Baking chemicals

Baking

Baking

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.

Phosphates

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)

Additives and Functional Ingredients

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 Replacers

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.

bakery products in store