The PELL K™ range of low sodium baking powders have been specifically developed to assist bakers that are looking to improve the nutritional profile of their products. Using the same focus on functionality that was used to develop the PELL™ range, products from the PELL K™ range provide significant sodium reduction without a change in end product quality.
The PELL K™ baking powder range allows bakers to:
- Reduce end product sodium by up to 50% with only a small reduction of added salt
- Maintain flavour profile without the use of flavour enhancers or salt replacers
- Produce low sodium products with no change in end product volume, texture, appearance or taste
- Improve nutritional profile by increasing potassium content