Unlock the Power of Fumaric Acid

Why do you add acids to baked goods? For chemical leavening, right? Well, that’s not all they are good for. 

Look at fumaric acid - a little goes a long way

This is an acid with a high acidification power and neutralization value of 145. This means you can use less of it for chemical leavening or lowering pH. So, it’s a cost-effective choice.

And it’s clean label 

Fumaric acid is an organic acid. So, if you’re looking for an effective alternative to ingredients like MCP, SAS, SALP or SAPP, it is a great solution. 

What else can you use it for? 

Here are a few specific examples: 

• Bread: Adds a pleasant flavor in rye and sourdough breads and helps improve quality 
• English muffins: helps improve dough machinability and porosity
• Tortillas: acts as a mold inhibitor, dough machinability improver and shelf life extender
• Pie fillings: improves smoothness and optimum gelation by extending critical cook time
• Frozen/refrigerated doughs: preserves leavening power to help with proofing and baking

How is it made? Find out! 

Science. It keeps us balanced.