SAPP #4 - Sodium Acid Pyrophosphate EC®

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

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