wraps – calcium propionate helps deliver extended ambient shelf life when combined with suitable packaging and water activity control.
• Pita bread, lavash & other flatbreads – inclusion in formulas to support mould control in multi-day distribution chains.
• Pizza bases & focaccia – used in chilled, frozen or ambient pizza crusts as part of the preservative strategy.

Cakes, pastries & bakery mixes

• Packaged cakes, Swiss rolls and cupcakes – supporting mould control in high-sugar, high-moisture products where water activity and packaging are carefully managed.
• Donuts & sweet pastries – used alongside frying or baking processes and glaze systems to reduce spoilage.
• Dry bakery premixes – integrated into bread, cake and muffin mixes to provide built-in preservative function once reconstituted and baked.

Formulation & process guidance

• Selection of dosage depends on:
  • Product type (bread, cakes, tortillas, flatbreads, premixes),
  • Water activity and moisture content,
  • pH and dough formulation (acids, salts, sugar, fat),
  • Target shelf life and distribution conditions,
  • Legal maximum levels in the destination market.
• Typical points of addition:
  • Direct addition to flour or dry premix in the mixer,
  • Use via blended functional systems including enzymes, oxidants and emulsifiers,
  • In some cases, addition to sponge or preferment systems with adapted levels.
• Technological considerations:
  • Excessive levels can slow yeast fermentation and volume; optimisation trials are essential,
  • Work with buffer salts and dough conditioners to balance gas production and dough strength,
  • Combine with hygienic design, cooling conditions and packaging for robust shelf life.
• System design:
  • Frequently used together with acids (e.g. vinegar, lactic acid) and enzymes as part of an integrated shelf-life system,
  • May be combined with propionic acid or other propionates depending on local regulations and processing preferences.
• Regulatory teams must confirm:
  • Permitted use levels and food categories for calcium propionate in each jurisdiction,
  • Labelling requirements (E-number, functional class, additive name),
  • Any special guidance or limits for products targeted at children and sensitive groups.

Quality & documentation

• Supplied as food-grade calcium propionate with agreed specifications for assay, physical parameters and impurity limits.
• Each batch is accompanied by a Certificate of Analysis (COA) and a technical data sheet describing key analytical parameters and test methods.
• Additional documentation can include GMO status, allergen declarations, contaminant and heavy metal data, dietary suitability (e.g. vegetarian/vegan where applicable), BSE/TSE statements, origin and Halal/Kosher certificates depending on the selected producer and grade.
• Production sites typically operate under recognised ISO and food safety management systems (e.g. HACCP, FSSC/ISO 22000), with further certifications available on request.
• Customers remain responsible for regulatory compliance, maximum use levels, labelling and claims for calcium propionate-containing products in each destination market.

Packaging, storage & logistics

• Standard packaging: typically 25 kg multi-wall bags or fibre drums/cartons with inner liners to protect against moisture, contamination and caking; alternative pack sizes can be considered for specific supply chains.
• Suitable for full-container or mixed-container shipments together with other preservatives, improvers, sweeteners and functional ingredients.
• Store in a cool, dry, well-ventilated area, away from strong acids and odour-intensive materials to preserve quality.
• Typical shelf life is defined in the product specification and on the COA; customers should validate preservative performance and dough behaviour in their own processes and finished products.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara, Türkiye.

To receive a tailored offer, please share your intended applications (sandwich bread, buns, tortillas, flatbreads, cakes, premixes, etc.), target shelf life, process (industrial line, artisanal bakery, bake-off), typical product pH and water activity, annual volume, packaging needs, documentation/certification requirements and destination markets. Our team will recommend suitable calcium propionate grades and, where relevant, combined bakery shelf-life concepts.