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.

Download the "Phosphates for baking products" brochure

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