Bakery

We've got baking down to a science.

ICL leavening acids react with sodium bicarbonate or baking soda to deliver carbon dioxide gas during the baking process. The timing of gas production and composition of the leavening acids impact the appearance, texture and volume of the bakery product. Our expansive range of options satisfies the varying leavening needs of fast, time delayed and heat activated processes as well as an ability to meet your label requirements.

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