French Culinary Institute

Calcium and sodium propionate

Appears in

The Fundamental Techniques of Classic Bread Baking

The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

About

Calcium and sodium propionate add to bread dough at a level of .1 to .35 percent

© 2021 All rights reserved. Published by Abrams Books.

Part of

Ingredients and Their Functions

Other Ingredients

Mold Inhibitors

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