CALCIUM PROPIONATE

GRADE  FOOD GRADE

           A  D  V  A  N  T  A  G  E  S

        VOLUME INCREASES

        PROMOTES DEXTROSE PRODUCTION, SPEEDS UP FERMENTATION.

        INCREASES FERMENTATION TOLERANCE.

        INCREASE SOFTNESS, DOUGH & GLUTEN STRENGTHING.

        INCREASES FLOUR STABILITY, FLOUR CORRECTION.

        EMULSIFIER REPLACEMENT / DATEM REPLACEMENT.

        STALING REDUCTION, EXTRA SOFTNESS IN SWEET & BREAD DOUGH.

        IMPROVE HIGH FIBRE & FIBRE ENRICHED BAKERY PRODUCTS.

        SPECIAL VAKE CONCENTRATE PROTEASE TO REDUCE GLUTEN STRENGH, IF REQUIRED.

        IMPROVEMENT IN CRUST COLOUR.

        INCREASES OVEN SPRING RESULTING IN GREATER VOLUME.

        INCREASES CRISPINESS IN BISCUIT PRODUCTS.

        IMPROVING YEAST FERMENTATION, INCREASES LOAF VOLUME.

        IMPROVE THE WHITENESS, PRODUCE FINE TEXTURE AND NET WITH GOOD OVEN

        SPRINGS.

        INCREASES SHELF LIFE, STRUCTURE & STRENGTH OF BAKEY PRODUCTS

        IMPROVES TASTE, TEXTURE, MACHINING OF DOUGH.