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Phosphates - Praylev™
Ingrizo offers a wide range of spray dried pyrophosphates(TSPP, SAPP, STPP, etc.) and blended phosphates designed for the bakery industry. Acid phosphates are well-known leavening agents in dough. They react with sodium bicarbonate to produce a controlled release of gas which enhances the volume, appearance and flavor of all types of cakes and pastries.
Sodium Acid Pyrophosphate, suitable for products with a long baking time.
- Praylev™ Slowpyro: has a very slow "DRR or dough rate reaction" and it is used for the production of refrigerated biscuits and cookie doughs.
- Praylev™ Pyro: has a moderate "DRR or dough rate reaction" and is used for the production of wheat tortillas and wraps, retail package mixes, cookie mixes and baking powder.
- Praylev™ Fastpyro: has a rapid "DRR or dough rate reaction" and is used for domestic baking powders and for small cakes (short baking time).
Calcium phosphates, suitable for products with a short baking time.
- Praylev™ Aerocal 308 with the fastest action:
- used for the production of snacks, crackers, biscuits, waffles, cakes and pancakes
- for retail and industrial baking powders
- as a dough conditioner
- for acidifying doughs to enhance the action of the mould inhibitor (calcium propionate) or to reduce the amylase activity
- for preventing 'rope' formation in bread
- DCPD (Di Calcium Phosphate Dihydrate) is heat-activated at 60°C:
- frozen doughs and batters
- self-rising pizza doughs
- microwave mixes
- diet, nutrition and energy bars for calcium fortification
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