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Explore how KODA™ 50 can achieve sodium reduction in cookies without compromising end-product characteristics.
Consistently produce a well-defined shape and ample volume in muffins, thanks to a desired late-stage reaction.
Using our specialised grades of potassium bicarbonate for dry bakery applications enables manufactures to avoid unsightly end-product spotting issues.
Manage changes in processing times with excellent batter hold tolerance, reducing both added ingredient costs and final product waste.
Achieve extended premix stability with no loss of volume and product quality, on top of additional sodium reduction benefits.
Overcome challenges in tortilla manufacturing by extending shelf-life and preventing known issues such as sticking and tearing after storage.