We are thrilled to announce our latest innovation: the low sodium and slow-release baking powder VERIBAKE CA19 that can revolutionize chilled retail pizza doughs.

Our innovative baking powder provides a healthier and high-quality solution for pizza lovers everywhere.

Traditional baking powders often contain high levels of sodium, which can have a negative impact on our health when consumed in excess. Our low sodium baking powder VERIBAKE CA19 contains significantly lower levels of sodium. And thus, making it a healthier option for pizza lovers who need to watch their sodium intake.

As consumers become more health-conscious, there is a growing demand for low-sodium products. With our new baking powder, we have created an innovative solution that meets the demand for healthier options. It provides a practical solution for the production of long shelf-life chilled retail pizza doughs.

Unlock the Power: Healthier pizza dough with our innovative low sodium and slow release baking powder VERIBAKE CA19.

Our low sodium baking powder VERIBAKE CA19 is the result of years of research and development, and it is a game-changer in the bakery industry. It provides an excellent leavening effect and enhances the texture and flavor of the dough, while reducing the sodium content by up to 50%. This makes it ideal for use in pizza doughs or Focaccia, which are notorious for being high in sodium.

Manufacturers can produce high-quality, delicious pizza dough that is healthier and has a longer shelf life with our new low sodium baking powder. This not only satisfies the growing demand for low-sodium options but also provides a practical solution for pizza manufacturers and retailers.

Our baking powder is easy to use and can be incorporated into existing recipes without any additional modifications.

This means that pizza dough manufacturers can seamlessly transition to our new low-sodium baking powder without any disruption to their existing processes.

Meiert J. Grootes: “At VERIPAN, we are committed to providing innovative solutions that meet the evolving needs of the food industry. Our new low sodium baking powder is just one example of our dedication to developing innovative products that are both practical and healthy”. We are excited about the potential of this product and look forward to seeing how it will revolutionize the production of long shelf-life chilled retail pizza doughs. So, try our innovative slow-release baking powder today!