Developed by scientists and bakers at our manufacturing site in Shropshire, England our leavening agents improve the taste, texture, quality and shelf life of chemically leavened goods.
Solving current and emerging industry challenges, we combine expert knowledge of chemistry and baking to provide a range of products for many different applications. Choosing the right leavening agent blend is key to optimising end product quality. By examining the chemical reactions that control gas release within a dough or batter, our chemists and bakers work together to create blends that can influence a wide variety of end product characteristics, including volume, texture, shape, colour, pH and shelf life.
With an extensive range of standard products and the ability to create custom blends suited to any process or application, Kudos has a baking solution to meet every need.
PELL™ Baking Powders
Specialised blends to optimise end product quality, including gluten free and organic compliant baking powders.
PELL K™ Low Sodium Baking Powders
A range of low sodium baking powders that help bakers to produce healthier products without affecting quality.
KODA™ Potassium Bicarbonate
The healthier alternative to sodium bicarbonate, available in a number of grades for specific applications.
NEOS™ SALP Replacer Acidulant
For bakers wishing to remove aluminium from their leavening system, NEOS™, our replacement for sodium aluminium phosphate (SALP) is the ideal choice.