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Calcium Propionate

I normally use calcium propionate for extended shelf life problems. I am a packed doughnuts manufacturer, and I have a problem managing my shelf life. Regarding mold on our product, I need some halal/vegan preservatives to extend my shelf life from 3-10 days. I am using yeast, baking powder, eggs, salt, and butter as an ingredients. Some authentic solutions would be highly appreciated.

JTL
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Toqeer Hussain
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    Early mold on commercially produced bakery goods suggests contamination, probably during the packaging process. – Debbie M. Apr 14 '16 at 19:54

2 Answers2

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I have experience with a few natural options such as Bred-Mate, Bro-Lite and MoisturLok, but I doubt that any of those will get you as much shelf life as calpro will. MoisturLok and Brolite both have formulations for sweet goods, and I did have luck getting yeast breads to have a 7+-day shelf life with Bro-Lite.

If you have access to it, I'd recommend just getting halal calpro, as that's going to have the longest shelf-life by far.

SourDoh
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King Arthur Flour sells a "cake enhancer" that extends shelf life by a few days. It works just as well in breads and other baked goods. The enhancer is gluten free, vegetarian, and Kosher.

http://www.kingarthurflour.com/shop/items/cake-enhancer-10-oz

Chris Bergin
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  • The cake enhancer simply makes the bread keep soft longer. The OP is having trouble with mold, not hardening. – rumtscho Apr 15 '16 at 09:41