Product
LEVAIR® Sodium Aluminum Phosphate (Food)
LEVAIR® SALP is a slow, heat reactive leavening acid for baked goods, baking powders, prepared institutional and retail mixes. Used with yeast in frozen dough.
34 results found "LEVAIR"
Product
LEVAIR® Select (Food)
Produces a similar dough rate of reaction to traditional SALP while offering added calcium and reduced sodium
Product
LEVAIR® Optimize 7000 (Food)
A clean-label crumb softener and anti-staling agent to help replace chemical emulsifiers and extend textural shelf life in bread
Product
LEVAIR® Optimize 6000 (Food)
Moisture management for shelf-life extension while making dough more manageable during the baking process
Product
LEVAIR® Optimize 5000 (Food)
Improves dough handling, weight control, processing tolerance and product shelf-life
Product
LEVAIR® Optimize 4000 (Food)
Moisture management for shelf-life extension while making dough more manageable during the baking process
LEVAIR® Select
Discover how LEVAIR® Select performs similar to SALP with added benefits
Product
LEVAIR® Egg Replace 1000 (Food)
Bakery products especially suited for replacing egg yolks in cake and yeast donuts up to and including 100%. Typical use levels 1:1 replacement for egg yolks
Product
LEVAIR® Egg Replace 2000 (Food)
Bakery products. Typical use levels 1:1 replacement for dried whole eggs
LEVAIR® ESL for Bread | Innophos
Discover how LEVAIR® ESL for Bread extends shelf life and tackles the challenges of microbial growth and texture degradation, ensuring fresher bread with superior texture and quality for longer periods.
34 Results
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