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Acid phosphates are
well-known leavening agents in dough. They react
with bicarbonate of soda to produce a controlled release
of gas, which enhances the volume, appearance
and flavour of all types of cakes and pastries.
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Our range of products has been
developed to meet a variety of needs. Prayon monocalcium
phosphates (MCPs) are used in short-order cooking (waffles,
wafers, biscuits etc.) and in preparing leavening powders
and self-raising flour, while for making cakes, sponge cakes
and biscuits we recommend sodium acid pyrophosphates (SAPP).
During the manufacturing process, SAPP can have a greater
or lesser 'retardation' effect.
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- Dough rate of reaction (DRR): percentage
of CO2 available released by the bicarbonate of soda
in the dough after 2 minutes of kneading (varies depending
on the method used). For more details, see the specification
sheet.
- Neutralisation value: number of kilos
of bicarbonate of soda that will be neutralised (or converted
into CO2) per 100 kg of acid phosphate.
Are you looking for a specific
product? Would you like technical information, the safety
data sheet or certificates for the product? This information
is now at your fingertips...
If you have any questions, comments
or would like additional information, please don't hesitate
to contact us. Our sales
team and our food applications laboratory are ready to help
you.
General terms of sale
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