Looking to increase rise, retain moisture, prolong shelf-life, or create a finer, more tender crumb?
Ascorbic Acid Strengthened gluten, provides greater loaf volume, a finer crumb, increased tenderness of crumb, reduces crust thickness, and provides a faster rise.
Citric Acid Citric Acid acts as synergist for antioxidants, buffers pH, imparts flavor, provides acidity.
Colors Colors natural or synthetic.
Dextrose Dextrose promotes browning and is less sweet than sugar.
Ethyl VanillinEthyl Vanillin with a strong vanilla essence, is used as a flavor enhancer in foods such as chocolate, ice cream, baked goods and drinks.
GDL GDL provides a progressive pH decrease, acts as a raising agent for baked goods and can prolong shelf life of baked goods.
Glycerin Glycerin retains moisture, provides smoother/shinier icing, provides creamier icing and prevents crystalizing of sugar.
Guar GumGuar Gum high in soluble fiber and is found in gluten-free baked goods.
Lactic Acid Lactic Acid acidifies sour dough.
Low Calorie Sweetener Low Calorie Sweetener provides sweetness, reduces or replaces sugars, reduces calories, enhances taste profile by masking off-flavors, lowers glycemic index, and enables use of nutrition claims.
Phosphates Phosphates enhances volume, appearance and flavor of cakes and pastries.
Potassium Lactate Potassium Lactate adjusts pH and keeps moisture.
Potassium Sorbate Potassium Sorbate is a preservative that prevents mold, yeast and microbes.
Propylene Glycol Propylene Glycol retains moisture, strengthens dough and maintains flavor.
Salt Salt enhances flavor and balances sweetness.
Salt Substitute Salt Substitute contributes to healthy nutrition with less sodium, reduces sodium content up to 50%, and delivers a salty flavor without an off-taste.
Sodium Bicarbonate Sodium Bicarbonate enhances rising of cakes, cookies and other baked goods.
Sodium Lactate Sodium Lactate adjusts pH and keeps moisture.
Tricalcium Citrate Tricalcium Citrate enriches the calcium content, adjusts pH, enables the use of nutrition claims and enables use of health claims.
Trimagnesium Citrate Trimagnesium Citrate enriches the magnesium content, enables use of nutrition claims and enables use of health claims.
Tripotassium Citrate Tripotassium Citrate serves potassium fortification, buffers pH, improves complexity and/or stability, chelates metal ions, replaces sodium and serves sodium-free pH regulation. It enables the use of nutrition claims and enables use of health claims.
Trisodium Citrate Dihydrate Trisodium Citrate adjusts pH, chelates metal ions, buffers pH, and imparts flavor.
Xantham Gum Xantham Gum provides high stabilizing properties, provides high viscosity at low concentration, binds water, improves texture and moisture retention, provides high suspending properties for fruits and nuts, serves as a gluten replacement and is compatible with most commercial thickeners and stabilizers.