Encapsulated sodium bicarbonate, MCP,... Controlled release of chemical leavening systems and phosphate reactivity.
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Encapsulated products - Bakeshure
The encapsulation technology prevents interference of acids and preservatives with gluten protein and leavening systems.
Encapsulated acidulants (citric acid, malic acid, ..) and encapsulated preservatives (sorbic acid, calcium propionate, ..) to maximize the mould-free shelf life and quality of baked goods.
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