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.

Outstanding experience! The product was exactly as described, and the packaging was secure. Will definitely purchase from this seller again.

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.

I use a tiny amount of this (1.5% by weight of the flour used in my baking product) that successfully deters the growth of mold past the date it is being consumed (about 10 days maximum). Works like a charm for homemade bread, which without this, starts to mold in 5-6 days. Now now thrown away moldy bread, it is all eaten before there is any hint of mold. The key with using this food-safe is to use as little as possible. I first tried using 1%, and although mold growth was noticeably retarded, it started to appear after 7 days, so I upped the next batch to 1.5% by weight of powder. That allows the bread to remain mold free for at least 10 days (always consumed by then, have not gone longer). The 1lb bag I bought should last for years and years if kept dry. Very cost effective stuff.

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

DO NOT BUY!!!!! Will update, reached out to seller no response will return due to failure to respond or properly disclose ingredients: im not into taking random mystery powders, i dont use random powders in my cooking, i cant use this because i dont know what it is, this is a waste of time & money. Furthermore you may not fail to disclose allergens until after point of sale. Im actually supprized this seller has not been shut down for this. Contains tree nuts, soy, milk, ect....this is not on the listing.

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

I was so frustrated that my rustic bread loaves got "sticky" on the insides by the time they were half gone, a couple of teaspoons of Calcium Propionate takes care of that!