Phosphates are used in leavening systems in the baking industry. We have other products that help to improve texture and shelf-life as well as to reduce viscosity and sodium levels.
SAPPs
Puron US (slow rising agent for flat breads)
Sodium Acid Pyrophosphate 22 (SAPP 22)
Sodium Acid Pyrophosphate 40 (SAPP 40)
Sodium Acid Pyrophsophate 15 (SAPP 15)
Sodium Acid Pyrophosphate 28 (SAPP 28)
Calcium Phosphates
Dicalcium Phosphate Dihydrate (DCP.2H2O)
Dicalcium Phosphate Anhydrous (DCP A)
Monocalcium Phosphate Monohydrate (MCP.H2O)
Tartaric Acid
Potato Starch
Rice Syrup
Wheat Fibre (Gluten free)
Bamboo Fibre
Apple Fibre
Chokeberry Fibre
Pea Fibre
Cream of Tartar
Potato Dextrin
Low Sodium Salt
Oat Fibre
Sugar Cane Fibre
Citrus Fibre
Cocoa Fibre
Animal-free gelatine-replacement agents for baking include:
Purogan® GE-Alginu-50
Purogan® GE-Alginu-100
Purogan® KTR-Clean
Purogan® TRP-Clean
For more information, specifications, MSDS sheets or supplier quality documentation, please Contact us or send us your Enquiry.
