Plan a trial for your application
Mold control in baked goods
In actual dough and packaging, record fermentation, sensory properties and shelf performance.
Dry premix feeding
At the same carrier and fermentation conditions, compare effects of particle size on mixing and dough fermentation.
Purchase specifications and incoming inspection
Include the intended grade or current specification in the enquiry. Use the table to compare selection criteria and inspection conditions. The specification agreed by both parties defines the contractual limits. ENVO · Calcium Propionate product information ↗
| Property | Unit | Published or agreed specification | Test conditions and checks |
|---|---|---|---|
| Calcium propionate assay | % on a dry basis | ENVO published specification ≥99.0% | Reported as C₆H₁₀CaO₄. Also check moisture and water-insoluble matter. |
| Water-insoluble matter | % by mass | ENVO published specification ≤0.30% | Confirm dissolution, filtration and weighing conditions. Test fermentation and sensory performance separately in the actual dough. |
| Microbiological and retained sample testing | CFU/g or agreed test plan | Agree for the product grade | Keep raw-material microbiology and finished-product shelf-life verification separate. Specify samples, methods and incubation conditions. |
When approving a sample, record the grade, methods, limits and specification revision. On receipt, match the packing lot number to the lot-specific COA and record the measured values and release decision.
Chemical identity
| Database entry | Molecular or composition formula | Molar mass |
|---|---|---|
| Calcium propionate | C6H10CaO4 | 186.22 g/mol |
The values refer to the compound indicated. Confirm hydrate form, solution concentration and blend composition for the commercial grade.
From samples to commercial delivery
Packaging and receiving
ENVO lists 25 kg bags. Confirm order-specific net weight, units per pallet and label revision.
Storage and handling
Identify the calcium salt on the bag. Check powder or granule form and closure and retain a fermentation control by lot.
Sample and order lead times
State food category, sales market, pilot quantity and required arrival date. Confirm MOQ, batch documents, availability and remaining shelf life separately for samples and commercial orders.
Questions from the plant
What if delaying mould changes fermentation or flavour?
Record fermentation, sensory properties and shelf life together using the actual dough and packaging.
How should delayed mould with reduced loaf volume be evaluated?
Record proof time, specific volume and storage in the same packaging. Assess processing effects alongside shelf-life performance.
Report a delivery or batch issue
Include the order number, lot number from the package, label photos and inspection records for the affected lot. When retesting, check Assay, granule specification, Solution pH.
Request documents for your application
TDS · Technical data sheet
For grade selection and sample approval, specify the grade and revision required.
SDS · Safety data sheet
Specify the country or region of use and the required language.
COA · Certificate of analysis
Request a sample COA during supplier review. For incoming inspection, provide the actual lot number.