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.

High-Strength, Heat-Activated Leavening for Extreme Baking Conditions PELL™ Vesuvius is a powerful, delayed-action baking powder engineered for bakery applications that demand exceptional stability and performance under high-temperature conditions. Designed to release gas primarily during baking, Vesuvius ensures maximum lift and volume while maintaining batter integrity during extended holding or refrigerated storage.

Hybrid Leavening System for Extended Shelf-Life and Superior Texture ZEUS A20 is a next-generation baking powder designed to tackle some of the most persistent challenges in modern bakery production. Combining innovative chemistry with practical functionality, A20 delivers reliable aeration while improving product softness, flexibility, and shelf-life—making it ideal for tortillas and other baked goods that demand durability and quality.