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Use KODA™ Potassium Bicarbonate to Reduce Sodium in Cookies Without Compromising on End-Product Characteristics
Explore how KODA™ 50 can achieve sodium reduction in cookies without compromising end-product characteristics.
Increase Volume and Peaks in Bakery Style Muffins Using PELL™ Vesuvius Baking Powder
Consistently produce a well-defined shape and ample volume in muffins, thanks to a desired late-stage reaction.
Achieve Sodium Reduction Whilst Providing the Same Signature Cracker Taste, Texture and Appearance Using KODA™ 50 Potassium Bicarbonate
Using our specialised grades of potassium bicarbonate for dry bakery applications enables manufactures to avoid unsightly end-product spotting issues.
Overcome the Problem of Inconsistent Batter Hold Times Using PELL™ Restrain Baking Powder
Manage changes in processing times with excellent batter hold tolerance, reducing both added ingredient costs and final product waste.
Sodium Reduction of up to 40% in Premixes and Concentrates, Without Affecting the Shelf-Life or End-Product Volume Using KODA™ Potassium Bicarbonate
Achieve extended premix stability with no loss of volume and product quality, on top of additional sodium reduction benefits.
Produce Soft, Flexible and Long-Lasting Wheat Tortillas Using ZEUS™ A20 Leavening System
Overcome challenges in tortilla manufacturing by extending shelf-life and preventing known issues such as sticking and tearing after storage.
the chemistry behind baking
- Kudos Blends Limited
- Old Station Business Park, Cleobury Mortimer, Kidderminster, DY14 8SY, UK
