Hi Annor, it sounds like you might be baking at a professional level, in which case we recommend reaching out to our Bakery Flour Support Team. (You can start by calling our corporate reception number, 802-299-2240, and then we'll be able to connect you with the right people.) However, we did reach out to a member of our Research and Development Team, Andrea Brown, Ph.D. and CFS, and here's what she offered when we asked about calcium propionate and its role in yeast breads: "It’s the calcium salt of propionic acid. It’s used as a mold inhibitor and, though I didn’t take a deep dive, it’s commonly used with lecithin in commercially produced breads. A quick look at lecithin (a mix of phospholipids) and calcium propionate at the molecular level doesn’t immediately bring to mind a reason they couldn’t be used together." We haven't tested this, and as we mentioned, if you're baking commercially we recommend seeking professional advice before proceeding. We hope you find what you're looking for! Kye@KAF

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