Consumers are expecting more from their bakery products these days. We can help you develop a stable product that tastes great. Our range of lactic acid, blended products and lactates can help you formulate a better product.
Shelf life extension can be obtained by using our lactic acids and blended products can prolong shelf life by keep microbial growth under check. It is off course an integral part of sour dough formulations.
Our lactic acid is able to increase texture quality by reacting with the baking powder in your formulations. This yields a more even structure improving stability and bite.