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Leavening is a critical component of many bakery products. At the core of leavening is the production of gasses as a result of the reaction between acid and alkaline components as they come in contact with moisture.

A number of tests in applications, including muffins, scones and cakes are available to share.

In addition to avoiding phosphates and aluminum, these applications showcase dramatic sodium reductions when combined with potassium bicarbonate. Reductions up to 77% below formulations using SAPP and sodium bicarbonate.

Download our latest whitepaper to learn more about eliminating aluminum, phosphates and sodium from your leavening system.

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New Generation of Healthy Baking Powder

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