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Comparison of powder and granular calcium propionate


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#1 saqibfst

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Posted 18 January 2012 - 08:14 AM

i just wanna know which form of calcium propionate is better (powder or granular) as a preservative in our frozen dough product like pizza dough, flate bread dough.

is granular is more effective than powder?
plz help

thanks
saqib



#2 Hongyun

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Posted 20 January 2012 - 02:42 PM

Hi,

If the only difference is the particle size, then they should work equally well.

In general, granules can dissolve in water more easily, easier to work with and do not cake up so fast.

Regards,
HY



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#3 saqibfst

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Posted 21 January 2012 - 07:08 AM

thanks HY
so which one will be better work .
i mean if you have an option, which one would you like to use

thanks
saqib

Hi,

If the only difference is the particle size, then they should work equally well.

In general, granules can dissolve in water more easily, easier to work with and do not cake up so fast.

Regards,
HY



#4 Hongyun

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Posted 25 January 2012 - 06:33 AM

Since application is in dough, then perhaps the powdered form might be a better choice, in terms of evenly spread out and distribution within the dough, i think.



"World Community Grid made it possible for us to analyze in one day the number of specimens that would take approximately 130 years to complete using a traditional computer."

- Dr. David J. Foran, professor and lead researcher at The Cancer Institute of New Jersey, UMDNJ-Robert Wood Johnson Medical School.




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