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.
33 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 4000 (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 6000 (Food)
Moisture management for shelf-life extension while making dough more manageable during the baking process
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
LEVAIR® Select
Discover how LEVAIR® Select performs similar to SALP with added benefits
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.
Baking Innovation
Discover the LEVAIR® advantage with our family of baking ingredients including protein fortification, batter stabilizer and classic leavening acid SALP.
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
33 Results
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