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SAPP #4 - Sodium Acid Pyrophosphate FCC®
SAPP #4® The slowest-acting sodium acid pyrophosphate of the series. Developed especially for use in canned refrigerated biscuit doughs. The CO2 release during mix and bench phases combined is the lowest of any SAPP. As a result, doughs can be held for long periods, even at above normal temperatures.
Benefits
►Full range of product - 5 grades
►Economical to use - 72 neutralizing value
►12 month shelf-life
►Can be used alone or in combination with other acids
►Double-acting leavening action
►Versatile use leavening, for use in many products
