Replaces calcium propionate

FarXtend™ T100

Clean-label alternative to calcium propionate

FarXtend™ T100 is a cultured wheat flour that provides natural propionic acid. It protects bread from mold with performance comparable to calcium propionate and is declared as a flour.

Suggested label line Cultured Wheat Flour

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Wheat ears and flour, the base of FarXtend T100

Key data

Replaces: Calcium propionate
Dosage: 0.90 to 1.10% on flour basis
Label line: Cultured Wheat Flour
Form: White to yellowish powder, water-soluble. Add with the dry ingredients or disperse in the water at room temperature or warmer.
Allergens: Contains wheat (gluten)
Certifications: Kosher, Halal, Non-GMO, FSSC 22000 plant, Carbon-14 verified biobased
Shelf life: 12 months in original sealed packaging
Pack: 25 kg food-grade kraft bag, or 25 kg PE bag inside a cardboard box

Best for

Pan breadSandwich loavesBunsRollsTortillasFlatbreads

How to use it Dose at 0.90 to 1.10% on flour basis. It is a reformulation, not an automatic one-to-one swap: product pH, water activity, yeast compatibility and packaging all matter, so we confirm the dose for your formula in an in-plant trial.

Cultured wheat flourDeclared as a flour ingredient, not a synthetic preservative.

Mold protectionIn a third-party shelf-life study at 25 ± 1 °C, bread with FarXtend™ T100 showed no visible mold at day 28, the end of the test.

Contains wheatDeclare it as a wheat (gluten) allergen.

CertifiedKosher, Halal, Non-GMO, FSSC 22000 plant, Carbon-14 verified biobased.

Why FarXtend The propionate performance, with a clean label FarXtend T100 delivers mold protection on par with calcium propionate in a third-party shelf-life study, with a natural origin and a clean-label ingredient statement.

FarXtend T100 fermented propionate

Calcium propionate

Mold protection in bread

✓

Natural origin

✓

–

Clean-label ingredient statement

✓

–

FSSC 22000 certified plantHalal certifiedKosher certified

Third-party shelf-life study at 25 ± 1 °C. Qualitative comparison; results depend on formulation, process and use level.

Frequently asked questions

What does FarXtend™ T100 replace?

FarXtend™ T100 replaces calcium propionate.

What is the recommended dosage of FarXtend™ T100?

The recommended dosage is 0.90 to 1.10% on flour basis.

How is FarXtend™ T100 declared on the label?

The suggested label line is: Cultured Wheat Flour. Final labeling is the decision of your regulatory team.

How is FarXtend™ T100 added to the formula?

White to yellowish powder, water-soluble. Add with the dry ingredients or disperse in the water at room temperature or warmer.

Does FarXtend™ T100 contain allergens?

Contains wheat (gluten).

What certifications does FarXtend™ T100 have?

Kosher, Halal, Non-GMO, FSSC 22000 plant, Carbon-14 verified biobased.

What are the shelf life and packaging of FarXtend™ T100?

Shelf life: 12 months in original sealed packaging. Pack: 25 kg food-grade kraft bag, or 25 kg PE bag inside a cardboard box.

Industrial bakery

FARBE Bakery

Working in bakery? Our bakery site has the dosage, technical data and natural preservative selector for bread and baked goods.

Go to FARBE Bakery

Get the FarXtend™ T100 TDS

One page with dose, form, label line, allergens, shelf life and certifications. A technical specialist follows up to plan your trial.

Request a FarXtend™ T100 sample

Tell us your process and volume. We review each request before shipping, and a technical specialist follows up to plan your trial.

All natural preservatives See all five preservatives