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.
32 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 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® 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
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® Select
Discover how LEVAIR® Select performs similar to SALP with added benefits
32 Results
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