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Romoban Calcium Propionate

ROMOBAN CALCIUM PROPIONATE is used extensively as a mold/fungal inhibitor in Breads, Cakes, Buns, Rolls, Pizza Bases, Doughnuts and other baked goods.


• ROMOBAN prevents growth of mold and rope in baked products
• ROMOBAN is non-volatile, non-corrosive.
• Easily miscible with water and safe to handle.
• It does not affect the flavour, taste and the appearance of baked goods.


Composition - Calcium salt of Propionic Acid
Appearance - White Granular
Purity - 98% Min
Moisture - 5.0% Max


· Store in cool & dry place


· 20 kgs Bag

Romoban Calcium Propionate


Romoban Calcium Propionate
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Approx. Rs 150 / KilogramGet Latest Price

Product Details:
Minimum Order Quantity1000 Kilogram
Packaging TypePlastic Bags
Packaging SizeUp to 20 kg
CategoriesFood Additives, Preservative
SolubilityInsoluble in water
Shelf Life12 months
ApplicationBakery mainly in bread

With our expertise in this domain, we are able to offer a superior quality range of Romoban Calcium Propionate. It is used as a preservative for breads, cakes and other baked goods. Our range does not affect the flavor, taste and the appearance of baked goods. The offered range is stringently checked by expert quality controllers on various parameters to ensure zero impurity.

  • Romoban Prevents Growth Of Mold And Rope In Baked Products
  • Romoban Is Non-Volatile, Non-Corrosive.
  • Easily Miscible With Water And Safe To Handle.
  • It Does Not Affect The Flavour, Taste And The Appearance Of Baked Goods.

Suggested Use Levels (in Gms)
  • In white breads, the concentration varies from 60 gms to 255 gms. The table given below shows the recommended number of gms of 'ROMOBAN' per 90 kg of Flour to give 2 to 3 days increase in moldfree life.
  • In dark breads, concentration varies from 115 gms. to 340 gms. The average pH for the dark bread dough is 5.6 to 5.8. At a given pH, dark bread requires slightly more ROMOBAN than white bread for the same mold inhibition.
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