Phosphates for bakery and pastries

Ingredients

FERRER SOLUTIONS

At Ferrer Alimentacion we offer you a wide variety of Phosphates for Bakery and Pastries, each one with different properties and characteristics. We help you choose the most appropriate one for your project, with Quality Assurance and Food Safety Guarantee.

Products

MCP (Monocalcium phosphate)

Origin

Europe
Available in Spain

Properties

E-341i: Monocalcium phosphate belongs to the group of hydration-activated leavening acids. Fast and easy hydration and dissolution.
Available in a wide range of synergistic blends. On request.

Applications

Sponge cakes, refrigerated doughs and flour improver.

SAPP (Sodium acid pyrophosphate)

Origin

Europe
Available in Spain

Properties

E-450: Disodium Diphosphate, commonly known as SAPP or Sodium Acid Pyrophosphate, is used as an acidulant, buffer and leavening agent in bakery mixes and doughs. Chemical leavening systems consist of a carbon dioxide carrier (sodium bicarbonate is the most popular one), which react under development of carbon dioxide. Phosphates function as leavening acids and are the tools to control the amount, rate and the timing of the gas release (SAPP15, SAPP28, SAPP40), which enables them to gain high control and influence in the baking process. By choosing the appropriate phosphate we can also modify the texture, volume and taste of the final product.
Available in different qualities and rate release.

Applications

Bakery, biscuits, pastries, baking powder improvers, etc..

We help you to choose the most suitable product for your project

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