Discover how innovative leavening can decrease sodium levels by up to 50%, without compromising on the taste of product quality.
Mimic the properties of sodium aluminium phosphate (SALP) in bakery goods, without the negative health impacts.
Easily achieve sodium reduction in tortillas without compromising on taste with a simple switch to PELL™ K-Rise.
From AI software to baking powder, it holds true that the quality of an output is largely determined by the quality of the input.
With it being National Chocolate Cake Day this weekend, we sat down with our Senior Bakery Technologist Steph to ask her a few chocolatey questions.
At the moment reducing sodium seems to get all the attention, but increasing potassium is just as important.
Sweet baked goods are often forgotten in the sodium reduction debate, yet can contain significant levels of sodium.
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As a supplier to commercial
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our minimum order quantity is 350kg.
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