Acid phosphates are established leavening agents for dough products. Reacting with baking soda or sodium bicarbonate releases gas, increasing volume and improving appearance and flavour.
The most used phosphates are SAPP (sodium acid pyrophosphate) and DCP (dicalcium phosphate).
SAPP applications
- Baking mixes
- Batters
- Cakes
- Doughnuts
- Industrial and domestic baking powders
DCP applications
- Frozen dough products
- Self-raising pizza dough
- Microwave dough products
- Calcium fortification in diet and energy bars
Contact us with no obligation
