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Food Ingredients

ETI SODA Sodium Bicarbonate for smoother cakes and cookies

 

 

Derived from natural ore (Trona), ETI SODA sodium bicarbonate is the ideal leavening agent to aerate your products.

When making baked goods, pastries, and danishes, the gas released by sodium bicarbonate is trapped by gluten and increases the volume of the dough before being released naturally.

ETI SODA Sodium Bicarbonate makes cakes and cookies smoother.

It is particularly suitable for manufacturers of pastries, cakes, biscuits, breads, etc., as well as in the production of industrial yeast.

Special properties

  • Derived from natural ore: Trona
  • Very fine particle

size

             + 75µm from 20 to 90%

             + 45µm from 60 to 100%

  • High fluidity
  • No anti-clumping agents added.

Benefits

  • More effective neutralisation by phosphates; greater, more regular release of CO2.
  • Standardised dough raising, balanced with other ingredients.
  • Reduced disclosure requirements.

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