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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 Baking Powder
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
