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A bakery buys three things from a chemical supplier: lift, shelf life and dough strength. SAPP, sodium bicarbonate and ammonium bicarbonate cover the leavening system, calcium and sodium propionate plus sodium diacetate cover mould, and vital wheat gluten covers dough handling in bread, noodles and pasta.
8 products
Releases carbon dioxide on heating for controlled rise and expansion during baking
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Assay 99.0-100.5% against quality standard GB 1886.2-2015
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Strong expansion effect, which is why puffed food and puffs rely on it
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Dual-action preservation against both mould and yeast, extending food and feed shelf life by 30% to 100%
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Assay specified 99.0-100.5% with a reported result of 99.59%
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Free acetic acid 39.0-41.0% and sodium acetate 58.0-60.0%, a defined ratio rather than a blend of convenience
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75-82% protein, rich in glutenin and gliadin with excellent digestibility
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Dual specification, GB 25588-2010 and FCC VII, so one material serves Chinese and FCC-referencing markets
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