PELL™ K Low Sodium Baking Powders
High quality baked products require proper leavening to give a light texture. The liberation of carbon dioxide gas at the correct point in the baking cycle is essential to deliver optimum volume, effecting texture and mouth feel. Our range of low sodium baking powders ensures quality is not compromised whilst the salt content is reduced.
Click on application heading to find out more about the PELL™ K low sodium range.
|Make an Enquiry >||Download Datasheet >|