(FOOD GRADE)- IS: 6031-1996
Why use Calcium Propionate in Bread making
MOULD formation & ROPINESS are two types of bread disease. The presence of Rope in bread result in breaking down of starch & protein producing a discoloured & sticky condition in the crumb accompanied by rotten Pineapple odour. Ropiness generally appears in bread 12 to 40 hours after bread making.
The development of thread like whiskers in breads, particularly kept under warm or moisty condition, is generally due to the presence of Mould.
USE OF CALCIUM PROPIONATE AS PRESERVATIVE
1) In making cake, biscuits & similar products with high
2) In confectionery items.
3) In poultry & cattle feed .
4) In fish preservation .
5) In mosquito coil.6) As an anti-caking agent.
ZINC SULPHATE MONOHYDRATE
Bile Extract & Customised Manufacturing of products using the following unit operations.
Fluidised Bed Dryer