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    • Profile PhotoCAROLINA
      Post count: 1

      Hello everyone! Hope you can help me…I’m trying to substitute SAPP 40 with SAPP 28, does anyone know which changes I should make in the formula to avoid changing the final result?

      Thanks in advance

    • Profile PhotoMark Floerke
      Post count: 223

      Hello @caroleyva,

      SAPP 28 (Sodium Acid Pyrophosphate) has a slower Rate Of Reaction than SAPP 40.  This means you will have the gassing power happening later in the baking process.  If you need more up front reaction, you can add MCP – Mono Calcium Phosphate, or cream of Tatar which is tartaric acid.  Sodium Diacetate would also be a very fast reacting leavening acid.

      If you can share more about what you are making or trying to accomplish, we can better estimate options for you.

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