Looking to increase rise, retain moisture, prolong shelf-life, or create a finer, more tender crumb?
Key Ingredients:
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 Vanillin
Ethyl 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 Gum
Guar 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.
