Selection guide

Bakery Shelf Life System

Matching leavening acid, mould inhibitor and particle grade to the bake and the dosing equipment.

Leavening

SAPP releases carbon dioxide through the bake rather than immediately on mixing, dosed at 0.1-1.0% on flour weight and mixed with the dry ingredients first. Sodium bicarbonate at 20 g/kg in wheat flour is the partner alkali, and ammonium bicarbonate is added where a stronger puff with no residue is wanted.

Mould control

Calcium propionate extends shelf life by 30-100% and is heat resistant to 150 deg C, supplying 18% min calcium instead of sodium. Sodium propionate is the more soluble alternative where fast even distribution in a dough matters more than the sodium figure on the label.

Particle grade is the real decision

Calcium propionate powder at 80-200 mesh dissolves instantly for bakery, dairy and sauces. The 14-60 mesh granule is low-dust and suits flour, premixes and automated dosing. Benzoic acid follows the same logic with fine powder at 20-100 micron, granular at 0.2-1.0 mm and coarse at 0.8-2.5 mm.

Dough strength

Vital wheat gluten at 75-82% protein is gently dried so that elasticity and binding capacity survive, which is what lets it lift volume and chewiness in bread, noodles and pasta rather than simply raising the protein figure.