Baked goods

Acid phosphates (our Praylev^TM products) 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 flavor of all types of cakes and pastries.

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, cookies 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.

(*) 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). The lower the DRR, the higher the retardation of the gas release. This is known as the "retardation" effect.

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