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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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