7 06, 2015

Anhydrous Monocalcium Phosphate (AMCP)

Anhydrous Monocalcium Phosphate (Monohydrate) Also known as coated phosphoric acid calcium salt What is Anhydrous Monocalcium Phosphate (AMCP)? Anhydrous monocalcium phosphate CaH4(PO4)2 is an acidulant and slow-acting leavening acid. Its main uses include: Household baking powders Leavening agents for pre-leavened products AMCP is essentially a monocalcium phosphate (MCP) which has been coated [...]

7 06, 2015

Ammonium Bicarbonate

Ammonium Bicarbonate Also known as baker’s ammonia or salt of hartshorn What is Ammonium Bicarbonate? Ammonium bicarbonate, NH4HCO3, is a common leavening agent which releases CO2 without the need for an acid. Unlike baking powder or soda, it does not leave an alkaline taste, characteristic of soda or baking powder. This ingredient [...]

7 06, 2015

Triticale Flour

Triticale Flour What is Triticale Flour? Triticale flour is a powder made from a hybrid grain of rye and wheat. The grain is larger and longer than wheat grain. Triticale has the functional properties of wheat and the environmental adaptability of rye. In the baking industry, it is used as a partial [...]

7 06, 2015

Tartaric Acid

Tartaric Acid What is Tartaric Acid? Tartaric acid is an organic acid that is a by-product of winemaking. It is characterized by its  sharp tart taste. In cakes and sweet baked goods production, tartaric acid is used as a fast-acting leavening acid in some baking powders.  As a food acid regulator, it [...]

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