Application

Sodium bicarbonate which decompose under heat to produce carbon dioxide gas, expand the dough or batter, making the food loose and porous, such as when making cakes, biscuits, and fried dough sticks.

Neutralizers, which can neutralize the sour substances produced during the fermentation of the dough.

Leavening agents can make the texture of food looser and taste better.

Auxiliary fermentation: It plays a certain auxiliary fermentation role in some fermented foods.

Type

Sodium Bicarbonate Food Grade

Specification