Bakery products have been the ‘melting moments’ and ‘moments of delight’ across the world through all ages and occasions. No day is complete without those perfectly baked breads and doughnuts. No occasion is perfect without the curated sponge cakes. What makes these special are their perfect shapes, desirable textures and rainbow colours! We know, achieving this is no less than a feat. It is an art!
Phosphates are widely used as raising agents in the baking industry. By the use of phosphates, the rate of reaction can be regulated, giving rise to a wide range of effects in the finished baked product that give a characteristic texture and colour to the bakery product. Leavening is an important phenomenon required to provide the characteristic texture of bakery products. Chemical leavening depends upon the reaction between an acid and an alkaline source of carbon dioxide, usually sodium bicarbonate. This gives rise to carbon dioxide evolution, and it is the rate at which this gas is produced that determines the amount of rise in the final product. A wide range of phosphate acidulants can be used with differing rates of reaction to give the desired characteristics for various product applications.
Delice is specially formulated for specialty breads, sponge cakes, batter mixes and doughnuts
