Significantly reducing the sodium content of your chemically leavened baked goods is simple with KODA™ Potassium Bicarbonate. Our products are specifically developed for the bakery industry and tailored to deliver high quality, delicious tasting baked goods with an improved nutritional profile.
Cost in Use
Although a minor yet essential ingredient, replacing sodium bicarbonate with KODA™ potassium bicarbonate makes a negligible impact on the cost per 100g of product. We demonstrate what this cost difference is using some industry-standard recipes for a range of products.
What is the impact on my recipe costs?
It is understandable to wonder how an alternative to sodium bicarbonate will impact your recipe costs. Leavening agents constitute such a small proportion of your total recipe that when switching to potassium bicarbonate, there is a negligible effect on your ingredient cost per unit.
The minimal impact on cost in use combined with its excellent performance as a leavening agent is the reason why KODA™ is the preferred route bakers take to achieve sodium reduction worldwide. The table below demonstrates the difference in cost when using sodium bicarbonate and KODA™ Potassium Bicarbonate in a recipe.
Differences in Cost
| Bakery Products | Total recipe cost of sodium bicarbonate (¢/100g) | Total recipe cost of KODA™ Potassium Bicarbonate (¢/100g) | Cost Difference USD/100g |
| Sponge Cake | 17.54¢ | 17.61¢ | 0.07¢ |
| Cookies | 19.53¢ | 19.61¢ | 0.08¢ |
| Pancakes | 6.38¢ | 6.52¢ | 0.14¢ |
| Tortilla | 7.11¢ | 7.17¢ | 0.07¢ |
*example cost in use for traditional bakery products
For more information on how KODA™ Potassium Bicarbonate can reduce sodium levels in your bakery products, get in touch with our experts.
