35 results found "LEVAIR"

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.

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 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® Stabilize for Pancakes ST02 (Food)

An innovative leavening system to increase batter stability for griddle type products, such as pancakes and waffles.

Product

LEVAIR® Stabilize for Cakes ST01 (Food)

An innovative leavening system to increase batter stability for commercial cake manufacturers.

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.

LEVAIR® Select

Discover how LEVAIR® Select performs similar to SALP with added benefits

Baking Innovation

Discover the LEVAIR® advantage with our family of baking ingredients including protein fortification, batter stabilizer and classic leavening acid SALP.