Bakery food acids

Enhancing taste, prolonging flavour

Our encapsulated food acids can achieve spectacular results in bakery products. By delaying the action or taste of the acid until it is programmed to be released, flavours can be considerably enhanced or prolonged. This is particularly effective with batter mixes.

Stack of flat breads

Why choose encapsulated acids?

Choose from encapsulated malic or citric acid to:

  • Provide longer-lasting, sharper flavours
  • Improve the texture in your finished product
  • Reduce the pH for an increased shelf life

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