It uses accurately proportioned sodium bicarbonate and citric acid, supporting a mild and controllable foaming reaction that has little impact on the pH value of the dough. The volume of bread can be increased by around 40% evenly, with a fluffy and soft texture and no obvious chemical residual odor. It complies with domestic and EU food safety standards and can be directly used in food production without extra cleaning treatment.
It appears as white powder, with particle size ≤100 mesh, individually packaged 1kg per box, 20kg per carton, and should be stored in a cool and dry environment to avoid premature reaction due to moisture. It has good solubility in water, and can be fully mixed with dough raw materials evenly.
Used for home baking, commercial bakeries, food processing plants for the production of cakes, bread, cookies, puffs and other baked goods. It can meet domestic and EU food safety standards, and is suitable for foaming needs of all kinds of baked products, improving production efficiency and product quality.
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