This food-grade powdered product is mainly used as a flour whitener, but also as a dough conditioner that makes yeast dough smoother. As a non-halogenated agent, it is used for dough improvement, its better processing and handling, which increases the baking ability.

Adding calcium peroxide to flour strengthens the gluten wall of the dough, resulting in better texture, moisture retention and yield in bread. The addition of CaO₂ is necessary when gluten needs to be strengthened due to less than ideal flour quality.

Calcium peroxide proves particularly useful in no-time dough processes. This process eliminates the need for pre-fermentation, which promotes natural oxidation and ripening, so gluten development is accelerated. Industrial bakeries in particular save time in the production of breads.

Calcium peroxide is also used in smaller quantities prior to fermentation because the acidic environment strengthens the protein bonds. The lower the protein content of the flour, the more calcium peroxide is needed for the dough to develop well. In frozen baked goods, it serves as an oxidizing agent and firming agent before freezing. This enables frozen products to bind water better during thawing.

The recommended amount of calcium peroxide to be used is usually 20-35 ppm. However, the amount should be calculated or adjusted depending on the process and flour texture. The amount of calcium peroxide added to the dough should, of course, be carefully checked to avoid negative effects on the extensibility of the dough.

When dosing in tablet form, the prescribed limits must not be exceeded. This will not affect the quality of the dough. For bakeries, it is important to know the respective concentration per tablet in order to determine the number of uses.

Storage of calcium peroxide

Since calcium peroxide is flammable, bakeries should follow some basic precautions. These include properly sealed storage in closed containers and well-ventilated storage areas.