BAKERY
Although it can be difficult to replace sodium based leavening acids and retain full functionality, reduced sodium and free solutions are available to match the performance of traditional sodium based leavening systems. These alternatives provide excellent volume, desired crumb and cell structure with clean flavor.
As experts in chemical leavening we understand the rate of reaction and technology of the different leavening acids so that we can adequately adapt formulations for optimal performance when reducing sodium. Depending on the application and the leavening requirements – fast acting, time based, or heat activated, we can assist with formulation adjustments or new formula development.
RESULTS YOU CAN SEE:
- Excellent flavor in baked goods
- No impact on dough mixing and handling
- Versatility in granulations allows for consistency in bakery mixes
- Fine to medium granulations suitable for topical applications such as crackers, chips, etc.