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.

PELL™ K-Rise is a unique low sodium baking powder range and is the number one choice for achieving sodium reduction in all chemically-leavened baked goods. Key product range features: • Reduces sodium while maintaining taste, texture and quality • Maximises product volume by optimising gas release during mixing, holding and baking • Minimises waste by delivering gas at the optimum time in the baking cycle • Delivers a sweeter taste through the use of KODA™ Potassium Bicarbonate • Increases potassium to improve mineral balance for healthier baked goods