Food grade calcium lactate plays an important role in the field of baked goods. Adding an appropriate amount of calcium lactate in bread making can enhance the gluten strength of the dough. It can interact with the proteins in flour, making the dough more resilient and less prone to breakage during mixing and fermentation, thereby improving the processing performance of bread. The baked bread has a fluffier texture, even and fine pores, and a softer texture. In cake making, calcium lactate can adjust the acidity and alkalinity of the batter, optimize the internal structure of the cake, make the structure of the cake more delicate, extend the shelf life of the cake, maintain its moisture and soft taste, improve product quality, and meet consumers' pursuit of deliciousness and quality.