Fermaid^® SR is a clean label inactive yeast-based reducing agent used for direct replacement of L-cysteine. This solution will improve dough consistency (extensibility and machinability) and reduce mixing requirements. Fermaid® SR will improve product shape and appearance by improving pan flow, reducing tearing and shrinkage during molding and sheeting, and improving crumb structure and appearance. Fermaid® SR contains a certified amount of glutathione and is composed of 100% primary grown yeast (Saccharomyces cere-visiae) that has been deactivated by heat, roller dried and ground.

White powder is typically used as a leavening agent in baking products. It is a key component in baking powder where it reacts with baking soda to make bakery items rise. Beyond baking, monocalcium phosphate functions as a firming agent in some processed foods. It can contribute to a desired gel consistency in jams and jellies and aid in texturization and emulsification within cheese products. Also suitable for fortification in nutraceuticals, nutritional powders and anywhere fortification is required.

It is used as a stabilizer in certain foods and as an ingredient in baking powder as it reacts with sodium bicarbonate to produce carbon dioxide, which causes the dough to rise.

NEOS™ SALP REPLACER GF is an aluminium-free alternative to sodium aluminium phosphate (SALP). It provides resilience to the baked product to maintain end product handling characteristics, imparts a neutral flavour profile in all baked goods, delivers a fine cell structure Bakery applications: Sponge cakes, Scones American Biscuits, Tortillas. NEOS™ can be used with either sodium bicarbonate or potassium bicarbonate.