MYCOBAN® Calcium Propionate Crystals

MYCOBAN® Calcium propionates are effective against mold and the mucoid variant of Bacillus subtilis. Because they have only slight action on yeast, they are used in yeast-raised goods without detriment to leavening action. MYCOBAN is also used in tortillas, cakes, pies and pie fillings.

The calcium salt is preferred in bread and rolls as it has the further benefit of contributing to enrichment by supplying calcium. Sodium Propionate is preferred over calcium propionate in cakes and other chemically leavened goods since the calcium ion can interfere with leavening action.

MYCOBAN is easily dispersible in basic dough ingredients. For conventional methods of bread making, MYCOBAN is added with the other ingredients during the dough-mixing stage. For continuous methods, MYCOBAN can be added to the brew, liquid sponge or dough. It is usually added with the dough ingredients. In a no-flour brew MYCOBAN can play a significant role in controlling the pH which in turn affects proof time. Addition of MYCOBAN at proper levels to baked goods does not alter color, taste, volume or baking times.

The quantity of MYCOBAN required is related to product pH and storage temperature. Baked goods of low pH (higher acidity) such as angel food and cheese cakes require smaller quantities; higher pH products (chocolate and devil's food cake) require more MYCOBAN for adequate protection. During periods of high humidity and high temperature, higher use levels of MYCOBAN are required.

Standards of Identity for Bakery Products ingredients that do not change the basic nutritional characteristics of bread. No (21 CFR 17) permit the use of safe and suitable identity or adversely affect the physical and limits of use are imposed.

Federal Standards of Identity specifically permit sodium or calcium propionate or a combination of these two to be used in Pasteurized and Cold-pack cheese products. MYCOBAN is added in the process cheese cooker or blender. With pasteurized process cheese and cheese products the MYCOBAN can be added before, or along with, the emulsifying salts. When used with cold pack products, MYCOBAN may be mixed with other ingredients and added in this manner or may be sprinkled into the ground cheese base while it is being agitated and worked.

The cheese products to which MYCOBAN can be added have a pH below 5.5 which brings them into the range of maximum antimycotic effectiveness of MYCOBAN.

SUGGESTED MYCOBAN LEVELS IN BAKED GOODS:
2-1/2 to 5 oz. per 100 lbs. flour. 3 oz. usually should be sufficient, but 5 oz. may be needed under extreme conditions, such as warm and moist weather
3 to 6 oz. per 100 lb. flour. 4 oz. usually should be sufficient, but 6 oz. may be needed under extreme conditions
1-1/2 to 3-1/2 oz. per 100 lb. batter; generally 2-1/2 oz. suffices
2 to 4 oz. per 100 lb. batter; generally 3 oz. suffices
5 to 7 oz. per 100 lb. batter; generally 6 oz. suffices
2 to 6 oz. per 100 lb. batter; the higher the fruit content, the less propionate needed.
4 to 6 oz. per 100 lb. batter; generally 5 oz. suffices.
2 to 5 oz. per 100 lb. dough.
2 to 5 oz. per 100 lb. filling

NOTES:
In cakes use only sodium propionate. Add it with the baking powder and take out an equivalent weight of salt from the formula
In fillings add propionate just before the end of cooking.
In pie crust dissolve propionate in the water to make up the crust.
"Brown 'n Serve" rolls. Many bakers today prefer an oil spray 9n these rolls in order to allow the foils to expand without tearing and, at the same time, to reduce the formation of a tough skin. MYCOBAN may be incorporated into the spray mixture in the following proportions:

Vegetable Oil: 5.0 lb.

Lard or vegetable shortening: 5.0 lb.

Mono and di-glyceride emulsifiers: 0.8 lb.

33% solution of MYCOBAN, sodium propionate: 1.0 lb.
(Quantities of vegetable oil and lard or vegetable shortening may be varied according to the spray and flow characteristic desires).

 

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