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.