Victory CAP (Calcium Propionate) is produced by Propionic Acid and Calcium Hydroxide, deacted under Hygienic conditions. (E- 282)
||White fine powder.
||Solubility( 1% soln.at 25 . C)
||Soluble in water and clear transparent solution
||pH (10% Soln.)
||Loss on drying(At 105 . C , 2hr)
||NMT - 5.0%
||NMT - 98.50%
300 gm to 500 gm per 100 kg of dough mass along with vinegar. Maintain pH 5.2 - 5.4 of white bread dough & in case of brown bread dough ph must be pH 5.5 - 5.8.
STANDARD PACK SIZE
20 kg Paper bag & 1 kg Bag.
12 months from the date of manufacturing.
Store in cool, dry place and tight container.
Avoid direct contact with skin and eyes.
Note: It is a GRAS approved food Preservative.
**Generally Recognized as Safe by FDA (As per cGMP 21 CFR Para 184.1081)
*These recommendations are based on conditions & use, not the guarantee.