CSP 60
Overview
A calcium propionate-based preservative designed for bakery applications. It helps inhibit mould growth and extend the shelf life of baked products while maintaining product quality, freshness, and safety throughout storage.
CSP 60
Storage
Cool and dry conditions 18 ± 2°C
Shelf Life
365 days
Type
Bag
Category
Finished Product
Ingredients
Group 1
Ingredient
KG
Bread Flour
1.000
Chilled Water
0.560
Sugar
0.060
Salt
0.020
-
0.020
BAKELS INSTANT ACTIVE DRIED YEAST
0.010
CSP 60
0.002
Total Weight: 1.672
Method
1. Place all ingredients in mixing bowl, mix into a well develop dough.
2. Allow dough to rest for 10 minutes, scale dough into 450 g each, mould into round shape and rest for further 10 minutes. Mould long and cut into 4 pieces.
3. Place into prepared greased baking tins. Proof for about 90 minutes, at 35°C, 75% relative humidity.
4. Bake at 210°C for approximate 25 minutes.
Usage
0.2 – 0.3% on the total flour weight
Packaging
Code
Size
Type
Palletisation
2720-15
15 KG
Bag
Ingredients
Group 1
Ingredient
KG
Bread Flour
1.000
Chilled Water
0.560
Sugar
0.060
Salt
0.020
-
0.020
BAKELS INSTANT ACTIVE DRIED YEAST
0.010
CSP 60
0.002
Total Weight: 1.672
Method
1. Place all ingredients in mixing bowl, mix into a well develop dough.
2. Allow dough to rest for 10 minutes, scale dough into 450 g each, mould into round shape and rest for further 10 minutes. Mould long and cut into 4 pieces.
3. Place into prepared greased baking tins. Proof for about 90 minutes, at 35°C, 75% relative humidity.
4. Bake at 210°C for approximate 25 minutes.
Usage
0.2 – 0.3% on the total flour weight
Packaging
Code
Size
Type
Palletisation
2720-15
15 KG
Bag
