Patisserie et boulangerie

POTASSIUM CHLORIDE BP/FCC/GB is a common, naturally occurring mineral. It is typically extracted from the ground via solution potash mining; that is, water is injected into the ground where potassium chloride deposits exist, the water dissolves the potassium chloride and the saturated brine is pumped back to the surface and the water is evaporated leaving the potassium chloride behind. Potassium chloride may also be extracted from the sea, in a similar process that is used to produce some sea salts. Potassium chloride is one of the minerals present in sea water that can be extracted through traditional solar evaporation.Potassium chloride is absorbed into the body in the form of its constituent ions: potassium and chloride. Electrolytes, like potassium and chloride, are vital to the normal functioning of the human body (e.g., blood pressure homeostasis, kidney function, cell communication, pH buffering).

CALCIUM PROPIONATE (FOOD ADDITIVE) Fine Granular, yellowish color and free flowing is used as presrvative in bakery products

SODIUM PROPIONATE (FOOD ADDITIVE) Fine Granular, yellowish color and free flowing is used as presrvative in bakery products.

Maltitol is used as a sugar substitute. Maltitol often replaces table sugar, because the product has nearly identical properties. The sugar alcohol is a bit less sweet as sugar but contains also less calories.