Baking

In the baking industry, phosphates are used to promote the release of CO₂ as well as functioning as buffering agents and pH regulators. Phosphates support colour development and improve the elasticity and viscosity of doughs and batters.

We offer a comprehensive range of food grade SAPPs (Sodium Acid Pyrophosphates) with different rates of reaction (RoR), all of which comply with current EU regulations. Our SAPPs include Puron^® SR and Puron^® AG, which are registered trademarks of Fosfa a.s.

Sodium Acid Pyrophosphate RoR 10 (SAPP 10)

Sodium Acid Pyrophosphate RoR 15 (SAPP 15)

Sodium Acid Pyrophosphate RoR 22 (SAPP 22)

Puron^® SR (SAPP 28)

Puron^® AG (SAPP 40)

Tartaric Acid and Cream of Tartar are used in the baking industry as leavening agents.

Natural L(+) Tartaric Acid FG Granular BP/USP/EuPh
Different mesh sizes from fine to coarse granular are available

Potassium Bitartrate - Cream of Tartar FG

For more information, specifications, MSDS sheets or supplier quality documentation, please Contact us or send us your Enquiry.

Baking Industry