Modern baking powders are combinations of baking soda (sodium bicarbonate) and dry acids or acid salts, usually with starch added for storage stability.

We have developed a wide range of successful baking powders from single-acting to slow-acting for manifold applications like

  • long shelf-life chilled pizza doughs
  • artisan-style frozen pizza’s made industrially
  • microwaveable bakery and pastry products
  • instant bakery mixes

With our tailor-made products you can achieve

  • increased shelf-life,
  • increased or decreased overrun,
  • higher volume and
  • last but not least lower application costs.