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 Aluminium Phosphate (SALP) is also available.

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)

Sodium Aluminium Phosphate FG (SALP)

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