I want bake breads, do i need with this calcium propionate? and whts the difference?

Calcium propionate and sodium propionate both work as preservatives of baked goods by inhibiting the growth of mold. They function in a similar fashion, but sodium propionate is typically used when baking cakes or quick breads that are chemically leavened (e.g. with baking soda or baking powder) because the calcium in calcium propionate can interfere with these function of chemical leaveners. For baking bread made with yeast calcium propionate is typically used--it may also have the benefit of adding some calcium to the bread that can be usefully absorbed by the body as a nutrient,

What percent would be used in bread making?

The amount needed will vary based on temperature and pH. Our general recommendation is 0.1% - 0.5% of the flour. Try to use only enough to achieve the preservative results you desire. For example, if you’re using 1000 g of flour, start with 1 g of sodium propionate. If that works good for you, then stop there. If you still think it's spoiling too soon, then next time try 2 g of sodium propionate for 1000 g of flour. Never use more than needed and never more than 5g for 1000g of flour.

PURE ORIGINAL INGREDIENTS Sodium Propionate (8 oz) Preservative & Mold Inhibitor, Food Grade, Food Additive

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